Month: July 2007

Pineapple Egg Punch Recipe

1 quart milk, chilled
2 eggs, separated
1/2 cup sugar
1/8 teaspoon salt
9 ounces crushed pineapple

Scald 1 cup of the milk in a double boiler. Beat egg yolks until thick and light-colored along with sugar and salt. Pour scalded milk over egg yolk mixture, stirring until blended. Cover, place in a refrigerator and chill. Just before serving add rest of milk and the pineapple pulp and juice. Then beat egg whites until stiff. Fold egg whites into rest of mixture. Serve at once. Recipe makes five servings.

Chaplains Punch Recipe

3 quarts unsweetened pineapple juice
4 quarts dry ginger ale
2 quarts Champagne
8 lemons, juice of
4 oranges, juice of
3 limes, juice of
mint leaves, crushed
2 cups sugar
1 pint strawberries

Mix pineapple juice, ginger ale and champagne. Let stand. Add remaining ingredients in a block or cubes of life. Makes 60 to 70 servings of Chaplains Punch.

Congealed Pear Salad Recipe

2 packages lemon Jell-O
1 cup miniature marshmallows
2 1/2 to 3 1/2 cups pears, drained and mashed fine
2 1/2 cups crushed pineapple, drained
1 cup heavy cream
1/2 cup mayonnaise
crushed nuts

Heat juice from pears and pineapple and pour over Jell-O. Use water if needed. Add marshmallows, pears and pineapple. Whip cream and mix with mayonnaise. Use whipped cream on top of salad. Garnish with crushed nuts.

Pineapple Mint Salad Recipe

3 ounce package lime Jell-O
1 cup boiling water
1 cup pineapple juice
2 drops oil of peppermint
1 cup crushed pineapple
1 cup white cabbage, finely shredded
dash of salt
shredded lettuce

Dissolve Jell-O in boiling water. Let cool; then add pineapple juice and oil of peppermint. Place in refrigerator and let cool until Jell-O is beginning to thicken. Add crushed pineapple, cabbage and salt. Turn into a previously wet 5 cup and ring mold and chill until firm. Unmold and garnish with shredded lettuce. Makes 6 servings.

Pineapple Grape Salad Recipe

1 package lime Jell-O
1 cup boiling water
2 1/2 cups crushed pineapple
1 tablespoon lemon juice
1 cup white seedless grapes
1/2 cup celery, finely chopped
1/2 cup mild American cheese, cut into 1/4″ cubes
1/2 pint whipping cream

Dissolve Jell-O in water. Add about 3/4 cup of juice from pineapple and lemon juice. Chill into the consistency of unbeaten egg white. Add pineapple, grapes and celery. Add cheese. Mix thoroughly, then fold in stiffly beaten whipped cream. Turning to 4 to 6 cup mold. Chill until firm. Unmold on serving plate. Surround with curly endive, if desired. Garnish with small bunches of grapes. Makes 6 to 8 servings.

Mint Salad Freeze Recipe

12 large marshmallows
1 tablespoon pineapple juice
1/8 teaspoon green food color
1/8 teaspoon peppermint extract
1 cup crushed pineapple
1/4 cup salad dressing
1/4 cup whipped cream

Melt marshmallows in pineapple juice over low heat. Add food color and peppermint extract. Let cool. At pineapple, salad dressing and whipped cream. Cover and freeze until firm. Makes 4 servings.

Fruit Mallow Fizz Recipe

9 ounces crushed pineapple
3 ounces cream cheese, softened
7 ounces 7-Up
2 1/4 cups frozen peaches, thawed, drained and diced
1 cup seedless grapes, halved
1 cup whipped cream
1 1/2 cup miniature marshmallows

Blend pineapple into cheese. Stir in 7-Up. Mixed fruit into the mixture. Freeze until partially thickened. Fold whipped cream and marshmallows into the cheese mixture. Freeze until firm. Let stand at room temperature for a few minutes before serving. Recipe makes 8 to 10 servings of Fruit Mallow Fizz.

Iced Pineapple and Fruit Salad Recipe

6 ounces cream cheese
1 teaspoon salt
2 tablespoons mayonnaise
3 tablespoons lemon juice
1/2 cup crushed pineapple, drained
1/2 cup maraschino cherries, coarsely chopped
1/2 cup pecans, coarsely chopped
2 cups ripe bananas, diced
1/2 cup marshmallows, diced
1 cup whipped cream

Mash cheese. Blend with salt, mayonnaise and lemon juice. Mix well. Fold in pineapple, cherries, nuts, bananas and marshmallows. Fold in whipped cream. Freeze until firm. Makes 8 to 10 servings of Iced Pineapple and Fruit Salad.

Frozen Ginger Ale Jumble Salad Recipe

1 1/2 teaspoons unflavored gelatin
2 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons sugar
1/2 cup pale dry ginger ale
1/4 cup crushed pineapple, drained
1/3 cup diced pears
1/4 cup halved strawberries
1/3 cup chopped nuts
1/3 cup mayonnaise
1/2 cup heavy cream, whipped

Soak gelatin and orange juice for five minutes; add lemon juice. Place over boiling water and stir until gelatin is dissolved. Add sugar and ginger ale. Stir until sugar is dissolved. Add fruits and nuts. Mix thoroughly. Fold in mayonnaise and whipped cream. Pour mixture into small freezing tray. Freeze until mixture is firm. Recipe makes six servings of Frozen Ginger Ale Jumble.

Frozen Fruit Salad Recipe

3 ounces cream cheese
1/4 cup mayonnaise
1 tablespoon lemon juice
2/3 cup whipping cream, chilled
1/2 cup sugar
pinch of salt
1/2 cup seedless raisins, plumped*
1/4 cup candied cherries, sliced
3/4 cup crushed pineapple
endive or watercress

Soften cheese and blend thoroughly with mayonnaise and lemon juice. Pour whipping cream into a cold bowl and beat until stiff. Fold in salad dressing mixture, but only until just mixed. Then fold in remaining ingredients except greens. Mix lightly but thoroughly. Turn into wax paper lined refrigerator tray and freeze until firm (at least four hours). Cut into thick slices, remove paper, place on endive and serve plain. They also serve with additional mayonnaise on top. Recipe makes 6 to 8 servings of Frozen Fruit Salad.

To Plump Raisins: wash raisins and turn into a colander. Cover colander in place over boiling water and let steam for five minutes. Let cool.