7 ounces tuna, drained and flaked
8 ounces pineapple chunks
2 stalks celery, chopped
2 tbsp chopped onion
1 tsp prepared mustard
1/2 tsp curry powder
1/2 cup dry roasted peanuts, coarsely chopped
mayonnaise
lettuce
12 whole wheat toast slices

Combine tuna, pineapple chunks, celery, onion, mustard, curry powder and peanuts in medium size bowl. Mix gently. Stir in just enough mayonnaise to moIsten mixture. Arrange lettuce on half the toast slices. Mound tuna mixture on lettuce. Top with second slice of toast. Makes 6 servings of Curried Tuna.

2 pounds shelled, cleaned deveined jumbo shrimp
12 pineapple chunks
1 pound large fresh, mushrooms, quartered
3 large dill pickles, cut into thirds
3 tbsp canola oil
3 tbsp white vinegar
4 dashes Worcestershire sauce
dash Tabasco sauce
1 minced clove garlic
3/4 cup catsup

Combine all ingredients except shrimp, mushrooms, pineapple and pickles in a bowl. Place shrimp and mushrooms in a deep platter. Pour sauce over shrimp and mushrooms. Let stand 30 minutes. Remove shrimp and mushrooms; pour sauce into a cup. On lightly greased skewers alternate pickles, shrimp, pineapple and mushrooms. Brush with sauce. Cook 4’~ from heat, turning constantly for 10-15 minutes. Remove to a platter. Brush with remaining sauce. Recipe serves 6.

1 pound frozen sea scallops
8 ounces pineapple chunks, juice drained
4 ounces whole mushrooms, drained
1 large green pepper, halved, seeded, cut into 1″ squares
2 tbsp canola oil
1/4 cup lemon juice
1/4 cup soy sauce

Combine scallops with pineapple chunks, mushrooms and green pepper squares in deep bowl. Add canola oil, lemon juice and soy sauce. Let stand 1 hour, stirring occasionally, until scallops are thawed. Thread scallops on long skewers alternately with pineapple, mushrooms and pepper. Brush with marinade. Broil 10 minutes, turning once, or until scallops are done (opaque and firm). Brush scalops and fruit with remaining marinade. Remove skewers. Makes 4 servings of South Seas Skewered Scallops.

1/3 cup sugar
2 Tbsp cornstarch
1 3/4 cup pineapple tidbits
2 tsp soy sauce
1 vegetable bouillon cube
1/2 tsp salt
2 tbsp vinegar
1/2 cup cooked long grain rice
9 ounce frozen peas, thawed
8 ounce frozen, fried, breaded fish sticks

In medium saucepan, combine sugar and cornstarch. Drain pineapple, reserving 2/3 cup syrup. Gradually stir reserved syrup into saucepan. Add soy sauce, bouillon cube and salt. Cook and stir until thickened and bubbly. Remove from heat; stir in vinegar. Combine cooked rice, thawed peas and pineapple tidbits. Stir sauce into rice mixture; turn into 1 quart baking dish. Arrange fish sticks spoke fashion on top of rice mixture. Bake at 350° F for 25 to 30 minutes. Makes 4 servings of Polynesian Fish Sticks.

1 pound blue crab meat, fresh or frozen or 21 ounce canned crab meat
1/4 cup mayonnaise
1 tsp chopped pimiento
1/2 tsp salt
1/2 tsp Worcestershire sauce
3 drops liquid hot pepper sauce
6 large pineapple slices, drained
2/3 cup fine corn flake crumbs
1 tbsp melted canola oil
1/4 cup fine corn flake crumbs

Thaw frozen crab meat. Drain crab meat. Remove any remaining shell or cartilage from crab meat. Flake the crab meat. Combine mayonnaise, pimiento and seasonings. Add to crab meat and mix lightly. Dip both sides of pineapple slices in crumbs. Place in a well-greased baking dish, 12″ x7 1/2″ x 2″. Place 1/3 cup crab mixture on top of each pineapple slice. Combine canola oil and crumbs; sprinkle over top of crab mixture. Bake in a moderate oven, 350° F, for 20 to 25 minutes or until crumbs are lightly browned. Make 6 servings of Crap Pineapple Imperial.

3 pound duck
2 cups boiling water
salt
pepper
2 tbsp soy sauce
2 1/2 cups sliced pineapple, diced

Cut duck into serving portions; cover with boiling water and simmer until nearly tender – about 1 hour. Add salt, pepper, soy sauce, pineapple and pineapple syrup. Cook 30 minutes longer. Recipe makes 4 servings of Pineapple Duck.

