1 pint grape juice
1/2 cup tapioca
1 cup sugar
1/2 cup chopped walnuts
juice and rind of 1 large orange
9 ounces crushed pineapple
crushed vanilla wafers
whipped cream
Cook grape juice and tapioca in a double boiler until thick. Remove from heat. Add rest of ingredients except wafers and whipped cream. Mix well. Arrange layers alternately with vanilla wafers, ending with a topping of the grape tapioca mixture. Chill for at least 1 hour. Top with whipped cream.
Makes 8 servings.
1 3/4 cups evaporated milk
1 tablespoon unflavored gelatin
2 tablespoons cold water
1/2 pound marshmallows
2 tablespoons milk
dash of salt
1 cup crushed pineapple
Scald evaporated milk but do not boil. Soften gelatin in water 5 minutes and dissolve in hot milk. Chill thoroughly. Heat marshmallows in 2 tablespoons milk with salt, folding over and over until half melted. Remove from heat and continue folding until mixture is smooth and fluffy. Cool and add crushed pineapple. Whip chilled milk mixture until thick. Fold in marshmallow and pineapple mixture and freeze until firm. Serves 8
2/3 cup sweetened condensed milk
2 cups hot water
3 tablespoons quick cooking tapioca
1/4 teaspoon salt
2 eggs, separated
1 1/2 cups crushed pineapple, drained
1 tablespoon lemon juice
Blend sweetened condensed milk with hot water and heat in top of double boiler. Add tapioca and salt to milk mixture. Cook mixture 15 minutes. Stir small amount of cooked mixture into slightly beaten egg yolks. Then combine with remaining tapioca mixture. Add pineapple and lemon juice. Cook for 2 minutes longer. Remove mixture from heat; fold in stiffly beaten egg whites. Chill mixture. Serves 6
1 tablespoon unflavored gelatin
1/3 cup lemon juice
4 eggs, separated
1/4 teaspoon salt
14 ounces sweetened condensed milk
2 1/2 cups crushed pineapple
In top of double boiler, sprinkle gelatin over lemon juice to soften. Add slightly beaten egg yolks and salt to double boiler. Cook mixture over hot water; stir until gelatin is dissolved. Stir in sweetened condensed milk, pineapple and syrup. Remove top of double boiler from heat; place in ice water. Stir mixture frequently until it mounds slightly when dropped from spoon. In large size bowl beat egg whites until stiff but not dry. Thoroughly fold gelatin mixture into beaten egg whites. Carefully turn mixture into prepared dish. Tear a 20 to 22 inch length of aluminum foil; fold lengthwise in half. Wrap around a 1 quart souffle or straight sided baking dish to form a 4 inch collar above the edge of the dish. Tie with string or fasten with tape. Chill in refrigerator 4 to 5 hours or until firm. At serving time carefully remove foil collar.
2 cups milk
1/8 teaspoon salt
2 egg yolks
1/4 cup sugar
1 cup cooked rice
1 cup crushed pineapple
1/2 cup heavy cream, whipped
Scald milk in upper part of double boiler. Add salt to scalded milk. Beat egg yolks with sugar until light and thick. Add scalded milk slowly to the egg and sugar mixture, stirring constantly. Return mixture to double boiler and cook over hot water until mixture coats a spoon. Add cooked rice and pineapple to cooked mixture, stir thoroughly. Remove from heat and cool. When cold, fold in whipped cream and freeze until firm. Serve plain or with crushed or sliced pineapple. Serves 8
1 can evaporated milk
1/2 pound butter or margarine
3 pounds sugar
1 1/2 cups white Karo syrup
1/2 pound candied pineapple, cut fine
1/2 pound candied cherries, cut fine
2 pounds walnuts, chopped
1 teaspoon vanilla
Cook evaporated milk, butter or margarine, sugar, and Karo syrup until mixture forms a soft ball when dropped in cold water. Stir continuously to prevent burning. Remove mixture from the heat and beat for 5 minutes. Cool mixture. Add walnuts, candied pineapple and candied cherries to cooled mixture. Pour mixture into a greased jelly roll pan. Chill mixture. When completely chilled cut into squares.
1 cup sugar
8 tbsp flour
2 cups sharp Cheddar cheese
2 cups drained crushed pineapple
1 roll Ritz® crackers, crushed
1 stick butter, melted
Preheat oven to 350° F. Mix sugar, flour, Cheddar cheese and crushed pineapple in a casserole dish. Top with crushed Ritz crackers. Pour melted butter over top and bake for 30 minutes.
1 stick butter
4 slices white bread
3 eggs, well beaten
2 tbsp flour
1 small can crushed pineapple (juice and all, 1 cup)
1/2 cup sugar
Pinch of salt
Preheat over to 400° F. Melt butter in a non-stick skillet. Cube or crumble the white bread and then brown lightly in the butter. Beat eggs and add sugar; beat well. Then add flour and salt and mix well. Add crushed pineapple last. Grease casserole dish and add pineapple mixture. Top with the browned bread crumbs. Bake for 25-30 minutes. Watch and remove from oven before it gets too browned. This recipe is an excellent side dish with ham.
1 can crushed pineapple (small size)
1 package instant vanilla pudding
1 carton sour cream
1 graham cracker pie crust
Cool Whip
Simply quick and easy …
Mix the first ingredients together and pour into the graham cracker pie crust. This is ready to eat immediately, or chill. Top with Cool Whip or whipped cream if desired.
1 1/3 sticks butter
1/2 cup sugar
2 eggs
1 (20 ounce) can unsweetened pineapple chunks
1/2 cup milk
6 slices “day old” bread, cubed
Cream butter and sugar. Add eggs; beat well. Add pineapple, including pineapple juice, milk and bread cubes. Mix and place in a greased 1 1/2 quart casserole. Cover and refrigerate overnight. Bake, uncovered, for 1 to 1 1/2 hours in a 350° F oven until firm.