| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Pork & ham |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Sweet potatoes |
| 1 |
tb |
Butter or margarine |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
|
pn |
Nutmeg |
|
|
Milk (to whip potatoes) |
| 2 |
c |
Cooked ham — coarsely |
|
|
Chopped |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Green pepper or pimento |
|
|
Strips |
| 1 |
|
#2 can pineapple chunks in juice, drained |
| 2 |
tb |
Brown sugar |
| 1 |
tb |
Cornstarch |
| 3/4 |
c |
Pineapple juice |
| 2 |
tb |
Vinegar |
INSTRUCTIONS
Cook, then mash potatoes. Add 1 tablespoon butter, salt, pepper, nutmeg,
and enough milk to whip. Heat oven to 375^. In a skillet saute the ham in 2
tablespoons butter stirringuntil golden. Add green pepper (or pimento) and
pineapple chunks. Cook 2 or 3 minutes. Stir in combined brown sugar,
cornstarch, juice, and vinegar. Cook, stirring until thickened and clear.
Pour mixture into 9 inch pie plate or casserole dish. Drop spoonfuls of
potato on top. Bake until hot in 375^ oven about 20-25 minutes.
Recipe By : All-Maine Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”