Category: Main Dishes

Pineapple Pancakes Recipe

2 cup sifted flour
5 tsp. baking powder
2 tsp salt
3 tbsp sugar
2 eggs, beaten
2 cups milk
6 tbsp melted shorten4ng
1 cup crushed pineapple, well drained

Sift together flour, baking powder, salt and sugar. Beat eggs in mixing howl. Add milk, shortening, flour mixture and pineapple. Stir until blended. Heat griddle or heavy frying pan slowly until moderately hot. Test temperature by sprinkling few drops of water on it. When drops stay round and bounce about, temperature is right. Or use an electric skillet or griddle set at temperature given in book of instructions. Grease very lightly before baking each batch. Ladle or pour about 1/4 cup batter for each pancake onto hot griddle. Bake until top side is full of bubbles that begin to break and edges are dry; turn; brown on other side. Recipe makes 2 1/2 dozen pancakes 4 to 5″ in diameter or 1 dozen pancakes 6 to 7″ in diameter

Pineapple Brunch Cakes Recipe

6 English muffins
3 ounces softened cream cheese
2 T. sugar
1 egg
1/4 tsp pure vanilla extract
8 3/4 ounce can crushed pineapple,

Split and toast English muffins; place on baking sheet. Spoon pineapple mixture atop, using about 1 1/2 tablespoons mixture for each. Sprinkle with 1/4 cup chopped pecans, if desired. Bake in 375° F oven for 6 to 8 minutes. Serve warm. Makes 6 servings of Pineapple Brunch Cakes.

Hawaiian French Toast Recipe

2 eggs
dash of salt
1/2 tsp ground cinnamon
2 tbsp sugar
2/3 cup pineapple juice
6 slices while bread
4 tbsp butter
3 slices pineapple, heated

Beat eggs until light, then add salt, ground cinnamon, sugar and pineapple juice and beat thoroughly. Soak the bread well in the egg mixture and saute in butter in a heavy skillet until nicely browned on both sides. Serve hot with a hot half slice of pineapple on each piece of toast. Makes 3 to 5 servings of Hawaiian French Toast.

Recipe Tuna Hawaiian

2 tbsp butter or margarine
1 cup thinly sliced onion
1 cup thinly sliced celery
1 large green pepper, seeded and diced
13 1/2 ounce can pineapple chunks
2 tbsp cornstarch
13 1/4 ounces chicken broth
2 tsp soy sauce
1/2 tsp salt
14 ounces tuna, drained
1/2 cup water chestnuts, sliced
3 ounces chow mein noodles

Heat butter or margarine in large nonstick skillet. Cook onion, celery and green pepper until just soft. Drain pineapple chunks; reserve. Combine pineapple syrup and cornstarch; add chicken broth, soy sauce and salt; pour into skillet. Cook over medium heat, stirring constantly, until thickened and bubbly. Add tuna, water chestnuts and pineapple; cover; heat until bubbly and piping hot. Serve with crisp fried noodles or hot cooked rice, if desired. Makes 6 servings of Tuna Hawaiian.

Recipe Sweet-Sour Meatballs

1 pound meat loaf meat mix (or 1/2 pound each ground pork & beef mixed together)
2 tbsp minced onion
2 tbsp low sodium soy sauce
2 1/2 tbsp cornstarch
12 ounces pineapple juice
13 1/4 ounces pineapple tidbits
2 tbsp brown sugar
2 tbsp cider vinegar
2 tbsp soy sauce
1 tsp instant chicken bouillon
1/3 cup chopped green pepper
1/3 cup pickled red pepper

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.

Recipe Lamb with Pineapple-Mint Sauce

4 pound lamb shoulder
salt and pepper to taste
1/2 tsp ground ginger
1/2 tsp garlic salt
1/2 cup pineapple syrup
1/4 cup chopped fresh mint leaves
1 tsp vinegar

Have shoulder of lamb boned and rolled. Rub the salt, pepper, ginger and garlic well into meat. Place on a trivet in roasting pan. Roast in 325° F oven, allowing from 25-30 minutes per pound. When roast has cooked about 30 minutes, baste with 1 tbsp of butter stirred into 1/2 cup cup hot water. Baste with juice in pan often.

Serve with the following sauce, slightly heated:
Several hours before serving combine mint leaves, pineapple juice and vinegar. Add salt to taste. Let set in warm place to steep. Just before serving heat the sauce slightly.

Recipe Pineapple Lamb and Sausages

5 lamb shoulder chops
1 tbsp bacon fat
5 pineapple slices, drained
5 medium sweet potatoes, peeled and sliced 1/2″ thick
5 pork sausages
1/4 pound mushrooms, cleaned
2 tbsp butter
3 tomatoes, peeled and halved
salt and pepper
3/4 cup pineapple juice

Brown lamb chops in bacon fat; place in shallow casserole. Lay a slice of pineapple over each lamb chop; arrange sweet potato slices around lamb chops. Place sausages, mushrooms sauteed in butter and tomatoes among sweet potato slices. Sprinkle with salt and pepper; cover with pineapple juice. Bake, covered, at 350 deg; F for 45 minutes or until tender. Recipe makes 5 servings of Pineapple Lamb and Sausage.

Recipe Chinese Style Pineapple Lamb

1 1/2 pounds lamb, boneless
2 tbsp canola oil
1/4 cup onion, chopped
1 cup celery, sliced
3 ounces mushrooms and liquid
salt and pepper
1 cup beef stock or beef bouillon
1 cup bean sprouts, drained
2 cup pineapple chunks, drained
1 tbsp cornstarch
3 tbsp soy sauce

Cut lamb into 1 1/2″ cubes. Heat pressure cooker, add canola oil and brown meat. Add onion and celery and brown lightly. Add mushroom liquid, seasoning and beef stock or beef bouillon. Close cover securely. Cook 15 minutes, Cool cooker at once. Add bean sprouts, pineapple and mushrooms. Blend cornstarch and soy sauce and stir into mixture. Cook until thickened, stirring carefully. Serve over chow mein noodles or steamed rice.

Recipe Curried Lamb with Pineapple

1 tbsp butter
2 tbsp curry powder
1 clove chopped onion
1 clove of garlic, minced
3 1/2 pounds lamb, cut into 1″ cubes
2 tbsp flour
2 tsp salt

Combine butter, curry powder, onion and garlic in 8 cup baking dish. Heat in moderate oven (350° F) for 15 to 20 minutes, stirring once after butter melts. Stir meat and celery into curry mixture; toss to mix well. Drain syrup from pineapple into 4 cup measure; add water to make 2 cups. Stir in flour and salt; stir with pineapple into lamb mixture. Cover and bake for 1 hour and 30 minutes or until tender. Recipe makes 4 servings Curried Lamb with Pineapple.

Fruited Lamb Kabobs

2 tbsp melted butter
1/4 cup brown sugar
1 tsp curry powder
2 tbsp peach syrup
1 pound boneless lamb cubes
29 ounces cling peach halves
8 1/2 ounces pineapple slices
8 maraschino cherries
2 bananas, each cut into 4 chunks

Combine butter, sugar, curry powder and peach syrup; mix well. Arrange lamb on 4 skewers. Grill 4″ from coals for 20 to 30 minutes, turning and basting with butter mixture. Arrange fruit on 4 skewers, Grill with meat for last 10 to15 minutes, turning and basting with butter mixture. Recipe makes 4 servings of Fruited Lamb Kabobs.