Simmer beef in small amount of water until tender. Remove, cool, discard bone and gristle then put through a food processor at medium blade.

Cook down stock until 3/4 cup remains.

Grind suet fine. Combin meat, suet and apples in a 2 gallon kettle. Add raisins, currants, citron and orange peel.

Combine in saucepan, the sugar, salt, spices, cider, pineapple juice, lemon rind, lemon juice, and syrup.

Heat to boiling point.

Add vinegar and butter; mix well;

Package into desired amount and freeze. Filling is for 8 mincemeat pies. When baking pie, thaw and use 4 cups mincemeat for 2 crust 9″ pie. Bake in a hot (400° F) oven for 25 minutes.

Blend sugar, cornstarch and pineapple. Cook until thick and clear; then cool.

Blend cream cheese with 1/2 cup sugar and salt. Add eggs, one at a time,blend in milk and vanilla extract. Spread pineapple mixture in unbaked pie shell. Pour cream cheese mixture on top.

Bake in 400°F oven for 50 minutes. Remove fromoven, let cool, then chill for 1 1/2 hours before serving.

Tags: Pineapple, Pie, Recipe

Combine the egg yolks, sugar, salt, and milk in the top of a double boiler. Cook over boiling water until mixture coats the spoon. Slowly sprinkle in the dry Jell-O Powder. Stir until dissolved. Remove from heat and set aside to cool. Chill until slightly jelled.

Line the bottom of a very large pan with thinly sliced angel food cake. Whip the whipping cream stiff, set aside for a moment. Whip the egg whites until stiff, then combine with the Jell-O mixture, drained crushed pineapple and whipped cream.

Cover the angel food cake with 1/2 of Jell-O mixture, cover with another layer of thinly sliced angel food cake, and spread remaining Jell-O mixture over top. Cover, place in a refrigerator overnight to chill and set. Makes 16 to 8 servings of Pineapple Angel Cake Dessert.

Blend Graham craker crumbs and butter. Press onto bottoms and sides of a pie plate and then chill. In a saucepan, mix sugar, cornstarch and salt.

Separately, mix evaporated milk with water. Add gradually to dry ingredients. Stir over medium heat until thickened. Remove from heat. Stir a small amount into the beaten egg yolks and then add back to pan. Heat for 3 minutes, stirring constantly. Cool quickly.

Add vanilla, shredded coconut, and crushed pineapple. Pour into crust. Chill.

Topping
2/3 cups evaporated milk
1 tbsp lemon juice
2/3 cup powdered sugar
pineapple wedges
1/2 cup shredded coconut, toasted

Chill evaporated milk in ice cube tray until icy. Whip using a rotary beater in a chilled bowl until stiff. Add lemon juice. Whip. Fold in sugar. Spoon onto pie just before serving. Garnish with pineapple and coconut. For a 9″ pie.

Tags: Hilo, Pie, Recipe, Pineapple, Dessert

Preheat oven to 350° F.

Spread softened butter evenly on bottom and sides of a 9″ pie pan. Sprinkle coconut over butter; press firmly to bottom and sides. Sprinkle 1 tbsp sugar over coconut flakes. Bake at 350° F fpr 9 minutes until crust is golden brown. Cool.

Soften gelatin in cold water. Combine egg yolks, 1/2 cup sugar, undrained pineapple and lemon juice in top of double boiler. Cook over hot water, stirring frequently, until mixture thickens, about 10 to 15 minutes. Add softened gelatin and stir until gelatin dissolves; remove from heat.
Place in refrigerator and chill until mixture begins to thicken.

Add salt to egg whites. Beat unit stiff, gradually stirring in the remain sugar. Fold egg whites into cooked mixture. Spoon into cooled crust.

Place in refrigerator to chill until firm, about 2 to 3 hours. Top with whipped cream. Makes one 9″ pie.

Line bottom and sides of an 8″ pie plate with vanilla wafers. Combine condensed milk and lemon juice; stir until thickened.

Add pineapple and bananas and pour into wafer lined plate.

Spread the sweetened whipped cream over top of pie and chill.

Makes 8 servings.

Tags: Pineapple, Christmas, Pie, Dessert, Recipe

Roll graham crackers into crumbs and put 1/3 deep in bottom of large loaf pan. Cream butter until soft and creamy, add powdered sugar (reserving 1/2 cup for egg whites). Mix well.

Beat egg yolks and whites separately until thick, and 1/2 cup powdered sugar to egg whites, add to sugar-butter mixture, mix well and pour over graham cracker crumbs.

With boiling water, make Jell-o; Let set to whipping stage. Whip Jell-o and whipping cream, mix together. Add pineapple, mix well and pour over the butter layer in loaf pan.

Sprinkle graham cracker crumbs over top and let stand 15 minutes, then refrigerate to set. Makes 18 servings.

Tags: Braddock, Pie, Recipe, Pineapple, Dessert

Place sliced bananas in a shallow bowl and cover with pineapple juice. Toss gently until banana slices are coated with pineapple juice. Let set for 30 minutes. Drain.

Place pie crust on a flat greased cookie sheet. Place bananas on top of pie crust.

Mix sugar and cinnamon, and then sift over top of the bananas. Dot with butter.

Place second pie crust over top of bananas. Seal edges. Place vents in top by making 2 or 3 slashes near center.

Bake at 400° F for 30 minutes or until crust is browned. Serve hot or cold.

Makes 6 – 8 servings.

Tags: Royal, Hawaiian, Banana, Dessert, Pineapple, Recipe

Make Fruit Sauce
In a small pan combine the cornstarch and ginger. Stir in the pineapple juice. Cook, stirring until the sauce thickens and clears. Remove from heat and stir in the lime (or lemon) juice. Cool and then chill.

Prepare Papaya and Ice Cream
Peel and remove seeds from ripe papaya. Cut 4 thin slices, put in a small dish, cover and refrigerate. Cut up the rest of the papaya and whirl in a blender until smooth (or if you don’t have a blender, mash with a fork until finely crushed). Stir with whirled papaya into the softened vanilla ice cream. Turn into a freezing tray and freeze solid.

Assemble the Papaya Ice Cream Sundae and Serve
Spoon the prepared frozen papaya-vanilla ice cream into 4 serving dishes; spoon sauce over ice cream and garnish each dish with a thin slice of papaya. Makes four 1 cup servings.

Tags: Papaya, Ice, Cream, Sundae, Recipe

Mix the egg yolks, sugar, corn starch, salt, chestnut puree in an electric blender or mixer. Pour into a 3 quart container and stir in the pineapple, cream and rum extract.

Spoon into a bowl and beat with an electric mixer just until smooth. Fold in the raisins and candied fruit.

Either spoon the ice cream into a large single container or individual serving dishes and freeze. Makes 2 quarts.

Tags: Nesselrode, Ice, Cream, Recipe