 CANTON SHRIMP1 (13 1/2 oz.) can pineapple tidbits, undrained 3/4 cup coarsely chopped green bell pepper 3/4 cup diagonally sliced celery 1 (8 oz.) can Hunt’s Tomato Sauce with Mushrooms 3 tablespoons vinegar 2 tablespoons sugar 2 tablespoons soy sauce 3 tablespoons cornstarch Water 2 cans (5 oz. each) shrimp, rinsed and drained 1 (5 oz.) can chow mein noodles (or hot cooked rice) In saucepan combine pineapple tidbits with syrup, green pepper, celery, Hunt’s Tomato Sauce with Mushrooms, vinegar, sugar and soy sauce; bring to boil. Combine cornstarch and enough water to form a paste; add to vegetable mixture, stirring constantly. Boil 1 minute, add shrimp and heat thoroughly. Serve over chow mein noodles or rice. Makes 6 servings From: Recipelink.com Adapted from source: Recipe booklet: Winning Recipes from the Hunt's Sauce Ads, Hunt-Wesson Foods, Inc., not dated (looks like 1970's)
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