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.
1 baked pie shell
8 ounce package cream cheese
2 cups powdered sugar
1 cup drained crushed pineapple
1 envelope Dream Whip or 1 1/2 cups Cool Whip
Nuts, if desired
Combine cream cheese and beat well with sugar. Add pineapple and Dream Whip. Pour into baked pie shell. Sprinkle chopped nuts over the top. Chill for at least two to three hours before serving.
1/2 cup butter, softened
1 cup sugar
4 eggs
1 #2 can crushed pineapple (well-drained)
5 slices white bread, cubed
Cream butter and sugar. Add eggs. Beat well. Add pineapple and stir in bread. Bake in greased 1 1/2 quart baking dish uncovered at 350° F for about 30 minutes or until top is lightly browned.
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.
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.
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.