TROPICAL SAUSAGE BITES
1 1/2 pounds smoked sausage, cut into 1/2-lnch pieces
1 tablespoon margarine or butter
2 tablespoons cornstarch
1 (20 ounce) can juice-packed pineapple chunks, drained, reserving juice
1/2 cup Coco Lopez Cream of Coconut
2 tablespoons prepared mustard
1/4 teaspoon garlic powder
1 large green or red bell pepper, cut into 1-inch pieces
1 (8 ounce) can water chestnuts, drained and halved
In large skillet, brown sausage in margarine; pour off fat.
In small bowl, stir together cornstarch, reserved pineapple juice (about 1 cup), cream of coconut, mustard and garlic powder. Add to sausage in skillet; cook and stir until thickened and bubbly.
Add pineapple, green pepper and water chestnuts; heat through.
Serve warm with toothpicks. Refrigerate leftovers.
TO PREPARE IN A MICROWAVE:
In 12x7 inch baking dish, combine sausage and margarine; cover with wax paper. Microwave on full power (high) 5 minutes, stirring after 2 1/2 minutes; pour off fat. In 1-quart glass measure, combine cornstarch, reserved pineapple juice, cream of coconut, mustard and garlic powder; mix well. Microwave on full power (high) 3 to 3 1/2 minutes or until thick, stirring after 2 minutes. Pour sauce over sausage; stir in pineapple, green pepper and water chestnuts. Microwave on full power (high) 3 to 4 minutes or until heated through.
Makes about 40 appetizer servings
From: Recipelink.com
Source: Recipe booklet: Coco Lopez Cream of Coconut Creations, Borden, Inc., not dated (probably the 1980's) |