1/2 cup butter
3/4 cup sugar
dash of salt
3 eggs, beaten
1 (Number 2) can, crushed pineapple
5 slices of white bread, cubed
Cream together the butter, sugar and salt. Beat in the eggs. Add the crushed pineapple and bread cubes. Mix all of this together and pour into a casserole dish. Bake for 40 to 50 minutes at 325° F. Excellent served with ham.
2 (6 ounce cans) frozen orange juice
1 (6 ounce) can frozen pineapple juice
4 cups water
one (28 ounce) bottle Ginger ale
1 quart lemon or pineapple sherbet
Simply combine all ingredients in a large punch bowl.
1 (46 ounce) cans pineapple juice
2 quarts cranberry juice cocktail
1 quart ginger ale
Chill all ingredients; Then combine in Punch bowl over block of frozen fruit ice (ice cubes with sliced oranges, lemons, limes, maraschino cherries, pineapple chunks inside). Makes approximately 3 1/2 quarts of Cranberry Pineapple Punch and serves 30.
1 (46 ounce) can pineapple juice
3 cups apricot nectar
1 quart club soda
1 quart pineapple sherbet
Combine the childed pineapple juice with apricot nectar in a large punch bowl. Add club soda and pineapple sherbet just before serving. Serves 25 to 30
8 chicken breast halves
Flour
2/3 cup margarine
One (13 ounce) cans pineapple chunks, drained (reserve juice)
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 large green pepper, cut into strips
Reserved pineapple juice plus water to equal 1 1/4 cup
Salt and pepper chicken. Dip in flour and brown in margarine. Remove from pan to a covered baking dish; add to the drippings all remaining ingredients. Stir together over low heat. When sauce has boiled pour over chicken. Bake in a 350° F oven for 1 hour and 15 minutes.
3 cups milk
2 cups grated canned pineapple
1/4 cup grated coconut
1 teaspoon lemon extract
1 1/2 cups cream
4 egg yolks
1 cup sugar
1 tablespoon ground arrowroot powder
1/4 teaspoon salt
Scald milk and turned into well beaten eggs, sugar, salt and arrowroot powder. Cook this mixture in a double boiler, stirring constantly, until it thickens. Remove from heat and when cool add cream, pineapple, coconut and lemon extract. Freeze.
3 chestnuts, cooked and broken into small pieces
maraschino syrup
3 cups milk
1/2 teaspoon salt
1 1/2 cup sugar
5 egg yolks
2 cups heavy cream, whipped
1/4 cup pineapple juice
1 1/2 cups chestnuts, cooked, pressed through a seive
1/2 cup chopped candied fruit
1/4 cup seedless raisins
Soak broken chestnut pieces overnight in maraschino syrup. Scald milk in top of a double boiler. Beat salt, sugar and egg yolks together and add milk gradually, stirring constantly. Return to double boiler and cook until thickened, stirring constantly. Strain, cool and add whipped cream, pineapple juice and chestnut purée. Turn half of mixture and mold or freezing tray of refrigerator. To the remaining half of mixture, add candied fruit, raisins and broken chestnut pieces. Fill top half of mold with this mixture and freeze. When the firm unmold and serve with whipped cream flavored with maraschino syrup and small pieces of cooked chestnuts. This Nusselrode Recipe serves eight.
2 cups sponge cake pieces
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
9 ounces crushed pineapple
3 eggs
2 tablespoons sugar
1/4 teaspoon pure almond extract
1 cup milk
Distribute sponge cake pieces evenly into five lightly buttered 5 ounce custard cups. Beat eggs until fluffy and light; Beat in salt, sugar and almond and vanilla extract. Blend in undrained pineapple and milk, spoon liquid over cake and set cups in pan of water to bake. Bake at 350° F for 40 to 45 minutes until set; cool on wire rack. Turn out on serving plate and spoon additional crushed pineapple or thin red jelly over top of each serving. Recipe makes 5 servings.
2 teaspoons dried mint flakes, crumbled
2 tablespoons boiling water
3/4 cup butter
1 cup pineapple preserves
2 eggs, separated
2 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup coarsely chopped walnuts
whipped cream
Combine mint flakes with boiling water; cover and let steep for 7 minutes. Strain water with sieve or cheesecloth; allow to cool. Reserve 1 teaspoon of the softened mint flakes.
Heat oven to 350° F.
Cream butter and sugar in a large mixing bowl until light and fluffy. Combine minted water, reserved mint flakes, pineapple preserves and egg yolks in a small bowl. Blend well. Combine flour, soda and salt. Add flour mixture to creamed butter mixture alternately with the minted water and pineapple mixture. Stir in chopped walnuts.
Beat egg whites until stiff but not dry. Fold into batter. Pour into a lightly greased and floured 9″ x 5″ x 3″ loaf pan. Bake for 1 hour 20 minutes or until a cake tester (or a toothpick) inserted into the center of the Pineapple Mint Cake comes out clean. Remove from oven; let cool in pan for 10 minutes and then turn onto a wire rack.
Serve Pineapple Mint Cake warm or cool with whipped cream. Recipe makes 1 9″ loaf.
1/2 cup softened butter
1 package white or yellow cake mix
1/2 cup flaked coconut
20 ounce can pineapple chunks
16 ounces apricot halves
1/2 cup sugar
3/4 tsp ground nutmeg
1 cup dairy sour cream
1 egg
Heat oven to 350° F. Cut butter into dry cake mix with a pastry blender until crumbly. Stir in coconut flakes.
Turn mixture into a 13″ x 9″ x 2″ baking pan. Pat evenly over bottom, building up sides slightly. Bake for 12 minutes.
Drain fruits; set on a paper towel covered plate to dry. Then arrange the fruits over top of the baked crust. Combine sugar and nutmeg; sprinkle evenly over top of fruits. Blend sour cream and egg; spoon unevenly over top of fruits.
Return to oven and bake for 25 minutes.
Serve Pineapple Apricot Kuchen warm. Recipe makes 12 servings.