Name: Waikiki Appetizers
Ingredients: 1 1/2 lb Bulk Pork Sausage; 20 oz Pineapple Chinks In Syrup; 1/2 c Packed Brown Sugar; 1/4 c Lemon Juice; 2 tb Cornstarch; 2 tb Soy Sauce; 1/2 c Chopped Green Pepper; 1/2 c Drained Maraschino Cherries

We must not conceal from ourselves that true Christianity brings with it a daily cross in this life, while it offers us a crown of glory in the life to come. The flesh must be daily crucified. The devil must be daily resisted. The world must be daily overcome. There is a warfare to be waged, and a battle to be fought. All this is the inseparable accompaniment of true religion. Heaven is not to be won without it. Never was there a truer word than the old saying, “No cross, no crown!” If we never found this out by experience, our souls are in a poor condition.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Pork, Appetizers	6	Servings

INGREDIENTS

1 1/2	lb	Bulk Pork Sausage
20	oz	Pineapple Chinks In Syrup
1/2	c	Packed Brown Sugar
1/4	c	Lemon Juice
2	tb	Cornstarch
2	tb	Soy Sauce
1/2	c	Chopped Green Pepper
1/2	c	Drained Maraschino Cherries

INSTRUCTIONS

Shape sausage into 1/2 to 3/4 inch balls.  Place in single layer in baking
pan.  Bake in 400&deg;F oven 25 minutes, or until cooked; drain on paper
towels. Meanwhile, drain pineapple, reserve syrup. Add enough water to
syrup to measure 1 cup; combine with brown sugar, lemon juice, cornstarch
and soy sauce in large saucepan. Cook and stir until sauce boils and
thickens.  Fold in green pepper, cherries, pineapple chunks and drained
cooked sausage.  To serve, turn into chafing dish. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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