Recipes

Pickled Radish Greens

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
1 bunch Young radishes, greens only
2 teaspoon Salt
1 teaspoon Sugar
½ cub Water
Soy sauce to taste

Preparation:

From the "Japanese Country Cookbook, " by Russ Rudsinski.

Use greens fresh from the garden or from a top-grade produce store, saving radishes or another use.

Wash greens, discarding any bits that don't look fresh. Chop coarsely.
Combine in a bowl with the salt, sugar and water. Allow to sit 30 minutes to several hours in the refrigerator.

Just before serving, drain and squeeze dry in a kitchen towel.

Place in small serving bowl and add soy sauce to taste.

PER SERVING: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg cholesterol, 198 mg sodium, 0 g fiber.

Karola Saekel writing in the San Francisco Chronicle, 7/14/93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Raw Vegetables

Servings: 2 Servings

Ingredients:

1 teaspoon Slightly crushed dill seed
¼ cub Cider vinegar
1 teaspoon Salt
1 teaspoon Sugar
1 Dash of hot pepper sauce
1 cub Water
2 cub Raw vegetablesc cut up*
2 tablespoon Finely chopped pimento

Preparation:

*Can be cauliflorlets, radish slices, carrot curls, green pepper chunks etc. Combine first 6 ingredients in sauce pan. Bring to boil. Pour over vegetables. Cool, add pimento, chill about 24 hours. Drain, store covered in refrigerator. 63 calories total.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Red Beets

Servings: 1 Servings

Ingredients:

2 pound Brown sugar
1 quart Vinegar
Salt -- to taste

Preparation:

Cook beets till tender, peel and cut into cubes or slice. Bring the remaining ingredients to a boil. Pack the beets in hot sterilized jars, cover with liquid and seal at once.

Posted to MC-Recipe Digest V1 #144

Date: Tue, 9 Jul 1996 06:56:40 -0300

From: Calvin Deiterich <cedeiter@epix.net>

Recipe By : Mom D

Pickled Red Cabbage

Servings: 1 Servings

Ingredients:

Cabbage, red
Salt
Vinegar
Sugar
Celery seed
Pepper
Mace
Allspice
Cinnamon

Preparation:

Shred red cabbage rather fine and sprinkle generously with salt. Set aside in a cool place to stand for 30 hours. Drain all moisture from cabbage, and then place it in the sun, allowing to remain for several hours. Use sufficient vinegar to cover the cabbage, adding 1 cup of sugar to every gallon of vinegar, and a small quantity of each of the spices. Boil this together for 7 minutes and pour over the cabbage. Put in stone jars, cover and store in a cool place. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Red Eggs

Servings: 16 Eggs

Ingredients:

16 Hard boiled eggs, cooledand shelled.
1 cub Beet juice
3 cub Cider vinegar
1 teaspoon EACH, whole cloves,allspice,and peppercorns
piece ginger root

Preparation:

Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill.
Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.

Pickled Red Onions

Servings: 5 Cups

Ingredients:

1 pound Red onions, thinly sliced
1 cub White vinegar
1 teaspoon Cracked black pepper
1 teaspoon Roughly chopped cumin seeds
1 teaspoon Dried oregano
4 Garlic cloves, sliced
2 tablespoon Sugar
1 ½ teaspoon Salt
1 Beet, trimmed, peeled andcut into 8 wedges

Preparation:

Place the onions in a medium saucepan and pour in enough water to cover.
Bring to a boil, and remove from the heat. Strain and set the onions aside.

Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer an additional 10 minutes. Transfer the mixture to a container, cover and refrigerate at least a day before serving.

Makes 5 ½ cups

Pickled onions will keep in the refrigerator up to a month.

SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Relish Platter

Servings: 12 Servings

Ingredients:

2 pound Zucchini -- sliced thin
1 ½ cub Onion -- sliced ¼ inch
Thic
2 cub Carrot -- see directions
3 cub Celery -- see directions
12 Radishes
2 tablespoon Salt
3 cub White vinegar
1 ½ cub Sugar
1 tablespoon Celery seed
1 tablespoon Fennel seed
2 tablespoon Ground mustard
3 Dried red-hot pepper pods

Preparation:

Note: Carrots and celery should be cut into ¼- by ¼- by 3-inch strips.

1. In a large bowl combine zucchini, onion, carrot, celery, radishes, and salt. Cover with cold water and let stand 45 minutes. Drain thoroughly.

2. In a large pot combine vinegar, sugar, celery seed, fennel seed, mustard, and pepper pods. Bring to a simmer. Remove from heat and pour over vegetables. Let cool, then refrigerate at least 1 day. To serve, lift vegetables out of their brine with a slotted spoon. Transfer to relish trays or bowls. Vegetables may be stored, in their brine, and refrigerated, for up to 1 month.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pickled Rosebuds

Servings: 1 Servings

Ingredients:

40 Baby rosebuds
½ cub Sugar
2 cub White wine vinegar

Preparation:

Was the rosebuds well. Place rosebuds in a 1-quart jar. Combine sugar and vinegar; pour over rosebuds. Seal with paraffin and store in warm, dark place for about one month. Buds may be used in salads or with sandwiches.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Salmon

Servings: 12 Servings

Ingredients:

2 pound Fresh salmon fillet;skinless and boneless
3 tablespoon Salt
1/3 cub White vinegar
1 tablespoon Brown sugar
½ tablespoon Mixed pickling spices
6 slice Lemon; thin
½ Yellow onion; sliced thin

Preparation:

SERVES 12 AS AN APPETIZER

This dish is a regular and beloved treat in the Northwest. The background of the recipe is more Scandinavian or Jewish than it is Northwest Indian.
The Indians would often dry or smoke salmon, but this method of preservation is popular throughout the area.

One thing to remember: Solly, my friend at the Pure Food Fish Company in the Pike Place Farmer's Market in Seattle, has taught me an interesting fact about salmon. The fat is found in the skin and next to the bones.
Since it is fat that gives a rancid flavor to the fish, you must be careful to remove both the fat and the bones if you are to have a truly sweet-tasting pickled salmon.

Sprinkle the salmon on both sides with the salt. Rub it in a bit. Cover and refrigerate overnight.

Wash the salt from the salmon and place in a solution of vinegar and brown sugar. Cover and refrigerate for 3 days. Then, add the remaining ingredients, cover, and return to the refrigerator for an additional 3 days.

Slice salmon thin, across the grain, before serving.

This is great as a first course or appetizer served on thin-sliced dark bread or on rye crackers.

REQUIRES 6 DAYS TO MARINATE

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pickled Salmon ("Emel Style" - Pat and Joe)

Servings: 12 Servings

Ingredients:

INGREDIENTS FOR BRINE:
2 cub Cider vinegar
½ cub Water
¾ cub Sugar
3 tablespoon Pickling spice

Preparation:

SALTING: Cut salmon pieces approx. 4" wide. Put salmon pieces in a crock or suitable container skin side down, layering salt and fish. Be sure to use plenty of salt. Use a weighted dish on top of the fish to keep the salmon submerged in the brine; thirty days minimum for curing. Keep watch for oil scum on surface - remove scum with paper towels. Occasionally a mold will occur. If this happens it will be necessary to rebrine. Dump out all of the old brine and clean off fish. Rebrine by using at least a quart of rock salt to a gallon of water. (Don't spare the salt. Be sure the brine covers all of the fish.) During the above operation the fish can be kept at outside temperature - cool place - not necessary to refrigerate. The fish in this state can be kept for several months. FRESHENING: Put the fish in a container of fresh cold water. Rinse thoroughly two or three times a day for 2 days, or until salty taste is right for you. Keep refrigerated. Skin the fish and cut into the size pieces you prefer for eating. Remove the bones; fish is now ready for the pickling process. PICKLING: Make enough brine to cover fish, using above ratios. Bring brine ingredients to a boil until sugar is dissolved. Set aside to cool. Layer salmon and sliced onions in a container. (If you like pickled onions use plenty of them!) Pour cold brine over fish until covered completely. Let stand for at least a couple of days and then fish can be eaten. Note: You can put the fish in a smaller container, not necessary to refrigerate. We use 1 gallon containers when we pour pickling mixture on the fish. Then after a couple of weeks we put the fish into pint jars.
NOTES : MC formatted 12/10/96 by rooby@shell.masterpiece.com

Posted to MC-Recipe Digest V1 #336

Recipe by: Jane Morton

From: "Rooby" <rooby@shell.masterpiece.com>

Date: Tue, 10 Dec 1996 15:24:32 +0000

Pickled Shallots

Servings: 1 Servings

Ingredients:

Stephen Ceideburg
¾ cub Red wine vinegar *
¼ cub Sugar
½ cub Water
1 Bay leaf, bruised
3 Or 4 sprigs fresh thyme,bruised
¾ pound Fresh shallots, peeled andthinly sliced **

Preparation:

* (more or less depending upon strength) ** (do not use shallots that are withered or sprouting)

From Catherine Brandel. These shallots turn a pretty rosy pink from the red wine vinegar. They're crunchy because they are not allowed to cook, simply to soak up the sweet-sour solution. The solution should not be pickley.
Taste it, the amount of water and sugar depends on strength of your vinegar.

Combine all ingredients except the shallots and bring to a boil.

Put the shallots in a clean, dry jar and cover with the sweet-sour solution. Let cool cover, and store in the refrigerator. These will keep 2 weeks or more.

Uses: Add to salads, or meat dishes, or simply nibble them whenever you feel like it.

Makes about 1 pint.

PER TABLESPOON: 12 calories, 0 g protein, 3 g carbohydrate, 0 g fat, 0 g cholesterol, 1 mg sodium, 0 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Shalots

Servings: 1 Servings

Ingredients:

3 pound Small shallots or pearlonion
2 cub White vinegar
2 cub Water
6 tablespoon Sugar
2 teaspoon Crubmled dried rosemary
2 teaspoon Slat
1 teaspoon Tabasco pepper sauce

Preparation:

Here's a couple from Tabasco Cookbook that I have used and are good.

Drop the shallots into a large pot of boiling water and cook for 1 minute.
Drain and rinse with cold water. Cut off the roots, slip off skins and set aside In a large saucepan, combine the remaining ingredients and simmer for 3 minutes. Add the shallots and simmer for 15 minutes, until tender-crisp.
Cool them slightly, then cover and refrigerate. Allow the shallots to stand for 2 to 3 days to blend flavors. They may be kept refrigerated in sealed containers for several weeks. Serve them at room temperature.

Posted to EAT-L Digest by Lillian Mount <BirdsEtc@AOL.COM> on Feb 16, 1998

Pickled Shrimp

Servings: 8 Servings

Ingredients:

¼ cub Crab boil, tied in cheese clth
2 ½ pound Shrimp, peeled & deveined
¾ cub White vinegar
5 teaspoon Celery seeds
2 teaspoon Salt
1 cub Olive oil
1 large Onion, sliced thin
3 Bay leaves

Preparation:

In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5 minutes, and add shrimp. Boil for 5 minutes and drain. In a small bowl, whisk together the vinegar, celery seeds, salt, and pepper to taste. Add oil in a stream, whisking continuously until emulsified. In a deep glass dish, arrange half the shrimp in one layer, arrange half the onion slices over them, and top with bay leaves. Arrange the rest of the shrimp over the onions and sprinkle the remaining onion slices over them. Pour the dressing over all. Let marinate, covered and chilled for 24 hours. Serve shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite.

Pickled Shrimp

Servings: 12 Or more

Ingredients:

1 cub Cider vinegar
2 teaspoon Dry mustard
½ cub Tomato or spaghetti sauce
1 ½ cub Corn oil
2 tablespoon Tabasco sauce
2 tablespoon Worcestershire sauce
1 teaspoon Salt
½ teaspoon Black pepper
2 tablespoon Drained capers
1 cub Sliced bell peppers, cutinto rings (red, yellow andgreen mixed, if available)
2 cub Thinly sliced red onions(use small onions)
3 pound Medium (16/20) shrimp,cooked, peeled anddeveined, leaving the tipof the tail shell on

Preparation:

From Daniel's Restaurant.

In a large, non-metallic container combine vinegar, mustard, tomato sauce, corn oil, Tabasco, Worcestershire, salt and pepper. Layer capers, pepper rings, onion rings and shrimp in storage container.
Pour marinade over all. Seal tightly and refrigerate until ready to serve. Serve with slices of French bread or crackers.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Pickled Shrimp with Peppercorns

Servings: 8 Servings

Ingredients:

12 cub Water
5 Bay leaves
1 tablespoon Coarse salt
1 ½ teaspoon Whole black peppercorns
40 Uncooked medium shrimp,peeled and deveined, tailsintact
1 cub Champagne vinegar* or whitewine vinegar
1 small Red onion, halved and thinlysliced
3 Garlic cloves, crushed
2 small Dried red chilies
1 ½ teaspoon Yellow mustard seeds
1 ½ teaspoon Whole black peppercorns
1 ½ teaspoon Whole white peppercorns
1 ½ teaspoon Whole pink peppercorns*
1 ½ teaspoon Dill seeds
2 Bay leaves
6 Whole allspice berries
2 Whole cloves

Preparation:

Boil 12 cups water, 5 bay leaves, salt and 1 ½ tsp. black peppercorns in large pot 10 minutes. Add shrimp and cook until just pink, about 1 ½ minutes. Drain. Transfer to large bowl.

Boil vinegar and all remaining ingredients in large saucepan 5 minutes.
Cool 15 minutes, then pour over shrimp. Cover and refrigerate 4 hours.

Drain shrimp well, discarding onion, garlic, chilies and spices. (Can be prepared 6 hours ahead. Cover shrimp with damp paper towel and refrigerate.) * Available at specialty food stores. Yield: 8 servings Typed in MMFormat by cjhartlin@msn.com Source: Bon Appetit Nov. 88 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 20, 1998

Pickled Spiced Eggs

Servings: 16 Servings

Ingredients:

16 Hard cooked eggs, cooled
And shelled
1 quart White distilled vinegar
4 Dried red chile peppers,
Seeded
1 tablespoon Mixed pickling spices
1 teaspoon EACH, black peppercorns,
Salt, and mustard seeds

Preparation:

Pack eggs in 2 quart jars. Combine vinegar, peppers, pickling spices, peppercorns, salt and mustard seeds in a saucepan, bring to a boil and simmer uncovered for 15 minutes. Pour over eggs, seal, and let cool and chill. Refrigerate for 2 days before using to allow flavors to permeate the eggs.

Pickled Spinach

Servings: 4 Servings

Ingredients:

2 cub Spinach; torn
1 cub Tomato; chopped
¼ cub Green pepper; chopped
¼ cub Vinegar
1/3 cub Oil, vegetable; to ½ cup
2 slice Bacon; cooked and crumbled
Lettuce leaves; opt.

Preparation:

Combine first 5 ingredients, tossing gently. Chill at least 15 minutes. Sprinkle bacon over top; serve on lettuce leaves, if desired.

