Mix dry ingredients, add egg, dip meat into batter and brown in peanut oil. Drain on paper towels and keep warm in oven. Heat vinegar, sugar, juice and seasonings in enamel or steel pan. Add pineapple, green pepper and tomatoes and boil. Simmer for 5. Stir cornstarch into cold water till it thickens; add to pan along with meat. Boil then simmer 2. Serve topped with onion greens. NOTES : May also use shrimp. Shared by Jack Dickson, Granbury, Texas Recipe by: Ann and Rich Richards 74 Indian Creek Posted to Bakery-Shoppe Digest V1 #474 by email@example.com (Jack Dickson) on Dec 28, 1997
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|Serving Size: 1 Serving (1321g)|
|Recipe Makes: 1|
|Calories from Fat: 63 (4%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 211.5mg||65 %|
|Sodium 166.5mg||6 %|
|Potassium 1942.2mg||51 %|
|Total Carbohydrate 332g||98 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 317.8g|
|Protein 17.5g||25 %|
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Calories per serving: 1422
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