| Tin Suan Row | Serves | 4 |
| Cut pork in 1/2" strips. Beat egg, milk, flour and salt. Dip meat in mix and sauté in oil. Add garlic. Remove meat. Add broth, pineapple w 1/2 c juice, carrot, vinegar, soy sauce, ginger and brown sugar. Simmer 5 min. Add beans, squash, and meat. Thicken w cornstarch in water. Serve on rice |
| Pork | 1.5 | lb |
| Egg | 1 |
| Milk | 1 | T |
| Flour | 3 | T |
| Salt |
| Peanut Oil | 3 | T |
| Garlic | 1 | minced |
| Stock | 1 | c chicken |
| Pineapple | 1 | c canned tidbits |
| Carrots | 1 | sliced |
| Vinegar | 2 | T |
| Soy Sauce | 3 | T |
| Ginger | 0.25 | tsp |
| Sugar | 1 | T brown |
| Beans, Green | 0.5 | lb crisply cooked |
| Zucchini | 2 | crisply cooked (or use yellow) |
| Cornstarch | 2 | T |
| Tortieres | Serves | 4 |
| Place all ingredients except bread crumbs in skillet or saucepan. Simmer, uncovered for 30 min. Remove from heat. Mix in a few T of bread crumbs; let stand for 10 min. If fat is not sufficiently absorbed, mix in a bit more bread crumbs; let stand 10 min. Continue until fat is absorbed. Cool mixture. Place between 2 crusts in 9 in. pie pan. Bake at 450 for 10 min. Lower heat to 350 and continue baking about 30 min or until crust is golden. Serve hot. |
| Pork | 1 | lb, ground |
| Onion | 1 | small, diced |
| Garlic | 1 | minced |
| Celery Salt | 0.5 | tsp |
| Savory | 0.5 | tsp |
| Pepper |
| Cloves | 0.125 | tsp |
| Water | 0.5 | c |
| Crumbs, Bread | 0.25 | to .5 c |
| Pastry | for 9" double pie |