Beef Pineapple Ring

Source: The Best of Open Line Bulletin

2 pounds ground beef
¾ cup dry fine bread crumbs
1 can (13¼ ounces) crushed pineapple
½ cup finely chopped green pepper
2 eggs, beaten
2 teaspoons salt
¼ teaspoon pepper
2 cups cooked rice
Oriental Sauce*

Mix ground beef, bread crumbs, crushed pineapple, green pepper, eggs, salt and pepper until thoroughly combined and pack into 1½ quart ring mold. Bake in moderate oven (350º F.) for 1 hour to 1 hour and ten minutes. Cool 10 minutes. Pour off drippings and run knife around edge and center of mold to loosen ring. Turn out on platter and fill center with cooked rice. Spoon portion of Oriental Sauce over meat and serve remaining sauce separately. 6 to 8 servings.

Oriental Sauce

1 can (6 ounce) water chestnuts halved
boiling water
1 bouillon cube
¼ cup soy sauce
¼ teaspoon salt
¼ cup brown sugar
¼ cup cornstarch

Drain water chestnuts; reserve and measure liquid. Add boiling water to total 1½ cups liquid and pour over bouillon cube, stirring to dissolve. Add soy sauce and salt. Combine brown sugar and cornstarch in saucepan. Stir in combined liquids and cook over low heat, stirring constantly, until thickened and glossy. Add water chestnuts and heat through. Serve over meat. Yield: 2 cups.

(This recipe came from a cooking school in Minnesota over 40 years ago.)