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Good morning and welcome to your A to
Z Recipes Newsletter. It is great to be here with you again.
Things here are not awful. Things here are not good. But, as I recall
from an article from Regina Brett, a Pulitzer Prize finalist, published
in the Cleveland Plain Dealer years ago entitled '45 Lessons Life Taught Me': “If we all threw our problems in a pile
and saw everyone else's, we'd grab ours back.” I am so
grateful that my stumbling blocks are not insurmountable mountains. At
least I have my health and my family. What else matters, right? Like
they say: “This too shall pass...”
The current Monthly Theme
topic is Ground Beef
Recipes. Please visit the Monthly
Theme - Recipe Submissions section to find the link to use for
sharing recipes here at A to Z
Recipes Newsletter. We are in need of some recipes from readers.
Our regulars do a wonderful job. Isn't it about time for YOU to share a
recipe?
We'll see you here again soon, God willing. Here's my BFF gal-pal in
Arizona, Patricia
. . .
I
sure hope I
don't put A2Z readers to sleep with all the fruit recipes I'm going to
present during the next few months. Every once in awhile - more like a
blue moon - I get a taste for cooked fruit or fresh in various forms
and with the season just beginning, I hollered at family and friends
and came up with scads of recipes. Now it's time to start my compulsive
streak with lots of cooked and uncooked pineapple recipes that I'm sure
will appeal. ~
Just me
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
The
flesh and juice of pineapples are used in cuisines around the
world. In many tropical countries, pineapple is prepared, and sold on
roadsides as a snack. They are sold whole, or in halves with a stick
inserted. Whole, cored slices with a cherry in the middle are a common
garnish on hams in the West. Chunks of pineapple are not only used in
desserts such as fruit salad, but also as a main ingredient in savory
dishes, such in hamburgers, and as a pizza topping. Crushed pineapple
is used in yogurt, jam, sweets, and ice cream. The juice of the
pineapple is served as a beverage, and is also as a main ingredient in
such cocktails as the Piña colada.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Did
You Know?
When
European explorers discovered this tropical fruit in the Americas,
they called them "pineapples", first so referenced in 1664 due to
resemblance to what is now known as the pine cone).
Many languages use the term ananas. In Spanish, pineapples are called
piña in Spain and most Hispanic American countries. In Argentina it is
known as ananá, check out the piña colada drink. They have varying
names in the languages of India: ananas in Marathi, anaasa in Telugu,
Sapuri-PaNasa in Oriya language, and in Malayalam, kaitha chakka.
In Malay, pineapples are known as nanas or nenas. A large, sweet
pineapple grown especially in Brazil is called abacaxi; and along the
Swahili-speaking coast of East Africa, the fruit is known as nanasi.
Fresh pineapples are the only known source of bromelain, an enzyme with
anti-inflammatory properties.
Pineapples are picked when ripe and do not ripen after harvest. Select
pineapples that are fresh looking. Contrary to popular belief, the ease
with which leaves can be pulled out is not necessarily a sure sign of
ripeness. Avoid fruit that is old looking, dry or with brown leaves.
Avoid bruised fruit or those with soft spots.
Store pineapple in refrigerator for 2 to 4 days. Cut pineapple lasts a
couple of days if placed in a tightly covered container and stored in
the refrigerator.
Twist off crown. Cut pineapple in half and then into quarters. Trim off
ends and remove core from center of quarter. Using a thin paring knife
remove shell from fruit. Cut into bite-size pieces.
For pineapple "boats" leave on the crown and both ends on the
pineapple. Cut the pineapple in half lengthwise. Use a thin paring
knife to cut the fruit out of the boats. The boats can be filled with
fruit salad, main dish salad or ice cream.
NOTE: While researching pineapple, I was surprised to learn that
pineapples are actually an above ground crop. I for one always
thought they grew in trees like other tropical fruit such as bananas
and coconuts. At least that wasn't as bad as a friend of mine who was
positive potatoes grew on vines!!!!!!!!!!!!
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Ground Beef Recipes
Ground beef is just about
everyone's go-to ingredient for tasty and quick meals. It is relatively
inexpensive and feeds the whole family. We are looking for your ground
beef faves including meat loaf, hamburgers, meatballs, chili,
casseroles, etc. Personally, I have oodles of recipes to share and look
forward to yours! Won't you join in the fun by sharing your own
favorite Ground Beef Recipes?
Make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Ground Beef Recipes with us. We will
collect them through this month and publish them on the first Sunday
possible of the following month. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note:There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Ground Beef Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Ground
Beef Recipes.
Use
this email
link for submitting all other items for
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Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
New York eighth graders took a standardized English test that included
a story called "The Hare and the Pineapple," in which you-know-what
challenges a hare to a race. The forest animals suspect that since the
pineapple can’t move, it must have some clever scheme to ensure
victory, and they decide to root against the bunny. But when the race
begins, the pineapple just sits there. The hare wins. Then the animals
eat the pineapple. The end.
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?) Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
Reader
Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
PINEAPPLE & RICE
MEATBALLS
3/4 cups bread crumbs
1 pound lean ground beef
1/2 cup milk
1 egg, slightly beaten
1/4 cup chopped onion
1 teaspoon salt
2 tablespoons butter
1/2 cup chopped onion
1 1/3 cup Minute Rice, dry
1 can (8 ounce) pineapple slices, reserve liquid
Water to make 1 1/3 cup pineapple juice
1/2 teaspoon salt
1/4 cup ketchup
1 diced green pepper
Combine bread crumbs, ground beef, egg, milk, salt and onion; shape
into balls and brown in butter. Remove from pan; in same skillet
combine 1/2 cup onion and rice, brown lightly. Add pineapple/water
juice to rice mixture. Cut pineapple slices into 6 wedges each. Add to
pan with salt, ketchup and green pepper. Stir thoroughly. Add
meatballs, bring to a boil. Reduce heat and cover. Simmer 5 minutes.
PINEAPPLE CHEESE
SALAD
3/4 cup sugar
1 tablespoon unflavored gelatin
1/4 cup cold water
1 cup grated American cheese
3/4 carton Cool Whip
1/2 cup pineapple juice
1 cup crushed pineapple, drained
Dissolve sugar in pineapple juice over low heat. Add gelatin which has
been softened in water. Chill until partly set. Add pineapple and
cheese. Fold in Cool Whip. Chill until firm.
EMPANADAS DE LULCE
Pastry for 2 crust pie
1 cup drained crushed pineapple - see note
1/2 cup grated coconut
Confectioners sugar
Combine pineapple and coconut; roll pastry thin, cut in 3 inch circles.
Fill with a spoonful of pineapple mix. Moisten edges with water; fold
over and press edges firmly with a fork to seal. Fry in deep fat at 390
degrees until brown, or bake at 400 degrees for 15 minutes or until
brown. Dust with confectioners sugar.
Note: In place of pineapple use 1 cup thick applesauce mixed with 1/4
cup chopped nuts or 1 cup chopped raisins or dates mixed with 1/2 cup
chopped nuts and a little corn syrup.
Note 2: Cinnamon and granulated sugar can be substituted for
confectioners sugar.
7-UP SALAD
1 package (3 ounce) lemon Jell-O
1 cup boiling water
7 ounces 7-Up
8 ounces cream cheese
1 small can crushed pineapple
1/2 cup nuts
Dissolve Jell-O and cream cheese in boiling water. Add 7-Up and mix
well. Chill until thick. Stir in pineapple and nuts. Return to
refrigerator and let set until firm.
