This is from An Old Cookbook
Entitled Pineapple Gold, Written by
Joann Hulett Dobbins. Ive Used It
so Often over the Last 20-plus
Years That Its Falling Apart and
Now Has to Be Kept in a Big Ziplock
Bag Instead of on the Shelf. :) The
Recipe is Very Adaptable to
Personal Tastes. Add Mushrooms to
the Sauce, Increase the Garlic,
Replace Some of the Water with
Wine, Throw in Some Red Pepper
Flakes If You like Highly-seasoned
Foods, Etc., Etc. The Sauce
Ingredients Have Been Doubled
Because We like a Lot and Also
Enjoy the Leftovers on Other
Things. You Can Cut It in Half If
You Prefer. I Serve It with
Fettucini, a Caesar Salad and Hot
French Bread. This Takes a Little
Time, but Its Easy and Real Good.
