Cherry Pineapple Bologna

1 pound ring bologna
Cherry Pineapple Glaze (Below)
Potato Buds instant puffs (enough for 4 servings)

If necessary remove casing from bologna; arrange bologna in ungreased 9-inch pie pan. Cut ring diagonally at 2-inch intervals, being careful not to cut completely through. Separate cuts and spoon in part of glaze. Spread remaining glaze on top.

Heat oven to 400°. Prepare Potato Buds instant puffs as directed on package. Mound potatoes in center of ring. Bake 20 minutes or until potatoes are light brown. 4 servings.

1/2 cup crushed pineapple
1/4 cup coarsely chopped maraschino cherries
1/4 cup light corn syrup
2 tabelspoons white vinegar
1/4 teaspoon cloves
2 drops red food color
1 1/2 teaspoons water
1 1/2 teaspoons cornstarch

Heat pineapple, cherries, corn syrup, vinegar, cloves and food color to boiling, stirring occasionally. Reduce heat; simmer 15 minutes. Blend water and cornstarch; stir into fruit. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.