SOURCE: Southern Living Magazine, sometime in 1981. Typed for you by Nancy Coleman.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pickled Spring Garlic (Manuel Jang-Ajji)

Servings: 2 Lg serving

Ingredients:

30 Whole Head/young garlic
2 cub Vinegar
2 cub Soy Sauce
2/3 cub Sugar

Preparation:

1. Select young garlic heads with no sprouts. Remove roots and stems, wash, and peel off the outside skin. Place in bowl or jar and pour in the vinegar. Allow to stand for 4 or 5 days,, turning the heads occasionally.
2. When the garlic has lost its harsh taste, drain off the vinegar. 3. Boil the soy sauce with the sugar for a few minutes, and let cool. Pour the cooled soy sauce over the garlic, seal the jar and let it sit for at least 2 months. 4. To serve, slice across the heads. Notes: 1. Pickled garlic can be made only in early spring when soft, young heads are available. 2. It is very important to let the boiled soy sauce cool before combining with the garlic. Cooling prevents the garlic from going bad. 3. Garlic prepared this way loses all of its characteristic strong odor.

~----.

Pickled Squash

Servings: 1 Servings

Ingredients:

25 -(up to)
30 small Squash; thinly sliced
6 large Onions; thinly sliced
4 -(up to)
6 Banana peppers; sliced inthin strips
½ cub Salt
5 cub Sugar
5 cub White vinegar
2 tablespoon Prepared mustard
1 teaspoon Tumeric seed
½ teaspoon Powdered cloves

Preparation:

Sprinkle salt over squash, onions & peppers. Let stand for at least 3 hours. Drain. Mix Mix together sugar, vinegar, mustard, tumeric & cloves.
SImmer for 30 minutes & then bring to a boil. Pour over squash mixture that has been put into sterilized jars. Seal. Process in boiling water bath for 5 minutes.

SHARYN STEPHENS

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pickled String Beans

Servings: 6 Servings

Ingredients:

4 quart String beans, fresh orcanned
1 cub Sugar
1 quart Vinegar
2 tablespoon Mixed spices

Preparation:

Prize winning recipe

Wash fresh string beans. Remove strings. Cover with water to which ½ teaspoon salt has been added per quart. Cook until tender. Cover with a pickling sirup made of vinegar, sugar, and spices. Boil 10 minutes. Mrs.
D.M. Avery, Thetford Center, VT.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled String Beans, Pole Beans, and Corn - Martha Stewa

Servings: 8 Pints

Ingredients:

3 ½ pound Mixed string and pole beansor other green beans
3 Ears corn, kernels removedand cobs discarded
¼ cub Coriander seeds
5 cub White vinegar
8 tablespoon Kosher salt

Preparation:

1. Wash 8 glass pint jars and lids (you can use canning jars, but you don't need to) in hot soapy water and rinse well.

2. Trim stem end of beans and cut away any bruises or bad spots.

3. Place about 2 T corn and 1 ½ t coriander seeds in each jar. Pack tightly with beans and add 2 more tablespoons corn.

4. Bring 3 ¾ C water, the vinegar, and the salt to a boil. Pour hot liquid over beans, covering them completely and leaving ½ inch of space beneath the rim of each jar. Place lids on jars and let stand until completely cool. Store in the refrigerator and serve within a week.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg> Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on Feb 3, 1997.

Pickled Sweet Green Tomatoes

Servings: 9 Pints

Ingredients:

16 cub Sliced green tomatoes(10 to 11 lbs)
2 cub Sliced onions
¼ cub Canning or pickling salt
3 cub Brown sugar
4 cub Vinegar (5 percent)
1 tablespoon Mustard seed
1 tablespoon Allspice
1 tablespoon Celery seed
1 tablespoon Whole cloves

Preparation:

Yield: About 9 pints

Procedure: Wash and slice tomatoes and onions. Place in bowl, sprinkle with ¼ cup salt, and let stand 4 to 6 hours. Drain. Heat and stir sugar in vinegar until dissolved. Tie mustard seed, allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add minimum water to cover pieces. Bring to boil and simmer 30 minutes, stirring as needed to prevent burning. Tomatoes should be tender and transparent when properly cooked. Remove spice bag. Fill jar and cover with hot pickling solution, leaving ½-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Sweet Green Tomatoes in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Sweet Peppers

Servings: 8 Pints

Ingredients:

4 quart Sweet Peppers -- Red,green or yellow
1 ½ cub Pickling Salt
2 Cloves Garlic
2 tablespoon Prepared Horseradish
10 cub Cider Vinegar
2 cub Water
¼ cub Sugar

Preparation:

Cut two small slits in each pepper. Wear rubber gloves for hot peppers to preven buring hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers into hot Ball jars, leaving ¼ inch headspace. Pour boiling hot pickling liquid over peppers, leaving ¼ inch headspace.
Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath.
Yields: about 8 pints.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Tarragon Baby Carrots

Servings: 14 Servings

Ingredients:

16 ounce Baby-Cut Carrots; 1 Pkg
½ cub Tarragon Vinegar
1 tablespoon Fresh Tarragon Leaves;Chopped OR
1 teaspoon Dried Tarragon Leaves;Crushed
1 tablespoon Olive Or Vegetable Oil
¼ teaspoon Pepper

Preparation:

Heat 2 quarts of water to boiling. Add the carrots and cook for 3 minutes.
Meanwhile, mix the remaining ingredients in a large bowl. Drain the carrots and immediately stir into the mixture in the bowl. Cover and refrigerate for 24 hours, stirring once.

Nutrition Information Per Each ¼ Cup Serving:

Calories: 25 Protein: 0 Grams Carbohydrates: 4 Grams Fat: 1 Gram Cholesterol 1 Milligram Sodium 10 Milligrams Potassium 115 milligrams

Posted By Rich Harper

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Three-Bean Salad

Servings: 5 Half-pints

Ingredients:

1 ½ cub Green or yellow beans(cut and blanched; prepared as below)
1 ½ cub Canned red kidney beans(drained)
1 cub Canned garbanzo beans(drained)
½ cub Thinly sliced onion
½ cub Thinly sliced celery
½ cub Sliced green peppers
½ cub White vinegar (5 percent)
¼ cub Bottled lemon juice
¾ cub Sugar
¼ cub Oil
½ teaspoon Canning or pickling salt
1 ¼ cub Water

Preparation:

Yield: About 5 to 6 half-pints

Procedure: Wash and snap off ends of fresh beans. Cut or snap into 1- to 2-inch pieces. Blanch 3 minutes and cool immediately. Rinse kidney beans with tap water and drain again. Prepare and measure all other vegetables.
Combine vinegar, lemon juice, sugar, and water and bring to a boil. Remove from heat. Add oil and salt and mix well. Add beans, onions, celery, and green pepper to solution and bring to a simmer. Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a boil. Fill clean jars with solids. Add hot liquid, leaving ½-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Three-Bean Salad in a boiling water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Tomatoes

Servings: 1 Servings

Ingredients:

30 Green tomatoes
½ cub Salt
2 quart Water
1 cub White vinegar
4 Cloves garlic
3 Bay leaves
¼ teaspoon Whole peppercorns
1 teaspoon Pickling spice
10 Sprigs fresh dill

Preparation:

use even sized very firm tomatoes. wash and dry them and put them in a crock or glass jar. bring the salt and water to a boil. cool and add the vinegar, garlic, bay leaves, peppercorns and pickling spice. pour over the tomatoes. arrange the dill on top. be sure the liquid covers the tomatoes.
if not add more salted water. cover with a plate or wooden board to weight it down if crock is used. keep in a cool place for a week before using.
Posted to KitMailbox Digest by "bevmed" <bevmed@ingress.com> on Jul 19, 1997

Pickled Tomatoes (Mom)

Servings: 12 Pints

Ingredients:

PICKLE JAR INGREDIENTS:
Cherry tomatoes
Water
Dill seeds
Garlic cloves
Black pepper, whole
Grape leaves

PICKLING SOLUTION:
1 quart Vinegar (white)
3 quart Water
1 cub Salt
½ teaspoon Alum

Preparation:

Let tomatoes stand in cold water a while, then wash (in cold water). Drain and put in jars. For each pint jar, put in a teaspoon of dill seeds, 3 or 4 cloves of garlic and 8 to 10 peppercorns. Tuck a grape leaf into each jar, over tomatoes.

MAKE SOLUTION: Combine vinegar, 3 quarts of water, the salt and alum.
Bring to rolling boil; lower heat and boil 3 to 4 minutes. Pour into sterilized jars up to shoulder (line). Seal immediately with sterile lid.

To sterilize jars, put jars in pan of water upside down. Boil water and cool. (Water is sucked up into jars.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Tongue

Servings: 6 Servings

Ingredients:

*Ingredients*
1 Beef Tongue NOTE!!

Preparation:

PICKLED TONGUE

This is a favorite dish of my family's, especially on holidays like Easter and Christmas. Most people cringe at the idea of eating a cow's tongue, but actually the meat is very tender, and even if you have to close your eyes and plug your nose to try it, please do. I guarantee it won't be what you expect!

3C. Red Wine Vinegar Make sure to use glass 1 2 Bulbs Garlic
bowls and pans when cooking 1 ½C. Virgin Olive Oil the tongue, as metal will ¼C. Parsley (dried or fresh)
: change the flavor of the ¾T. Sweet Basil meat, leaving it tasting ½T. Rosemary metallic. Salt and Pepper to taste

*Directions*

1. Place tongue in glass saucepan with enough water to cover it.

2. Bring water to boil slowly over a medium heat and continue boiling for approx. 45 min.- hour.

3. While the tongue is boiling, prepare the marinade in a glass bowl.

4. In bowl, combine the olive oil and red wine vinegar. Use a garlic press to crush the cloves, or you can crush them with the flat side of a knife.

rest of the herbs and spices.

6. When the tongue has cooled enough to handle, peel by slicing thinly with a sharp paring knife, removing all the taste buds and the fat at the base of the tongue. Then proceed in slicing the tongue widthwise.

lid, and layer with the marinade.

8. Put the mixture in the fridge with the lid on and allow it to remain there, unopened for at least 4 days.

9. When you are ready to serve the tongue, remove it from the fridge an hour before, as this dish is best at room temp.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Tongue or Beef

Servings: 8 Servings

Ingredients:

1 pound tongue brisket ofbeef
¼ cub Large-grained kosher salt
1 teaspoon Freshly ground pepper
2 teaspoon Ground ginger
½ teaspoon Ground cloves
2 Bay leaves; crumbled
1 tablespoon Brown sugar
⅛ teaspoon Nutmeg
⅛ teaspoon Paprika
3 Cloves garlic; minced
1 tablespoon Saltpeter (optiona) can befound in pharmacies
½ cub Warm water

Preparation:

The Corned Beef I recipe in the archives from Joan Nathan's Jewish Cooking in America is also for pickled tongue (and listed as such in the book).

1. Wash and remove most of the fat from the tongue or brisket. Mix together all the spices and the garlic and rub well into the brisket.

2. Dissolve the salt peter in the warm water and pour over the meat. Place in a large, nonmetal container. Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.) Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.

3. Place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times.

4. Cover with cold again, bring to a boil, and cook over low heat, covered, for about 2 hours or until tender. If cooking tongue, peel ff the skin while still warm. Cool, slice thin, and place on a platter. Serve with mustard or horseradish.

NOTES : I grew up with corned beef and pickled tonque sandwiches, only Pastrami or maybe Lox on a bagel can come close to the orgasmic delight of munching these delights..traditionally made "a la Bumpstead", that is slathered with mustard, piled high with meat, tomatoes, pickles, sliced onions (for those that aren't wimpy) and anything else that lights your fire. While I've prepared tongue other ways, I enjoy the pickeled variety sliced thick between slices of fresh Jewish rye the best. Dianne

Posted to MC-Recipe Digest V1 #869 by Dianne Weinsaft <dee@ncsi.net> on Oct 26, 1997

Pickled Tripe, Pan Fried

Servings: 6 Servings

Ingredients:

2 pound Honeycomb tripe; cut into4-inch squares
2 Carrots
1 Yellow onion
1 Bay leaf
Salt & pepper to taste
1 cub White cider vinegar

MUSTARD GRAVY:
1 tablespoon Minced yellow onion
2 tablespoon Butter
2 tablespoon Cider vinegar
2 teaspoon Dry mustard mixed with
1 tablespoon Water
1 cub Brown gravy

Preparation:

A New Hampshire lady friend told me that this was a great dish from her childhood. She also told me that I could have it at the old Parker House restaurant in Boston. (That's pronounced "Paahka House.") The dish was so pungent with vinegar that I was not terribly impressed. But they have been serving it for 132 years. So it is an old classic and this recipe is lighter tasting with vinegar. You will need to pickle your own tripe unless you live in New England.

Place the tripe in a saucepan and cover with water. Bring to a boil and then drain. Rinse with cold water and cover with fresh water a second time.
Add the remaining ingredients except the vinegar. Cover the pan and simmer until the tripe is tender, about 2 hours. Drain, reserving 1 cup of the broth, and add the broth and vinegar to the tripe. Place in plastic container and store in the refrigerator overnight.

Along with a bowl of Boston Black Bean Soup or some Boston Baked Beans (see recipes), you have a complete and filling meal. VARIATION 1: The Parker House uses a method very close to this one. Drain and rinse the pickled tripe and season each piece with salt and pepper. Sprinkle with flour and then dribble some olive oil on each piece. Sprinkle bread crumbs on each and broil slowly for a few minutes so that the crumbs are browned.
You might wish to add some garlic and perhaps thyme to the bread crumbs.
Serve with a mustard gravy. MUSTARD GRAVY: Saut‚ the onion in the butter until brown. Add the remaining ingredients and simmer for 5 minutes. Serve with the pickled tripe. VARIATION 2: Rinse the pickled tripe and dry with paper towels. Dip in beaten egg. Dredge in seasoned flour and pan-fry in a bit of butter until brown on both sides.

MARINATE OVERNIGHT

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pickled Trout

Servings: 1 Servings

Ingredients:

Trout
Allspice
Mustard Seed
Onion
Bay Leaf
Vinegar
Water

Preparation:

"The Complete Book of Pickles and Relishes" by Leonard Louis Levinson.

Clean trout, leaving heads and tails on. Fry gently but not very well in oil. Pack into hot, sterilized jars, adding to each jar ½ tsp allspice, ½ tsp mustard seed, 1 small onion, thinly sliced, and 1 bay leaf. Fill jars with 3 parts vinegar to 1 part water, cap and let stand. Posted to EAT-L Digest 13 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 14, 1997

Pickled Turnips

Servings: 6 Servings

Ingredients:

1 Chinese white turnip
1 cub Vinegar
2 tablespoon Sugar
½ teaspoon Salt
1 dash Pepper
¼ teaspoon Paprika

Preparation:

1. Peel Chinese white turnip. Cut lengthwise in half, then in ¼-inch slices. Place in a bowl.

2. Bring vinegar to a boil and stir in sugar to dissolve. Pour over turnip. Sprinkle with salt and pepper and refrigerate, covered, overnight.

3. Drain, and sprinkle with paprika before serving.

VARIATIONS: For the Chinese turnip, substitute regular turnips. Peel and slice thin. Then sprinkle with salt, let stand 1 hour and drain. Heat the vinegar and sugar, as in step 2, but add the turnips to the pan and simmer, covered, 2 minutes. Remove from heat and let cool in the pan. Then refrigerate, covered, overnight.

