South Sea Casserole


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SOUTH SEA CASSEROLE

Submitted by Mrs. Sylvia Michaud from Idaho

1 can pork and ham luncheon meat or leftover ham

1 Tablespoon cornstarch

1 cup water

1/3 cup pineapple juice

1 Tablespoon vinegat

1/2 teaspoon Worcestershire sauce

1 teaspoon soy sauce

 1/4 teaspoon mustard

1 ( 9 oz) can pineapple tidbits, drained

1 tomato, cut in sixths

1/2 green pepper, sliced

1/2 cup celery, chopped

3 cup cooked rice or half rice and half chow mien noodles.

   Cut meat into 3/4 inch cubes; brown lightly in skillet. Combine cornstarch, liquids and seasonings. Add meat; cook until mixture thickens, stirring constantly. Add remaining ingredients except rice; simmer five minutes. Serve over rice. 

YIELD: 4 Servings

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