Sweet-And-Sour Yams And Pineapple
|Canned pineapple slices||20 Ounce (1 Can)|
|Lemon juice||3 Tablespoon|
|Canned yams||2 Pound, drained (Two 1 Pound Cans)|
|Scallions||4 , sliced|
|Green pepper||1 Small, cut in to small chunks|
|Celery||1⁄2 Cup (8 tbs), diagonally sliced|
Drain pineapple; reserve syrup.
Combine reserved syrup, cornstarch, and salt in saucepan; blend well.
Bring to boil over medium heat; cook until thickened, stirring constantly.
Stir in lemon juice.
Arrange pineapple and yams in casserole; pour sauce over.
Bake, covered in 350°F oven about 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.