1 1/2 c. quick cooking rice, according to directions
1 lb. boneless pork, cubed
2 tbsp. oil or fat
Salt & pepper
3 tbsp. cornstarch
1 tbsp. soy sauce
3 tbsp. prepared mustard
2 tbsp. vinegar
1/2 tsp. ginger
1/4 c. molasses
1 (13 1/2 oz.) can pineapple chunks, drained, save
1 (11 oz.) can mandarin oranges, drained, save
1 lg. green pepper, diced
Chow mein noodles (opt.)

Brown pork cubes in oil in large skillet and sprinkle with salt and pepper. Combine cornstarch, syrup from fruits (if not 2 cups, add water), soy sauce, mustard, vinegar, molasses, ginger and pour over pork. Cook and stir until clear and thickened. Cover and simmer slowly 15 minutes to cook the pork. Add pineapple and oranges and green peppers. Simmer 5 minutes longer. Pour over rice in casserole. Bake at 350 degrees for 30 minutes. Sprinkle chow mein noodles over top during last 5 minutes of baking. Serves 8 to 10.