For the turnip, substitute the following vegetables in any combination:
cauliflower (parboiled) or carrots, cucumbers, green peppers, chili peppers, round cabbage. Slice or dice the vegetables. Increase the amount of dressing as you increase the vegetables.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pickled Turnips - Kabees El Lift K P

Servings: 1 Big jar
Source: «Food from the Arab world»

Ingredients:

2 cub Water
1 cub Kosher vinegar
2 teaspoon Salt
1 Beetroot
Several garlic cloves
2 pound Turnips

Preparation:

Big glass jars of these rose colored pickles decorate the front windows of many Arab restaurants in the Middle East. They are easily prepared and are very good with meza.

Very good with Mujaddarah.

Posted to JEWISH-FOOD digest V97 #027 by Daniella De Picciotto <daniela@dialdata.com.br> on Jan 23, 1997.

Pickled Vegetable Appetizer

Servings: 8 Servings

Ingredients:

Stephen Ceideburg
1 cub Sliced red or white radishes
½ cub Sliced English (hothouse)cucumber
½ cub Diagonally sliced carrot
½ teaspoon Salt
2 tablespoon Umeboshi vinegar *
6 tablespoon Water
Lettuce leaves

Preparation:

* available in Asian markets or natural foods stores, or use white vinegar

A vinegar made from umeboshi plums lends the vegetables a rosy hue, that contrasts with green lettuce leaves.

In a medium bowl, toss together the radishes, cucumber, carrot and salt.
Let sit at room temperature 2 hours.

Press vegetables gently in a colander, to drain off liquid. Return vegetables to bowl.

In a saucepan, bring the vinegar and water to a boil. Cool, then pour over vegetables. Cover bowl with plastic wrap and refrigerate 24 hours.

To serve, arrange chilled pickled vegetables on lettuce leaves.

From an article by Mary Carroll in The San Mateo Times, 5/25/93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Vegetable Salad

Servings: 10 Servings

Ingredients:

*****pickling brine*****
1 tablespoon Cumin seeds
1 ½ teaspoon Coriander seeds
4 cub Water
1 cub Distilled white vinegar
3 Red or fresh green jalapeno
Peppers; half lenghtwise
2 large Garlic cloves, crushed
2 tablespoon Olive oil
1 tablespoon Salt
1 teaspoon Sugar
1 teaspoon Fresh ground pepper
*****veggies*****
4 cub Carrot sticks
3 cub 3" long, ¼ " thick sticks
Jicama
1 large White onion, halved and cut
In thin wedges

Preparation:

Recipe by: Womans Day Preparation Time: 0:45 From: CookieTstr@aol.com

Date: Thu, 23 May 1996 17:21:59 -0400

In a large heavy saucepan, cook cumin and coriander seeds over high heat, stirring often, until toasted and fragrant...about 5 minutes.

Add remaining brine ingrediants and bring to a boil. Reduce heat, cover and simmer 5 minutes to blend flavors

Stir in vegetable and return to a boil, reduce heat, cover and simmer, stirring occasionally...10 minutes or until tender.

Let cool in the liquid, pour into a large bowl or jar, over and marinate in refrigerator at least 3 hours before serving.

Posted to Master Cook Recipes List, Digest #96

Pickled Vegetables

Servings: 1 Servings

Ingredients:

2 cub Carrots, sliced
2 cub Cauliflowerets
2 cub Small cucumbers
2 cub Small pearl onions
2 cub Sliced celery
6 Sweet red peppers
6 pint White vinagar
6 pint Water

Preparation:

Place the vegetables in a crock and add enough brine to cover vegetables.
Brine should be strong enough to float an egg. Weight vegetables down with a scalled heavy plate and place a jar filled with water on plate. Let set for 2 to 3 weeks or until fermented. Remove film from top as fermentation take place. Drain off brine. Mix vinegar and water in a sauce pan and bring to a boil. Place vegetables in sterilized jars and pour hot vinegar mixture over vegetabls to cover. Seal jars.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Vegetables

Servings: 4 Servings

Ingredients:

¼ cub Boiling water
¼ cub White vinegar
¼ cub Sugar
½ teaspoon Salt
1 cub Cauliflower, coarsely chop
1 cub Cabbage, shredded
1 cub Carrot, shredded
2 Serrano chilies, stemmed & thinly sliced lengthwise

Preparation:

Combnie water, vinegar, sugar & salt. Stir until the sugar is dissolved. Let the mixture cool to room temperature.

Add the vegetables to the liquid & let them marinate, covered, for 1 day at room temperature, or 2 to 3 days in the refrigerator.

William Crawford & Kamolmal Pootaraksa, "Thai Home-Cooking"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Pickled Vegetables (Tsukemono)

Servings: 4 Servings

Ingredients:

3 small Turnips; Sliced
½ Cucumber; Sliced Lengthwise
½ teaspoon Salt
½ Lemon
1 tablespoon Vinegar
1 dash Cayenne Pepper Or ShichimiTogarashi

Preparation:

This easy recipe can utilize almost any vegetable, such as daikon radish or broccoli stems.

Sprinkle turnips and cucumbers with salt and let stand for 5 minutes. Place vegetables in a covered container. Add remaining ingredients and allow to stand, refrigerated, for at least 12 hrs.

VEGAN

Makes 4 servings.
Recipe By : Veggie Life, May 1995, pg 29

Posted to Digest eat-lf.v096.n221

Date: Sun, 17 Nov 1996 11:07:13 -0800

From: Reggie Dwork <reggie@reggie.com>

NOTES : Cal 29.3,

Fat 0.2g,

Carb 7.6g,

Fib 1.7g,

Pro 1.1g,

Sod 321mg,

CFF 4.2%.

Pickled Vidalia and Red Onions - Martha Stewart Living

Servings: 1 Half-gallo

Ingredients:

3 cub Vinegar
6 tablespoon Kosher salt
6 tablespoon Sugar
2 Vidalia onions, peeled andsliced into ¼-inch-thickrings
2 Red onions, sliced into¼-inch-thick rings
1 Garlic shoot (optional)

Preparation:

1. Wash 1 glass half-gallon jar with lid in hot, soapy water and rinse well.

2. Combine ¼ C water, vinegar, salt, and sugar in a saucepan and bring to a boil.

3. Meanwhile, fill jar halfway with either Vidalia or red onion slices. Add garlic shoot; cover with remaining onion slices, packing them with the back of a clean spoon. Leave ¼ inch of space beneath the rim. Pour hot liquid over onions, covering them by ¼ inch and leaving ½ inch of space beneath the rim. Place lid on jar and let stand until cool. Store in the refrigerator; serve within a week.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg> Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on Feb 3, 1997.

Pickled Watermelon Rind

Servings: 96 Servings

Ingredients:

1 large Watermelon rind
1 quart Water
¼ cub Kosher salt
1 quart Cider vinegar
8 cub Sugar
8 Whole cinnamon sticks --
Broken up
1 tablespoon Whole cloves
1 tablespoon Allspice berries

Preparation:

Peel and remove all green and pink portions from rind. Cut into 1 inch cubes and soak in salt water overnight. Drain and cover with fresh water.
Cook until almost tender. Drain. Make a syrup of vinegar and sugar. Tie spices in a cheesecloth bag and add to syrup. Boil 15 minutes, then let stand 15 minutes. Remove spice bag. Add drained watermelon rind. Cook until clear. Pack into sterile jars and seal according to manufacturer's

instructions. Makes 6 pints, about 96 two-tablespoon servings.

Recipe By : Elizabeth Powell

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pickled Watermelon Rind - Martha Stewart Living

Servings: 7 Pints

Ingredients:

1 large Watermelon (about 25 lb)
2 tablespoon Kosher salt
3 cub Sugar
2 cub Cider vinegar
½ Inch length of freshginger, peeled
½ teaspoon Ground mace
2 small Cinnamon sticks
1 Lemon, thinly sliced

Preparation:

1. Cut watermelon in half; remove flesh and seeds. Using a metal spoon, scrape rind to remove all traces of pink. Cut rind crosswise into 1-inch-wide strips. Using a vegetable peeler or a small sharp knife, peel the green skin from the rind. Cut away any bruises or bad spots. Cut rind into 2-inch lengths.

2. In a large nonreactive bowl, combine salt and 1 gallon cold water. Add rind; let soak in brine overnight. Rinse rind 2 or 3 times in fresh cold water and drain well.

3. Combine sugar and vinegar in a large nonreactive pot and heat until sugar is dissolved. Fold an 8-by-16-inch piece of cheesecloth in half to make a square; rinse and squeeze dry. Place, ginger, spices and lemon on the cheesecloth. Tie cloth dosed with one end of a 12-inch piece of cotton string. Tie a loop in the other end and slip it over the handle of a wooden spoon. Suspend spice bag in the vinegar syrup by placing the spoon across the top of the pot. Add the rind and return to a boil. Reduce heat, simmer for 30 minutes, and let sit overnight. Discard spice bag.

4. Wash 7 one-pint canning jars, lids, and screw bands with hot, soapy water and rinse well. Place jars upright on wire rack in the bottom of a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat, leaving jars in water. Sterilize lids according to manufacturers instructions.

5. Using stainless-steel tongs, remove jars from water and place on a layer of clean towels. With a slotted spoon, transfer rind to jars, leaving ¾ inch of space beneath the rim. Pour hot syrup over rind, covering it by ¼ inch and leaving ½ inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar, turn screw band tightly without forcing.

6. Place a wire rack in the bottom of a large pot and fill part way with hot water. Using a jar lifter, place jars upright on rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes.
Remove jars from water bath; let stand on clean dish towels for 24 hours.
Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles con- sumed within a week.
Allow sealed pickles to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in the refrigerator.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg> Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on Feb 3, 1997.

Pickled Yellow Banana Peppers

Servings: 1 Servings

Ingredients:

1 quart Vinegar
2 quart Water
Salt
Garlic
Pickling spice
Yellow banana peppers

Preparation:

Mix Vinegar w/ water and bring to a boil. Wash Peppers, cutting off the top only, leave seeds in place or remove. Pack qt. jars with peppers, place a clove (or more depending on your taste) of garlic per jar, 1 tsp. salt, and a tsp. of pickling spice. Ladle vinegar/water over leaving a headspace.
Fasten caps securely. Process in water bath 10 min.

Posted to MC-Recipe Digest V1 #622 by Nancy Berry <nlberry@prodigy.net> on May 29, 1997

Pickled Zante Grapes

Servings: 2 Servings

Ingredients:

Stephen Ceideburg
2 pound Zante grapes *
8 cub Champagne vinegar
4 cub Sugar
5 Or 6 whole allspice berries

Preparation:

* (also called Zante currants and Champagne grapes)

This simple recipe comes from Judy Rodgers of the Zuni Cafe in San Francisco. She emphasizes using only the most impeccable fruits and choosing the perfect jar to put them in.

Wash grapes. Remove any damaged or blemished ones. Put in a jar just large en enough to hold them. Combine remaining ingredi- ents in a saucepan and bring to a boil. Reduce heat and simmer 2 or 3 minutes. Let cool completely. Pour over the grapes, cover and refrigerate 1 week before using. Will keep months in the refrigerator.

Makes about 2 quarts.

PER OUNCE: 50 calories, 0 g protein, 13 g carbohydrate draft, 0 g fat, 0 mg cholesterol, 2 mg sodium, 2 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickled Zucchini

Servings: 8 Servings

Ingredients:

8 Onions, thinly sliced
1 gallon Zucchini, cut into ½-inch
Slices
3 Peppers, green, fine chopped
½ cub Salt
5 cub Vinegar, cider
5 cub Sugar
1 ½ teaspoon Tumeric
2 tablespoon Mustard seed
2 teaspoon Celery seeds
1 Cinnamon stick, broken into
4 pieces

Preparation:

In a large crock, layer the vegetables and salt. Weight it down and let stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them and drain again. 3-Put the remaining ingredients in a large kettle and bring to a boil. Simmer for 10 minutes, then add the vegetables and remove from heat immediately. 4-Turn into hot, sterilized jars and seal. Process 5 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickler Pigs' Ears, Chinese Style

Servings: 1 Servings

Ingredients:

2 pound Pigs' ears
4 Whole star anise
3 slice Fresh ginger root
½ cub White vinegar
¼ cub Sugar
1 teaspoon Salt
1 cub White vinegar
1 cub Sugar
1 tablespoon Thinly sliced fresh gingerroot
3 Cloves garlic, sliced
1 teaspoon Salt
1 cub Sliced carrots
1 Cucumber, unpeeled, seededand cut in chunks
1 Red onion, cut in chunks
1 Bell pepper, cut in chunks

Preparation:

We'll start of the front end of the pig...

Prepare pigs' ears according to steps I and II in basic instructions; drain. Return to pot with water to cover and first 5 ingredients listed above. Bring to a boil and simmer for 1 hour; let meat cool in liquid. Discard liquid and cut ears into ½x1-inch slices. In the meantime, bring 3 cups water to a boil with remaining vinegar, sugar, ginger, garlic salt and carrots. Turn off heat when boiling point is reached. Cool mixture to room temperature. Then add cucumber, onion, bell pepper and sliced pigs' ears. Chill in refrigerator for at least 4 hours to blend flavors. Will keep for up to 1 week refrigerated. Serve as an appetizer or a cold meat side dish.

Makes two quarts.

Variations: Pigs' snouts may be prepared in the same manner. Add 1 cup fresh sweet pineapple chunks at the same time as the vegetables.

All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Pickling and Relish Pointers

Servings: 1 Servings

Ingredients:

PICKLES AND RELISHES:

Preparation:

Pickles, relishes, and chutneys are vegetables prepared with brine (salt and water) or vinegar and some sugar and spices. The vinegar acts as a preservative, keeping any spoilage organisms from growing.
Sealing pickled foods in jars and processing in a boiling water bath helps keep them fresh, crisp, and free from mold.

Whole, sliced, or chunked vegetables cooked in vinegar or a vinegar sugar syrup, can become pickles. Chopped or ground combinations cooked with vinegar, sugar, and spices become relishes. Chutneys are highly spiced fruit and/or vegetable combinations.

The old fashioned dill pickles and sauerkraut are actually fermented in brine, rather than cooked in vinegar. The brine, plus the sugar from the cucumber or cabbage, promote a special kind of bacterial action that, over several days or weeks, changes cucumbers to pickles and transforms cabbage to kraut.

PICKLING POINTERS Because certain ingredients are very important for proper pickling, you'll need to be aware of some of the following pointers.

1. Use produce that is as fresh as possible. Take it from the garden to your kitchen and into jars just as rapidly as possible. If you can't process the produce immediately, be sure to keep it refrigerated. Vegetables should be just barely ripe; they'll keep their shape better than if they were fully ripe. Always select cucumber varieties that have been created for pickling. The large salad cucumbers were developed for salads, not for pickles. Use smaller, less pretty cukes, with pale skins, plenty o bumps, and black spines. Never use waxed cucumbers. Select evenly shaped and sized vegetables for even cooking and better looking pickles.

2. Water is an important pickle ingredient, especially for long brined pickles. Soft water is best. Hard water can cloud the brine or discolor the pickles. If you don't have soft water, boil hard water for 15 minutes, then let it stand overnight. Skim off the scum, then carefully dip out what you need so you won't get any sediment from the bottom. Then add 1 tablespoon of salt for each gallon; or you cn use distilled water if your water is hard.

