AuthorRetroRuth
From Chef Boyardee Recipes For Working Women, 1988
This is a Tested Recipe!
3 tbsp red wine vinegar
½ cup water
¼ cup brown sugar
½ tsp Gulden's Spicy Brown Mustard
1 tbsp cornstarch
½ cup pineapple chunks
¼ medium green pepper, cut in strips
½ cup cooked carrots, sliced or diced
1 can (15oz) Chef Boyardee Beef Ravioli in Sauce
2 packages (10 oz each) frozen spinach, cooked and drained
1
Combine vinegar, ¼ cup of water, brown sugar and Spicy Brown Mustard in saucepan. Mix cornstarch with remaining water; add to vinegar mixture and cook until clear and thickened.
2
Stir in pineapple chunks, vegetables and Beef Ravioli; simmer gently for 10 minutes.
3
Serve Ravioli Luau over cooked spinach.
Yield: Serves 4
Ingredients
3 tbsp red wine vinegar
½ cup water
¼ cup brown sugar
½ tsp Gulden's Spicy Brown Mustard
1 tbsp cornstarch
½ cup pineapple chunks
¼ medium green pepper, cut in strips
½ cup cooked carrots, sliced or diced
1 can (15oz) Chef Boyardee Beef Ravioli in Sauce
2 packages (10 oz each) frozen spinach, cooked and drained
Directions
1
Combine vinegar, ¼ cup of water, brown sugar and Spicy Brown Mustard in saucepan. Mix cornstarch with remaining water; add to vinegar mixture and cook until clear and thickened.
2
Stir in pineapple chunks, vegetables and Beef Ravioli; simmer gently for 10 minutes.
3
Serve Ravioli Luau over cooked spinach.
Yield: Serves 4