"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hawaiian Supper Casserole Recipe

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This recipe for Hawaiian Supper Casserole, by , is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ellen Frahm
Added: Monday, October 26, 2009


1-1/3 cups minute rice
1/8 tsp. cloves
2-1/2 cups slivered cooked ham
1/3 cup green pepper
2 tbsp. margarine
1 can (1/2 cup) pineapple tidbits, drained (keep juice)
1/2 cup pineapple juice
3/4 cup water
1/2 tbsp. vinegar
2 tbsp. brown sugar
1-1/2 tsp. prepared mustard
1-1/2 tbsp. cornstarch

Prepare rice as directed and sprinkle cloves on top of rice. Set aside. In skillet, brown ham and green pepper in margarine. In pot, heat pineapple juice and water, then add vinegar, brown sugar and mustard. Thicken sauce with cornstarch. Add pineapple tidbits to sauce. Add sauce to ham mixture and heat together, stirring well. Serve over rice.




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