FREE RECIPES

1 (8 3/4 oz) can crushed pinapple, undrained

1/2 c. sugar

3 T. cornstarch

1 beaten egg

1 T. butter





Drain, reserve juice of pineapple. Add water to juice to make 1/2 cup. Mix

sugar and cornstarch with juice. Cook over low heat until thick. Add egg,

butter, cook 2 minutes. Cool and spread on cheesecake and refrigerate.

Yield: 1 1/2 cups.