1 (10 oz.) can pineapple tidbits,
drained and juice reserved
2 tbsp. sugar
1 tbsp. cornstarch
1/4 tsp. salt
2 tbsp. mustard
12 maraschino cherries, sliced
Combine reserved juice and enough water
to make 1 cup. Combine sugar, cornstarch
and salt; stir into reserved juice
mixture. Cook, stirring, until thick and
clear. Add mustard, pineapple and
cherries. Serve hot over ham.
Yield: 20 servings.