2 bananas, mashed
2 oranges, juice and pulp
2 lemons, juice and pulp
8 ounces crushed pineapple
1 tsp grated lemon and orange rind
1 cup sugar
1 pint ginger ale
Mix all ingredients, adding ginger ale last; stir well. Freeze to slush stage. Keeps well; may be used as appetizer or in place of beverage. Makes 15 servings of Pineapple Slush.
Combine 3 cups of softened cream cheese, 1 tbsp Imitation Coconut Extract, 2/3 cup of crushed pineapple and 1 tbsp sugar in a medium sized bowl. Mix well to combine, then cover and place in refrigerator for 30 minutes. Remove and let soften the stir again.
Use as a spread for bagels, pastries and quick breads.
4 English muffins, split
1/2 pound bulk pork sausage
1/2 teaspoon garlic salt
pepper to taste
1/4 teaspoon oregano
6 ounces tomato paste
1 cup pineapple tidbits, well drained
1/2 pound sharp Cheddar cheese, finely grated
1/2 cup Parmesan cheese, grated
Preheat oven to 400 degrees. Place muffin halves on greased baking pan. Slowly fry sausage, breaking into small bits, until thoroughly cooked and browned. Pour off excess fat. Add garlic salt, pepper, oregano, and pineapple to cooked sausage. Spread tomato paste on muffin halves. Add a layer of sausage mixture to top of tomato paste. Sprinkle Cheddar and Parmesan cheeses on top of sausage mixture. Bake at 400 degrees for 15 minutes or until cheese is melted and bubbly. Cut in muffin halves in quarters; serve hot.
Makes 32 servings
1/4 cup soy sauce
2 tablespoons salad oil
2 garlic cloves, mashed
1 small chili pepper, dried and crushed
1/2 teaspoon sugar
1/4 teaspoon anise seed
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1 pound pork (lean), cut into bite-size strips or cubes
1 fresh pineapple (small)
1 medium red pepper, cut in chunks
skewers (if wooden soak in water)
Combine soy sauce, salad oil, mashed garlic, chili pepper, sugar, anise, cinnamon and cloves in a bowl. Add the cut up pork to the soy sauce mixture and stir gently to coat each piece of pork with the marinade. Refrigerate marinaded pork 1-2 hours, stirring occasionally. Preheat oven broiler. Place a marinaded piece of pork on a skewer followed by a piece of pineapple and then a chunk of red pepper. Continue adding items to skewer. Repeat until all skewers are filled. Broil about 5 inches from the broiler coil for 7-10 minutes, turning once. Serve hot.
7 1/2 ounce can water chestnuts, drained
20 pineapple chunks, drained
10 bacon slices, halved
1/4 cup soy sauce
Preheat oven to 450 degrees. With a sharp knife, cut water chestnuts in halves or thirds to get 20 pieces. Wrap a pineapple chunk and a piece of water chestnut together in a bacon slice; secure with a toothpick. Dip bacon wrapped pineapple and chestnut in soy sauce; place on a rack in a large foil lined baking pan. Repeat until 20 appetizers are made. Bake pineapple wraps in a preheated 450 degree oven for 10 minutes or until bacon is crisp.
Makes 20 hors d’oeuvre-size appetizers.
1 1/2 pound ground lamb
1 package dry onion soup mix
2 tbsp cornstarch
2 tbsp brown sugar
1/2 cup vinegar
1/3 cup low sodium soy sauce
2 cups pineapple chunks, drained, liquid reserved
Combine the lamb, and onion soup mix. Form lightly into 3/4″ meatballs. Brown the meatballs in a non-stick skillet. Drain off fat. Combine the remaining ingredients except pineapple chunks. Cook them in a separate pan until juice is clear and slightly thickened. Pour the pineapple mixture over the meatballs. Simmer covered for 30 minutes; add pineapple chunks and heat through. Makes 75 cocktail sized meatballs.
fresh or frozen melon balls
Use half of a grapefruit, cut side down on a plate as a “pin-cushion” to arrange the kabobs. Place fruit on skewers or toothpicks and stick into the grapefruit. Makes a nice centerpiece for breakfast and brunch.
4 tbsp butter
2 tbsp Dijon mustard
1 tbsp snipped parsley
2 tsp lemon juice
dash of white pepper
13 1/4 ounce can pineapple chunks, drained
1 pound chunk bologna, cut into 1″ cubes
Combine butter, Dijon mustard, parsley, lemon juice, and white pepper. Thread pineapple chunks on skewers alternately with bologna cubes. Brush with butter mixture. Cook over medium coals, turning frequently, until heated through – about 8 to 10 minutes. Brush often during cooking with the butter mixture. Makes 4 servings.
1 pound cream cheese warmed to room temperature
1/2 cup mayonnaise
3 tbsp mint leaves, finely chopped
8 3/4 oz can crushed pineapple, drained and syrup reserved
Combine softened cream cheese, mayonnaise, and 1/4 cup reserved pineapple syrup and beat with an electric mixer until smooth. Stir in mint and pineapple. Chill to blend flavors. Serve as a dip with sesame crackers, carrot sticks, and celery stalks. Makes abut 3 cups.
2 cups marshmallow creme
1/2 cup mayonnaise
3 tsp grated orange peel
4 tsp orange juice
3 tsp lemon juice
2 cups strawberries
1 cup pineapple chunks
1 cup sliced bananas
Combine marshmallow creme, mayonnaise, orange peel, orange juice and blend until smooth. Arrange fruits on toothpicks and serve with the marshmallow dip.