|Canned pineapple tidbits||13 1⁄2 Ounce, drained, reserving liquid|
|Cubed cooked ham/Luncheon meat||3 Cup (48 tbs)|
|Sliced cooked sweet potato||2 Cup (32 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs) (Pillsbury'S Best)|
|Baking powder||2 Teaspoon|
|Chopped macadamia nuts/Chopped almonds||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated|
|Butter||2 Tablespoon, melted|
Layer pineapple, ham and sweet potatoes in 2-quart casserole.
Combine brown sugar, flour, curry powder and pepper.
Add water to reserved pineapple syrup to make 1 cup.
Blend into brown sugar mixture with vinegar.
Pour over casserole.
Bake at 375° for 20 minutes.
Pour Topping over casserole, spreading to cover.
Bake 20 to 25 minutes longer or until golden brown.
Topping Combine flour, sugar, baking powder, salt and nuts in mixing bowl.
Blend milk, egg yolks and butter.
Add to dry ingredients.
Stir just until moistened.
Beat egg whites until stiff, but not dry.
Fold into batter.