EASY FRUIT SALAD
1 large can fruit cocktail, drained
1 large can pineapple chunks, drained
1 small can mandarin oranges, drained
2-3 apples, diced
2-3 bananas, sliced
1 peach pie filling
1 pineapple pie filling
Combine all ingredients; mix well and chill.
SPICY PINEAPPLE CAKE
1 1/2 cup flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1/4 teaspoon salt
1 can No. 2 crushed pineapple
1 egg
2 tablespoons oil
Combine all ingredients to make a batter; pour into a 9x13" cake pan.
Prepare topping.
Topping:
1 cup brown sugar
1 teaspoon flour
1/2 cup pecans
Combine all ingredients; sprinkle over batter. Bake at 325 degrees for
1 hour. Cut into portions; top with whipped cream. 12 servings.
ANNIE'S BAKED FRUIT
~Thank you
Jennifer, Aurora, NE grange
1 small can pineapple slices
1 large can peach halves
1 large can pear halves
Several maraschino cherries with stems on
1/3 cup butter
3/4 cup light brown sugar, firmly packed
2-4 teaspoons curry powder
Drain fruit well. Dry on paper towels and arrange in 1 1/2 quart
casserole. Melt butter, add brown sugar and curry powder. Spoon over
fruit. Bake, uncovered, at 350 degrees for 1 hour.
PINEAPPLE BRAN
MUFFINS
2 eggs beaten
1/4 cup sugar
3/4 cups buttermilk
1 1/2 cups All-Bran cereal
3/4 cup crushed pineapple, lightly drained
1 cup sifted flour
1/2 teaspoon soda
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted shortening, cooled
Sugar
Combine eggs, sugar, buttermilk, cereal and pineapple. Let stand for 5
minutes. Sift flour with soda, baking powder and salt. Add dry
ingredients to bran mixture, stirring only until flour is moistened.
Add shortening as you stir. Fill greased muffin pans 3/4 full. Sprinkle
with sugar and bake at 400 degrees for 25 minutes. Let stand 5 minutes
before removing from pan.
PINEAPPLE
REFRIGERATOR CAKE
1/2 cup butter
1 cup sugar
1 egg, well beaten
3 teaspoons cream
1 cup crushed pineapple
2 1/4 cups fine graham cracker crumbs
3-4 tablespoons pineapple juice
1 cup chopped walnuts
Cream butter and sugar; add egg, cream and pineapple. Line an oblong
glass dish with heavy waxed paper; place a layer of fine cracker crumbs
(about 1/2 inch deep) on the bottom. Pour pineapple juice and half of
pineapple mixture over crumbs. Sprinkle with nuts. Add second layer of
cracker crumbs, pineapple and nuts. Complete with third layer. Cover
with waxed paper. Refrigerate for at least 24 hours. Cut in thick
slices and serve with whipped cream.
CHICKEN PINEAPPLE
RICE SALAD
~Thank you, Mary
3 cups fresh pineapple, cut into chunks
3 cups cooked rice
2 cups cubed cooked chicken
3/4 cup sliced celery
1/3 cup sliced green onions
Salt and pepper to taste
1/4 cup chicken broth
2 teaspoons curry powder
1/4 honey mustard salad dressing
2 teaspoons lemon juice
Combine pineapple chunks, rice, chicken, celery, green onions, salt and
pepper in large bowl. Mix chicken broth and curry powder,
in microwave-safe bowl. Microwave on high 45 seconds or until hot. Cool
slightly. Stir in salad dressing and lemon juice. Pour curry dressing
over salad; toss to evenly coat.
PORK AND PINEAPPLE
STIR-FRY
1 can (20 ounce) pineapple chunks
2 bags boil-in-bag rice
12 oz. boneless pork loin, cut into thin strips
3 tablespoons cornstarch, divided
2 tablespoons plus 1/4 cup soy sauce, divided
2 teaspoons minced fresh ginger root
2 tablespoons vegetable oil
1/2 pound fresh snow peas, trimmed
1 red bell pepper, cut into chunks
Prepare rice according to package directions; keep warm. Meanwhile,
coat pork with mixture of 2 tablespoons each cornstarch, soy sauce and
ginger. Drain pineapple, reserving 1/2 cup juice. Combine reserved
juice with remaining soy sauce and cornstarch. Heat oil in hot wok or
large skillet over high heat. Add pork; stir-fry 2 minutes. Add snow
peas and bell pepper; stir-fry 2 minutes. Add soy sauce mixture and
pineapple. Cook, stirring constantly, until sauce boils and thickens
slightly. Serve over rice.
PINEAPPLE UPSIDE
DOWN CAKE
Melted butter, to grease dish
1 tablespoon brown sugar
1/2 pineapple, peeled, cored, halved lengthwise, cut in1/4 inch thick
slices
4 eggs, separated
1/3 cup brown sugar, extra
2 teaspoons finely grated lemon rind
1/2 cup skim yogurt
1/2 cup cornmeal
2/3 cup self-raising flour
1/3 cup almond meal
Preheat oven to 350 degrees. Brush a round 9 inch cake pan with melted
butter to grease. Line the base and side with non-stick baking paper.
Sprinkle the base with half the sugar. Arrange the pineapple,
overlapping slightly, over the sugar. Sprinkle with remaining sugar.
Use an electric beater to whisk the egg yolks, extra sugar and lemon
rind in a medium bowl until pale and thick. Stir in the yogurt and
polenta. Add the flour and almond meal and stir until just combined.
Use a clean electric beater to whisk the egg whites in a clean, dry
bowl until soft peaks form. Use a large metal spoon to gently fold half
the egg whites into the polenta mixture. Fold in remaining egg white.
Pour the mixture into the prepared pan. Bake in oven for 30 minutes or
until a skewer inserted in the center comes out clean. Set aside in pan
for 30 minutes to cool slightly. Turn onto a serving plate to serve
warm or at room temperature.
AVOCADO SALAD
1 package (3 ounce) lemon jello
1 cup hot water
Pinch of salt
1/2 cup mayonnaise
1/2 cup whipped cream
1 cup crushed pineapple
1 raw avocado, mashed
Mix Jello, water and salt; let partially set. Add remaining
ingredients. Set until firm.
CHICKEN CACCIATORE
8 to 10 pieces chicken, boneless, skinless
1 to 2 tablespoons margarine
1 large can peeled tomatoes, chunked
1 can chunk pineapple
1 large green pepper, sliced into rings
4 to 6 fresh mushrooms, diced crosswise
1 jar artichoke hearts
1 can tomato sauce
Brown chicken pieces in margarine; turn once then turn down the heat.
Add ingredients beginning with peeled tomatoes, drained pineapple
chunks, green pepper rings, mushrooms, artichoke. Pour tomato sauce
over all ingredients. Cover pan and bake at 350 degrees 40 to 50
minutes.
PINEAPPLE ALASKA
1 large pineapple
Creme de menthe
Vanilla ice cream
Meringue
Cut pineapple in half lengthwise. Cut out meat; dice into small pieces.
Marinate in creme de menthe for 2 hours, drain. Alternate layers
of pineapple and ice cream in pineapple shells. Top with meringue.
Brown in very hot oven for 2-3 minutes. 12 servings.
