Ingredients:
- 1 (20-oz.) can sliced pineapple
- 1 Tbsp. cornstarch
- 1/4 tsp. salt
- 3 Tbsp. fresh lemon juice
- 2 (1 pound) cans yams, drained
- Oil
- 4 scallions, sliced
- 1 small green pepper, cut into small chunks
- 1/2 cup diagonally sliced celery
Directions:
Drain pineapple, reserve juice.
Combine reserved juice, cornstarch, and salt in saucepan; blend well. Bring to a boil over medium heat; cook until thickened, stirring constantly. Stir in lemon juice.
Place pineapple and yams in casserole; pour sauce over. Bake in oven, covered at 350 degrees F for 30 minutes, until hot. Heat small amount of oil in skillet, saute scallions, pepper and celery until just tender but still crisp. Stir carefully into yam mixture. Serve immediately.
Can be eaten with chicken and rice.
Source: A friend Linda
By Raymonde G. from North Bay, Ontario
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