1 pound bulk pork sausage
3 cup cooked sweet potatoes or yams
1/4 cup brown sugar
1 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg
2 tbsp butter or margarine
1 egg
1 cup crushed pineapple

Break sausage into pieces; brown over low heat in heavy skillet. Drain off fat. Combine remaining ingredients in large bowl; beat with rotary beater until fluffy. Stir in crisp sausage. Drop in mounds on greased baking sheet. Bake in moderate oven (375° F) for 25 minutes. 6 servings.

1 pound smoked sausage links
1/2 cup water
20 ounce pineapple chunks
1 large green pepper, thinly sliced
1 tbsp butter
1/2 cup honey
3 tbsp soy sauce
1 tbsp vinegar
2 tbsp cornstarch
2 tsp ginger
1/2 tsp garlic powder
3 cup hot cooked rice

Simmer sausage in water for about 10 minutes. Drain; cut in 2″ pieces. Drain pineapple, reserving liquid to make 1 1/2 cups. Saute green pepper and pineapple in butter about 2 minutes. Add sausage, honey, soy sauce and vinegar. Mix cornstarch with ginger and garlic; blend in measured liquid. Pour over sausage. Cook and stir over medium heat until thickened. Serve over rice. Makes 6 servings of Sweet and Sour Sausage with Rice.

5 3/4 ounce pineapple tidbits
1/2 cup water
1/4 cup vinegar
2 ounce sweet-sour sauce mix
2 tbsp brown sugar
16 ounce brown and serve link sausages, halved
1 pound whole onions, canned
1 large green pepper,seeded and cut in squares

Drain pineapple tidbits, reserving syrup and pineapple separately. In a small saucepan combine pineapple syrup, water, vinegar, sweet—sour sauce mix and brown sugar. Bring to boiling, stirring constantly; lower heat; simmer for 1 minute, or until sauce is thickened and bubbly. Thread sausages, onions, green pepper pieces and pineapple alternately on 6 long skewers; brush with sauce. Broil or grill 8 minutes, turning once and brushing with sauce. Keep remaining sauce warm to serve with kabobs. Serve with packaged chicken-flavor rice and vermicelli (like Rice-A-Roni®).

1 smoked boneless pork butt
1 1/2 cups drained crushed pineapple
1/2 cup chopped celery
1 cup unseasoned bread crumbs
1 tsp salt
apricot juice
apricot halves

Brown meat in heavy skillet; cool. Mix pineapple, celery, bread crumbs and salt in medium bowl. Make slashes 2″ deep and 2″ apart in top of pork butt to form pockets. Fill pockets with stuffing. Shape into a roll; tie with heavy string. Pour apricot juice over meat. Cover and bake at 325° F for 2 hours or until tender. Baste meat with apricot juice and place apricot halves on meat the last hour of baking. 8 servings of Pineapple Stuffed Pork.

3 tbsp canola oil
11/2 pounds boneless pork, thinly sliced and cut into squares
1 medium onion, thinly sliced
1/2 cup Russian dressing
1 cup water
2 tbsp cornstarch
1 tsp vinegar
2 1/2 cups. pineapple chunks
1 medium green pepper, cut in 1″ squares
1/4 cup slivered almonds
1 1/2 cups instant rice

Heat canola oil in large non-stick skillet. Brown meat and onion, turning frequently. Combine Russian dressing, water, cornstarch and vinegar. Drain pineapple; mix juice with cornstarch mixture. Pour over meat for 2 minutes or until thickened. Cover; simmer for
30 minutes or until pork in tender. Add green pepper and pineapple chunks; cook for 2-3 minutes until green pepper is tender but still crisp. Stir in almond slivers. Prepare rice according to package directions. Serve hot meat mixture over rice. 6 servings.

1/4 cup minced onion
3 tbsp butter or margarine
2 cups cubed bread
8 1/2 ounce sliced pineapple
1/2 cup diced dried apricots
1/4 cup diced celery
2 tbsp minced parsley
1/2 tsp salt
1/4 cup water
2 pounds freshly ground lean pork
2 eggs
1 cup soft broad crumbs
1 tsp seasoned salt
1/4 tsp black pepper
1 tbsp butter or margarine
1/3 cup brown sugar, firmly packed
1 tsp vinegar

Saute onion in butter or margarine in large skillet until soft. Add bread cubes; stir over low heat until lightly browned; remove from heat. Drain pineapple; reserve 2 slices and juice; dice remaining slices. Combine diced pineapple, apricots, celery, parsley, salt and water with bread mixture. Blend pork, eggs, bread crumbs, salt and popper. Pat meat mixture evenly and lightly on wax paper to a 12×15″ rectangle. Spread stuffing mixture over meat surface. Roll up, starting with short side, pressing firmly at each turn. Lift with wax paper; place seam side down in shallow baking pan; remove paper. Bake in moderate oven (350° F) 1 hour, 20 minutes. Combine reserved pineapple liquid, butter or margarine, brown sugar, and vinegar in saucepan; bring to boil; baste pork roll several times during baking. Garnish with reserved pineapple slices and whole dried apricots.

13 1/2 ounce can crushed pineapple
21 ounce condensed cream of celery soup
8 ounce herb seasoned stuffing mix
1/4 tsp ginger
1/4 cup finely chopped green pepper
2 tbsp melted butter or margarine
4-5 pound loin of pork

Remove backbone and cut double thick chops almost through to bottom. Drain pineapple, saving juice. Combine 3/4 cup pineapple, 10 1/2 ounces of soup, stuffing, green pepper and butter; mix well. Spoon into spaces between chops. Tie loin lengthwise; place on rack in shallow pan, fat side up. Cover with aluminum foil; bake at 325° F for 1 1/2 hours. Uncover; bake an additional 1 1/2 hours or until meat is tender. Meanwhile, in pan, combine remainder of soup, 1/4 cup pineapple juice, 1/4 cup pineapple, 1—2 tablespoons pork drippings and ginger. Heat; stir now and then. Serve over pork. 8—10 servings.

2 cups crushed pineapple
3 medium sweet potatoes
2 tbsp brown sugar
salt and pepper
4 shoulder pork steaks, cut into individual servings
4 strips bacon

Place pineapple in large baking dish or 4 individual ones. Pare and slice sweet potatoes, place over pineapple and sprinkle with brown sugar. Season pork steaks with salt and pepper and place on top of sweet potatoes. On top arrange bacon strips. Cover and bake in moderate oven (350° F) until sweet potatoes and chops are tender — about 1 hour. Remove cover and increase the temperature to very hot (450° Fs) for the last 10 minutes of cooking to brown the steaks and bacon. Serves 4.