SWEET & SOUR PORK

INSTRUCTIONS:
Batter: 1 egg, well beaten
¼ cup flour
1 tsp salt
3 Tbsp milk
Dash of pepper

Mix together for batter Dip 1 pound lean pork cut in 1 inch cubes into batter and fry at 350⁰ till golden brown. Drain on paper towel

Sauce:
1/3 cup vinegar
½ cup brown sugar (packed firm)
1 cup chicken broullion
2 Tbsp corn starch
2 tsp soy sauce
1 tomato cut in 6 pieces
1 ½ cup pineapple cubes
1 small green pepper

 Combine pineapple, green pepper, vinegar, brown sugar, ¾ cup boullion, and soy sauce, Heat till boiling. Mix remaining ¼ cup boullion, and cornstarch, stir into sauce and cook until thick. Add tomato and batter fried pork. Stir carefully. Cook for 2 minutes. Serve with rice.

Beef Eggrolls

INGREDIENTS:
 1 lb lean ground beef
1 Jalapeno pepper, seeded and finely chopped
1 small onion, finely chopped
1 clove garlic, pressed
1 med green pepper, finally chopped
1 large carrot, grated
1 med potato, peeled and grated
5 Tbsp soy sauce
1 pkg (16 ounces) egg roll wrappers
Dash of red pepper sauce, optional
Vegetable oil

SAUCE-
2 cups water
½ cup green peppers, sliced in thin strips
1 can (8 oz) crushed pineapple
4 Tbsp soy sauce
6 Tbsp vinegar
2 Tbsp catsup
¾ cup white sugar
4 Tbsp Cornstarch
¼ - ½ cup cold water

 
INSTRUCTIONS:
 •Saute beef until just browned. Add vegetables and cook until soft. Drain, Add soy sauce and allow to cool until warm •Spoon 2 full tablespoons of mixture onto egg roll wrapper and press edge to roll. •Deep fry in oil until lightly brown. Remove and drain on paper towel. SAUCE- To prepare sauce combine all ingredients except cornstarch in sauce pan. Cook 5-10 minutes or until green peppers are tender. Mix cornstarch with water and add slowly to hot mixture. Cook for 5 minutes more, stirring until thickened. Serve on a bed of shredded lettuce. Dribble some sauce on top. Garnish with fresh pineapple wedges and orange wedges. Pass extra sauce for dipping. Serves 4