
| Mustard sauce for Ham
One 10 ounce can of pineapple tidbits, drained and juice reserved 2 tablespoons of sugar 1 tablespoon of cornstarch 1/4 teaspoon of salt 2 tablespoons of mustard 12 maraschino cherries, sliced
Combine reserved juice and enough water to make 1 cup. Combine sugar, cornstarch and salt; stir into reserved juice mixture. Cook, stirring, until thick and clear. Add mustard, pineapple and cherries. Serve hot over ham. Yield: 20 servings. |
| |
|