Slice bread thin. For each sandwich cut 5 rounds of bread, varying in diameter from 1 to 4″ (You’re making a tower). Spread the rounds with softened butter. Mix cheese and marmalade and spread on largest rounds. Cover with next smallest round, spread with date and nut mixture. Cover third round with pineapple and place on date nut filling. Cover fourth round with ham, place on pineapple. Place smallest round with buttered side down on ham. Garnish with a cherry half and watercress.
]]>Drain pineapple; brush slices lightly with French dressing. Combine cheese, green pepper, chili powder and mayonnaise. Toast and butter bread and arrange on baking sheet. Top with ham, then pineapple slices. Spread cheese mixture over each sandwich. Broil until topping is melted and golden brown; be careful not to burn. Recipe makes 4 servings of Southern Grilled Pineapple Sandwich.
]]>Insert cloves in sides of ham slices. Arrange ham in a baking pan. Place a pineapple slice on each ham slice. Beat butter and salt into potatoes. Mound potatoes on top of pineapple. In a pot combine cranberry sauce, orange peel and juice and brown sugar. Cook slowly for 5 minutes, stirring frequently. Drizzle over potatoes. Bake at 350° F for 40 to 45 minutes. Baste with sauce. Serve with 12 slices pumpernickel. Serves 6.
]]>Combine first three ingredients. Spread between slices of bread. Brown pineapple in butter or margarine and spread over chicken, ham and celery mixture. Serve hot.
]]>Combine first 3 ingredients and shape In about 20 balls 1 1/2″ in diameter. Put into a shallow baking pan and bake in preheated 350° F oven for 10 minutes. Drain off fat and shake balls in pan, then bake 10 minutes longer; drain off fat. Meanwhile, mix cornstarch with a little of the pineapple juice with remaining ingredients, except green and red pepper; heat. Add cornstarch mixture, stirring. Cook, stirring, until mixture thickens and comes to boil. Add meatballs and pepper. Recipe makes 4 – 5 servings of Sweet-Sour Meatballs.
]]>Cut ribs into serving pieces and brown in skillet with small amount of shortening. Place onions in skillet and saute 2 minutes; add next 7 ingredients and ribs. Cover. Simmer 1 hour. Remove ribs. Thicken sauce with cornstarch and water mixture. Pour sauce over ribs and serve.
]]>Marinate spareribs in refrigerator for 1 hour in sauce made with combined Cointreau, soy sauce, honey, pineapple, wine vinegar, lemon slices, ginger, garlic and pepper. Remove lemon from marinade. Place spareribs on grill; cook indirectly, 20—30 minutes on each side, basting frequently with marinade. Discard any leftover marinade. Recipe makes 5—6 servings of Marinated Barbecued Spareribs.
]]>Cut ribs into 4 pieces. Grill 4″ from coals for 30 minutes. Meanwhile, combine pineapple syrup with rest of ingredients except pineapple; simmer 20 minutes. Baste ribs with sauce; cook 20 minutes longer. Add pineapple to grill last 5 minutes cooking time. Reheat rest of sauce; serve over pineapple topped ribs. Recipe makes 4 servings of BBQ Spareribs Aloha.
]]>Arrange spareribs in a 13″ x 9″ baking dish. Drain pineapple; reserve syrup. Combine brown sugar, salt, 1/4 teaspoon cloves, 1/4 teaspoon ginger, Worcestershire sauce and reserved syrup. Brush ribs with half of mixture. Sprinkle ribs with onion salt. Bake, uncovered, at 350° F for 1 hour, basting with drippings every 15 minutes. Remove spareribs from baking dish; set aside. Pour off drippings from baking dish. Combine pork and beans, pineapple chunks, 1/8 teaspoon cloves and 1/8 teaspoon ginger in baking dish. Arrange spareribs on top of bean mixture. Spoon remaining basting mixture over ribs. Return to oven; bake, uncovered, for 1 hour longer or until beans are hot and spareribs brown. Recipe make 6 servings of Spareribs Bean Bake.
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