1 c. crushed pineapple and juice (8 1/2 oz. can)
1 c. sugar
2 1/2 tbsp. cornstarch
1 tbsp. butter
1 c. water

Mix. Cook in saucepan until thickened. Cool. 1 c. brown sugar, packed 1 3/4 c. Gold Medal flour 1/2 tsp. baking soda 1 tsp. salt 1 1/2 c. rolled oats

Prepare pineapple filling. Let cool. Heat oven to 400 degrees, moderately hot.

Mix shortening and sugar thoroughly. Stir flour, soda, and salt together; blend in. Mix in rolled oats. Press and flatten half of mixture over bottom of greased oblong pan, 9 1/2 x 13 x 2 inches. Spread with cooled filling.

Top with remaining crumb mixture, patting lightly. Bake 25-30 minutes or until lightly browned. While warm, cut in bars and remove from pan. Makes about 2 1/2 dozen, 2 x 1 1/2 inch bars.