Mix together in a small pan ½ cup of crushed pineapple, ½ cup granulated sugar and ½ cup water. Boil for 15 minutes and then chill.
Aunt Kitty’s Frozen Cream Cheese Fruit Salad
Ingredients
1 cup crushed pineapple, drained
¼ cup powdered sugar
8 oz cream cheese
½ cup mayonnaise
1 cup whipping cream, whipped
1 dozen maraschino cherries, cut up
1 small can fruit cocktail
Directions
Mix pineapple and sugar together. In a separate bowl, combine cream cheese and mayonnaise. Add the fruit cocktail to the pineapple mixture. Fold in the cream cheese mixture. Fold in the whipped cream. Add cut up cherries and pour into a freezing tray and let set. Serve on lettuce leaves.
Heavenly Rice
Ingredients
1 cup cooked rice
¾ cup sugar
12 full-size marshmallows
1 cup crushed pineapple
½ pint whipped cream
Directions
Add sugar and marshmallows while rice is hot. Let cool. Add pineapple and fold in whipped cream. Refrigerate.
Tropical Chicken Boats April 8, 2013
Ingredients
1 (8 oz) can pineapple chunks
1 cup cooked chicken, chopped
½ cup almonds or pecans, sliced
½ cup celery, chopped
¼ cup sour cream
½ tsp honey
1 large ripe avocado, halved
Directions
Drain pineapple, saving ¼ cup of the juice. Combine pineapple, chicken, nuts and celery. Add sour cream, reserved pineapple juice and honey; stir well. Fill avocado halves and serve. May top with French or Catalina dressing.
Pineapple Cheese Casserole March 29, 2013
Ingredients
4 Tbl flour
4 Tbl pineapple juice
4 (8 oz) cans pineapple, drained for one hour
1 ½ cups cheddar cheese, grated
¾ cup brown sugar
1 roll Ritz crackers, crushed
1 stick butter, melted
Directions
Add pineapple juice to the flour and make a paste. Add to pineapple. Add the sugar and cheese. Put in a 9 x 13 baking dish. Combine the crackers and the butter to make the topping. Put on top of the mixture in the baking pan. Bake at 350 degrees for 60 to 90 minutes or until golden brown.
Baked Rummy Pineapple December 27, 2012
Baked Rummy Pineapple
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Ingredients
- 2 ripe medium pineapples
- ¾ cup dark brown sugar, packed
- 2 tsp ground cinnamon
- 2 Tbl butter, softened
- 1/3 cup dark rum
Instructions
Preheat oven to 350. Line a baking sheet with foil or parchment. Cut the pineapples, including the green tops, into half and then into quarters. Cut the core from each quarter. Neatly cut each quarter into ½ – 1-inch slices, but not through the skin. Slice each quarter lengthwise, parallel to the skin, allowing the smaller slices to be removed. Combine the remaining ingredients to form a paste, adding a little water if needed. Spread over pineapple. Wrap the green tops in foil and bake for 12-15 minutes. Remove the foil, and serve warm or at room temperature with toothpicks.
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Pineapple Salsa
Pineapple Salsa
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Ingredients
- 1 ½ cups fresh pineapple, chopped
- 1 Tbl cilantro, chopped
- 1 Tbl fresh lime juice
- 1 Tbl sugar
- 1 tsp fresh ginger, minced
- 1 jalapeno, minced
Instructions
Stir all the ingredients together, cover and chill until ready to serve. This will keep in the refrigerator for up to two days. Serve with cinnamon-sugar tortilla chips.
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a little of each 