1 (15 ounce) can crushed pineapple, with juice
1 (6 ounce) can whole kernel corn, drained
2 tablespoons butter, softened
2 tablespoons minced fresh ginger root
2 cups peeled and quartered carrots
6 medium potatoes
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Place crushed pineapple, with juice, and corn in blender, whichever method you like, rotating at an erratic speed. Spread the crumbled pineapple over the corn, drizzling with butter. Fill the pans with tomatoes spread evenly over the veggies. Spread meat mixture all over.
Bake in preheated oven for 45 minutes, until tender. Remove from oven and sprinkle stuffed potatoes with garlic salt.
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