3. Salt, too, makes a difference. Table salt contains special additives to prevent it from caking in your shaker, and these materials can cloud brine. Iodized salt can darken brine. use only pure, granulated salt, also known as kosher salt, pickling salt, or dairy salt. Most supermarkets stock it with canning supplies.

4. Vinegar is a crucial ingredient for many pickle recipes. check the label when you shop, and be sure to get a good quality vinegar of from 4 to 6 percent acidity. (Sometimes listed as 40 to 60 grain.) Weaker vinegar will not pickles foods. use distilled white vinegar for light colored pickles, cider vinegar for darker foods or more interesting flavor.

5. Sugar can be brown or white granulated, depending on the lightness or darkness of food to be pickled. Or, if you wish, use half corn syrup or honey and half sugar. Don't use sugar substitutes unless you follow their manufacturers' directions.

6. spices must be fresh. Old spices will make your pickles taste musty. Most recipes call for whole spices, which give stronger flavor and don't color the pickles as much. It is suggested you tie the spices in a cheesecloth bag and add them to the kettle during cooking, then remove the bag before packing the pickles into jars.
Some cooks like to leave whole spices in the jars for stronger flavor and just for appearance's sake, but loose spices may darken the pickles somewhat.

7. Alum, lime, and other ingredients added to crisp or color pickles are not necessary, and their use is not recommended. These ingredients are often found in old fashioned recipes. Most of the newer recipes won't need any of these additives.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest V3 #235

Date: Wed, 28 Aug 1996 21:56:51 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Pickling Basics

Servings: 1 Servings

Ingredients:

Pickling Basics -- See
Below:

Preparation:

~--Salt to use: use only pickling or Dairy salt, it is free from additives which might deter porcessing or cloud liquid. Is using garlic as a seasoning, blanch it 2 minutes before adding it to other ingredients, or remove it from the jar before sealing. Water used should be soft. If the water contains iron or sulphur compounds the pickles will become dark. You can use distilled water. Vinegar should test 5% to 6% acetic acid.
Distilled white vinegar gives the lightest color. Cider-based malt and herb flavored vinegars, although they yield a richer flavor, will darken pickles. Do not use Homemade wine vinegars - as they have uncertain strength and the vinegar will "Mother". * to make pickles crisp use grape or cherry leaves during brining. Or, in short brine pickles, after the brining period, soak the pickles for 2 hours in enough of the following lime water solution to cover. Allow: --1 Tablespoon calcium oxide to 1 quart of soft water Stir will, and after stirring allow the solution to settle. Use only the clear portion of the liquid to cover the pickles.
After the 2 hour soaking, drain and cover with the hot pickling liquid as directed. Alum is not recommended for crisping, as just a trifle too much may make the pickles bitter. --About Short-Brine Pickling Most homemade pickles are of the less exacting short-brine type. They are soaked in a salt solution only 24 hours or so . This bringing period is sufficiently long to draw out moisture, but not long enough to induce the fermentation needed for adequate keeping.. An essential furtherstep, afterdraining off the brine, is to pour over the produce a hot vinegar solution which penetrates the softened vegetable tissue and so preserves it. Although in the short-brine process, the hot vinegar also tends to firm the produce, itis advisabl, for greater crispness, to add to the jars a few fresh grape or sherry leaves, or to use the lime water process described above.
Firmness in pickled produce contributes both to its KEEPING and eating qualities. ---Pickling Spices: Generally contains such ingredients as mustard seed, cinnamon, allspice, bay leaf, black pepper, giner, red pepper, cardamom, tumeric, and mace. We also know that the french use tarragon with their cornichons - we use dill and garlic etc. The spice blend for pickles are specific to the type of pickle you are preparing.

Recipe By : CHEF MCH

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pickling Herrings

Servings: 1 Servings

Ingredients:

4 Onions sliced
1 ½ teaspoon Salt
¼ teaspoon Pepper
2 cub Water
½ cub White vinegar
1 ½ tablespoon Sugar
2 teaspoon Pickling spice
2 Bay leaves

Preparation:

combine 2 sliced onions, herring, salt, pepper and water in a saucepan.
bring to a boil and cook over low heat for 25 minutes

carefully remove the herring and place in a bowl or jar alternating in layers with the remaining 2 sliced onions.

mix the vinegar, pickling spice, sugar, and bay leaves with the fish stock.
bring to a boil and pour over the fish. cover and let it pickle in the refrigerator for at least 2 days before serving. will keep for about 2 week. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "bevmed" <bevmed@ingress.com> on Aug 9, 1997

Pickling Marinade

Servings: 1 Servings

Ingredients:

1 cub Rice wine vinegar
White wine
5 tablespoon Pickling spice
3 Serrano pepper, sliced
2 cub Garlic, sliced
1 tablespoon Brown sugar
1 teaspoon Salt
1 tablespoon Cilantro stems
2 tablespoon Ginger, grated

Preparation:

Combine everything and simmer 4 minutes. Refriderate overnight. Then strain. before use over sliced cucumbers or other veggies. When adding the ginger squeeze the juice into the mixture before adding the ginger to the liquid.

This was used over cukes, basil, and red onions.
Per serving: 313 Calories; 10g Fat (24% calories from fat); 8g Protein; 62g Carbohydrate; 0mg Cholesterol; 2166mg Sodium

Posted to FOODWINE Digest 27 October 96

Date: Mon, 28 Oct 1996 13:46:45 +0100

From: terry pogue <tpogue@IDS2.IDSONLINE.COM>

Pickling Olives

Servings: 1 Servings

Ingredients:

This is the home method of preserving olives when dry salting is not
convenient.

Preparation:

If green and ripe olives are mixed together, it is necessary to separate them since the ripe olives take less time to treat.

1. Wash olives well and cut 3 slits in each with a very sharp, fine-bladed stainless steel knife, or (better still) use a razor blade so that the flesh is not bruised.

2. Put olives into glass jars or crocks and cover with cold water.

3. Place a small plate on top to keep olives submerged.

4. Pour water off carefully each day and replace with fresh water, without disturbing olives too much -- do this for 3 days for ripe olives, 5 for green.

5. Pour off and measure the last lot of water to acertain amount of brine required.

6. Measure that quantity of fresh, warm water into a pan and dissolve enough coarse pickling salt in it so that when an egg is immersed, an area about an inch in diameter breaks the surface. Approximate quantities of salt and water are as follows:

** 100 g salt to 1 litre water -OR-

** 4 oz salt to 1 Imperial pint water -OR-

** 3-¼ oz salt to 1 U.S. pint water

7. Bring brine to the boil then cool thoroughly before pouring over olives.

8. Flat ½ cup olive oil on top of each jar or crock and seal.

The olives can remain indefinitely, but black olives should be ready for eating in 6-8 weeks, green olives in 2-3 months. Olives are ready for use when bitterness has gone.

TO PREPARE FOR THE TABLE: ========================= Remove enough olives for 1 month's requirements. Drain well and put into a jar. Cover with vinegar, add 1-2 cut cloves of garlic and float 1 tablespoon olive oil on top. Leave for 1 week before using.

* Source: The Greek Cookbook - by Tess Mallos * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickling Spice

Servings: 1 Servings

Ingredients:

2 tablespoon Mace blades
1 tablespoon Allspice berries
1 tablespoon Whole cloves
2 Cinnamon sticks (3"), brokeninto small pieces
12 Black peppercorns
1 Dried bay leaf, crumbled

Preparation:

In a small bowl, mix all ingredients.Store in a small, airtight jar up to 2 months.

Pickling Spice with Cayenne

Servings: 1 Servings

Ingredients:

1 ½ Parts ginger
2 ½ Parts yellow mustard seed
1 Parts cloves
2 ½ Parts black peppercorns
1 ½ Parts white peppercorns
2 Parts cayenne pods
3 Parts allspice

Preparation:

The following spice mixtures are just samples of how to make each mixture.
There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997

Pickling Spice with Cayenne (English)

Servings: 25 Servings

Ingredients:

2 ½ pound Mustard seed
2 pound Cayenne pods
2 ½ pound Common black peppercorns
1 ½ pound White peppercorns
1 pound Small cloves
3 pound Pimento [allspice]
1 ½ pound Jamaica ginger.

Preparation:

An English mixture of whole spices, used for chutneys, pickled fruits and vegetables, and to spice vinegar. The spices can either be tied in a small muslin bag and removed after pickling, or added straight to the vinegar, depending on the type of pickle.

Spice merchants have their own versions; here are two given in Law's Grocer's Manual (1950 edition). To make manageable domestic amounts, substitute 25 g (1 oz) or even 15 g (½ oz) for each pound. Note: Servings Set to 25 so that MC program can calculate

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis" <MSpork@msn.com> on May 23, 97

Pickling Spice with Chilies

Servings: 1 Servings

Ingredients:

ENGLAND:
2 ounce Ginger
1 ¾ ounce Yellow mustard seed
1 ½ ounce Cloves
2 ¼ ounce Black pepper
1 ½ ounce Birdseye or Nyasa chilies
¾ ounce Mace
¾ ounce Coriander seeds
3 ½ ounce Allspice

Preparation:

Leave spices whole. Use for chutneys, pickled fruits and vegetables, and to spice vinegar. Tie in a small muslin bag and remove after pickling, or add straight to vinegar, depending on the type of pickle.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 102

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pickling Spice with Chilies (English)

Servings: 25 Servings

Ingredients:

2 pound Jamaica ginger
1 ¾ pound Yellow mustard seed
1 ½ pound Zanzibar cloves
2 ¼ pound Indian black pepper
1 ½ pound Birdseye or Nyasa chillies
¾ pound Mace
¾ pound Coriander seed
3 ½ pound Pimento [allspice].

Preparation:

An English mixture of whole spices, used for chutneys, pickled fruits and vegetables, and to spice vinegar. The spices can either be tied in a small muslin bag and removed after pickling, or added straight to the vinegar, depending on the type of pickle.

Spice merchants have their own versions; here are two given in Law's Grocer's Manual (1950 edition). To make manageable domestic amounts, substitute 25 g (1 oz) or even 15 g (½ oz) for each pound. Note: Servings Set to 25 so that program can calculate

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis" <MSpork@msn.com> on May 23, 97

Pickling Spices

Servings: 1 Servings

Ingredients:

4 3" cinnamon sticks
1 piece dried ginger root
2 tablespoon Mustard seed
2 teaspoon Whole allspice
2 teaspoon Black pepper corns
2 teaspoon Whole cloves
2 teaspoon Dill seed
2 teaspoon Coriander seed
2 teaspoon Whole mace; crumbled
8 Bay leaves; crumbled
1 Whole dried red pepper;chopped

Preparation:

Blend all...makes 2/3 C

Recipe by: Lisa Lepsy Posted to TNT - Prodigy's Recipe Exchange Newsletter by NotABNRML@aol.com on Aug 20, 1997

Picnic Bars

Servings: 36 Servings

Ingredients:

1 ¾ cub All-purpose flour
1 cub Sugar
¼ cub Cocoa powder
½ cub Cold butter; or margarine
2 Eggs
14 ounce Can sweetened condensed milk
2 cub Chocolate chips; (12 oz.pkg.)
1 cub Chopped walnuts

Preparation:

In a bowl, combine flour sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Set aside 1 ½ cup of topping.
Press remaining crumbs into a greased 13x9x2 inch baking pan. Bake at 350 F. 6-8 minutes or until set. Meanwhile, in a saucepan, combine milk and 1 cup of chocolate chips; cook and stir over Low heat until melted. Carefully spread over crust. Combine reserved crumb mixture with nuts and remaining chocolate chips. Sprinkle over chocolate layer. Bake for 15-20 minutes or until top is set (chips will not look melted). Cool before cutting. Yield:
3 dozen. Recipe submitted by Frank Bee of Eugene, Oregon who says, "You'll score points with a crowd when you you bring these to the party. They are very moist and rich." MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home's Quick Cooking Magazine, May/June '98, p. 43

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 30, 1998

Picnic Bread

Servings: 1 Servings

Ingredients:

FOR 1-POUND LOAF:
1 teaspoon Active dry yeast
1 ½ tablespoon Sugar
2 cub Bread flour
1 teaspoon Salt
2 tablespoon Sweet pickle relish;(drained)
1 tablespoon Butter
½ cub Warm milk
2 tablespoon Warm water

FOR 1 ½-POUND LOAF:
1 ½ teaspoon Active dry yeast
2 tablespoon Sugar
3 cub Bread flour
1 ½ teaspoon Salt
¼ cub Sweet pickle relish;(drained)
1 ½ tablespoon Butter
6 ½ ounce Warm milk
3 tablespoon Warm water

Preparation:

Picnic bread is fun for cold-cuts sandwiches because it already contains relish! This bread has a sweet and spicy taste and slightly yellow color.
It looks and tasted great.

Add ingredients to your Bread Machine pan in the order given.

This recipe can be used with the regular or rapid time bake cycles.

Posted to recipelu-digest Volume 01 Number 423 by "rudolph" <rudolph@1st.net> on Dec 30, 1997

Picnic Burritos

Servings: 6 Servings

Ingredients:

½ cub Mayonnaise, low-fat
2 teaspoon Taco seasoning mix
6 Flour tortilla (8" type)
2 ounce Shredded cheese, low-fat ½ cup
½ pound Thinly sliced cooked turkey
1 large Tomato, thinly sliced
Leaf lettuce

Preparation:

Mix mayonnaise and seasoning mix; spread on each tortilla; sprinkle with cheese.
Layer with turkey, tomato and lettuce, leaving about 2 iches at one side covered with mayonnaise mixture only.
Beginning at side layered with turkey, roll up each tortilla. To serve immediately, cut in half. Or, securely wrap uncut burritos with plastic wrap and refrigerate up to 2 hours; cut in half.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Picnic Cake

Servings: 1 Servings

Ingredients:

¾ cub Butter
2 ¼ cub Sugar
3 Eggs
3 ⅜ cub Flour
3 teaspoon Baking powder
¾ teaspoon Salt
1 ½ cub Milk
2 teaspoon Vanilla
12 Marshmallows

TOPPING:
¾ cub Chopped walnuts
¾ cub Packed brown sugar.

Preparation:

(needs no refrigeration), Oven 350 degrees, pan 9 x 13 buttered and floured, time 40-50 mins.

Cream ¾ cup butter and 2 ¼ cup sugar. Add 3 eggs, beating after each addition. Sift together 3 ⅜ cup flour 3 tsp baking powder ¾ tsp salt. Combine 1 ½ cup milk, 2 tsp vanilla. Add the flour mixture alternately w/ the milk mixture to the butter/sugar/eggs, beating well after each addition. Pour into prepared pan. Cut 12 marshmallows in half, and place on top of batter. Sprinkle top of cake w/ mixture of :
¾ cup chopped walnuts
¾ cup packed brown sugar. Dust this mixture off of marshmallows to prevent burning. Bake as directed above.
Posted to EAT-L Digest 6 November 96

Date: Wed, 6 Nov 1996 20:20:06 PST

From: Fern A Pitt <fernpitt@JUNO.COM>

Picnic Coleslaw

Servings: 16 Servings

Ingredients:

6 cub Cabbage;shredded
2 cub Carrots;shredded
8 Bacon slices; cooked,crumbl
12 Green onions with tops;thin
½ cub Cidervinegar
1/3 cub Vegetableoil
1/3 cub Sugar
1 teaspoon Salt

Preparation:

Recipe by: Sue Klapper

In a bowl, combine cabbage, carrots, bacon and onions. In a jar with tight-fitting lid, mix vinegar, oil, sugar and salt; shake well. Just before serving, pour dressing over cabbage mixture and toss.