Beat egg whites until frothy; gradually add sugar, continuing to beat
until stiff peaks form. Add vanilla or other flavoring.
SALMON SPREAD
~Thank you, Marion
2 cups flaked salmon
1 cup cabbage
1/2 cup grated carrot
1 1/2 teaspoon catsup
1/3 cups mayonnaise
Salt to taste
Combine all ingredients except salt. Add salt to taste. Chill. Serves 6.
HALIBUT AND PINEAPPLE
2 pounds halibut fillets
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 can (20 ounce) pineapple chunks, drained
1 green pepper, cut in strips
6 tomato slices
Cut fillets into 6 potions and season with salt, pepper and ginger. Cut
six 12 inch squares of aluminum foil and grease. On each square piece,
place a portion of halibut, 6 pineapple chunks, 4 strips of green
pepper and 1 slice of tomato. Seal foil with a double foil, making it
steam tight. Place packages on a baking pan. Bake at 450 degrees for 20
to 25 minutes depending on thickness of fish. Serve unopened on
individual plates.
PINEAPPLE BARS
1 cup sugar
1/4 cup melted butter
2 eggs, beaten
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon soda
1 can ( No. 2) crushed pineapple, well drained
3/4 cup chopped walnuts
Powdered sugar
Mix sugar and melted butter. Add eggs and mix. Add flour, salt and
soda; mix well. Mix in pineapple and nuts. Pour into greased 9 inch
square pan. Bake at 350 degrees for 35-45 minutes. Remove from pan and
cool. Cut into bars. Sift powdered sugar over top.
SAUSAGE AND FRUIT
KABOBS
Smoked Sausage, sliced
1 jar maraschino cherries
1 large can chunk pineapple
Toothpicks
Barbecue sauce of choice
Brown sausage slices, when almost done, add drained cherries and
drained pineapple. Brown fruit. Place a chunk of sausage and a piece of
cherry and pineapple on toothpick. Serve with favorite sauce.
PINEAPPLE BREAD
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup nuts
1 tablespoons shortening, melted
1 teaspoon baking powder
1 can (7 1/2 ounce) crushed pineapple
1 cup light raisins
1/2 cup milk
1 egg
1 teaspoon vanilla
Blend egg and melted shortening, sugar and vanilla. Beat until thick.
Stir in pineapple, milk, flour, baking powder, salt and baking soda.
Add nuts and raisins. Bake 1 hour at 350 degrees.
Drain pineapple, reserving juice. Cut each chunk into four. Melt butter
in small pan; remove from heat and stir in flour. Add pineapple juice
and stir over very gently heat until smooth. Stir vigorously until
mixture comes to a boil. Simmer for a few minutes, remove from heat.
Beat yolk with cream. Add to mixture in pan; stir with a wooden spoon.
Stir in pineapple. Beat egg white until stiff; beat in sugar. Beat
again. Pour pineapple mixture into baking dish; top with meringue. Bake
at 325 degrees for 15 to 20 minutes. Decorate with toasted almonds.
STEAK WITH PINEAPPLE
SALSA
~Thank you, B.J.
1 can (15 ounce) mandarin oranges, drained
1 can (14.5 ounce) diced tomatoes with garlic and onion, drained
1 can (8 ounce) pineapple tidbits, undrained
1 pound boneless beef sirloin steak, 1-inch thick
2 teaspoons Mexican seasoning
1/2 cup chopped red or green bell pepper
6 cups mixed salad greens
1 tablespoon chopped and seeded jalapeno pepper, optional
Trim fat from steak. Rub both sides with seasoning. Grill,
uncovered, directly over medium coals, 12 to 15 minutes. Meanwhile,
make salsa. Gently stir together oranges, tomatoes, pineapple, bell
pepper and jalapeno. Thinly slice steak across the grain. Serve steak
and salsa over salad greens.
TERIYAKI CHICKEN
KABOBS
1/2 cup teriyaki sauce, plus reserve for brushing
1 can (20 ounce) pineapple chunks, drained reserve 2 tablespoons
2 tablespoons vegetable oil
2 pounds chicken breast, cut into 1-inch cubes
1 basket cherry tomatoes
2 red or green peppers, cut into 1-1/2 inch pieces
Combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil;
pour over meat pieces in shallow glass dish. Refrigerate;
marinate 1 hour, turning occasionally. Thread meat on skewers
alternating with vegetables and pineapple chunks. Discard
remaining marinade. Grill 4 to 5 inches from heat, turning skewers and
brushing with additional marinade, about 15 minutes or until desired
doneness.
HAM AND PINEAPPLE
PIZZA ROUNDS
2 cups) self-raising flour
Pinch of salt
1/2 stick butter, cut into cubes
2/3 cup milk
Plain flour, to dust
1/4 cup pizza sauce
1 cup coarsely grated cheddar
6 ounces cooked ham, coarsely chopped
1 small can crushed pineapple, drained
Extra milk, to brush
Preheat oven to 375 degrees. Line a baking tray with non-stick baking
paper. Sift the flour and salt into a large bowl. Use your fingertips
to rub the butter into the flour until it resembles fine breadcrumbs.
Add the milk. Use a round-bladed knife in a cutting motion to mix until
evenly incorporated and the mixture begins to hold together. Turn the
dough onto a lightly floured surface and gently knead until smooth. Use
a lightly floured rolling pin to roll out the dough into a 12x15 inch
rectangle.
Spread the pizza sauce evenly over the dough, leaving a 3/4 inch border
around the edge. Sprinkle with the cheddar, ham and pineapple. Starting
from a long side, roll up firmly to form a log. Brush the edge with a
little extra milk and press down firmly to seal the log. Cut crossways
into 12 equal portions, about 1 inch thick. Place rounds on the
prepared tray. Bake in preheated oven for 25-30 minutes or until golden
brown. Remove from oven and set aside to cool.
CHICKEN TAHITIAN
3-4 whole chicken breasts
1/2 cup butter
1 envelope onion soup mix
1 tablespoon cornstarch
1 can (20 ounce) chunk pineapple, drained and reserved
2 tablespoons lime juice
Melt butter; stir in soup mix, cornstarch, 3/4 cup pineapple juice
(water added if necessary) and lime juice. Arrange chicken in 2 quart
oblong baking dish. Top with pineapple chunks. Pour mixture over and
bake at 350 degrees for 1 hour.
SWEET 'N' SOUR
MEATBALLS
1 1/2 pounds ground beef
2/3 cup cracker crumbs
1 tablespoon minced onion
1 egg
1 1/2 teaspoon salt
1/4 teaspoon ginger
1/4 cup milk
Sauce:
2 tablespoons cornstarch
1 can (20 ounce) pineapple tidbits, drained and reserved
1/2 cup brown sugar
1/3 cup vinegar
1 tablespoon soy sauce
1/3 cup green pepper, chopped
Mix meatball ingredients; roll into 1 inch balls and brown. Drain fat
off. Mix cornstarch and brown sugar until smooth. Stir in reserved
pineapple juice, vinegar and soy sauce. Bring to a boil and cook for 1
minute. Add sauce to meatballs; add pineapple and pepper and heat.
PINEAPPLE CHERRY
SQUARES
1 1/2 cups vanilla wafer crumbs, crushed fine
1 can flaked or shredded coconut
1/2 cup butter
1 1/2 cups sifted confectioners sugar
2 eggs
1 can (9 ounce) crushed pineapple, drained
1 cup chopped walnuts
3/4 cup chopped maraschino cherries, well drained
1 cup heavy cream, whipped
Place half of crumbs in 9x9x2 inch pan; sprinkle with half the coconut.
