Recipe: Hawaiian Supper (using ham, Minute Rice newspaper ad, 1960's)

HAWAIIAN SUPPER

FOR THE HAM:
2 1/2 cups slivered ham
1/2 cup chopped green bell pepper
2 tablespoons butter
FOR THE HAWAIIAN SAUCE:
1 1/3 cups pineapple juice (if using canned pineapple, drain juice and use)
1 1/3 cups water
2 to 4 tablespoons vinegar
2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash of pepper
1 1/3 cups pineapple chunks
FOR THE RICE:
1 1/3 cups hot water
1/2 teaspoon salt
dash of pepper
2 tablespoons chopped scallions
1 1/3 cups uncooked Minute Rice

TO PREPARE THE HAM:
Saute 2 ham and bell pepper in butter until lightly browned.

TO MAKE THE HAWAIIAN SAUCE:
Combine pineapple juice and 1 1/3 cups water with vinegar, brown sugar, cornstarch, dry mustard, 1/2 teaspoon salt and a dash of pepper. Mix well. Add the mixture to the ham and cook until sauce is thickened and transparent. Add drained pineapple chunks.

TO PREPARE THE RICE:
In a saucepan, combine 1 1/3 cups of hot water with 1/2 teaspoon salt, dash of pepper, scallions and Minute Rice (right as it comes from the package).

Pour the rice mixture into the center of sauce and ham mixture. Bring to a boil; cover and simmer 5 minutes or until rice is soft and fluffy.

Makes 4 servings
From: Faith's Collection at Recipelink.com
Source: Recipe clipping: Minute Rice newspaper ad, 1960's