From: Taste of Home Magazine.
Posted to MC-Recipe Digest V1 #216

Date: Sat, 31 Aug 1996 17:01:29 -0400

From: Cindy J Hartlin <cjhartlin@accent.net>

Picnic Cupcakes

Servings: 24 Servings

Ingredients:

1 package (18 ½ Oz) Chocolate OrYellow Cake Mix

FILLING:
8 ounce Cream Cheese; softened
1 Egg; lightly beaten
1/3 cub Sugar
1 cub Semisweet Chocolate Chips;(6 ounces)

Preparation:

Mix cake according to pkg. directions. Spoon batter into 24 greased or paper-lined muffin cups, filling two-thirds full. In a mixing bowl, beat cream cheese, egg and sugar until smooth. Fold in the chips. Drop by tablespoonfuls into batter. Bake at 350 F. for 20 minutes or until cupcakes test done.

Mc formatting by bobbi744@sojourn.com

NOTES : These travel well. Ideal for picnics or car trips.They need no frosting and very moist Submitted by Florence Leinweber of Endicott, Washington.
Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 54 Posted to MC-Recipe Digest V1 #694 by Bill Spalding <billspa@icanect.net> on Jul 27, 1997

Picnic Hot Dogs

Servings: 145 Servings

Ingredients:

10 pound Ground beef
5 cub Chopped onions
2 medium Green peppers, chopped
1 gallon Tomato juice
½ gallon Tomato paste
2 ½ cub Chopped celery
1/3 cub Dried parsley flakes
3 tablespoon Salt
¼ cub Sugar
1 tablespoon Pepper
1 tablespoon Dried oregano
1 ½ teaspoon Garlic powder
145 Hot dogs and buns

Preparation:

In a large kettle, brown beef; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 4 hours stirring occasionally. Heat the hot dogs; place in buns and top each with about ¼ cup sauce. Yield: 145 servings (about 8 quarts sauce)

Posted to EAT-L Digest 27 October 96

Date: Mon, 28 Oct 1996 08:30:02 -0500

From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>

Picnic Kabobs

Servings: 6 Servings

Ingredients:

1 ½ pound Ground beef
¾ cub Quaker Oats, uncooked (quick or old-fashioned)
1 Egg
1 teaspoon Salt
1 tablespoon Worcestershire sauce
¼ cub Tomato sauce
18 medium Stuffed olives
4 medium Tomatos; cut in 16 wedges
2 Green peppers cut in 16 pieces
8 small Cooked potatoes
8 Buttom mushrooms
French dressing

Preparation:

Combine ground beef, oats, egg, salt, Worcestershire sauce and tomato sauce thoroughly. Shape meat mixture around olives to form 18 meat balls.

Alternate 3 meat balls, 2 tomato wedges, 2 green pepper pieces, 1 potato and 1 mushroom on six 12-inch metal skewers. (To be sure meat balls stay on skewers, thread through the olives in the center.) Brush kabobs with French dressing.

Place in broiler or over hot coals about 6 inches from source of heat.
Cook about 8 minutes. Turn; brush again with French dressing. Cook about 4 minutes longer or until done.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip

Picnic Loaf Dinner Sandwich

Servings: 1 Servings

Ingredients:

Large round Italian bread(enough for 2 people)
Olivada to taste
Red wine vinegar orBalsamic vinegar
Assortment of cured meatslike prosciutto, mortadellaorlike prosciutto,mortadella orlikeprosciutto, mortadella or
Slices of cheese likeprovolone, mozzarella orcrumbledprovolone, mozzarellaor crumbledprovolone,mozzarella or crumbled
Roasted sliced red peppers
Peeled slices of seededKirby cucumbers
Marinated artichoke hearts
Salt and pepper

Preparation:

Remove a little "cap" from top of bread and remove inside crumb from inside and sides. Spread olivada inside walls of bread; sprinkle with drops of vinegar and season each side with salt and pepper.

Layer assorted cold cuts and cheeses inside, dotting layers with more olivada and slices of red peppers, cucumbers, and artichoke hearts.

ONE MORE USE FOR OLIVADA

Bring canned vegetable soup to a boil. Stir in olivada and freshly grated Parmesan cheese to change the nature of the soup.

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6621

Posted to MC-Recipe Digest V1 #232

Date: Tue, 1 Oct 1996 14:27:36 -0400

From: Meg Antczak <meginny@frontiernet.net>

Meg Antczak (Meg in NY) meginny@frontiernet.net

Picnic Loaves

Servings: 4 Servings

Ingredients:

2 Round bread loaves, 6-7 inchacross
¼ cub Pesto or olive paste
4 To 6 oil-packed, sun-driedtomatoes, drained andcoarsely chopped
1 can Chick peas(16oz); rinsed anddrained
1 Jar roasted peppers (4oz);drained and chopped
1 can Mussels (2oz)
4 To 8 anchovy filets; minced
4 teaspoon Capers
2 Ripe tomatoes; thinly sliced
2 bunch Watercress; rinsed andstemmed

Preparation:

With a sharp serated knife, cut out a circle int he top of the bread and remove it. With your fingers, remove as much of the bready interior as possible. (Save it to make bread crumbs) Spread 1 tablespoon pesto around the inside of a hollowed out bread. Scatter a quarteer od the sun0dried tomatoes on the bottom, and ½ cup of the chickpeas over that. Top with a quarter of the roasted peppers, amoked mussels and anchovies, 1 teaspoon of capers, a few tomato slices and a quarteer of the watercress leaves. Repeat the layers, beginning with the pesto. Place the bread cap on the filled bread and wrap in aluminum foil. Hollow out, fill and wrap the second loaf.
Refrigerate for at least 1 hour or as long as 24 hours. To serve, unwrap the loaves and cut into wedges.

Nutritional info per serving: 398 cal; 15g pro, 68g carb, 8g fat (17%)

Source: The Monday-Friday Cookbook by Michelle Urvater Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96
Posted to MM-Recipes Digest V3 #190

Date: 08 Jul 96 00:41:52 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Picnic Pasta Salad

Servings: 1 Servings

Ingredients:

4 cub Cooked chilled salad pasta;(up to 6)
1 Jar mccutcheon's sweet & hotvegetable salad
8 ounce Crumbled feta cheese
½ cub Mayo or lite mayo
2 ounce Sliced pepperoni; optional

Preparation:

In large bowl toss pasta with mayo until coated lightly. Add entire jar Sweet & Hot Vegetable Salad and pepperoni. Toss to mix. Refrigerate until chilled through. Add crumbled feta and toss just before serving.
Posted to recipelu-digest Volume 01 Number 625 by James and Susan Kirkland <kirkland@gj.net> on Jan 28, 1998

Picnic Pie with Cheese and Ham

Servings: 8 Servings

Ingredients:

2 cub Ham, diced, cooked
15 ounce Cheese, cottage, small curd, drained
15 ounce Cheese, ricotta
2/3 cub Cheese, parmesan, grated
3 large Eggs, beaten
½ cub Crumbs, bread, dried
½ cub Parsley, minced
¼ cub Onion, minced
1 teaspoon Seasoning, Italian, dried
Salt (to taste)
Pepper (to taste)
1 dash Sauce, red pepper
1 large Egg yolk, beaten, for the glaze

Preparation:

In a large bowl, mixed the inch-sized diced ham, and add the cottage cheese, ricotta cheese, parmesan cheese, beaten egg yolks, Italian spices, salt and pepper and stir.

Add toasted bread crumbs, parsley, and onion and mix well.

In a 9" springform pan, place sufficient pie crust to coat the inside of the pan. Put the filling into this pie crust and then top with a second crust.

Tuck the edges of the pie crust into the inside of the spring form pan and decorate the top crust with dough cutouts of flowers, or pigs, or whatever.

Coat the outer crust with beaten egg yolk and bake.

Bake in a 375 F oven for 1 hour. Let cool to room temperature before removing from the springform pan.

Source: "Heirloom Recipes" by Marcia Adams, 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Picnic Pizza Loaves

Servings: 1 Servings

Ingredients:

1 pound Ground beef
½ cub Chopped onion
1 can (8 oz.) tomato sauce
½ teaspoon Salt
1 Loaf french or italian bread halved lengthwise
1 cub (4 oz.) mozzarella; shredded
¼ cub Sliced black olives

Preparation:

From: Gerald Edgerton <jerrye@wizard.com>

Date: Thu, 23 May 1996 10:47:05 -0700

In medium skillet, cook ground beef and onion until beef is brown and onion is tender. Stir in tomato sauce, salt and oregano. Place each loaf half, crust side down, on pieces of foil large enough to wrap up sandwich. Spread ½ meat mixture on each loaf. Sprinkle each loaf with cheese and olives.
Wrap up foil, folding to seal. Heat over low coals 15 minutes, or until heated through. Or heat in 350 degree oven for 25-30 minutes.

Posted to Master Cook Recipes List, Digest #95

Picnic Potato Salad

Servings: 24 Servings

Ingredients:

10 pound Potatoes
1 cub Celery, finely chopped
8 Eggs, hard-boiled
1 cub Fresh parsley,finely chopped
2 cub Dill relish
1 ½ pint Mayonnaise
1 cub Sweet relish
½ cub Yellow mustard
2 cub Salad olives, chopped
Salt, to taste
2 cub Onions, finely chopped
Louisiana hot sauce

Preparation:

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Picnic Potato Salad Ii

Servings: 1 Servings

Ingredients:

5 medium Potatoes
1 medium Onion or 6 green onions withtops, chopped fine
½ cub Chopped celery
½ cub Chopped pickles (dill orsweet)
6 Hard-cooked eggs
1 cub Mayonnaise
½ cub French dressing
1 tablespoon Prepared mustard
1 tablespoon Vinegar
3 tablespoon Cream
1 tablespoon Salt
1 dash Paprika

Preparation:

Wash potatoes; cook in jackets in covered pot until tender. Drain, let cool; peel and slice thin or cube. Add onion, celery, pickles and 4 eggs cut in small pieces. Mix lightly together. To mayonnaise add French dressing, mustard, vinegar, cream and salt. Mix into potato salad. Slice other 2 eggs on top; sprinkle with paprika. Cover and chill.

Scanned, Busted & Proofed by Gene Johnston (ejohnston@mailexcite.com)

Recipe by: Best Recipes April, 1993

Posted to MC-Recipe Digest V1 #894 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 09, 1997

Picnic Potatoe Salad

Servings: 24 Servings

Ingredients:

10 pound Potatoes
1 cub Celery, finely chopped
8 Eggs, hard-boiled
1 cub Fresh parsley,finely chopped
2 cub Dill relish
1 ½ pint Mayonnaise
1 cub Sweet relish
½ cub Yellow mustard
2 cub Salad olives, chopped
Salt, to taste
2 cub Onions, finely chopped
Louisiana hot sauce

Preparation:

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Picnic Potatoes

Servings: 8 Servings

Ingredients:

10 medium Potatoes
1 ½ cub Prepared Ranch SaladDressing
2 cub Shredded Sharp CheddarCheese
⅛ teaspoon Salt
⅛ teaspoon Pepper
½ pound Sliced Bacon; Cooked andCrumbled, Divided
Chopped Fresh Chives

Preparation:

Peel and quarter potatoes; place in a large saucepan or kettle and cover with water. Bring to a boil; cook until tender. Drain and transfer to a large bowl; mash (do not add milk, butter or seasoning). Add salad dressing and mix well. Add cheese, salt, pepper and half of the bacon. Spread evenly into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with chives and remaining bacon. Bake, uncovered, at 350 degrees for 20 minutes.

Recipe by: Country Extra

Posted to TNT Recipes Digest by Donna Tester <tester@shentel.net> on Mar 5, 1998

Picnic Rice Salad

Servings: 6 Servings

Ingredients:

1 cub Rice, cooked, still firm
1 Tomato, fresh cut wedges
3 Eggs, hard-boiled, quartered
1 small Can tuna fish, shredded
½ cub Celery, diced
Any leftovers
FRENCH DRESSING
3 tablespoon Olive or salad oil
1 tablespoon Vinegar or lemon juice
⅛ teaspoon Mustard
½ teaspoon Salt
Pepper

Preparation:

Beat the seasonings and oil for the dressing in a bowl (with a fork) for one minute then add vinegar and beat until mixed, or shake dressing ingredients in a small jar.

Toss the salad ingredients with the dressing and store in a jar in the refrigerator with screw-top lid.

Source: The I Never Cooked Before Cookbook by Jo Coudert c. 1963 Shared by Elizabeth Rodier 6/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Picnic Salad Rolls

Servings: 1 Servings

Ingredients:

1 cub Shredded carrot
¾ cub Green pepper
¾ cub Chopped tomato
¾ cub Chopped celery
3 tablespoon Chopped onion
3 tablespoon Chopped fresh parsley
3 tablespoon Chopped dill pickle
½ cub Garlic-flavored sour cream
Dip
1/3 cub Mayonnaise
¼ teaspoon Salt
10 Hard rolls
Leaf lettuce

Preparation:

From: Gerald Edgerton <jerrye@wizard.com>

Date: Thu, 23 May 1996 10:47:05 -0700

Combine first 7 ingredients tossing well. Combine dip, mayonnaise and salt and mix well. Fold into vegetable mixture. Cut a hole in tops of rolls an scoop out centers leaving ½ inch shell. Line roll with lettuce leaf and spoon in mixture. Wrap tight and chill

Posted to Master Cook Recipes List, Digest #95

Picnic Special

Servings: 12 Servings

Ingredients:

2 pound Ground beef
1 cub Quaker Oats, uncooked (quick or old-fashioned)
1 ⅜ ounce Onion soup mix
1 cub Milk
1 Loaf Vienna bread cut into 24 slices
12 Tomato slices
Leaf lettuce
6 slice Process American cheese cut in half

Preparation:

Combine ground beef, oats, soup mix and milk thoroughly. Shape to form 12 flat patties. Place in broiler or over hot coals about 5 minutes. Turn and cook about 5 minutes longer.

To serve, place a tomato slice, leaf of lettuce, half a cheese slice and a hamburger between 2 slices of Vienna bread. Reassemble loaf in bread basket.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip

Picnic Wedges

Servings: 6 Servings

Ingredients:

½ ounce Butter or Margarine
1 medium Onion, Peeled and Chopped
6 ounce Back Bacon Rashers, Derindedand Chopped
3 Eggs, Beaten
1 large Carrot, Peeled and FinelyGrated
3 ounce Cheddar or Red LeicesterCheese, Grated
4 ounce Cooked Long-Grain Rice
1 teaspoon Mixed Dried Herbs
Salt and Pepper
Salad to Serve

Preparation:

Preheat oven to 190C, 375F, Gas Mark 5. Lightly grease an 8 inch sandwich tin.

Melt fat and saute onion and almost all the bacon gently for 5 to 7 minutes until starting to cook.

Mix beaten eggs with carrot, cheese, rice, herbs and bacon mixture. Season, then transfer to prepared tin and spread evenly. Sprinkle over reserved bacon.