Cream butter; gradually add sugar, creaming until light. Add eggs one
at a time, beating well after each. Spread mixture over coconut. Fold
pineapple, nuts and cherries into whipped cream; spread over mixture in
pan. Sprinkle with remaining crumbs and coconut. Chill about 4 hours.
Mix pineapple juice and Jell-O. Boil for 3 minutes. Cool slightly.
Break up cream cheese and thoroughly mix into Jell-O. Set milk, bowl
and beaters in the refrigerator. When cold, whip milk and fold it into
the Jell-O mixture. Fold in pineapple and nuts.
LIME-PINEAPPLE SALAD
1 package lime Jell-O
1 1/4 cups hot water
1 package (3 ounce) cream cheese, softened
1 can (9 ounce) crushed pineapple
1 cup heavy cream, whipped
1 cup miniature marshmallows
Dissolve gelatin in hot water. Chill until partially set. Whip cream
cheese with gelatin. Combine remaining ingredients and fold into
gelatin. Chill until firm.
STEAK AND PINEAPPLE
CASSEROLE
1/2 cup plain flour, seasoned
2 pounds chuck steak, cut into inch cubes
1 large onion, thinly sliced
1 can (16 ounce) pineapple pieces
1 Cup pineapple Juice
1 can (16 ounce) tomato soup
2 tablespoons Worcestershire sauce
3 to 4 potatoes, washed and thinly sliced
Steamed green beans, to serve
Preheat oven to 375 degrees. Place seasoned flour into a large plastic
bag. Toss steak in flour, shake off excess. Place into a large
casserole dish. Arrange onion over meat. Layer Pineapple pieces over
onion. Combine pineapple juice, soup and Worcestershire sauce. Pour
over casserole. Layer potatoes over casserole. Cover dish, then
bake for 50 minutes. Remove lid and cook for a further 25 minutes or
until potatoes are golden. Serve with steamed green beans.
HONEY BAKED HAM
6 pound boneless, fully cooked ham
Whole cloves
1/4 cup honey, divided
1-1/2 cups fresh cranberries
1 cup packed brown sugar
1/4 cup orange juice
2 tablespoons finely chopped red onion
4 teaspoons cornstarch
1 teaspoon Dijon-style mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 cups fresh pineapple cut in bite-size pieces
Preheat oven to 325 degrees. Score top of ham in diamond pattern,
making 1/4-inch deep cuts. Insert cloves into each diamond.
Place in shallow baking pan, lined with aluminum foil. Brush with
2 tablespoons honey. Bake 1 hour. Brush ham with remaining
honey. Bake 1 to 1-1/2 hours longer or until meat thermometer
inserted in the center of ham registers at 140 degrees,
Combine cranberries, brown sugar, orange juice, onion, cornstarch,
mustard, ginger and cinnamon in medium saucepan. Bring to boil,
stirring constantly. Add pineapple; return mixture to boil,
stirring constantly. Reduce heat; cook, stirring 2 to 3 minutes
or until slightly thickened. Serve warm or at room temperature
over sliced ham.
PINEAPPLE PIE
1 can (15.5 ounces) crushed pineapple, well drained
1 can (15.5 ounces) pineapple chunks, drained
1 pkg. (8 ounce) cream cheese, softened
1/4 cup sugar
1-1/2 cups frozen whipped topping, thawed
1 prepared graham cracker crust, 9 inch
Mix together cream cheese and sugar in bowl. Fold in whipped topping
and well-drained crushed pineapple. Spoon into pie crust. Top
with pineapple chunks. Chill 2 hours or overnight. Garnish with
additional whipped topping, if desired.
STIR FRIED SHRIMP
1 pound fresh or frozen shrimp
1 can (8 ounce) pineapple chunks
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons cooking oil
1 teaspoon grated ginger root
8 green onions, bias cut, 1 1/2 inch
1 can (8 ounce) water chestnuts, drained and iced
Thaw shrimp if frozen. shell and devein. Halve shrimp
lengthwise. Drain pineapple, reserving juice. Blend liquid into
cornstarch, stir in soy sauce and set aside. Preheat wok or large
skillet over high heat; add oil and stir fry ginger root for 30
seconds. Add onion and stir fry 1 minute; add water chestnuts and stir
fry an additional minute. Remove green onion and water chestnuts. Add
shrimp to hot work, stir fry 7 to 8 minutes or until shrimp and hone.
Stir soy sauce mixture and add to shrimp in work. Cook and stir until
thick and bubbly. Stir in pineapple, onion, and water chestnuts; cover
and cook 2 minutes more. Serve at once. Makes 4 servings.
CHICKEN BREASTS w/
PINEAPPLE RELISH
~Thank you, Nancy
1 can (16 ounce) crushed pineapple, drained
1 red bell pepper, diced
1 scallion, finely chopped
1/4 cup plus 2 tablespoons chili sauce
1/4 cup plus 1 tablespoon, thawed, pineapple juice concentrate
2 tablespoons honey
2 teaspoons red wine vinegar
1/4 teaspoon red pepper flakes
4 skinless, boneless, chicken breast halves
Preheat broiler and line pan with foil. In a medium bowl combine
pineapple, bell pepper, scallion, 2 tablespoons chili sauce, 1
tablespoon juice concentrate,1 tablespoon honey, vinegar and pepper
flakes; stir to blend. Let relish stand while preparing chicken.
In a small bowl, combine remaining chili sauce, juice concentrate and
honey and stir to blend. Brush chicken with half of this mixture and
broil 4 inches from heat for 4 minutes. Turn chicken, brush with
remaining chili sauce and broil for 4 minutes longer or until chicken
is cooked through. Serve with pineapple relish on the side.
Remove rings from juice and place in refrigerator to drain; chill 1
hour. Soak cherries in Cointreau and chill for 1 hour. Place rings on
dessert plates. Top the center of each with a large scoop of ice cream.
Remove cherries from liqueur and place on top of ice cream. Pour 2
tablespoons of liqueur over each dessert and serve. Serves 8.
