Mrs. John A. Scott’s Sweet and Sour Pork with Browned Rice

Ingredients

• 3 pounds of lean pork diced and browned in bacon fat
• 1 large can of drained pineapple chunks
• thinly sliced green pepper and onion (amount not given)

Combine following ingredients

• 1 cup water
• 2/3 cup vinegar
• 1/2 cup brown sugar
• 4 tablespoons cornstarch
• 1 teaspoon salt
• 2 tablespoons soy sauce
• 2 cups pineapple juice

Browned Rice

• 7 cups cooked rice
• 6 slices bacon, fried
• 4 eggs, beaten
• 3 tablespoons soy sauce

Steps

1. Dice pork and brown in bacon fat.
2. Combine water, vinegar, brown sugar, cornstarch, salt, soy sauce and pineapple juice; cook until clear and thick.
3. Add pork and cook one hour covered.
4. A few minutes before serving add thinly sliced green pepper and onion. Also pineapple chunks. Heat thoroughly.
5. Browned Rice: Fry 7 cups of cooked rice in the grease from 6 slices of fried bacon. Crumble bacon and save separately.
6. In a second skillet fry 4 beaten eggs to the scramble point and add browned rice, 3 tablespoons of soy sauce and crumbled bacon. Cook slowly until done.

Notes

For six servings.

Booklet/newspaper cutout; reverse side (Rosie_Lee.113.jpg) has Ham Loaf, Mustard Sauce and a cut-off Pork & Ham Loaf (mayors’ wives series) — handled by the next group’s range.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.