2/3 cup catsup
1/2 cup vinegar
1/2 cup water
1/2 cup low sodium soy sauce
8 ounce can crushed pineapple
1/4 cup packed brown sugar
1/2 tsp ground nutmeg
1 tsp ground ginger
2 bay leaves
1 onion, thinly sliced
1 lemon, thinly sliced
6 lamb shanks (about 6 pounds total)
2 1/2 tsp cornstarch
2 1/2 tbsp water
In a 3 quart pan, mix together the catsup, vinegar, water, soy sauce, crushed pineapple along with its juice, brown sugar, nutmeg, ginger, bay leaves, sliced onion, and sliced lemon. Simmer uncovered for 30 minutes.
Arrange lamb shanks in an overware dish and pour the sauce prepared above over top. Cover and bake in a 325° F oven for 2 1/2 to 3 hours (or until lamb shanks are fork tender). Carefully lift shanks frompan and place on a serving platter.
Pour sauce remaining in pan through a strainer to remove bay leaves, fruit, onion, etc. Skim off any fat. Mix the cornstarch with water. Bring the sauce to a poil, add the cornstarch, and cook, stirring, until sauce thickens. Pour part of sauce over lamb shanks, reserving part in a boil to serve at the dinner table.
Makes 6 servings.
8 chicken breast halves
2/3 cup margarine
One (13 ounce) cans pineapple chunks, drained (reserve juice)
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 large green pepper, cut into strips
Reserved pineapple juice plus water to equal 1 1/4 cup
Salt and pepper chicken. Dip in flour and brown in margarine. Remove from pan to a covered baking dish; add to the drippings all remaining ingredients. Stir together over low heat. When sauce has boiled pour over chicken. Bake in a 350° F oven for 1 hour and 15 minutes.
1 large loaf unsliced sandwich bread
1 cup softened butter
3 ounces cream cheese
1/2 cup orange marmalade
1/2 cup ground dates
1/4 cup ground Walnuts
3/4 cup drained shredded pineapple
4 slices cooked ham
4 candied cherries
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.
1/2 pound cooked, peeled and cleaned shrimp, fresh or frozen or 9 oounce canned shrimp
1 cup creamed cottage cheese
1/2 cup drained crushed pineapple
1/3 cup mayonnaise
2 tsp lemon juice
1/2 tsp salt
12 slices buttered cracked wheat bread
6 lettuce leaves
Thaw frozen shrimp or drain canned shrimp. Rinse canned shrimp with cold water. Chop shrimp. Drain cottage cheese. Combine all ingredients except bread and lettuce. Chill. Spread 6 slices of bread with approximately 1/3 cup shrimp mixture. Cover with lettuce and top each sandwich with remaining 6 slices of bread. Cut each sandwich in half diagonally. Serves 6.
8 1/2 ounces pineapple slices
1 cup shredded Cheddar cheese
1/4 cup finely chopped green pepper
1/4 tsp chili powder
2 tbsp canola mayonnaise
4 slices. bread
4 slices baked or boiled ham
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.
6 half inch thick slice cooked boneless, rolled ham
6 slices pineapple
2 tbsp butter
1/2 tsp salt
2 cups mashed, cooked sweet potatoes
1 cup whole cranberry sauce
1 tsp grated orange peel
1/2 cup orange juice
2 tbsp brown sugar
12 slices pumpernickel bread
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.
10 slices white bread
5 slices whole wheat bread
3 ounces cream cheese, softened
2 tbsp crushed pineapple, drained
3 tbsp softened butter
4 1/2 ounces corned beef spread
Trim crusts from bread. Combine cream cheese and pineapple; spread on 5 slices of white bread. Top with whole wheat bread. Butter these slices; then spread with corned beef. Butter remaining 5 slices of white bread and use to close corned beef sandwiches. Cut each sandwich into 3 long slices. Makes 15 tea sandwiches.
8 ounces crushed pineapple, drained
1 cup chopped cooked chicken
2 cups English walnut meats, chopped
1/2 cup cooked salad dressing
24 slices white bread, buttered
Combine pineapple, chicken, nut meats and salad dressing. Spread between buttered slices of white bread. Remove crusts and cut each sandwich diagonally into quarters. Makes 4 dozen small sandwiches.
1 cup diced cooked chicken
1/2 cup diced cooked ham
1/2 cup chopped celery
1/2 cup drained crushed pineapple
butter or margarine
8 slices bread
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.
9 ounces pineapple tidbits
1 cup cooked shrimp, chopped
1/2 cup finely chopped celery
2 tbsp finely chopped green onion
2 tbsp mayonnaise
12 slices buttered toast
8 thin firm slices tomato
8 slices crisp, cooked bacon
Drain pineapple. Combine with shrimp, celery, onion and mayonnaise. Put three slices of toast together for each sandwich. Make bottom filling of sliced tomato and bacon, top filling of pineapple shrimp mixture. Cut crosswise in halves to make triangles. Makes 4 whole Pineapple Club sandwiches or 8 triangles.