Sixteen 1-inch cubes cooked ham or turkey
8 medium mushrooms
1 can (13 1/2 ounces) pineapple chunks, drained (reserve syrup)
1 medium green pepper, cut into 8 pieces
Curry Marinade (below)
1 tablespoon cornstarch
2 tablespoons sugar
2 cups hot cooked rice

On each of 8 metal skewers, alternate ham cubes, mushrooms, pineapple chunks and green pepper pieces. Place in baking pan, 13x9x2 inches; pour Curry Marinade over kabobs. Marinate 30 minutes, turning once. Heat oven to 425°. Bake kabobs 20 to 25 minutes, basting frequently with marinade.

In small saucepan, combine cornstarch and sugar. Add enough water to reserved pineapple syrup to measure 1 cup; stir into cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Drain off 3/4 cup Curry Marinade from kabobs. Stir into pineapple sauce; heat through.

Arrange kabobs on rice; pour some of the pineapple sauce on kabobs. Serve with remaining pineapple sauce. 4 servings.

Curry Marinade: Stir together 1 cup salad oil, 1/2 cup vinegar or lemon juice, 2 tablespoons minced onion, 2 teaspoons curry powder, 1 teaspoons salt and 1/4 teaspoon cloves.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.