Bake for 25 to 30 minutes until set and golden brown. Allow to cool in the tin, then cut into wedges and serve with salad.

Source: CHAT Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Picnic-Fried Chicken

Servings: 4 Servings

Ingredients:

1 cub Buttermilk
1 tablespoon Pepper
2 pound Chicken pieces
½ cub Flour
Oil for frying

Preparation:

PREHEAT OVEN TO 375F. Combine buttermilk and pepper in ceramic bowl or baking dish. Remove skin from chicken and place chicken in buttermilk.
Cover and refrigerate 3 hours, turning once. Place flour on plate. Remove chicken from buttermilk, pat dry and dredge in flour. Fill large, heavy skillet with 1-inch oil. When hot, add chicken without crowding and fry, turning once, until golden on both sides. You may have to fry in batches.
Remove pieces as they are done and drain on paper towels. Arrange chicken on rack in roasting pan. Bake 10-to-15 minutes or until chicken is well done. Let chicken cool to room temperature before refrigerating or packing into picnic hamper.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pico De Gallo

Servings: 1 Servings

Ingredients:

2 large Tomatoes, diced
2 large Onions, chopped finely
3 medium Tomatillos, chopped
2 Serrano peppers finelychopped
1 Tb oil
½ teaspoon White vinegar
1 teaspoon Salt
½ teaspoon Pepper
1/3 cub Cilantro leaves, finelychopped

Preparation:

Mix all ingredients together. Can be served right away ro chilled for several hours. It is best the same day because of the fresh tomatoes, but keeps well for several days. Yields 2 cups. Serve as a relish or better yet, as a condiment on fajitas.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pico De Gallo

Servings: 1 Servings

Ingredients:

¾ cub Diced tomatoes(peeled, seeded)
2 tablespoon Olive oil
2 Garlic cloves; finely minced
2 Serrano chiles finely chopped
6 tablespoon Finely minced red onion
2 tablespoon Lime juice

Preparation:

PLACE CHOPPED tomatoes in a bowl. Combine olive oil, garlic and chiles in a small pot over medium heat and cook, stirring, 3 minutes. Add to tomatoes, and add the onion and lime juice. Chill before serving.

Makes 1 Cup

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pico De Gallo

Servings: 18 Servings

Ingredients:

6 Ripe tomatoes, cut up
Coarsely
2 large Onions, cut up coarsely
1 tablespoon Salt
½ cub Jalapeno, chopped
6 Green anaheim chilis, and/or
Combination of green and red
Bell peppers
1 Clove garlic
½ cub Chopped cilantro (vital)
Mix, age for 30 seconds, and
Dive in.

Preparation:

Posted by Ora Panitz Chaiken <ora@hing.LCS.MIT.EDU> to the Fatfree Digest [Volume 15 Issue 13] Feb. 13, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Pico De Gallo - Rooster's Beak Salsa

Servings: 1 Servings

Ingredients:

1 pound Diced Ripe Tomatoes
½ cub Chopped White Onion
1 cub Fresh Cilantro Leaves
4 large Fresh Serranos Or Jalapenos
Chopped Fine, Seeds And All
½ cub Ice Water
Salt To Taste
Fresh Lime Juice To Taste

Preparation:

Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Don't stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything.

Pico De Gallo #3

Servings: 1 Servings

Ingredients:

¾ cub Tomatoes; Diced, Peeled,Seeded
2 tablespoon Olive Oil
2 Cloves Garlic; Minced
2 Serrano Peppers; FinelyChopped
6 tablespoon Red Onion; Finely Minced
2 tablespoon Lime Juice

Preparation:

Place chopped tomatoes in a bowl. Combine olive oil, garlic and chiles in a small pot over medium heat and cook, stirring, 3 minutes. Add to tomatoes, and add the onion and lime juice. Chill before serving.

Date: Tue, 25 Jun 1996 15:16:58 -0500

From: Pat Asher <asher@mcs.com>

MC-Recipe Digest #129

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pico De Gallo #4

Servings: 8 Servings

Ingredients:

4 cub Tomatoes; peeled, seeded anddiced (about 4 med. tomatowill do)
1 medium Onion chopped
4 tablespoon Chopped fresh cilantro
2 tablespoon Minced jalapeno pepper
4 -(up to)
6 Cloves garlic; minced
2 tablespoon Green chilies; minced
4 tablespoon Fresh lime juice
Salt to taste

Preparation:

From: jennifer.kersten@midplains.net (Jennifer Kersten)

Date: Tue, 20 Aug 1996 21:22:10 -0600
In medium bowl, combine all ingredients. Mix thoroughly and season to taste with salt. Make this recipe no more than 3 days ahead. Serve with taco chips.

Digest eat-lf.v096.n129

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pico De Gallo (Emeril)

Servings: 1 Servings

Ingredients:

1 ½ cub Seeded, diced tomatoes
¼ cub Diced red onion
1 tablespoon Diced jalapenos
1 tablespoon Minced garlic
Juice of 2 limes
2 tablespoon Cilantro, plus extra forgarnish
Salt and pepper

Preparation:

In a bowl combine all ingredients.

Yield: About 2 cups
Recipe By :ESSENCE OF EMERIL SHOW#EE71

Posted to MC-Recipe Digest V1 #299

Date: Tue, 12 Nov 1996 22:19:15 -0500

From: Meg Antczak <meginny@frontiernet.net>

Pico De Gallo (Roosters Beak)

Servings: 1 Servings

Ingredients:

6 Navel oranges; peeled,sectioned, and chopped
1 medium Sized jicama*; peeled andchopped
Salt
Cayenne Pepper

Preparation:

I agree with Rich. Real Mexican "Pico de Gallo" is a very simple recipe using ground dried chiles as a condiment with various fruits. One of the simplest is found in "The Complete Book of Mexican Cooking" by Elizabeth Lambert Ortiz, copyright 1965 by The Conde Nast Publications Inc. It goes as follows:

Mix the jicama and oranges together, and season with salt and cayenne to taste.

* Very tart cooking apples may be substituted for the jicama, although the results may be less than perfect, since jicama has a unique flavor that is not easily duplicated.

I tried this recipe, substituting Jim Campbell's apple smoked habinero powder for cayenne and it tasted great. (Usual disclaimers apply) ;{)

Posted to CHILE-HEADS DIGEST V4 #296 by SBahrd@a-o.com (Stephen Tanner) on Jan 30, 1998

Pico De Gallo / Black Bean Soup

Servings: 1 Servings

Ingredients:

4 cub Tomatoes, peeled, seeded anddiced (about 4 med. tomatowill do)
1 medium Onion chopped
4 tablespoon Chopped fresh cilantro
2 tablespoon Minced jalapeno pepper
4 Cloves garlic, minced (up to6)
2 tablespoon Green chilies, minced
4 tablespoon Fresh lime juice
4 cub Cooked black beans or blackbean soup
Salt to taste

Preparation:

In medium bowl, combine all ingredients. Mix thoroughly and season to taste with salt. Microwave until warm. This will keep the vegetables somewhat crisp. Or cook on the stove until it looks like chile.

Posted to Digest eat-lf.v096.n147

From: "Mary Jo Stark" <mjstark@enterprise.advance.com>

Date: Tue, 10 Sep 1996 08:00:03 -0600

Pico De Gallo 1

Servings: 24 Servings

Ingredients:

6 cub Tomatoes; drained, chopped,(about 6 large)
3 medium Onions; finely chopped
1 ½ cub Fresh cilantro leaves;chopped
6 Jalapeno chile peppers;seeded, finely chopped

Preparation:

Mix all ingredients in large bowl. Season to taste with salt and pepper.
(Can be prepared 3 hours ahead. Cover and let stand at room temperature.)

Per serving: 10 Calories; less than one gram Fat (4% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium

NOTES : Yield: 10 cups.

Recipe by: Ron West

Posted to Bakery-Shoppe Digest V1 #509 by Ron West <ronwest@bigfoot.net> on Jan 16, 1998

Pico De Gallo 2

Servings: 12 Servings

Ingredients:

2 ¼ pound Tomatoes; seeded, finelychopped
1 large Onion; finely chopped
¾ cub Fresh cilantro; chopped
5 large Garlic cloves; minced
3 large Jalapeno chile pepper;seeded, minced
3 tablespoon Fresh lime juice
1 teaspoon Ground cumin
1 teaspoon Salt
2 tablespoon Extra virgin olive oil

Preparation:

Combine all ingredients in bowl. Season with salt and pepper. Cover; chill at least 1 hour before serving.

Per serving: 48 Calories; 3g Fat (44% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 187mg Sodium

NOTES : Yield: about 5 cups. Keeps well chilled.
Recipe by: Ron West

Posted to Bakery-Shoppe Digest V1 #509 by Ron West <ronwest@bigfoot.net> on Jan 16, 1998

Pico De Gallo Burger Topping

Servings: 1 Servings

Ingredients:

2 pound Chopped fine green tomatoes
1 cub Chopped scallions
2 small Jalapeno peppers, seeded &
Diced fine
1 cub Chooped loosely packed
Cilantro leaves (½ cup)
1 teaspoon Salt
¼ cub Vegetable oil
2 tablespoon Cider vinegar or white wine
Vinegar

Preparation:

Mix all ingredients in a bowl. Cover & refrigerate 1 hour or until chilled. Store up to 2 days.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pico De Gallo Corn

Servings: 1 Servings

Ingredients:

1 ½ cub Corn kernels
2 Tomatoes, cut into ¼-inchdice
¼ cub Diced red onion
1 ½ Jalapenos, seeded and minced
1 tablespoon Chopped cilantro
Juice of 2 limes
1 tablespoon Olive oil
Salt

Preparation:

Combine vegetables, jalapenos, cilantro and lime juice. Heat olive oil in a skillet and add vegetable mixture. Cook just until corn softens. Season to taste with salt

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065

Posted to MC-Recipe Digest V1 #228

Date: Sat, 28 Sep 1996 07:47:43 -0400

From: Rowaan <Rowaan@ix.netcom.com>

Pico De Gallo Fruit Salad

Servings: 1 Servings

Ingredients:

2 medium Jicamas, peeled and sliced
6 White prickly pears,, peeledand sliced
4 Oranges, peeled and sliced
1 small Pineapple., peeled andsliced
Sea salt,, to taste
Piquin chile powder,, totaste
4 Limes,, cut in wedges

Preparation:

Attractively arrange the vegetable and fruit slices on a serving platter.
Sprinkle with salt and chile powder to taste. Serve with lime wedges to squeeze over all.

Yield: 8 servings
Posted to MC-Recipe Digest V1 #331

Recipe by: TOO HOT TAMALES SHOW #TH6266

From: Meg Antczak <meginny@frontiernet.net>

Date: Fri, 6 Dec 1996 09:05:33 -0500

Pico De Gallo Salad

Servings: 1 Servings

Ingredients:

See instructions

Preparation:

howdy all chile aficionados. Remember that notice about the feb. 15 hotluck chez michele in San Francisco? It actually happened and i am still here to tell you all about it, oh, one and a half months or so after all the fanfare.

Michele Anderson

DRESSING: one-quarter cup fresh orange juice/ one tablespoon fresh lime juice/one and one half tablespoons honey/one half teaspoon ground cumin/one half teaspoon ground red chile powder/one half teaspoon salt/one and a half tablespoons canola oil/ two tablespoons finely minced cilantro.

SALAD: one cup thinly sliced onion/one cup peeled, julienne cut jicama/5 cups loosely packed torn romaine leaves/2 cups peeled, sliced navel oranges/ one-quarter cup toasted pecans or peanuts, roughly chopped.

INSTRUCTIONS: whisk together all the dressing ingreidents. drizzle half the dressing over the onions and jicama; refrigerated for at least one hour.
just before serving, remove the onions and hicama from teh marinade and toss with the romaine. arrange oranges on top and drizzle the remaining dressing over the salad. sprinkle nuts on top. Serves 8. Posted to CHILE-HEADS DIGEST V3 #307 by tony.lima@toadhall.com (Tony Lima) on Apr 27, 1997

Pico De Gallo Salsa

Servings: 6 Servings

Ingredients:

2 cub Cups
6 Serrano or Jalapeno chiles,stems and seeds removed,
Finely chopped
1 large Onion, finely chopped
2 medium Tomatoes, finely chopped
3 Cloves garlic, finelychopped
¼ cub Finely chopped cilantro
¼ cub Oil
3 tablespoon Red wine vinegar

Preparation:

Combine ingredients and mix well. Allow refrigerated sauce to come to room temperature before serving.

Pico De Gallo Salsa - Topping for Fajitas

Servings: 1 Servings

Ingredients:

5 medium Tomatoes; diced with skinsleft on
1/3 cub Onion; chopped
2 Cloves garlic; minced
2 Jalapeno chillies; veins andsome of the seeds removed(up to 4)
Salt to taste
1 Lime ; juice of
2 Ice cubes
3 tablespoon Snipped cilantro (optional)

Preparation:

Saving cilantro until the last minute, adding just to the portion of salsa you are serving so the leaves will not turn brownish. Mix all ingredients together.

All the elements of a good Pico De Gallo should remain distinct, so it is NEVER run through a blender--when it is done correctly. Due to the hearty amount of fresh lime juice acting as a preservative, this salsa will keep in the refrigerator for 3 days. Viva Texas! This recipe is taken from the "The Salsa Book" by Jaqueline Higuera McMahan.

*My Notes: I think most of the Pico's I've tasted here in Texas use the serrano green chiles instead of jalapenos-a little hotter, a little more distinct. Although McMahan states that the cilantro is optional, I believe that it not only is essential, but it's the crowning taste of a good fajita. A must! Fajitas (in addition to the Pico) are also good when topped with marinated grilled onions, avacado or guacamole (guac. is better), sour cream (in limited amounts), taco sauce and/or other salsas. Mandy Rose, if you take my advise and use the Pico De Gallo on your fajitas, your guests will be mightily impressed that you KNOW what you're doing when it comes to this wonderful food. It's quite "toothsome". Posted to EAT-L Digest by MiKicks@AOL.COM on Sep 2, 1997

Pico De Gallo Salsa Puerto Nuevo

Servings: 2 Servings

Ingredients:

3 Serrano peppers; finelydiced
(or jalapenos)
2 Tomatoes; diced
1 Onion; finely chopped
Chopped cilantro; see note
1 Clove garlic; chopped
1 Lemon; halved

Preparation:

~ CILANTRO: "1 handful (no more than that)" - Combine chilies, tomatoes, onion, cilantro and garlic. - Mix and squeeze lemon halves over mixture, making sure no seeds get in salsa. - Serve ar room temperature.

