Sweet and sour ham over rice


1 (16 oz.) can apricot halves
1 1/2 lb. fully cooked ham cut in strips (3 c.)
2 green peppers cut in 1 inch pieces
1 c. chicken broth
1/3 c. sugar
1/4 c. vinegar
3 tbsp. butter or margarine
3 tbsp. soy sauce
4 tbsp. corn starch

Drain apricots; reserve syrup. In large saucepan combine apricot syrup, ham, green pepper, 3/4 cups of the chicken broth, sugar, vinegar and margarine and soy sauce. Bring to boil and cover and simmer for 10 minutes. Blend cornstarch in remaining 1/4 cup cold chicken broth. Add to ham mixture cook and stir until boiling. Boil 2 minutes more. Add apricots and remove from heat. Spoon over serving of hot cooked rice.

jackie austin