Trade Winds Salad

• 1 (7 oz.) pkg. Creamettes elbow macaroni
• 1 (12 oz.) can luncheon meat, cubed
• 1 (15 oz.) can pineapple chunks, drained (reserve 2 Tbsp. liquid)
• 1 c. cubed process American cheese
• 1 (8 oz.) container sour cream
• 1/2 c. chopped green pepper
• 1/2 c. mayonnaise
• lettuce leaves
• 2 Tbsp. brown sugar
• 1/2 tsp. salt
• 1 Tbsp. margarine

1. Cook elbow macaroni as directed on package.
2. Rinse and drain. In a large skillet, melt margarine with brown sugar.
3. Add luncheon meat.
4. Cook and stir until golden brown.
5. In a large bowl, combine cooked macaroni, luncheon meat, pineapple, cheese and green pepper. Stir together mayonnaise, sour cream, reserved pineapple liquid and salt.
6. Add to macaroni mixture; mix well.
7. Chill thoroughly.
8. Serve on lettuce.
9. Garnish as desired.

elbow macaroni, luncheon meat, pineapple, american cheese, sour cream, green pepper, mayonnaise, lettuce leaves, brown sugar, salt, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785810 (may not work)