2 c. cooked ham in julienne strips
1 (9 oz.) can (1 c.) pineapple tidbits
2 tbsp. brown sugar
1 1/2 tbsp. cornstarch
3 to 4 tsp. vinegar
2 tsp. prepared mustard
3/4 c. water
1 green pepper, cut in strips
Hot cooked rice (instant saves time)

Brown ham in small amount hot fat. Drain pineapple, reserving syrup. Mix next 5 ingredients; stir in syrup and water; add to skillet. Cook and stir until mixture thickens. Cover; simmer 10 minutes. Add pineapple and green pepper; simmer 5 to 8 minutes. Salt to taste. Serve with rice. Makes 4 servings.