SWEET AND SOUR PORK
3/4 boneless pork tenderloin
1 teaspoon canola oil
1 package (16 ounces) stir fry vegetables
1 tablespoon water
1 jar (14 ounce) sweet and sour sauce
1 can (8 ounces) pineapple chunks, drained
Cut pork into thin strips. In large skillet, heat oil over medium-high
heat. Add pork; stir fry until pork is browned. Add vegetables and
water; cover and cook over medium heat 5 to 7 minutes or until
vegetables are crisp tender. Uncover, stir in sweet and sour sauce and
pineapple. Cool until heated through. Serves 4
CHICKEN AND HOT
PEPPERS
1 can (8 ounce) pineapple slices
1 1/2 teaspoons cornstarch
2 tablespoons soy sauce
2 whole chicken breasts, skinned, split, boned, cut in 1 inch pieces
2 tablespoons cooking oil
1 garlic clove, minced
6 green onions, bias sliced into 1 inch lengths
1 can (4 ounce) green chili peppers, rinse, seed and chop
Drain pineapple; reserve 1/3 cup syrup. Quarter slices, Blend syrup
into cornstarch; stir in soy sauce, add chicken an marinate 30 minutes
at room temp. Drain chicken, reserving marinade. Heat large skillet,
add oil. Stir fry garlic in hot oil for 30 seconds. Add green onions;
stir fry 1 minute, then add chili peppers and stir fry 1 minute. Remove
vegetables, and if necessary, add more oil to pan. Add half the chicken
to the skillet; stir fry 2-3 minutes. Remove and stir fry remaining
chicken 2-3 minutes. Return all chicken to skillet; stir marinade and
stir into chicken. Cool and stir until thick and bubbly. Add onion,
peppers, pineapple and cook 1 minute. Serves 4
BAKED AMBROSIA
1 can (No.2) fruit cocktail
1 can (9 ounce) crushed pineapple
3 bananas sliced
6 marshmallows, quartered
3/4 cup shredded coconut
Whipped cream
Combine fruit and marshmallows. Spoon into 10x6x1 1/2 inch baking
dish. Sprinkle with coconut. Bake at 350 degrees for 20 minutes. Serve
hot with whipped cream. 6 servings
PINEAPPLE CHICKEN w/
NOODLES
2 pounds chicken breast fillet, sliced
1 tablespoon oil
1/2 cup water
2 tablespoons BBQ sauce
2 tablespoons white vinegar
2 tablespoons dry sherry
2 tablespoons soy sauce
1/2 teaspoon five spice powder
1 cup broccoli florets
1 cup sliced carrot
1 medium onion, cut into 8 wedges
1 clove garlic
Sauce
2 tablespoons oil
2 teaspoons BBQ sauce
1 tablespoon soy sauce
1 tablespoon sherry 1 chicken stock cube
1 tablespoon white wine vinegar
3 teaspoons cornstarch
2 cups water
1 large pineapple, cut into small wedges
1 package round egg noodles
Place noodles in large bowl and cover with boiling water. Heat oil in
pan, add broccoli, carrots, onion, and garlic. Saute for 2 minutes or
until just tender. Remove from wok. Add chicken, saute till browned,
add BBQ sauce, vinegar, sherry, soy sauce, five spice powder and water.
Stir over heat for 2 minutes.
Add pineapple pieces and continue to stir over heat till well combined
and heated through.
Heat extra oil in pan, add BBQ sauce, soy sauce, chicken stock cube,
vinegar, cornstarch and water. Stir over heat till sauce thickens and
boils. Drain noodles, toss through sauce, add chicken and serve
immediately.
Drain pineapple; reserve 3/4 cup juice. Chop 4 pineapple slices into
small pieces; set aside. Score top of ham in diamond pattern, making
1/4-inch deep cuts. Insert cloves into each diamond. Place in shallow
baking pan. Brush with 1/4 cup jam; cover with foil.
Bake ham according to package directions. Arrange 6 pineapple slices on
top of ham, during the last 30 minutes of baking. Brush pineapple and
ham with another 1/4 cup jam and continue baking. Combine reserved
juice, vinegar, honey, cornstarch, cinnamon and remaining 1/2 cup jam
in medium saucepan. Bring to boil. Reduce heat; cook and stir 2 minutes
or until slightly thickened. Stir chopped pineapple into sauce; heat
through. Serve warm over ham slices.
PINEAPPLE SWEET
POTATO PIE
1 can (15 ounce) pineapple slices in pure juice
1 (9-inch) pastry crust, unbaked
2 cups cooked mashed sweet potatoes
2/3 cup brown sugar
1/4 cup half & half
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 egg, beaten
1 teaspoon cornstarch
Whipped cream
Preheat oven to 425 degrees. Combine potatoes, sugar, half & half,
butter, 1/2 teaspoon vanilla, cinnamon, nutmeg, salt and egg; mix well.
Pour into unbaked pastry crust. Bake 30 minutes or until crust is
golden; cool.
Drain pineapple, reserving 1/2 cup juice. Dissolve cornstarch in
reserved juice. Cook, stirring constantly, until
thickened and translucent. Add remaining 1/2 teaspoon vanilla.
Cool. Arrange pineapple over pie. Spoon juice mixture over
fruit. Garnish with whipped cream, if desired.
PINEAPPLE AND
BLUEBERRY BAKED ALASKA
For the filling:
½ pineapple, cut lengthwise, leaves left on
2 pieces stem ginger, chopped
1 tablespoon chopped fresh mint
Small handful blueberries
For the meringue:
2 egg whites
2 ounces super fine sugar
1ounce dark chocolate, melted
Scoop out the flesh from the pineapple and chop into pieces. Place the
pineapple pieces into a bowl with the ginger, mint and blueberries and
stir. Place the pineapple mixture into the pineapple shell.
Place egg whites into a large bowl and whisk until stiff peaks form
when the whisk is removed. Gradually add the sugar, whisking between
each addition until the mixture is thick and glossy. Spread the
meringue mixture over the pineapple and heat all over with a
mini-blowtorch until lightly browned. Place the baked Alaska onto a
plate and drizzle the melted chocolate over the top.
ROASTED GLAZED
PINEAPPLE
½ pineapple, cut lengthwise, leaves intact
2 tablespoons soft brown sugar
Cinnamon, to dust
Preheat the oven to 425 degrees. Slice the pineapple into four or five
pieces lengthwise, leaving the leaves intact. Heat an ovenproof griddle
pan until smoking. Place the pieces of pineapple flesh-side down in the
pan and cook for two minutes on both sides. Sprinkle the brown sugar on
top and place into the oven and roast for ten minutes. Place the
pineapple slices on serving plates, drizzle the pan juices on top and
dust with cinnamon.
POACHED PINEAPPLE
8 ounces white wine
4 ounces super fine sugar
¼ pineapple, thickly sliced
2 oranges, zest and juice
Preheat the oven 400 degrees. Place the wine and sugar into a saucepan
and bring to the boil. Reduce to a simmer. Add the pineapple and poach
for three minutes. Transfer the contents to an oven-proof dish and
sprinkle with the orange juice and zest. Place in the oven and cook for
ten minutes. Remove from the oven, transfer the pineapple from the dish
to a warm bowl and return the juices to the saucepan. Bubble and reduce
down to 2 ounces and then pour over the pineapple. Serve using the
pineapple head and sprigs to garnish.
PINEAPPLE SURPRISE
½ small pineapple
3 eggs, whites only
6 tablespoons fine sugar
Scoop out the flesh from center of the pineapple half, using a melon
baller, then place back into the pineapple cavity. Whisk the egg whites
until soft peaks form when the whisk is removed from the bowl.
Gradually add the sugar a little at a time, whisking constantly, until
all of the sugar is incorporated and the whites are shiny and stiff.
Spoon the meringue into a piping bag and then pipe over the pineapple
half. Brown the meringue with a mini blow torch, then serve.
PINEAPPLE CHEESE
SPREAD
~Thank you, Evelyn
2 packages (8 ounce) cream cheese
1 can (8 1/2 ounce) crushed pineapple, drained
1 cup chopped pecans
1/2 cup chopped green pepper
2 tablespoons chopped green onion
1 teaspoon Lawry's seasoned salt
Soften cheese and mix with pineapple, pecans, green pepper, onion and
salt. Roll mixture into a ball and cover with more pecans. Serve with
crackers.
