Homestyle Canned Pork with Broth 28oz
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Item Number: 153-28
Homestyle Canned Pork with Broth, 28oz
Low Fat Content
Non-refrigerated Shelf Life
Contains No Preservatives
Barbeque Beef and Pork
1/2 Large Onion
(1) Tbsp. Fat From the Canned Meat
(1) Tbsp. Vinegar
3/4 Cup Ketchup
1/4 Tsp. Salt
(1) Tsp. Prepared Mustard
Juice from Canned Meat
(1) 28oz. Can Beef or Pork Cut-Up
(1) Tsp. Brown Sugar
Chop onion and cook in fat in fry pan until tender.
Add remaining ingredients.
Heat to boil.
Makes (6) servings, 2/3 cup each.
(1) Cup Chopped Onion
(1) Tbsp. Butter
(2) lbs. Ground Beef
(1) 28 oz. Can Beef
(1) 14.5 oz. Can Pork
(1) 14 oz. Bottle Ketchup
1/2 Cup Chopped Celery
1/2 Cup Lemon Juice
(3) Tbsp. Brown Sugar
(1) Tbsp. Worcestershire Sauce
(2) Tsp. Vinegar
1/2 Tsp. Mustard
Saute onion in butter. Add ground beef, brown lightly. Drain off excess fat.
Add rest of ingredients and simmer covered for 30 minutes. Makes 30 sandwiches.
Variation: Add corn and peas for Texas Hash. Add slice of cheese to BBQ
sandwich, also great with pickle relish.
Easy Meat Pie
(1) Can Cream of Celery or Mushroom Soup
(1) Can Mixed Vegetables - Drained
(1) 14.5 oz. Can Beef, Chicken or Turkey
(1) Unbaked Pie Shell
Mix vegetables, soup and canned meat.
Pour into a 9" pie pan. Top with crust.
Bake in 400-degree oven for 20 minutes or until golden brown.
Stir Fry (Beef, Pork, Chicken, Turkey)
(2) Tsp. Instant Chicken Boullion (or beef)
1/4 Tsp. Corn Starch
1/4 Tsp. Garlic Powder
1/8 Tsp. Ginger
1/4 Cup Water
(1) Tbsp. Vegetable Oil
(1) Cup Cooked Meat
(1) 10oz. Package Stir-Fry Vegetables
Combine boullion, corn starch, garlic powder, ginger and water in a cup and mix
thoroughly into a sauce; set aside.
Heat wok or fry pan over a medium-high heat.
Add vegetable oil.
Add vegetables and stir-fry until heated through (7-10 minutes).
Add sauce, cooked meat and stir constantly while heating for one additional
Serve over white or brown rice.
Makes (4) servings.