-CLIDDIE ESTES (NBTB20A)
1/3 c All-purpose flour
1/3 c Cornmeal
1 1/2 tb Sugar
1 ts Baking powder
ds Salt
1 Egg
1/3 c Milk
1 tb Cooking oil
1 tb Margarine; or butter
2 tb Brown sugar
8 oz Crushed pineapple;
-well drained
1 c Ham; cubed fully cooked
Maple; or maple-flavored
-syrup (optional)
Stir together flour, cornmeal, sugar, baking powder and salt. In a 2-cup
measuring pitcher, beat together egg, milk, and oil. Set aside.
In the cover (a 1-qt m/w safe casserole would work) cook margarine,
uncovered, on 100% power (high) for 30 to 45 seconds or until melted. Stir
in brown sugar until combined. Stir in pineapple. Cook uncovered, on high
for 2 to 3 minutes or until bubbly, stirring once. Stir in ham. Add milk
mixture to flour mixture and stir just until batter is smooth (do not
overbeat). Spoon batter over hot sugar mixture. Cook, uncovered on 50%
power (medium) for 6 minutes, rotating dish a half-turn once. Cook
uncovered, on high for 2 minutes. Test for doneness by scratching the wet
surface near the center with a wooden toothpick. A cooked texture should
appear underneath. If not done, cook, uncovered, on 100% power (high) for
30 seconds to 2 minutes more. Let stand, uncovered, for 10 munutes. Invert
onto a serving platter. Cut until wedges. Serve warm with syrup. Makes 6
servings.
(Preparation time: 15 minutes. Nutritution info per serving: 194 cal., 9 g
pro., 24 g carbo, 7 g fat (2 g sat. fat), 50 mg chol., 421 mg sodium)
Posted on PRODIGY 2/92; formatted by Elaine Radis; PRODIGY BGMB90B; GEnie,
E.RADIS
