Author: Pineapple

Luscious Strawberry Salad Recipe

6 ounces Strawberry Jell-O
1 1/2 cups boiling water
10 ounces frozen strawberries
8 1/4 ounces crushed pineapple
1/2 cup chopped pecans
1 cup sour cream

Dissolve Jell-O in boiling water. Add strawberries and stir gently. Chill until lightly congealed. Add pineapple and chopped pecans. Pour half of the mixture into an oiled a 9 inch square pan. Cover and refrigerate slightly. Fold sour cream into remaining Jell-O mixture and pour into pan of partially set Jell-O. Cover and chill until firmly set. Recipe makes 12 servings of Luscious Strawberry Salad.

St. Patrick Salad Recipe

2 packages lemon Jell-O
1 cup boiling water
3 1/2 cups crushed pineapple
1 pint cottage cheese
4 ounces cream cheese
1/2 cup salad dressing
green food coloring
1 cup cucumbers, diced

Dissolve Jell-O in boiling water; let cool. Drain pineapple into 1 cup Pyrex measurer; reserve crushed fruit. Add water to pineapple juice to make 1 cup liquid; blend pineapple juice and water with cottage cheese. Blend cream cheese and salad dressing with cottage cheese mixture. Stir cheese mixture into gelatin. Add a few drops of green food coloring. Fold in reserved pineapple and cucumber. Cover and refrigerate for 4 hours. Recipe makes 10 servings of Saint Patrick Salad.

Texas Pecan Cake Recipe

1 pound butter
1 pound brown sugar
1 pound pecans
one half pound glace cherries
one half pound glace pineapple
4 cups flour
six egg yolks
six egg whites, beaten
1 teaspoon baking powder
1 1/2 ounces pure lemon extract

Cream butter, then cream butter and sugar together. Add egg yolks one at a time alternately with 2 cups flour and baking powder. Beat well after each addition. Use other 2 cups of flour to dredge cherries, pineapple and pecan nuts. Add lemon extract. Gently fold in egg whites, fruits and nuts. Cover and let stand overnight in refrigerator. Pour into a large angel food pan or two loaf pans. Bake slowly three hours at 225° F. Cool. Wrap well and wax paper foil and store in airtight container.

If the finished Texas Pecan Cake seems dry to your tastes use the following sauce poured over the cake while warm:
1 cup orange juice
2 teaspoons orange peel
2 cups sugar

Recipe serves 12 to 15.

Paradise Cake Recipe

4 cups self rising flour
6 eggs
1/2 cup butter
2 cups sugar
20 ounces crushed pineapple
2 cups dates, cut up
2 cups walnuts, chopped
1 cup dark raisins
1 cup light raisins
1 cup green cherries, cut up
1 cup red cherries, cut up
2 teaspoons vanilla extract
2 teaspoons allspice, ground
2 teaspoons cinnamon, ground

Cream sugar and butter, add eggs one at a time, adding pineapple, cut up cherries and 2 cups flour. Add flavorings. Mix remaining 2 cups of flour with the cut up dates, chopped walnuts and raisins. Add date, nut, raisin mixture to the batter. Bake at 275° for 2 1/2 hours.

Cranberry Fruit Punch Recipe

1 1/2 quarts cranberries
3 cups water
1 1/2 cup sugar
2 tablespoons orange peel, grated
6 whole cloves
2 cups pineapple juice
1 quart apple cider

Cook cranberries in boiling water until skins pop. Run water and cranberry pulp through a sieve. Add sugar and orange peel, cut from tart orange. Add cloves and let cool. Then remove cloves, strain out orange rind, along with cranberry pulp (which may have settled to the bottom). Pour liquid over large chunk of ice in a punch bowl. Stir in pineapple juice and apple cider. Add lemon juice or powdered ginger point up later if desired. Garnish with slices of lemon. Serves 8 to 12 people.

Pineapple Fruit Punch Recipe

6 ounces frozen orange juice
12 ounces frozen limeade
6 ounces frozen lemonade
30 ounces pineapple juice
1 pint cranberry juice cocktail
2 to 4 cups cold water
2 quarts ginger ale, chilled
1 quart plain soda water, chilled
mint or fruit garnish

Empty frozen juices, pineapple and cranberry juice and water into a large container or bowl. Thaw; stir well. Pour mixture into fruit punch bowl. Add ice cubes. Just before serving gently pour in ginger ale and soda water. Top with fruit ice ring (directions below) and sprigs of mint or other fruit garnish. Recipe makes 30 servings of Pineapple Fruit Punch.

Fruit Ice Ring: Use any combination of lemon, lime or orange slices. Arrange in a pattern in the bottom of an 8 inch ring mold. Add water to cover fruit. Place in a freezer and freeze. To unmold, loosen during my tipping bottom of mold into warm water. Float on top of punch; garnish with the mint leaves and, if available, fresh strawberry slices.

Pineapple Egg Punch Recipe

1 quart milk, chilled
2 eggs, separated
1/2 cup sugar
1/8 teaspoon salt
9 ounces crushed pineapple

Scald 1 cup of the milk in a double boiler. Beat egg yolks until thick and light-colored along with sugar and salt. Pour scalded milk over egg yolk mixture, stirring until blended. Cover, place in a refrigerator and chill. Just before serving add rest of milk and the pineapple pulp and juice. Then beat egg whites until stiff. Fold egg whites into rest of mixture. Serve at once. Recipe makes five servings.

Chaplains Punch Recipe

3 quarts unsweetened pineapple juice
4 quarts dry ginger ale
2 quarts Champagne
8 lemons, juice of
4 oranges, juice of
3 limes, juice of
mint leaves, crushed
2 cups sugar
1 pint strawberries

Mix pineapple juice, ginger ale and champagne. Let stand. Add remaining ingredients in a block or cubes of life. Makes 60 to 70 servings of Chaplains Punch.

Congealed Pear Salad Recipe

2 packages lemon Jell-O
1 cup miniature marshmallows
2 1/2 to 3 1/2 cups pears, drained and mashed fine
2 1/2 cups crushed pineapple, drained
1 cup heavy cream
1/2 cup mayonnaise
crushed nuts

Heat juice from pears and pineapple and pour over Jell-O. Use water if needed. Add marshmallows, pears and pineapple. Whip cream and mix with mayonnaise. Use whipped cream on top of salad. Garnish with crushed nuts.

Pineapple Mint Salad Recipe

3 ounce package lime Jell-O
1 cup boiling water
1 cup pineapple juice
2 drops oil of peppermint
1 cup crushed pineapple
1 cup white cabbage, finely shredded
dash of salt
shredded lettuce

Dissolve Jell-O in boiling water. Let cool; then add pineapple juice and oil of peppermint. Place in refrigerator and let cool until Jell-O is beginning to thicken. Add crushed pineapple, cabbage and salt. Turn into a previously wet 5 cup and ring mold and chill until firm. Unmold and garnish with shredded lettuce. Makes 6 servings.