1/4 c. butter
1 onion, sliced
1 green pepper, chopped
3 stalks celery, cut into 1" sticks
1/2 c. pineapple tidbits
1 lb. shrimp, cleaned
1/3 c. brownulated sugar
1 tbsp. cornstarch
1 tsp. dry mustard
1/3 c. vinegar
1/3 c. water
2-3 c. hot cooked rice

Melt butter in large skillet. Saute onion, pepper and celery in butter until onions are transparent.

Add remaining ingredients. Cook over medium heat, stirring constantly, until shrimps are pink and sauce is thickened. Serve over hot rice.

SUGGESTED MENU: Sweet & Sour Shrimp, any fresh green salad and salad dressing, Lime sherbet (dessert).