Far eastern pheasant - china

Yield: 1 servings

Measure Ingredient
2½ cup Pheasant-diced
2½ cup Bread cubes-toasted
2 cups Bean sprouts
½ cup Mushrooms-sliced
⅔ cup Water chestnuts-sliced
⅔ cup Pineapple juice
1 teaspoon Salt
¼ cup Sugar
2 tablespoons Corn starch
¼ cup Soy sauce
2 tablespoons Vinegar
¼ cup Almonds

Combine bread cubes, sprouts, chestnuts, mushrooms, salt and pheasant, set aside.

In a small pan add the sugar, corn starch, juice and soy sauce, bring to a boil, stir until thick, remove from heat and add the vinegar.

Place the pheasant mixture in a casserole dish and pour sauce on top.

Bake at 350 for thirty minutes. Sprinkle almonds on top and serve.

Keywords: Pheasants Forever, Pineapple, SJK, Soy sauce, Water chestnuts From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:28) (159) Fido: Cooking

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