8 ounces cream cheese, softened
8 ounces crushed pineapple, undrained
1 cup pitted dates, chopped
8 maraschino cherries, chopped
1 tablespoon lemon juice
1/8 teaspoon salt
1 half pint heavy cream, whipped
2 tablespoons walnuts, chopped
Blend cheese and pineapple. Add dates, cherries, lemon juice and salt. Fold in which cream and nuts. Pour into a 1 quart mold. Freeze until firm. Unmold on lettuce leaves. Recipe makes 8 servings of Frozen Date Salad.
6 ounces cream cheese
3/4 cup mayonnaise
1 cup heavy cream, whipped
1 cup cubed jellied cranberry sauce
9 ounces crushed pineapple, drained
1/2 cup ripe olives, jobs
1/4 cup celery, chopped
Blend cream cheese and mayonnaise together. Fold in whipped cream then fold in olives, celery, cranberry cubes and pineapple. Pour into a refrigerator tray and freeze for three to four hours.
3 ounces cream cheese
1 tablespoon mayonnaise
1 cup sweet cherries
1/2 cup red maraschino cherries, cut up
1/4 cup green maraschino cherries, cut up
1/4 cup orange sections, cut out
1 cup crushed pineapple, drained
1 cup walnuts, chopped
1 cup heavy cream, whipped
Soften cheese; blend with mayonnaise. Add red and green maraschino cherries along with the remaining fruit and nuts. Fold whipped cream into mixture. Spoon into a pan; cover tightly. Place in freezer. To serve unmold and slice into cubes. Recipe makes 10 to 12 servings.
1 egg
1/4 cup sugar
1 tablespoon butter
dash of salt
1 lemon, juice of, a long with enough pineapple juice to equal 1/2 cup
2 cups peaches, cut up
2 1/2 cups crushed pineapple
3 sliced bananas
2 ounces cherries
chopped walnuts or pecans
1/2 pint whipping cream, whipped
Beat egg; add sugar and juices. Cook in a double boiler over boiling water until thickened about five to 10 minutes. Add butter and salt. Let cool. Add fruits; fold in whipping cream. Freeze in an attractive pan and in keeping freezer.
3 ounces cream cheese
2 tablespoons mayonnaise
1/8 teaspoon salt
1 cup heavy cream, whipped
1/4 cup kumquats, chopped
1/4 cup dates, chopped
1/4 cup crushed pineapple
1 tablespoon preserved ginger, finely chopped
1/2 cup blanched almonds, chopped
Blend cheese smoothly with mayonnaise then add salt. Fold in whipped cream and fruit and ginger mixture. Pour into refrigerator tray; sprinkle almonds over top. Freeze. Serve on crisp lettuce. Serves 8.
2 medium grapefruit
3 medium seedless oranges
2 ripe avocados
1/2 Persian melon
1/2 medium fresh pineapple
6 ounces cream cheese
1 medium pomegranate
salad greens
Pare and section grapefruit over a bowl to capture any grapefruit juice. Pare gorges and cut in slices 1/2″ thick. Peel avocados and cut in half crosswise, remove stone and cut into rings 1/4″-thick. Marinate avocado in grapefruit juice to prevent discoloration. Pare and cut melon and 1″ cubes. Pare and cut pineapple into finger shape about 3 to 4 inches long and 1 inch wide. Place avocado rings overlapping to form a circle in the center of a platter. Heap melon cubes in the center of the ring. Place fingers of pineapple at each and fanning them out. Lay overlapping slices of orange at base of pineapple fingers next to avocado rings following the line of the avocados. then arrange the grapefruit sections to complete the circle around the avocado. Chill cream cheese thoroughly and cut into 1/2″ squares. Open pomegranate and remove seeds. Roll the cream cheese squares in pomegranate seeds, just enough to pick up a few. Place a piece “burrs” in center of each avocado ring. Serve with French salad dressing. Garnish salad platter with salad greens. Recipe makes six to eight servings of Winter Salad.
2 eggs, beaten
4 tablespoons vinegar
4 tablespoons sugar
2 tablespoons butter
1 pint whipping cream, whipped
2 cups white cherries, halved and drained
2 cups pineapple chunks, drained
2 cups marshmallows, quartered
Put eggs in the top of a double boiler; add vinegar and sugar and beat constantly until mixture is thick and smooth. Remove from heat then add butter and let cool. When mixture is cool, folded whipped cream, cherries, drained pineapple and marshmallows. Pour into a 2 quart mold, cover, and placed in the refrigerator for 24 hours. To serve, unmold on a large serving platter. Recipe makes 12 to 14 servings of Twenty Four Hour Salad.
6 eggs, beaten
3 tablespoons cold water
3 tablespoon vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon mustard
1 pint heavy cream, whipped
40 ounces crushed pineapple, trade
1 pound marshmallows
Combine eggs with water, vinegar, sugar, salt and mustard in a double boiler. Cook until thickened, stirring constantly. Cool slightly. Fold in whipped cream, pineapple and marshmallows. Cover and refrigerate for several hours or overnight. Recipe makes 14 servings of Pineapple Surprise.
1 pineapple
2 oranges
1 pear
1 avocado
1/2 pint strawberries
assorted salad greens
Cut foliage from pineapple about 1/2″ from top and save. Peel pineapple, cut into 3/4″ thick slices, then re-stack slices and top with foliage. Place on serving tray. Surround pineapple with clusters of remaining fruit prepared as follows: peel oranges and cut crosswise into slices; cut pair into wedges; cut avocado into slices, removing peel and seed; remove stems from strawberries; peel bananas and cut into slices (sprinkle with lemon juice to prevent darkening). Garnish platter with a few salad greens. Serve with a separate bowl of salad greens. Makes 6 to 8 servings.
1 cup ripe firm bananas, sliced
1/2 cup pineapple, drained, diced
1 1/2 cups flaked salmon, cooked
1 cup celery, diced
2 tablespoons sweet pickle, chopped
1 teaspoon salt
1 tablespoon mayonnaise
1 tablespoon prepared mustard
lettuce
salad greens for garnish
combine that bananas and pineapple. Add salmon, celery, pickle and salt. Mix together mayonnaise and mustard and add to salad mixture. Mix lightly. Combine two or three crisp lettuce leaves to form a cup and arrange on each salad plate. Fill each top with salad mixture. Pour a salad with crisp salad greens. Serves 4 to 6.