Tag: Recipe

Pineapple Mousse

12 marshmallows
1 tbsp cold water
1 3/4 cup whipping cream, chilled
1/3 cup pineapple juice, chilled
1/8 tsp salt
1 tsp pure vanilla extract
1 1/4 cup crushed pineapple

Combine the marshmallows and water in the top of a double boiler and heat, stirring constantly, until marshmallows have melted. Let cool. Meanwhile, put the whipping cream into a chilled bowl and beat until stiff.

Fold melted marshmallows gently but thoroughly into the whipped cream. Add salt and pure vanilla extract to the pineapple juice; stir. Stir in crushed pineapple.

Stir pineapple mixture into the whipped cream. Freeze until firm — about 3 hours. Recipe makes 1 quart of Pineapple Mousse.

Pineapple Strawberry Tarts

1 1/2 cups diced strawberries
1/2 cup sugar
3 tbsp cornstarch
3/4 cup pineapple juice
1 cup diced pineapple
1/8 tsp salt
1 tsp butter
6 baked tart shells
vanilla ice cream

Mix strawberries and sugar. Make a smooth paste of cornstarch and a little of the pineapple juice. Add remaining pineapple juice, diced pineapple and salt.

Cook, stirring constantly until thickened. Add butter, strawberries and more sugar (if desired).

Pour into the prepared tart shells and serve topped with vanilla ice cream. Serves 6.

Frozen Fruit Salad

3 ounces orange-pineapple flavored gelatin
dash of salt
1 cup boiling water
8 3/4 oz pineapple tidbits
1/4 cup lemon juice
1/3 cup mayonnaise
1 cup whipping cream
1 medium banana, diced
1/2 seeded grapes, cut in half
1/4 cup maraschino cherries, diced
1/4 cup chopped nuts

Dissolve gelatin and salt in boiling water. Drain pineapple, measuring syrup; add water to make 1/2 cup liquid, if necessary. Stir pineapple and juice into gelatin along with lemon juice. Blend in mayonnaise.

Chill until very thick but not set. Whip cream. Fold fruits, nuts, whipped cream into gelatin. Pour into 9 x 5 x 3″ loaf pan. Freeze until firm — at least 3 to 4 hours.

To serve cut into squares or slices. Makes 8 servings.

Pineapple Refrigerator Cake Recipe

1/2 cup butter
1 cup sugar
1 egg, well beaten
1 tbsp cream
1 cup crushed pineapple
2 1/4 cups fine graham cracker crumbs
4 tbsp pineapple juice
1 cup chopped walnuts

Cream together the butter and sugar. Add egg, cream and pineapple. Line an oblong glass dish with waxed paper. Place a layer of fine graham cracker crumbs about 1/2″ deep on top of waxed paper. Pour pineapple juice and 1/2 of the pineapple mixture over the graham cracker crumbs. Top with chopped walnuts.

Using about 1/2 of remaining ingredients, add a second layer of graham cracker crumbs, pineapple mixture, and nuts. Complete with a third layer using the remaining ingredients.

Cover with a layer of waxed paper and refrigerator for at least 24 hours.

Cut into thick slices and serve with whipped cream.

Recipe makes 8 to 10 servings of Pineapple Refrigerator Cake.

Hawaiian Lamb Shanks

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.

Pineapple Lime Salad Recipe

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.