1 (7 oz.) pkg. uncooked elbow macaroni, cooked as directed, rinsed, drained
1 tbsp. butter
2 tbsp. brown sugar
1 (12 oz.) canned ham, cubed
1 (15 1/2 oz.) can pineapple chunks, drained, reserving 2 tbsp. liquid
1 c. (4 oz.) cubed American cheese
1/2 c. chopped green pepper
1/2 c. mayonnaise
1 (8 oz.) sour cream or pineapple yogurt
1/2 tsp. salt
Lettuce leaves

Melt butter in skillet. Add brown sugar and ham. Saute until browned. add to cooked macaroni. Chill. Add cheese. Combine yogurt, mayonnaise and 2 tablespoons pineapple juice. Mix with macaroni. Serve cold. Serves 8.