Yield: 1 servings
|1 large||Can pineapple chunks or bits (14 oz. drained)|
|14 ounces||Velveeta (or as much Velveeta as you have pineapple) cut in sm. pieces. DO NOT USE ANY CHEESE OTHER THAN VELVEETA!|
|⅔ cup||Granulated sugar Pinch of salt|
|1 \N||Egg, slightly beaten|
|2 teaspoons||Cornstarch Scant amount of water Nuts (optional)|
Drain pineapple. Cut Velveeta (and pineapple, if necessary) into small pieces and combine in large bowl. Bring pineapple juice to a boil. Combine sugar, salt and cornstarch in a small bowl with just enough water to moisten. Stir slightly beaten egg into moistened ingredients. Pour mixture into boiling pineapple juice and stir until thick. DO NOT CEASE TO STIR; SAUCE WILL STICK AND BURN. Pour sauce over pineapple and Velveeta chunks, stirring gently to cover. Nuts may be added if desired. Chill. Serve in lettuce cups.
Submitted By BARRY WEINSTEIN On 04-12-95