Contributed by: Autumn
Brown ham (luncheon meat may also be used) in hot oil. Drain pineapple, reserving syrup.
Mix brown sugar, cornstarch, vinegar and mustard together. Stir in reserved syrup and water; add to skillet.
Cook and stir until mixture thickens and bubbles.
Cover and simmer 10 minutes; add pineapple tidbits and green pepper; simmer three to five minutes longer.
Serve over hot rice.
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|