POLYNESIAN EGGS
1/2 cup butter
2 slices ham, 1 inch thick
1 pineapple, skinned and sliced
3 bananas, peeled and quartered
1/3 cup brown sugar
6 eggs beaten
Melt butter in large skillet. Add ham. Fry until brown on both sides.
Remove from skillet and keep warm. Put pineapple and bananas in skillet
with brown sugar. Fry until barely soft, not mushy. Remove fruit
from skillet and keep warm with ham. Scramble eggs in skillet. Place
equal servings of ham, fruit and egg on breakfast plates. Serves 6.
PARADISE PUDDING
1 cup graham cracker crumbs - about 12
2 tablespoons softened butter
3/4 cup confectioners’ sugar
2 egg yolks
1/2 cup heavy cream
1 cup crushed pineapple, drained
1/4 cup chopped pecans
Line 9x5x3 inch loaf pan with foil. Place 1/3 cup crumbs for
bottom layer. Cream butter and sugar; add egg yolks, one at a time,
beating until smooth. Spread over crumbs. Add 1/3 cup crumbs for next
layer. Whip cream until stiff; fold in pineapple and nuts. Spread over
crumbs; top with remaining crumbs. Chill several hours.
HAWAIIAN CHICKEN
1 tablespoon oil
1 pound boneless/skinless chicken breasts cut into 2 inch pieces
1 can (20 ounce) pineapple chunks in natural juice
1/2 cup honey mustard glaze
1 green pepper cut into chunks
Heat oil in skillet over medium high heat. Cook chicken until
browned; drain. Add remaining ingredients. Bring to a boil; reduce heat
to medium low and simmer 5 to 8 minutes or until chicken is no longer
pink in center and sauce thickens slightly.
GRILLED SWORDFISH
STEAKS
1 cup uncooked rice
4 swordfish steaks, 1 inch thick
3 tablespoons Caribbean jerk seasoning
1 can (8 ounces) crushed pineapple in natural juice, drained
1/3 cup chopped macadamia nuts
1 tablespoon honey
Cook rice according to directions. During last 10 minutes of cooking,
coat both sides of swordfish with jerk seasoning. Lightly spray grid of
preheated grill with nonstick cooking spray. Grill fish over medium
coals 10-12 minutes or until fish flakes easily when tested with fork;
turning after 5 minutes. Stir pineapple nuts and honey into hot cooked
rice; serve with fish.
PINEAPPLE CHERRY
DESSERT
1 pint heavy cream
Sugar
Vanilla
1 cup crushed pineapple, drained
1/4 cup Maraschino cherries
1 cup miniature marshmallows
Whip cream; add sugar and vanilla to individual taste. Add pineapple,
cherries and marshmallows. Cherry juice may be added for color.
Chill. Serves 8.
BLACK BEAN SALAD
~Thank you, Deb
1 fresh pineapple
1 can (15 ounce) black beans, rinsed and drained
3 cups cooked white rice
1 cup chopped red bell pepper
1/2 cup sliced celery
1/2 cup chopped green onions
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon-style mustard
1/4 teaspoon salt
Dash pepper
Twist crown from pineapple. Cut pineapple in half lengthwise.
Refrigerate half for another use. Core; cut pineapple into chunks.
Combine pineapple chunks, beans, rice, bell pepper, celery and onions,
in large bowl. Stir together vinegar, oil, mustard, salt and pepper, in
small bowl. Spoon dressing over salad, toss lightly to coat. Serves 4
SHRIMP SALAD
1 can (8 ounces) pineapple chunks in natural juice
1 can (15 ounce) sweet peas, drained
2 tablespoons oil
1 tablespoon honey
1 tablespoon lemon juice
4 cups torn mixed salad greens
1/2 cup shredded carrot
1/2 pound peeled cooked shrimp
Drain pineapple, reserving 1/4 cup juice. Combine reserved juice, oil,
honey and lemon juice in small bowl. Combine salad greens, peas,
pineapple, carrots and shrimp in large bowl. Stir dressing; pour over
salad. Toss gently to coat.
PINEAPPLE TURKEY
3 tablespoons butter
1 large onion, finely chopped
1 cup pineapple pieces
¼ cup pineapple juice
4 cups fresh breadcrumbs
3/4 cup dried apricots, chopped
1 egg, beaten
2 tablespoons lemon thyme leaves
1 small frozen turkey, thawed
2 tablespoons olive oil
1 cup pineapple conserve
1/2 cup macadamia nuts, roughly chopped
Preheat oven to 350 degrees. Melt butter in a small frying pan over
medium heat. Add onion. Cook for 3 to 4 minutes, or until tender. Set
aside to cool. Add pineapple, pineapple juice, breadcrumbs, apricots,
egg, thyme, and salt and pepper. Mix well.
Remove neck from turkey cavity. Use paper towels to wipe inside and
out. Loosely fill upper and lower cavities with stuffing. Tie turkey
legs together with unwaxed string. Tuck neck flap under. Tuck wings
under breast. Place onto a rack in a roasting pan. Cover ends of legs
with foil. Brush turkey with oil. Cover with foil. Roast for 1 hour.
Remove foil. Roast for 45 minutes.
Combine conserve and nuts in a bowl. Remove turkey from oven. Pierce
turkey with a skewer in several places. Spoon
conserve mixture over turkey. Return to oven. Cook for a further
45 minutes, or until turkey is golden and juices run clear when
thickest part of thigh is pierced with a skewer. Cover turkey. Stand
for 15 minutes before carving. Serve.
SWEET AND PUNGENT
SAUCE
1 small green pepper
1 can (8 ounce) pineapple chunks
2 tablespoons brown sugar
4 teaspoons cornstarch
1/8 teaspoon salt
1 can (8 ounce) tomatoes, cut up
1/4 cup finely chopped onion
1 tablespoon vinegar
1 tablespoon soy sauce
Cut green pepper in 1 inch squares. Drain pineapple, reserving 1/3 cup
syrup Combine reserved syrup, brown sugar, cornstarch and salt. Stir in
undrained tomatoes, onion, vinegar and soy sauce. Cook and stir until
bubbly. Stir in pineapple and green pepper. Heat through. Goes
great on baked spareribs.
CHICKEN KABOBS
1 green pepper cut in 1 inch pieces
2 boneless, skinless chicken breasts, halved
1 can (8 ounces) pineapple chunks, drained
1/2 cup steak sauce
1/3 cup honey
In a small pan, blanch pepper in boiling water for 1 minute, drain. Cut
each chicken breast half into 4 pieces. Alternately thread chicken,
pepper and pineapple onto skewers. In small bowl, combine steak sauce
and honey. Brush kabobs and grill or broil about 6 inches from heat for
12 to 14 minutes or until chicken is tender and no longer pink in
center. Turn once, brushing with steak sauce mix. Serves 4.
JAMAICAN SHRIMP
& PINEAPPLE KABOBS
1/2 cup jerk sauce
1/4 cup pineapple preserves
2 tablespoons fresh chives, minced
1 pound large shrimp, peeled and deveined
1/2 medium pineapple, peeled, cored and cut into 1 inch cubes
2 large red peppers cut into 1 inch cubes.
Combine jerk sauce, preserves and chives in a small bowl; mix well.
Thread shrimp, pineapple and peppers onto 4 skewers; brush with sauce.
Grill over medium hot coals 6 to 10 minutes or until shrimp turn pink,
turning once. Serve with remaining sauce.