Pineapple Duckling

4 – 5 pound frozen duckling thawed
2 tsp kitchen bouquet
2 tbsp canola oil
1 tsp salt
1/2 tsp onion salt
1/2 tsp celery salt
1/2 tsp ginger
1 cup canned pineapple juice
2 cup raw carrots, diagonally sliced
9 ounces sliced pineapple
2 medium size green peppers
2 tbsp cornstarch
2 tbsp cold water

Skin duckling; cut to serving-size pieces. Brush pieces lightly with kitchen bouquet. Add canola oil to a large frying pan or Dutch oven. Add duckling. Brown on both sides. Combine seasonings; add to pan. Add pineapple juice and sliced carrots. Cover; cook over low heat until duckling is tender -about 45 minutes. Cut pineapple slices, green peppers in eigths; add; cook until pepper is tender but still crisp – about 5 minutes. Combine cornstarch, cold water; stir in. Cook, stirring constantly, until sauce thickens and boils. Recipe makes 4 servings of Pineapple Duckling.

4 Cornish game hens
1/4 cup dry white wine
salt
cracked pepper
wild rice stuffing (recipe below)
1/4 cup butter, melted
17 ounces pineapple slices
1/2 cup chicken broth
2 tbsp sugar
1/4 tsp ground ginger
1 tsp cornstarch

Season inside of hens with wine, salt and pepper. Fill loosely with wild rice stuffing. Skewer openings. Brush Cornish game hens with part of butter; place breast side up in shallow roasting pan. Drain pineapple, reserving juice. Combine cup pineapple juice and chicken broth; pour over hens. Sake at 350° F about 1 hour, basting Cornish hens every 15 minutes with rest of butter and pan drippings. Top each bird with a pineapple slice. Mix sugar, ginger and cornstarch with remaining 1/2 cup pineapple juice; spoon over hens. Place rest of pineapple slices in pan with Cornish game hens. Increase temperature to 400° F and bake about 15 minutes, basting occasionally, until skin looks glazed. Serve pan liquid as sauce. Makes 4 servings of Pineapple Glazed Cornish Game Hens.

Wild Recipe Stuffing Recipe

1 cup wild rice hot water
1/4 cup butter, melted
1 1/2 cups chicken broth
1 tsp salt
6 green onions, chopped
1 cup chopped celery
1/2 cup chopped toasted almonds
8 ounces sliced mushrooms
1/2 tsp marjoram
1/8 tsp nutmeg

Soak wild rice in hot water to cover for 1 hour. Drain; dry on paper towels. Saute rice in butter until golden brown. Add chicken broth and salt; cover tightly and simmer until tender for about 25 minutes. Add green onions, celery, toasted almonds, mushrooms, marjoram and nutmeg. Mix well. Stuff Cornish game hens lightly with stuffing.

1/2 cup minced onion
1/3 cup butter or margarine
1/3 cup flour
1 tbsp curry powder
1 tsp salt
1/2 tsp Accent
4 instant chicken bouillon cubes
4 cups hot water
3 cups diced leftover turkey
3 ounces drained pineapple

Cook onion in butter or margarine until soft but not brown. Blend in flour, curry powder, salt and Accent. Crumble chicken bouillon cubes; add water. Cook over low heat; stir constantly until thickened. Add turkey, pineapple. Serve with rice and curry accompaniments: peanuts, chutney, golden raisins, flaked coconut.

1/2 cup chopped onion
2 tbsp butter or margarine
10 ounces frozen peas, thawed
1 1/2 cups bias sliced celery
3 ounces sliced mushroom, drained
10 1/2 ounce condensed chicken broth
3/4 cup water
3 tbsp soy sauce
1 cup pineapple tidbits
1/4 cup cornstarch
1/4 cup water
3 cups diced cooked turkey
5 ounces water chestnuts, drained and sliced

In 3 quart saucepan cook onion in butter or margarine until tender but not brown. Stir in peas, celery, mushrooms, chicken broth, the 3/4 cup water and soy sauce. Drain pineapple, reserving syrup. Add syrup to saucepan; bring mixture to boiling; cover and simmer 5 minutes. Stir cornstarch into the 1/4 cup water; add to saucepan. Cook and stir until thickened and bubbly. Add turkey, pineapple and water chestnuts; heat through. Serve over hot cooked rice. Pass additional soy sauce. Recipe makes 8 servings of Turkey Hawaiian.