La Casa de la Langosta Puerto Nuevo, Mexico (Baja) Riverside Press-Enterprise Interview 15 Aug 96 See "Lobster Puerto Nuevo" recipe for more information.
Posted to MC-Recipe Digest V1 #201

Date: Thu, 15 Aug 1996 10:20:59 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

Picque

Servings: 1 Servings

Ingredients:

10 ounce Wine vinegar
2 Jalapeno peppers
2 Serrano peppers
2 Habanero peppers
1 Sprig fresh rosemary
6 Black peppercorns

Preparation:

In a book called Hot Licks by Jennifer Traynor Thompson, she gives a recipe for Picque, a Carribean condiment. It is great on salads, as a veggie dip, or on green beans, rice, whatever. You will find this on just about every kitchen table down there. The longer you keep it, the hotter it gets. It need no refrigeration. The vinegar preserves everything. Besides, the heat of a habanero can kill anything. Yum...
Posted to EAT-L Digest 09 Jan 97

Recipe by: Hot Licks

From: Ken Gomberg <kgomberg@MINT.NET>

Date: Fri, 10 Jan 1997 20:53:32 -0500

Pictou County Oatcakes

Servings: 1 Servings

Ingredients:

2 cub Oatmeal
1 cub Flour
1 cub Brown sugar
1 teaspoon -Salt
¾ cub Shortening
¼ teaspoon Baking soda
¼ cub -boiling water

Preparation:

Combine dry ingredients and cut in shortening. Dissolve baking soda in the boiling water and add, continuing to mix with a knife. Mold with the hands and shape into a long wedge. Slice off and bake in a 400F oven for 10 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pie Cake

Servings: 12 Servings

Ingredients:

1 Box cake mix
20 ounce Crushed pineapple in syrup
Undrained
1 can Cherry pie filling
1 cub Pecans -- chopped
½ cub Margarine

Preparation:

* Use a standard sized cake mix, but do not use one with pudding in the mix. Some good choices are German chocolate or plain chocolate mix. Use a 13 x 9 x 2-inch pan -- important for even baking. Do not grease pan.

1. Pour the undrained pineapple in pan and spread evenly. Layer the pie filling fairly evenly over pineapple. Sprinkle the dry cake mix over and pat down with fingertips VERY LIGHTLY. Sprinkle the chopped pecans over mix and dot with the margarine cut into tiny pieces. 2. Preheat oven to 350 degrees. Bake for 50-55 minutes, or until set when pressed lightly with fingers. Serve warm or cold.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pie Cherry Salad

Servings: 10 Servings

Ingredients:

1 can (16-oz) sour red piecherries
¾ cub Sugar
Red food coloring
1 pinch Salt
½ cub Lemon juice
½ package Unflavored gelatin
¼ cub Water
1 package Raspberry gelatin
1 can (11-oz) Mandarin oranges;drained
½ cub Chopped pecans

Preparation:

Empty can of pie cherries into a pan & add sugar, salt & red food coloring.
Bring this to a boil. Remove pan from stove & add lemon juice, gelatin (dissolved in ¼ cup water) & dry raspberry gelatin. Measure the total amount of juice you have so far & only add enough water to make the juice amount to 2 cups. Let the mixture thicken slightly, then add oranges & nuts. Yields 10 individual molded salads.

MRS. DENNIS W. STORY

MARVELL, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pie Crust

Servings: 5 Servings

Ingredients:

5 cub Flour
3 teaspoon Salt
1 teaspoon Baking powder
1 pound Shortening
1 Egg
1 tablespoon Vinegar
Water

Preparation:

Sift to-gether the dry ingredients and cut in the shortening,put egg in cup and add the vinegar and fill cup with water, put this mixture into dry ingredients and mix well.Turn out on floured board and knead slightly into a mass, wrap in foil and refrigerate. This will keep for up to 10 days.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pie Crust

Servings: 4 Servings

Ingredients:

5 pound Flour
1 can Crisco Butter Flavored short
3 cub Water
¼ cub Flour

Preparation:

Add water.Blend with a pastry blender.Should hold its shape when squeezed.Roll into 20 balls and wrap in wax or plastic paper.Drop in a sealable plastic bag for freezer.Makes 20 pie crusts.
To Thaw: Put into a microwave on high for 20 to 30 seconds, turning over once during thawing process.Easy to roll out.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pie Crust

Servings: 1 Servings

Ingredients:

3 cub Flour
1 cub Lard
*or:
1 cub Other shortening
½ teaspoon Salt
Water, ice

Preparation:

Add salt to the flour, then rub flour and shortening together, using hands or a pastry blender. Add enough cold water to make a dry paste. Roll out and fit in pit pan. Don't stretch pastry when fitting into pan, as this will cause shrinkage in finished product. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pie Crust

Servings: 1 Servings

Ingredients:

1 Crisco
3 Flour
1 Warm water

Preparation:

A 1 crust pie takes 1/3 c crisco, 1 c flour and 1/3 c warm water a 2 crust pie takes ½ c crisco, 1 ½ c flour and ½ c warm water. 2 pies take 1 c crisco, 3 c flour and 1 c warm water. roll out on a floured surface.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pie Crust #1

Servings: 1 Servings

Ingredients:

1 cub Unsifted flour
½ teaspoon Salt
1/3 cub Shortening
3 -(up to)
4 tablespoon Ice water

Preparation:

Combine flour and salt in a bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse meal. Stir in water; mix well. On lightly floured board, roll dough out to fit a 9-inch pie plate. Transfer to plate and trim edge, leaving ½ inch overhanging. Fold edge under and flute by placing left forefinger against inside of pastry rim and punching outside with right thumb and forefinger. Repeat all around rim. Finish pastry for type of pie being prepared.

MRS EARL STILES (CLAUDINE)

AUBREY, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pie Crust #2

Servings: 1 Servings

Ingredients:

1 cub Flour
¼ cub Brown sugar
½ cub Butter; softened
½ cub Nuts; ground

Preparation:

Mix all ingredients together. Mold into pie pan. Fill with desired filling & bake as directed. This is a good crust for pumpkin or apple pie.

MRS. LLOYD BOWMAN

MAGNOLIA, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pie Crust #3

Servings: 3 Servings

Ingredients:

1 1/3 cub Shortening
3 cub Flour
2 teaspoon Salt
1 Egg
1 tablespoon Vinegar
5 tablespoon Water

Preparation:

Mix shortening, flour & salt until lumps form size of small peas. Combine egg, water & vinegar & pour over flour mixture. Work into a soft pastry.
Makes 3 or 4 large crusts. (May be stored in refrigerator.) If recipe calls for a baked pie shell, prick bottom & sides & bake at 400 until brown.

RACHEL POHLNER

FISHER, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pie Crust #4

Servings: 3 Servings

Ingredients:

1 Egg
5 tablespoon Water
1 teaspoon Vinegar
2 ½ cub All-purpose flour
1 cub Shortening
1 teaspoon Salt

Preparation:

Mix egg, water & vinegar in cup. Beat slightly. Mix flour, salt & shortening together. Add egg mixture & mix well. Form into ball & divide into 3 equal parts. Roll out on floured surface. This makes enough for three 9-inch pie shells. (Will keep in refrigerator for a week.)

MRS. W.E. PARSONS

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pie Crust #5

Servings: 2 Servings

Ingredients:

1 cub Flour
1 teaspoon Salt
½ cub Shortening
2 -(up to)
3 tablespoon Cold water

Preparation:

Mix flour & salt together. Cut in shortening to size of peas. Sprinkle in water while mixing with a fork. Add enough water to hold dough together when pressed. Roll out on lightly floured surface & press into pie pans.
Yields two 9-inch pie shells.

MARY BARNES

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pie Crust (13 - 2 Crust,

Servings: 100 Servings

Ingredients:

3 ¾ cub WATER; COLD
6 pound FLOUR GEN PURPOSE 10LB
3 9/16 pound SHORTENING; 3LB
14 teaspoon SALT TABLE 5LB

Preparation:

PAN: 9-INCH PIE PAN
:

1. SIFT TOGETHER FLOUR AND SALT IN MIXER BOWL.

2. ADD SHORTENING TO DRY INGREDIENTS. USING PASTRY KNIFE ATTACHMENT, MIX AT LOW SPEED 30 SECONDS OR UNTIL SHORTENING IS EVENLY DISTRIBUTED AND MIXTURE IS GRANULAR IN APPEARANCE.

3. ADD WATER; MIX AT LOW SPEED 1 MINUTE UNTIL DOUGH IS JUST FORMED.

4. CHILL DOUGH AT LEAST 1 HOUR FOR EASE IN HANDLING.

5. FOLLOW DIRECTIONS ON RECIPE NOS. I-G-1 OR I-G-2.

Recipe Number: I00100

SERVING SIZE:

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pie Crust (Dough Rolling

Servings: 100 Servings

Ingredients:

3 ½ cub WATER; COLD
5 tablespoon MILK; DRY NON-FAT L HEAT
5 ⅝ pound FLOUR GEN PURPOSE 10LB
3 tablespoon SUGAR; GRANULATED 10 LB
3 9/16 pound SHORTENING; 3LB
3 ounce SALT TABLE 5LB

Preparation:

PAN: 9-INCH PIE PAN
:

1. COMBINE SIFTED BREAD FLOUR, SIFTED GENERAL PURPOSE FLOUR, SALT, GRANULATED SUGAR, AND NONFAT DRY MILK.

2. ADD SHORTENING TO DRY INGREDIENTS. USING PASTRY KNIFE ATTACHMENT, MIX AT LOW SPEED 30 SECONDS OR UNTIL SHORTENING IS EVENLY DISTRIBUTED AND MIXTURE IS GRANULAR IN APPEARANCE.

3. USE COLD WATER.

4. CHILL DOUGH AT LEAST 1 HOUR (PREFERABLY 24 HOURS) AT 40 F. FOLLOW THE EQUIPMENT MANUFACTURER'S INSTRUCTIONS FOR FEEDING (LOADING) THE DOUGH INTO THE MACHINE.

5. FOLLOW STEPS 3, 4, AND 5 OF RECIPE NOS. I-G-1 OR I-G-2.

Recipe Number: I00101

SERVING SIZE: (13-2 CRUS

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pie Crust (Manual Method)

Servings: 100 Servings

Ingredients:

3 ¾ cub WATER; COLD
6 pound FLOUR GEN PURPOSE 10LB
3 9/16 pound SHORTENING; 3LB
3 ounce SALT TABLE 5LB

Preparation:

PAN: 9-INCH PIE PAN
:

1. SIFT FLOUR AND SALT TOGETHER.

2. CUT OR RUB SHORTENING UNTIL EVENLY DISTRIBUTED AND GRANULAR IN APPEARANCE.

3. SPRINKLE HALF OF WATER OVER FLOUR MIXTURE AND MIX. SPRINKLE REMAINING WATER; MIX UNTIL DOUGH IS JUST FORMED.

4. CHILL DOUGH AT LEAST 1 HOUR FOR EASE IN HANDLING.

5. FOLLOW DIRECTIONS ON RECIPE NOS. I-G-1 OR I-G-2.

Recipe Number: I00102

SERVING SIZE: (13-2 CRUS

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pie Crusts Using Basic Mix

Servings: 1 Servings

Ingredients:

To make a two-crust pie, sprinkle 4 to 5 table spoons cold water, 1
tablespoon at a time, over 3 cups Pie Crust Mix. Continue as directed for
9-inch one- crust pie (INDEX) except-divide the pastry in half. Trim the
overhanging edge of half of the pastry ½ inch from rim of plate. Fill
with desired filling. Roll second half of pastry. Cut slits; place over
filling. Trim the overhanging edge I inch from rim. Fold, roll and flute.
Bake as directed in your favorite filling recipe.

Preparation:

Recipe By :
-INGREDIENTS FOLLOW-

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pie Dough

Servings: 1 Servings

Ingredients:

3 cub Flour
1 ½ cub Shortening
Salt
Ice water

Preparation:

Combine flour and salt; meal in shortening. Add enough ice water to allow flour to hold together. Makes two pie shells (1 pie).

Recipe by: Iris Dunaway

Posted to MC-Recipe Digest V1 #509 by hister@juno.com (Iris E. Dunaway) on Mar 10, 1997.

Pie Fillings

Servings: 1 Text

Ingredients:

General: The following fruit fillings are excellent and safe products. Each
canned quart makes one 8-inch to 9-inch pie. The filling may be used as
toppings on dessert or pastries. "Clear Jel(tm)" is a chemically modified
corn starch that produces excellent sauce consistency even after fillings
are canned and baked. Other available starches break down when used in
these pie fillings, causing a runny sauce consistency. Clear Jel(tm) is
increasingly available among canning and freezing supplies in some stores.
If you cannot find it, ask your county Extension home economist about its
availability in your region.

Preparation:

Because the variety of fruit may alter the flavor of the fruit pie, it is suggested that you first make a single quart, make a pie with it, and serve. Then adjust the sugar and spices in the recipe to suit your personal preferences. The amount of lemon juice should not be altered, as it aids in controlling the safety and storage stability of the fillings.

When using frozen cherries and blueberries, select unsweetened fruit. If sugar has been added, rinse it off while fruit is frozen. Thaw fruit, then collect, measure, and use juice from fruit to partially replace the water specified in the recipe. Use only ¼ cup Clear Jel(tm) per quart, or 1-¾ cups for 7 quarts. Use fresh fruit in the apple and peach pie fillings.

======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pie Pastry

Servings: 8 Servings

Ingredients:

2 cub Flour
1 teaspoon Salt
½ cub Unsalted butter
2 tablespoon Lard
5 tablespoon Ice water

Preparation:

Mix flour and salt. Cut in butter and lard with pastry blender until mixture resembles coarse cornmeal. Sprinkle the cold water over flour mixture and quickly beat in, using a fork. Gather dough into a ball, wrap in wax paper and chill for 30 minutes.

Recipe By : Elizabeth Powell

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pie Shell for Pecan Pie

Servings: 1 Servings

Ingredients:

1 ¼ cub All-purpose flour; plusextra for dough
And surface
2 tablespoon Confectioners' sugar
½ teaspoon Salt
8 tablespoon Chilled unsalted butter;cut into ¼-inch
Pats
2 tablespoon Vegetable shortening;frozen solid and cut
Into small
1 large Chilled egg white;thoroughly mixed
With ice water (ab
1 large Egg yolk; beaten with ⅛
Teaspoon water

Preparation:

1. Mix flour, sugar, and salt in food processor fitted with steel blade.
Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.

2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula,use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.

3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make ½-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge.

4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim. Prick foil with fork and return shell to refrigerator while oven is heating.

5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer.
Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer NOTES : For a 9-inch single pie shell

Pie Spice

Servings: 1 Servings

Ingredients:

For pumpkin or Apple
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
⅛ teaspoon Allspice
⅛ teaspoon Cardamom
¼ teaspoon Ground cloves

Preparation:

Blend all...enough for 1 9" pie.

Recipe by: Lisa Lepsy Posted to TNT - Prodigy's Recipe Exchange Newsletter by NotABNRML@aol.com on Aug 20, 1997

Pie, Lemon Meringue

Servings: 8 Servings

Ingredients:

1 10-Inch Graham Cracker PieCrust Or Baked Pie Crust
2 ¼ cub Sugar
1/3 cub Cornstarch
1/3 cub Flour
¼ teaspoon Salt
2 cub Boiling water
6 medium Eggs separated
¾ cub Fresh lemon juice
1 medium Lemon Zested ( Rind Grated)
2 tablespoon Butter
Additional Sugar ForSprinkling

Preparation:

1. Preheat oven to 375°

2. In a large mixing bowl lightly beat the egg yolks, lemon juice, and rind.

3. Into a saucepan shift together 1 ½ cups of the sugar, the cornstarch, flour, and salt. Set the pan over very low heat and gradually add the boiling water stirring constantly until the mixture thickens.

