Date: Thu, 19 May 94 11:47:56 EDT
From: Kirstin Reade Wilcox (krw3@columbia.edu)
ginger-pineapple pudding
1 20-oz. can crushed pineapple in its own juice
1/4 c lemon juice
Grated peel of 1 lemon (I used more)
1/2 c sugar
1.5 tsp finely minced fresh ginger
3 T cornstarch mixed with 3 T water
Mix all ingredients in a saucepan. Cook over moderate heat, stirring
constantly, until mixture comes to a boil and thickens. Cool slightly
before pouring into a crust.
To gild the lily:
If you do make this into a pie, garnishing with sliced bananas glazed
with heated, strained apricot preserves makes it even more festive.
kwvegan vegan