Author: Pineapple

Ambrosia Salad

1 quart coconut, grated
6 oranges, peeled, sections and halved
4 bananas, sliced
1 pint sliced pineapple, cut into strips
1 strawberries, cut into halves
sugar
1 cup sherry
whole strawberries

Drain fruits, reserving juices. Sprinkle bottom of large salad bowl with coconut; add a layer of fruit. Sprinkle tops of fruit with sugar. Continue alternating fruits, sugar and coconut layer is, ending with a layer of coconut. Combine reserved juices and Sherry and pour over top of fruit.garter salad with whole strawberries. Refrigerate and chill thoroughly, three to four hours. Recipe makes 10 to 12 servings of Ambrosia Salad.

Pineapple Summer Salad Recipe

1 package lime gelatin or lemon gelatin
9 ounces mandarin oranges
9 ounces crushed pineapple, drained
1 pint cottage cheese
8 ounces cream cheese
1/4 cup milk

Prepare gelatin according to directions on the package. Cool until slightly thickened. Add fruits and cottage cheese; chill until firm. Beat cream cheese until soft; thin to a spreading consistency with milk. Spread cream cheese mixture over top of salad. Make 8 servings of Pineapple Summer Salad.

Pineapple Lime Salad Recipe

1 package lime Jell-O
2 cups water and pineapple juice
9 ounces crushed pineapple
3 ounces cream cheese
16 large marshmallows
1 cup pecans, chopped

Drain pineapple, add water to make one cup; boil; add marshmallows and Jell-O and stir until dissolved. Add 1 cup cold water and chill until partially set. Soften cream cheese, stir in pineapple and chopped nuts; add Jell-O mixture and refrigerate overnight. Recipe makes 12 servings of Pineapple Lime Salad.

Pineapple and Cottage Cheese Salad Recipe

8 pineapple slices, chilled
12 ounces cottage cheese, chilled
1/2 head lettuce
1/3 cup mayonnaise
1 tablespoon parsley or chives, chopped

Drain pineapple thoroughly and cut pineapple slices in wedges. Complying lightly with cottage cheese. Arrange lettuce cups on individual salad plates and the cottage cheese/pineapple mixture lightly into cups. Top with mayonnaise. Sprinkle with parsley or chives. Recipe makes 5 servings of Pineapple and Cottage Cheese Salad.

Pineapple Macaroon Icebox Cake Recipe

1 cup butter
1 cup sugar
1 dozen macaroons, broken into small pieces
Sweet cream
4 eggs
1/2 cup shredded pineapple (canned)
1/2 cup nut meats, chopped fine
2 1/2 dozen ladyfingers, split

Cream butter and sugar; add one of the eggs, beat five minutes; repeat until the four eggs are used. Add the pineapple and nuts. Then cover bottom of the pan with ladyfingers, flat side down. Spread one half of butter mixture over ladyfingers; add macaroons, then the remainder of butter mixture. Cover the rest of ladyfingers. Let stand in refrigerator 48 hours. Serve with sweet cream, sweetened and flavored to taste.

Pineapple Ice Box Cake Recipe

4 eggs
1 1/4 cups sugar
2 1/2 cups crushed pineapple
2 tablespoons butter
1 package lemon Jell-O
1 cup chopped nuts
1 pound vanilla wafers

Beat egg yolks and sugar and one half cup pineapple juice until thick. Remove from heat and add butter, Jell-O, pineapple and rest of juice. Let cool and add nuts. Fold in stiffly beaten egg whites. Roll or grind vanilla wafers until fine. Put a layer of vanilla wafer crumbs in the bottom of a long Pyrex dish, then pineapple mixture. Top with rest of vanilla wafer crumbs. Refrigerate for one to two hours or until chilled. Serve with whipped cream. Recipe makes 8 to 12 servings of Pineapple Icebox Cake.

Grooms Cake Recipe

1 pound butter
1 box light brown sugar
8 eggs, well beaten
4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 pound candied cherries
1/2 pound candied pineapple
1 pound dates, chopped
1/2 pound nuts, chopped
1 cup dark Karo syrup
1 cup honey
1/4 cup cooking sherry

Sift flour, spices and baking powder together two or three times. Cream butter and sugar well. Add eggs, fruits, nuts and liquids, gradually beating in flour mixture. Line greased cake pan with heavy brown paper. Grease paper also. Bake in a slow 250° F. oven for three or more hours. Cool, wrapped in store for about three weeks to mellow before using.

Pineapple Fluff Cake Recipe

6 eggs, separated
1/2 cup pineapple juice
1 tablespoon lemon juice
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1 1/2 cups sugar
1/4 teaspoon salt

Beat egg jokes until thick and lemon colored. Add pineapple juice and lemon juice. Beat until well combined. Sift flour, baking powder and 3/4 cup sugar together two times. Add to your mixture. Wash beaters. Beat egg whites with salt until soft peaks form. Gradually add 3/4 cup sugar, beating until stiff peaks form. Fold batter into egg whites. Bake in ungreased 10 inch tube pan at 325° F. about one hour. Invert; let cool on wire rack.

Hawaiian Fruit Crumble Recipe

2 cups apples, tart, paired and sliced
1 tablespoon lemon juice
9 ounces crushed pineapple, drained
1 pound whole cranberry sauce
1 cup quick cooking oats
3 1/2 cups brown sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
dash of salt
1/3 cup butter or margarine

Toss apple slices with lemon juice; place in a 10 x 6 x 1.5 inch pan. Spoon pineapple and cranberry sauce evenly over apples. Toss dry ingredients with a fork until evenly mixed. Cut in butter until crumbly. Sprinkle over fruit. Bake at 350° F. until fruit is done (about 30 minutes). Recipe makes six servings of Hawaiian Fruit Crumble.

Pineapple Cream Cheesecake Recipe

1/2 cup butter or margarine
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 cup crushed pineapple, with juice
2 1/2 cups sifted cake flour
1/8 teaspoon salt
2 1/2 teaspoons double acting baking powder
1/4 cup water
3 eggs, separated
whipped cream

Cream butter or margarine. Add sugar gradually while continuing to cream. Add pure vanilla extract and pineapple. Mix and sift flour, baking powder and salt. Add alternately with water. Beat egg whites stiff; fold in. Bake in 2 greased and floured 8 inch layer cake pans in moderate oven (350° F.) for 35 to 40 minutes. Cool, wrap, seal, label and freeze. To serve, fill and top with whipped cream. Garnish with bits of drained, crushed pineapple.