Sweet and Sour Meatballs

1 can (20 ounces) pineapple chunks
1/3 cup water
3 tablespoons vinegar
1 tablespoon soy sauce
½ cup packed brown sugar
3 tablespoons corn starch
1 batch of 30 meatballs
1 large green pepper, cut into 1 inch pieces
hot cooked rice

Drain pineapple, reserving juice. Set pineapple aside. Add enough water to pineapple juice to make one cup. Pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and corn starch. Stir until smooth. Cook over medium heat until thickened, stirring constantly. Add pineapple, meatballs and green pepper. Simmer uncovered for 20 minutes or until heated through. Serve over hot rice. Yields 6 servings.

Sweet and Sour Pork

1 can (20 ounces) pineapple chunks
¼ cup vinegar
2 Tbs soy sauce
3 Tbs cornstarch
1 ½ tsp salt
¼ tsp ginger
2 lbs boneless pork, cut into 1 inch cubes
1 large onion, cut into chunks
1 large green pepper, cut into chunks
hot cooked rice

Microwave: Drain juice from pineapple into 2 ½ quart casserole. Add vinegar, soy sauce, cornstarch, salt and ginger. Stir until smooth. Add meat. Cover tightly with saran wrap, turning back edge to vent. Cook at 100% power for 5 minutes. Stir, recover, leaving vent, and cook at 70% power for 25 minutes, stirring twice. Add onion, green pepper and pineapple chunks. Recover and cook at 70% power for 8 minutes or until onion and pepper are barely tender. Stir well and serve over rice.

Stovetop: Drain juice from pineapple and put in pot. Add vinegar, soy sauce, salt and ginger. Stir until smooth. Add meat and heat until boiling. Reduce heat, cover and simmer 1 hour 15 minutes or until meat is fork-tender. Add onion, green pepper and pineapple chunks. Simmer 10 minutes longer or until onion and peppers are barely tender. Blend cornstarch with 3 tablespoons water, stir into pan juices, heat to boiling and cook one minute. Serve over rice.



Serving Suggestions – serve over rice with fresh or steamed vegetables and homemade rolls