PINEAPPLE CHEESE
DESSERT
1 can (8 1/2 ounce) crushed pineapple
1 package pineapple gelatin
1 1/4 cup boiling water
1 package (3 ounce) cream cheese
1/4 teaspoon grated orange or lemon rind
3 tablespoons sugar
1/2 teaspoon vanilla
1 cup sour cream
1 graham cracker crust - 9 inch
Drain pineapple, reserving syrup. Dissolve gelatin in boiling water;
add syrup and cool slightly. Blend cream cheese, orange rind, sugar and
vanilla. Combine 1/2 cup gelatin and pineapple. Gradually blend
remaining gelatin into cheese mixture until smooth. Fold in sour cream.
Pour into crumb crust and chill until set but not firm. Carefully spoon
on pineapple; chill until firm.
FRUIT SLUSH
~Thank you, Ces
2 oranges
2 lemons
1 cup sugar
1 can (16 ounce ) crushed pineapple
2 cups ginger ale
3 bananas, mashed
Grate rinds of 1 orange and 1 lemon. Squeeze the juice from
oranges and lemons. Combine juice with sugar, pineapple, ginger ale and
bananas. Pour into a 6 cup ring mold and freeze. Remove from mold and
thaw 20 to 30 minutes before serving.
DIAMOND HEAD LOAF
1/4 cup butter
3/4 cup brown sugar, packed
1 egg
2 eggs, flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup frozen orange juice concentrate, thawed
1 cup crushed pineapple spooned from can with juice included
1/2 cup chopped pecans
Cream butter and sugar; add egg and beat well. Add dry ingredients
alternately with orange juice. Add pineapple, including juice. Add
nuts. Pour into well greased loaf pan and bake at 350 degrees for 55 to
60 minutes. Cool on wire rack.
POTPOURRI
1 jar (18 ounce) pineapple jelly
1 jar (18 ounce) apple jelly
2 1/2 ounces horseradish
1 ounce dry mustard
1 tablespoon white pepper
Mix thoroughly and keep covered in the refrigerator. Serve with ham or
use as an appetizer by spooning over a cube of cream cheese and serving
with crackers.
SNOWBALLS
1/4 pound butter
1 cup sugar
2 eggs, separated
1 cup drained crushed pineapple
1 cup walnuts, finely chopped
1 box butter or vanilla cookies - 2 inches in diameter
1 pint heavy cream, whipped
Coconut
Cream butter and sugar thoroughly. Add well beaten egg yolks,
pineapple, vanilla, walnuts and stiffly beaten egg whites. Using
3 cookies, put 1/2 inch of filling between and on top.
Refrigerate for 4 hours or overnight. Two hours before using, cover
each generously with sweetened whipped cream and sprinkle with coconut.
Refrigerate until ready to serve.
PINA COLADA
1 cup light rum
3/4 cup canned cream of coconut
1 1/2 cups unsweetened pineapple juice
Cracked ice
Fresh pineapple spears for garnish
Mix rum, coconut cream and pineapple juice in blender for 30 seconds.
Pour into glasses filled with cracked ice and garnish with pineapple
spears.
FRUIT STUFFED
CHICKEN BREASTS
~Thank you, Athena
3/4 cup butter
1 cup diced apple
1/2 cup coarsely chopped nuts
1/2 cup white raisins
1 can (20 ounce) crushed pineapple
1 cup soft bread crumbs, toasted
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
6 whole chicken breasts, boned
Fruit sauce
Melt 1/2 cup butter in skillet. Add apple and nuts and cook 10 minutes.
Remove from heat; add remaining ingredients, except chicken. Mix well.
Sprinkle inside of chicken breasts with remaining salt. Place 1/3 cup
of stuffing on inside of each breast; fold over sides and fasten with
skewers. Place remaining butter in foil lined 9x13 inch baking pan.
Place pan in oven at 350 degrees until butter melts. Place breasts,
skin side down, in melted butter. Return to oven and bake 25 minutes.
Turn chicken and bake 20 minutes more. Serve with fruit sauce.
Fruit sauce:
1 tablespoon sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1 cup crushed pineapple and juice
1/4 cup white raisins
1 tablespoon butter
Slivered peel from one orange
Sections from one orange
Combine sugar, cornstarch, salt, cinnamon, nutmeg and ginger and blend
well. Mix in orange juice. Add pineapple and syrup, raisins, butter and
orange peel and mix. Cook and stir over medium heat until sauce comes
to a boil and thickens. Add orange sections and heat.
SOUR CREAM PINEAPPLE
COFFEE CAKE
3/4 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 cup pineapple juice
1 cup crushed pineapple, drained
1 cup sour cream
1 cup powdered sugar
2 tablespoons pineapple juice
1/2 cup sliced almonds
Cream butter, sugar, eggs and vanilla. Add flour, baking powder,
pineapple juice, pineapple and sour cream. Mix well and turn into a
well greased and floured, fluted tube. Bake at 350 degrees for 55 to 60
minutes. Cool in pan 10 minutes, remove and drizzle top with powdered
sugar mixed with 2 tablespoon pineapple juice. Sprinkle with almonds.
PINEAPPLE YAM
CASSEROLE
4 medium yams, cooked, peeled and mashed
1/2 cup pineapple topping
4 tablespoons butter, melted and divided
1 tablespoon lemon juice
Combine yams, topping, 3 tablespoons butter and lemon juice; mix well.
Brush 1 quart casserole with remaining tablespoon of butter.
Spoon yam mixture into casserole. Bake at 350 degrees for
25 minutes or until heated through.
GELATIN BISQUE
1 package cherry gelatin
½ pint heavy cream
Crushed pineapple for garnish
Maraschino cherries for garnish
Prepare gelatin according to directions. Chill about 45 minutes to
soft-set. Beat at high speed until frothy. Gradually add cream,
continuing to beat until mixture is high and creamy. Chill 2 to 4 hours
or until firm. Garnish with pineapple and cherries and serve in
parfait or champagne glasses. Serves 6.
PINEAPPLE SWEET
POTATOES
2 1/2 cup mashed cooked sweet potatoes - about 3
1/4 cup butter
6 slices canned pineapple drained
6 bacon slices
Heat oven to 425 degrees. Combine the potatoes and butter and beat
until light and fluffy. Top each pineapple slice with potatoes. Wrap a
bacon slice around each potato ring and fasten it with toothpicks.
Place the rings in a greased shallow baking dish and bake until the
bacon is crisp, 35 to 40 minutes.
PINEAPPLE SQUASH
1 acorn squash
2 teaspoons cinnamon
1/2 tsp allspice
1/2 cup crushed pineapple in own juice drained
Preheat oven to 350 degrees. Cut squash in half and remove seeds. Place
each half, cut-side down, on a baking sheet. Bake the squash for 45 to
60 minutes until soft and tender. Turn squash over and scoop out all
the meat. In a bowl, mix the squash with remaining ingredients. Place
in a casserole dish and bake for 5 more minutes, until pineapple
bubbles. 6 servings.
ANGEL PINEAPPLE
DESSERT
1 can (20 ounce) crushed pineapple
2 egg yolks
1 cup sugar
1 teaspoon vanilla
1/2 cup butter
1 store bought Angel Food Cake
Cool Whip or prepared whip cream
Pineapple preserves
In large pan, place all ingredients, except cake; heat until bubbly. If
not thick enough you can add a small amount of corn starch or flour in
1/8 cup of water; stir together and add to pineapple mixture. Heat a
bit
longer while stirring. Slice cake twice to make three layers. On
top of each layer, pour the pineapple sauce. Mix cool whip with
preserves and layer on top of sauce; or between layers and on top of
cake.
