Islands China Coast Salad Dressing
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
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
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.