1 can crushed pineapple, drained
1 stick of butter or margarine
1 cup sugar
5 slices of bread (cubed)
4 eggs
Cream sugar and butter, add eggs one at a time. At pineapple (drained) and cubed bread. Turn into buttered casserole. Bake at 350° for 3/4 hour. Serve as a side dish with a meal.
1/2 cup butter, softened
1 cup sugar
4 eggs
1 #2 can crushed pineapple (well-drained)
5 slices white bread, cubed
Cream butter and sugar. Add eggs. Beat well. Add pineapple and stir in bread. Bake in greased 1 1/2 quart baking dish uncovered at 350° F for about 30 minutes or until top is lightly browned.
20 ounces pineapple chunks
2 eggs, beaten
1/2 cup sugar
1 lemon, juice of
8 ounces cream cheese
1/2 pint heavy cream, whipped
1 small bottle maraschino cherries, cut up
2 cups white cherries, pitted, trained
20 ounces fruit cocktail, drained
1/2 pound marshmallows
1/2 cup English walnuts
Drain pineapple, reserving 1/3 cup juice. Place eggs, reserved pineapple juice, sugar and lemon juice in a double boiler. Cook mixture over boiling water until thick; cool. Blend in cheese. Fold whipped cream into cooked dressing. Combine fruits in a large bowl. Pour dressing over fruits; mix well. Add marshmallows and walnuts. Place in refrigerator and chill 24 hours before serving.
1 cup crushed pineapple, drained
1 cup small seedless green grapes
2 cups fresh blueberries
2 cups marshmallows, finely diced
1 cup commercials sour cream
3 tablespoons powdered sugar
Mix all ingredients in a large salad bowl; cover tightly and let stand in refrigerator for at least an hour, stirring occasionally. Makes 6 servings.
11 ounces mandarin oranges, drained
13 ounces pineapple chunks, drained
1 cup flaked coconut
1 cup commercial sour cream – or – 1/2 cup whipping cream, whipped
1 cup cut up marshmallows
Mix all ingredients. Chill several hours or overnight.
1 quart coconut, grated
6 oranges, peeled, sections and halved
4 bananas, sliced
1 pint sliced pineapple, cut into strips
1 strawberries, cut into halves
sugar
1 cup sherry
whole strawberries
Drain fruits, reserving juices. Sprinkle bottom of large salad bowl with coconut; add a layer of fruit. Sprinkle tops of fruit with sugar. Continue alternating fruits, sugar and coconut layer is, ending with a layer of coconut. Combine reserved juices and Sherry and pour over top of fruit.garter salad with whole strawberries. Refrigerate and chill thoroughly, three to four hours. Recipe makes 10 to 12 servings of Ambrosia Salad.
1 package lime gelatin or lemon gelatin
9 ounces mandarin oranges
9 ounces crushed pineapple, drained
1 pint cottage cheese
8 ounces cream cheese
1/4 cup milk
Prepare gelatin according to directions on the package. Cool until slightly thickened. Add fruits and cottage cheese; chill until firm. Beat cream cheese until soft; thin to a spreading consistency with milk. Spread cream cheese mixture over top of salad. Make 8 servings of Pineapple Summer Salad.
1 package lime Jell-O
2 cups water and pineapple juice
9 ounces crushed pineapple
3 ounces cream cheese
16 large marshmallows
1 cup pecans, chopped
Drain pineapple, add water to make one cup; boil; add marshmallows and Jell-O and stir until dissolved. Add 1 cup cold water and chill until partially set. Soften cream cheese, stir in pineapple and chopped nuts; add Jell-O mixture and refrigerate overnight. Recipe makes 12 servings of Pineapple Lime Salad.
8 pineapple slices, chilled
12 ounces cottage cheese, chilled
1/2 head lettuce
1/3 cup mayonnaise
1 tablespoon parsley or chives, chopped
Drain pineapple thoroughly and cut pineapple slices in wedges. Complying lightly with cottage cheese. Arrange lettuce cups on individual salad plates and the cottage cheese/pineapple mixture lightly into cups. Top with mayonnaise. Sprinkle with parsley or chives. Recipe makes 5 servings of Pineapple and Cottage Cheese Salad.
1 cup butter
1 cup sugar
1 dozen macaroons, broken into small pieces
Sweet cream
4 eggs
1/2 cup shredded pineapple (canned)
1/2 cup nut meats, chopped fine
2 1/2 dozen ladyfingers, split
Cream butter and sugar; add one of the eggs, beat five minutes; repeat until the four eggs are used. Add the pineapple and nuts. Then cover bottom of the pan with ladyfingers, flat side down. Spread one half of butter mixture over ladyfingers; add macaroons, then the remainder of butter mixture. Cover the rest of ladyfingers. Let stand in refrigerator 48 hours. Serve with sweet cream, sweetened and flavored to taste.