PINEAPPLE PIE
~Thank you,
Christiana
1/2 stick soft butter
3/4 cup of sugar
4 egg yolks (save whites for meringue)
1 cup of milk
8 1/2 oz. can of crushed pineapple, drained
1/4 cup of flour
1 baked pie crust
Cream butter, egg yolks, and sugar in double boiler. Add flour and
blend until smooth. Add milk and stir until smooth over medium heat,
stirring constantly until mixture thickens. Add drained pineapple and
bring to a full boil. Pour into baked pie shell.
Beat egg whites until they form a peak. Add rest of the
ingredients until blended. Spread over pie. Place in oven for 10-15
minutes or until golden brown in a 350 degree oven.
Source: KLAS-TV Las Vegas
FRUIT FREEZIE
1 1/2 cups crushed pineapple
3/4 cup unsweetened pineapple juice
1 tablespoon sugar
1/4 teaspoon coconut extract - optional
Place pineapple, juice, and sugar in food processor.
Process until smooth. Spoon 2 tablespoons mixture
into each section of ice cube trays. Freeze until almost firm.
Insert frill pick into each cube, freeze until firm.
DUMP CAKE
1 can (20 ounce) crushed pineapple with juice
1 can (21 ounce) cherry pie filling
1 package yellow cake mix
1 cup chopped pecans
1 stick butter, cut into thin slices
Preheat oven to 350 degrees. Grease 13x9 inch pan. Dump pineapple with
juice into pan. Spread evenly. Dump in pie filling. Spread evenly.
Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake
mix and dot with butter. Bake 50 minutes or until top is lightly
browned Serve warm or at room temp.
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Heart
Healthy
PINEAPPLE SCALLOPS
1 pound scallops
1/2 pound fresh pineapple cut into 2 inch cubes
1/2 cup skim milk
1 white onion
1 green pepper
1 red pepper
12 cherry tomatoes
12 fresh mushrooms
1 can (15 ounce) artichoke hearts
Soak scallops in milk for half an hour. (milk gives moisture to the
scallops but doesn't leave a milk taste). Drain. Cook onion and
peppers, covered in boiling water, for 2 minutes; cut into 2 inch
cubes. On skewers, alternate scallops with pineapple and
vegetables. Grill , turning frequently, 8-10 minutes, or until
scallops are tender. 4 servings.
3 cups whole wheat pastry flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground all spice
1/2 cup currants
2 tablespoons melted unsalted butter or canola oil
1 cup honey
1 tablespoon vanilla
3 eggs, 6 egg whites, or 3/4 cup fat free egg substitute
3/4 cup unsweetened applesauce
1/2 cup nonfat sour cream
1 can (8 ounce) unsweetened crushed pineapple, with juice
2 cups shredded, loosely packed carrots
Preheat oven to 350 degrees. Lightly coat two 8x4" loaf pans with
non-stick spray. In a large bowl, combine flour, sugar, baking powder,
cinnamon, nutmeg, baking soda, cloves and allspice. Stir in the
currents.
In a small bowl, mix the butter, honey, vanilla, eggs, applesauce and
sour cream. Pour into flour mixture. Add pineapple - with juice - and
carrots. Mix just enough to blend the ingredients. Pour batter into
prepared pans. Bake for 45 to 60 minutes or until toothpick test comes
out moist but not wet. Serves 20.
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Diabetic
Choices
ACORN SQUASH
2 acorn squash (about 3/4 pound each)
8-ounce can pineapple tidbits in their own juice, drained
3 tablespoons raisins (optional)
2 tablespoons light brown sugar
1 tablespoon light margarine, melted
1 teaspoon freshly grated ginger root
Preheat oven to 400 degrees. Lightly spray a 13x9x2-inch baking dish
with vegetable oil spray. Cut squash in half. Scoop out and discard
seeds. Put squash halves cut side up in baking dish.
In a small bowl, combine remaining ingredients. Spoon mixture into each
squash cavity. Carefully pour a small amount of water around each
squash. Bake, uncovered, for 45 minutes. 4 servings
Per Serving: 120 calories, 1g protein, 24mg sodium, 0mg cholesterol,
1fat, 29g carbs.
Exchanges: 1 Bread/Starch; 1 Vegetable, 1/2 Fruit
SALMON WITH
PINEAPPLE SALSA
1 pound salmon fillets, cut into 4 portions
1/2 teaspoon no-salt chili powder
Salsa Ingredients:
2 cups diced fresh pineapple
1/2 cup diced red bell pepper
1/4 cup seasoned rice wine vinegar
2 tablespoons finely chopped fresh cilantro
1/4 teaspoon crushed red pepper flakes
Preheat the oven to 350 degrees. Spray a 9x9-inch baking pan with olive
oil cooking spray. Place salmon fillets in the pan in a single layer
and sprinkle with chili powder. Spray fillets lightly with cooking
spray and bake, uncovered, for 35 minutes or the thickest part of
fillet is translucent.
Meanwhile, mix pineapple, cantaloupe, red bell pepper, vinegar,
cilantro, and red pepper flakes together in a small bowl. Set aside.
Top each fillet with 1/2 cup salsa and serve. 4 servings
Per Serving: 260 calories, 28g protein, 68mg sodium, 96mg cholesterol,
13g fat, 10g carbs.
Exchanges: 4 Lean Meat, 1 Fruit
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Chill all ingredients. Put a slice of pineapple on a salad plate;
rub the cheese through a coarse sieve onto the pineapple, heaping it
up. Sprinkle with nut meats. Top with dressing and garnish with lettuce.
GRILLED HAM AND
FRUIT PLATTER
1 1/4 pounds smoked ham steak
1/2 teaspoon dry mustard
1/2 cup brown sugar
6 whole cloves
3 tablespoons vegetable oil
2 tablespoons butter
4 slices canned pineapple
4 whole peeled bananas
1/2 cup mint jelly
Lettuce
Sprinkle ham with the dry mustard and cover both sides with damp brown
sugar. Melt oil in a heavy frying pan and place ham in it. Stick the
surface of the ham with cloves and brown quickly until the ham is
slightly browned and the sugar is melted. Reduce heat, cover ham half
way with boiling water and cook very slowly until tender - about 30
minutes.
Melt the butter in a large pan, add pineapple and saute gently until
slightly glazed. Remove to a hot platter. Peel bananas, slice
lengthwise and again in halves and place in same pan. Saute lightly
until golden brown. Arrange ham in center of a platter surrounded by
the bananas and pineapple. Place a teaspoon of mint jelly in center of
each pineapple ring and garnish with lettuce.
PINEAPPLE TAPIOCA
1 can small can crushed pineapple
1/2 cup water
2 tablespoons granulated sugar
Dash of salt
3 tablespoons quick cooking tapioca
1 teaspoon lemon juice
Combine pineapple, water, sugar and salt in top of a double boiler.
Bring to boiling point and add tapioca. Cook over hot water, stirring
occasionally until tapioca is clear. Add lemon juice and chill. Serve
with extra pineapple or light cream.
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If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
Information
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
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Recipes is for use at your own discretion. Confer with health
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