CANTON SHRIMP

1 (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)