1 can Trappey's whole golden yams (1 lb. 1 oz.)
1 can chunk pineapple (15 1/4 oz.)
3 tbsp. Fleischmann's reg. stick butter
3 tbsp. cornstarch
1/3 c. brown sugar
1/3 c. white sugar
1/4 tsp. ginger
Pinch of salt
1 c. orange juice

Drain yams and pineapple well. Arrange mixed in 1 1/2 quart Pyrex dish, lightly greased with butter. Melt butter in double boiler, add cornstarch and blend well. Add orange juice, mix again and add sugars, salt and ginger. Stir and cook until mixture thickens. Pour over yams and pineapple. Cook 15 minutes, covered and 15 minutes, uncovered in 350 degree conventional oven.