Yield: 6 servings
|½ cup||Crushed pineapple|
|2 tablespoons||Margarine or butter|
|½ cup||Pineapple juice|
|2 cups||Meat stock|
|2 cups||Cooked, cubed Elk or Deer|
|½ cup||Sliced celery|
|½ cup||Slivered toasted almonds|
Brown pineapple in the margarine or butter for 5 minutes. Mix cornstarch with pineapple juice. Add mixture and meat stock to the browned pineapple. Cook over low heat, stirring constantly, until thickened. Boil 2 minutes, then add meat, celery, almonds and salt.
Allow to heat through and serve with rice or chow mein noodles.
Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)