|Eggs||2 Small, beaten|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Cubed cooked turkey||2 Cup (32 tbs)|
|Fat||1 1⁄2 Cup (24 tbs) (For Frying)|
|Canned pineapple chunks||13 1⁄2 Ounce (1 Can)|
|Chicken stock base||1 Tablespoon|
|Green peppers||1 , cut into eighths|
|Red peppers||1 , cut into eighths|
|Soy sauce||1 Tablespoon|
|Canned onions||8 Ounce, drained|
Combine first 3 ingredients and 3 tablespoons water; beat until smooth.
Add turkey, and stir until all pieces are coated.
Drop into hot shallow fat, and brown on all sides; keep warm.
Drain pineapple juice into saucepan.
Blend in cornstarch.
Add butter, pineapple, and remaining ingredients.
Simmer for 5 minutes, stirring frequently.
Add turkey, and serve at once.
Makes 4 servings.