South seas casserole

Yield: 6 servings

Measure Ingredient
1 can Pineapple chunks in juice --
13½ Ounces
3 cups Ham -- cubed
2 cups Sweet potatoes, canned --
Cooked, sliced
⅓ cup Packed brown sugar
¼ cup All-purpose flour
¼ teaspoon Curry powder
⅛ teaspoon Black pepper
2 tablespoons Vinegar
¾ cup Water
1 cup All-purpose flour
2 teaspoons Sugar
2 teaspoons Baking powder
¼ teaspoon Salt
½ cup Macadamia nuts -- chopped
2 larges Eggs
½ cup Milk
2 tablespoons Margarine -- melted
½ teaspoon Ground cinnamon -- optional

TOPPING

CASSEROLE: Drain pineapple and reserve syrup. Layer pineapple chunks, cubed ham and sliced cooked sweet potatoes in a 2-quart casserole.

Combine brown sugar, flour, curry powder and pepper. Blend in the reserved pineapple juice, water and vinegar. Pour mixture over casserole. Bake in preheated 375-degree oven for 20 minutes. Cover with topping and bake 20-25 minutes longer or until golden brown.

TOPPING: Combine flour, sugar, baking powder, salt , cinnamon (if using) and chopped nuts. Beat egg yolks until creamy. Stir in milk and margarine. Add dry ingredients and stir just until dry particles are moistened. Beat egg whites until stiff then fold into batter.

Recipe By : Jo Anne Merrill

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