2 tablespoons margarine
4 tablespoons couldola oil
2 cups shredded cabbage
1/2 cup pineapple juice
3 tablespoons cornstarch
8 celery rounds
8 individual bacon grease wrappers
1 (8 ounce) can sliced mushrooms
1/2 cup barbecue sauce
2 slices bacon
In a medium saucepan over medium heat, melt margarine and oil. Stir in the cabbage, pineapple juice and cornstarch. Mix gently and cook just to boiling.
Stir in the celery. Mix thoroughly with the pineapple and mushrooms.
Add the barbecue sauce and salt; whisk mixture all together. Cover and simmer 2 to 3 minutes, stirring occasionally.
Increase heat to medium; stir the eggs into the mixture.
Return meat mixture to medium-high heat.
Cook 10 minutes in the heat of the oven, stirring every 15 minutes.
If desired, toss without cooking. Serve hot.
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