Sweet and Sour Shrimp

1 package (6 ox.) frozen Chinese pea pods, partially thawed
1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 tbls cornstarch
3 tbls sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 tsp soy sauce
1/2 tsp ground ginger
2 cans (4 1/2 oz. each) shrimp, rinsed and drained
2 tbls cider vinegar
Fluffy rice

Place pea pods and drained pineapple in Crock-Pot. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on Low setting for 4 to 6 hours.

Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.

4 to 5 servings (about 1 1/2 quarts)

Sweet Potato and Pineapple Pudding

3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained
1 can (12 oz.) evaporated milk
1 1/4 cups brown sugar, firmly packed
6 T. margarine or butter, cut in cubes
3 eggs, slightly beaten
1 t. ground cinnamon