2 cups cookie or graham cracker crumbs
1 pounds marshmallows
2 cups thin cream or 1 cup milk and 1 cup cream
2 cup frozen strawberries, sweetened and drained
2 cups diced or crushed pineapple, drained
2 cups pitted, chopped dates
2 cups chopped walnuts
6 ounces lemonade concentrate, undiluted

Butter a 5″ x 9″ x 3″ loaf pan. Sprinkle with most of crumbs, leaving some for top. Heat marshmallows with cream, stirring at intervals until half dissolved. Remove from heat and beat until smooth. Cool. Add drained strawberries, pineapple, dates, nuts and lemonade concentrate to the cooled marshmallows, stirring gently. Pour into crumb lined pan topping with remaining crumbs. Freeze in compartment or freezer. If Icebox Fruitcake is to be stored for more than a day or two, use a vapor-proof wrap. Slice for serving as for oven baked cake. Makes 12 to 15 servings of Icebox Fruitcake.

17 ounces pineapple-tidbits
6 1/2 ounces lemon pudding and pie filling mix
1 cup sugar
4 egg yolks, beaten
2 cups water
1 cup whipping cream, whipped
4 tsp lemon rind, grated
12 large eclair shells
powdered sugar

Combine undrained pineapple, pudding mix, sugar, egg yolks and water, Cook over moderate heat, stirring constantly, until mixture thickens. Remove from heat; cover and chill. Fold the whipped cream and lemon rind into cold pudding. Spoon into eclair shells. Dust with powdered sugar, if desired. 12 servings of Polynesian Eclairs.

2 1/2 cups crushed pineapple
4 tbsp flour
2/3 cup sugar
1/4 tsp salt
1 1/3 cup milk
2 eggs
4 tbsp sugar

Drain pineapple well; measure 3/4 cup. Mix together flour, sugar and salt in top of double boiler. Add 2 tablespoons of the milk; add egg yolks; beat well. Add remaining milk. Cook in double boiler 15 minutes until thick, stirring occasionally. Remove from heat; beat until smooth; cool. Add pineapple. Pour in custard cups. Beat egg whites; beat in 4 tablespoons sugar gradually, then 1 tablespoon pineapple juice; spread on top of custards. Bake in moderate oven at 325° F about 20 minutes until delicately browned. Cool . Makes 5 to 6 Pineapple Meringue Custards.

1 tsp butter
1 tsp lemon rind, grated
1 tbsp lemon juice
1/4 cup crushed pineapple, drained
1/4 cup all purpose flour
3/4 cup sugar
1/4 tsp salt
2 eggs, separated
4 cup milk blended with 1/4 cup pineapple juice drained from crushed pineapple

Divide butter equally among 5 custard cups, each holding 3/4 cup. Start oven 10 minutes before baking set to slow (325 °). Have ready a glass baking pan, 12″ x 7″ x2″. Wash lemon, grate rind, squeeze juice from lemon and measure. Sift flour, measure and turn into a mixing bowl. Stir in sugar, salt, lemon juice and crushed pineapple. Add egg yolks and beat well. Stir rind and milk with pineapple juice into mixture with rubber scraper. Then beat egg whites until stiff and immediately turn them into mixture, cutting and folding them thoroughly with scraper until they form a soft spongy mass throughout. Spoon the mixture quickly into prepared cups. Set cups in the shallow glass baking pan. Pour hot water around cups to a depth of 1″. Bake 45 to 50 minutes or until custard tests done. Remove cups from pan to cake rack to cool. Serve lukewarm or cold, plain or with puff of whipped cream.

1 1/2 cups cubed fresh pineapple
1 sliced banana
1 cup cubed papaya or 1 cup sliced fresh peaches
4 cup dry white wine

Combine fruit with wine. Marinate at room temperature for 1 hour. Chill at least 1 hour. Makes 6 servings of Tropical Compote.

1 medium size pineapple
1 1/2 cups water
1 pound cherries
4 cups sugar

Peel and slice pineapple, removing eyes and cutting fruit into cubes. Place in saucepan with water barely covering; bring to boiling point; simmer 10 minutes. Pit cherries; add to pineapple and continue simmering for a further 10 minutes, adding sugar during last 5 minutes of cooking. Chill Pineapple Cherry Compote before serving.

2 1/2 cups canned purple plums
3 cups canned unpeeled whole apricots
2 1/2 cup pineapple spears
2 tbsp lemon juice
3/4 tsp ground nutmeg
1/4 cup honey
1 tbsp canola oil

Drain fruit; arrange in large baking dish. Sprinkle with remaining ingredients. Heat in very slow oven until fruit is warm, occasionally spooning over fruit syrup which is formed. Serve hot over ice cream balls or sponge cake. Makes 10 -12 servings of Hot Fruit Compote.

1 1/2 pounds yams
1 1/2 cup boiling water
1/2 tsp salt
1 cup crushed pineapple
3 tbsp flour blended with 1/4 cup sugar
1 cup water from cooked yams
2 tbsp butter
9″ double crust pastry

Have ready an 8″ x 8″ x 2″ glass baking pan. Start oven 10 minutes before baking; set to moderately hot (425° F). Make pastry. Wash yams, then cover with boiling water. Now take, hot yams one by one from water and quickly pare. Cut into 1/3” thick slices and drop immediately into boiling salted water to prevent discoloring. Cover and boil gently 10 minutes or until barely tender. Drain; save water. Roll out about 2/3 of the pastry into a 12″ square on a floured pastry cloth. Fit it snugly into baking pan. About 3/4″ of pastry will hang over pan rim. Arrange yam slices in pan, then spread pineapple over top. Sprinkle with flour and sugar mixture. Pour yam water over top and dot with butter. Now carefully fold extending pastry neatly up over yam filling. Roll out remaining pastry into about a 7″ square. Cut design for steam vents and lay over uncovered filling in center. Bake 35 to 40 minutes or until nicely browned. Serve warm. Makes 6 to 8 servings of Texas Yam Cobbler.

1 stick margarine
1 cup flour, sifted
1 cup sugar
2 tsp baking powder
few grains of salt
1 tsp nutmeg
1 cup milk
2 1/2 cups pineapple, heated

Melt margarine in large casserole. Mix flour, sugar, baking powder, salt, nutmeg and milk until smooth. Pour into melted butter, stirring gently. Add pineapple without stirring again. Bake at 350° F for 30 – 40 minutes. 6 – 8 servings of Jiffy Fruit Cobbler.

40 ounces canned plums
15 ounces pineapple chunks
1/2 cup butter, melted
1 cup all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp salt
1 cup milk

Heat fruit. Place melted butter in quart casserole. Mix flour, sugar, baking powder and salt and stir in milk. Beat until smooth. Pour into casserole. Pour hot fruit in middle and do not stir. Bake in a 350° F oven for 1 hour. The buttery cake rises around the edge of the fruit.