4. Stir the flour, cornstarch, and water mixture into the egg mixture a little at a time.

5. Pour back into pan the saucepan, and cook again over medium to high heat until mixture thickens to a point that the bottom of the pan is visible when a wooden spoon is pulled across the bottom.

6. Remove from heat, blend in the butter. Let the filling cool until luke warm.

7. Spread filling into a 10 inch graham cracker or 10 inch baked pie shell.

8. In a mixing bowl beat the egg whites until soft peaks form, add the remaining ¾ cup sugar ¼ cup at a time, continuing to beat until stiff peaks form.

9. Spread meringue over top of pie insuring it touches the edge of the crust all the way around the pie.

10. Set the pan in the oven and cook 25 minutes or until the meringue is delicately browned.

11. Let pie cool before serving.

HINT: After meringue is spread on pie, take a spatula and lay it on the meringue and lift it straight up. Do this all over the pie to form decorative peaks. If you sprinkle it with sugar the cooked pie will have pretty little brown droplets formed by the melted sugar. If you use confectioner's sugar add 2 Tsp vanilla

NOTES : If you like the tangy taste of lemon you'll love this pie.
Posted to MasterCook Digest V1 #339 by "Max H. Mitchell" <mmitch-fay@worldnet.att.net> on Nov 12, 1997

Piecrust for Double Crust Pie

Servings: 1 Servings

Ingredients:

2 cub All-purpose flour
1 teaspoon Salt
2/3 cub Shortening or lard
7 tablespoon Cold water

Preparation:

In mixing bowl stir together flour & salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 Tbls. cold water over part of mixture; gently toss with fork. Push to side of bowl.
Repeat till all is moistened. Divide dough in half. Form each half of dough into ball. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12" in diameter. Wrap pastry around rolling pin. Unroll onto a 9" pie plate.
Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim. For top crust, roll out remaining dough. Cut slits for escape of steam. Place desired pie filling in shell. Top with pastry crust. Trim top crust ½ inch beyond edge of pie plate.
Fold extra pastry under bottom crust; flute edge. Bake as directed in individual recipe.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pieczarki Nadziewane (Stuffed Mushrooms)

Servings: 20 Appetizers

Ingredients:

20 Mushrooms
2 tablespoon Butter/margarine
1 small Onions; minced
3 tablespoon Bread crumbs, dry
1 tablespoon Sour cream
1 Eggs; hard-cooked, minced
1 Eggs
1 tablespoon Parsley; chopped
¼ teaspoon Salt
⅛ teaspoon Pepper, black
20 slice Cheese, gouda; 1" squareor swiss cheese

Preparation:

Preheat oven to 400F. Grease 9 to 10 inch sqaure baking dish. Seperate mushroom caps and stems; set caps aside. Finely chop stem pieces. Melt butter over medium heat. Add onion; saute until soft, about 3 minutes. In bowl, combine sauteed onion, chopped mushroom stems, bread crumbs, sour cream and hard-cooked egg. In a bowl, beat egg with fork. Add to onion mixture. Stir in parsley, salt and pepper until blended. Pack about 1 rounded teaspoon stuffing mixture into each reserved mushroom cap. Arrange, stuffing-side up, in greased dish. Place 1 cheese square on each cap. Bake, uncovered, 20-25 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pieczen Siekana - Klops -- Polish Meat Loaf

Servings: 8 Servings

Ingredients:

3 pound Ground beef
1 pound Ground pork
¼ pound Kidney fat, chopped fine
1 cub Bread crumbs, day old
1 Onion, chopped fine
2 Egg yolks
¼ pound Salt pork, chopped
3 tablespoon Butter
1 tablespoon Flour
½ teaspoon Savory
½ cub Cream
Salt and pepper

Preparation:

Fry onion in butter until transparent, not yellow. Combine the meat, kidney fat, salt pork, bread crumbs, onion, egg yolks, and seasonings and mix very thoroughly with your hand. Shape into a loaf, rub with butter and bake at 350F for one hour. Baste often. In the last 15 minutes, sprinkle flour on meat and add cream.

Piedmont Garlic Dip

Servings: 3 Servings

Ingredients:

4 ounce Butter
8 tablespoon Olive Oil
4 ounce Garlic, Finely Sliced
4 ounce Anchovy Fillets, Preferablysalted, but canned will do
Ground Black Pepper

Preparation:

Melt butter and olive oil together in a pan and add garlic. Chop up anchovies and add to pan. Cook over a low heat for about 10 to 15 minutes, stirring it occasionally so you end up with a wonderfully fishy, garlicky sauce. Season to taste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Piedmont-Style Coleslaw

Servings: 1 Servings

Ingredients:

1 medium Head of cabbage
½ cub Apple cider vinegar
½ cub Sugar
2/3 cub Ketchup
2 teaspoon Salt
2 teaspoon Black pepper
2 teaspoon Texas Pete hot sauce

Preparation:

Remove outer leaves and core from cabbage. Cut head in half and grate coarsely so that cabbage bits are about the size of BB's. In a small mixing bowl, combine other ingredients and mix until well blended. Pour mixture over cabbage, and stir until well blended. Chill for one hour before serving.
Recipe By : Bob Garner

Posted to bbq-digest V4 #22

Date: Tue, 29 Oct 1996 11:18:35 -0800 (PST)

From: Tom Solomon <bigheat@earthlink.net>

NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner.

John F. Blair--ISBN 0-89587-152-1

Piemento Cheese

Servings: 12 Servings

Ingredients:

2 pound Velveeta cheese
8 ounce Chopped piemento (4oz jars)
1 cub Mayonnaise
1 teaspoon Ground black pepper
½ teaspoon Ground red pepper

Preparation:

Drain piementos. Grate Velveeta cheese into a large bowl. Add piementos, black pepper and red pepper to mayonnayse and mix well. Add mayonnaise mixture to grated Velveeta cheese and mix well. Let sit at room temp for about a half hour Store in refrigerator in a sealed jar NOTES: Try it with Velveeta first... Then substitute if you must.. I find that the velveeta gives a better consistency... Also, I recommend hand-grating... Food processors tend to liquify. Sometimes I substitute 1 tsp ground mustard for the red pepper... (Yup, I'm strange...) It's great on crackers or in sandwiches... Also a great topping for burgers... And it keeps for -at least- a month in the fridge!!!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pierhouse Key Lime Pie

Servings: 8 Servings

Ingredients:

FILLING:
4 Eggs,separated
14 ounce Sweetened condensed milk
½ cub Key lime or Persian lime jui
½ teaspoon Cream of tartar
1 9" graham cracker crust

MERINGUE:
4 Egg whites
4 tablespoon Sugar

Preparation:

Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on high speed until thick and light in color.Turn off mixer and add the condensed milk,Mix on low speed.Still on low speed,add half the lime juice,cream of tartar and then the remaining lime juice.Mix until blended.
Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch.Freeze for at least 3 hours before topping with meringue.
To make meringue,heat the egg whites and sugar in the top of a double boiler,stirring frequently,to 110 degrees.Beat on high speed until stiff peaks are formed.Top the frozen pie and return it to the freezer until ready to serve.It keeps for several days.Serves 8 to 10.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pierhouse Key Lime Pie From Chef Freddy

Servings: 8 Servings

Ingredients:

FOR THE PIE:
14 ounce Milk [sweetened/condensed]
4 Egg yokes
1 tablespoon Cream of tartar
4 ounce Key lime juice
1 9" graham cracker pie crust

FOR THE TOPPING:
2 cub Key lime juice
¾ pound Sugar (not a typo!)

Preparation:

Preheat oven to 350F degrees. Beat the egg yolks until they are a pale yellow. Pour in the milk and cream of tartar at the same time and beat on medium speed of an electric mixer for 5 minutes. Add the lime juice and mix for 5 more minutes. You cannot over mix on this recipe. Pour mixture into a 9-inch graham cracker pie shell and place on a cookie sheet. Bake for 15 minutes or until the pie turns light in color. Refrigerate.

For the topping Add ingredients to a saucepan and bring to a boil. Lower heat and simmer until sauce is a golden brown. Refrigerate until thick.
Pour over the key lime pie before serving.

This pie will keep in the refrigerator for 3 days.

Source: Chef Bob at the Pier House Resort, Key West, Florida Uploaded with permission by Jenee Burns, formatted to MM for you by Fred Goslin in Watertown NY, on Cyberealm bbs, home of KookNet at (315) 786-1120...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pierna De Puerco Asada (Roast Leg of Pork Creole)

Servings: 8 Servings

Ingredients:

One 5- to 6-pound leg orshoulder of pork
6 Cloves garlic
1 teaspoon Dried oregano
1 tablespoon Salt
½ teaspoon Ground cumin
Freshly ground black pepperto taste
½ cub Seville (sour) orange juiceor ¼ cup sweet orangejuice

Preparation:

combined with ⅛ cup each fresh lime and lemon juice ½ cup dry sherry 2 large onions, thickly sliced 1. The night before serving, remove any excess fat from the leg of pork and pierce the meat all over with the tip of a knife. In a mortar, combine the garlic, oregano, salt, and cumin, and mash into a paste. Place the pork in a nonreactive pan and rub it well with the paste, sprinkle liberally with pepper, add the orange juice, sherry, and onions, cover with plastic wrap, and refrigerate overnight, turning the meat several times. 2. About 4 ½ hours before serving, preheat the oven to 350 degrees. Remove the meat from the marinade, pat it dry, and reserve the marinade. Place the pork in an aluminum-foil-lined roasting pan. Roast 1 hour, turning the roast to brown on all sides. Insert a meat thermometer, making sure it doesn't touch bone. Lower the oven temperature to 325 degrees, pour the reserved marinade over it, cover loosely with aluminum foil, and cook another 3 hours or so, turning the meat once and basting frequently with pan juices, until the meat reaches an internal temperature of 180 degrees. Remove the foil during the last 30 minutes of roasting, adding sherry if the meat becomes dry. 3. When it is done, remove the leg of pork to a serving platter and allow it to stand, covered with the foil, 15 minutes before carving. Serve with Mojo Criollo (Creole Garlic Sauce).
Makes 8 servings PIERNA DE PUERCO ASADA Roast Leg of Pork Creole

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pierniczki (Honey-Spice Cakes)

Servings: 1 Servings

Ingredients:

2 Eggs
1 cub Sugar
1 tablespoon Honey-spice cake seasoning
1 teaspoon Baking soda
3 tablespoon Water
1 cub Honey
3 cub Sifted flour

Preparation:

from Polish Calendar

Cream 2 eggs & 1 C. sugar until white. Add 1 Tablespoon Honey-spice cake seasoning, 1 teaspoon baking soda dissolved in 3 tablespoons water, 1 Cup honey, & 3 Cups sifted flour. Work ingredients well into a dough, then knead on floured board. Sprinkle with flour & roll out ¼ " thick. Cut into shapes. Place on greased bakinsheet and Bake in 400 degree oven about 10 minutes Store air tight and glaze before serving. ** No Glaze recipe listed

Posted to EAT-L Digest 31 Mar 97 by Jennylyn27@AOL.COM on Mar 31, 1997

Pierogi

Servings: 6 Servings

Ingredients:

2 Eggs
½ cub Water
2 cub Flour
½ teaspoon Salt

Preparation:

Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with a knife. Add salt and water and knead until firm.
Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with a large biscuit cutter. Place a small mound of filling a little to one side on each round of dough. Moisten edge with a little water, fold over and press edges firmly together. Be sure they are well sealed to prevent the filling from running out. Drop the pierogi into salted boiling water. Cook gently for for 3 to 5 minutes. Lift out of water carefully with a perforated spoon. The dough has a tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling. Then cut with a small biscuit cutter and seal firmly. Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness. Note: Pierogi can be frozen after boiling and they keep well. I perfer all my pierogi fried in butter and onions and seasoned with salt and pepper. They should be fried on a medium low heat till golden brown.
VARIETIES OF FILLING CHEESE: 1 cup cottage cheese 1 tsp. melted butter 1 egg beaten 3 tbsp sugar 3 tbsp currants ¼ tsp cinnamon cream cheese with melted butter. Add other ingredients and mix well. Fill pierogi. Serve with melted butter and sour cream. CHEESE: 1 cup dry cottage cheese 1 dash of salt 1 tsp. lemon 1 tbsp sugar 1 egg 1 egg yolk Mix ingredients thoroughly.
Fill pierogi. CABBAGE AND MUSHROOMS: 1 small head cabbage 2 cups mushrooms 2 tbsp sour cream 1 small onion, chopped fine butter salt and pepper Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and chop fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes.
Add chopped cabbage and continue to fry until flavors blend. Add sour cream and cool. Fill pierogi. SAUERKRAUT: Two cups sauerkraut may be substituted for the cabbage. Rinse and chop sauerkraut. Proceed as above. MUSHROOMS: 1 cup chopped mushrooms 1 onion chopped fine salt and pepper 2 egg yolks butter Saute onion in butter. Add mushrooms. Season. Remove from fire, add egg yolks and stir well. Cool and fill pierogi. Serve with chopped onion browned in butter. MUSHROOMS AND MEAT: ½ cup cooked beef ½ cup chopped mushrooms 1 onion chopped fine butter salt and pepper 2 tbsp sour cream Run cooked meat through meat grinder. Fry onion in butter until transparent, add mushrooms and meat. Season to taste. Add sour cream and cool before using. PRUNES: 1 cup cooked prunes 1 tsp lemon juice 1 tsp sugar Soak prunes overnight. Cook with sugar and lemon juice. When cool, remove stones and fill pierogi. Serve with bread crumbs browned in butter.

Pierogi (Basic)

Servings: 1 Servings

Ingredients:

4 ½ cub Flour
1 Whole egg
¾ cub Water -- cold
1 tablespoon Sugar
4 tablespoon Shortening
½ teaspoon Salt

Preparation:

Make dough like pie crust: roll out onto floured board: cut into 8"x4" squares. put a tablespoon of your favorite filling and fold dough over filling. pinch seams to seal. Boil in salted water for 15 minutes. when cool fry in butter.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pierogi (Dough Pockets)

Servings: 8 Servings

Ingredients:

4 cub Flour
4 medium Eggs
1 teaspoon Salt
1 cub Water

Preparation:

Pierogi (Dough Pockets) Oil

Place flour in a bowl or on a kneading board. Mix eggs, salt and water, beating slightly. Add mixture to flour and knead until the dough is firm.
Divide dough in half or quarters and cover with warm bowl or towel and let dough rest for 10 to 20 minutes.

Take a piece of dough and roll it out thin on a floured board. Cut circles (approximately 5 inches in diameter) with a cookie or biscuit cutter. Place small amout of desired filling in the center of dough, fold in half, firmly pressing edges together. Repeat until all dough and filling has been used.

Fill large pot with water (approximately 3 inches from the top), add a pinch of salt and about 2 ounces of oil. Bring water to a boil and, while keeping water boiling, gently place pierogi in boiling water. Pierogi will rise to the top. Cook about 5 minutes. Remove gently with a skimmer or slotted spoon and place in a flat roasting pan containing about 1 inch of oil.

Allow to cool, remove and place on a cookie sheet or platter till cold.

Note: Add water to pot as needed. If water should get starchy (milky), discard and start over with a pot of fresh water.

When pierogi is cold, place in a plastic bag and store in refrigerator or freezer until ready to use. Do not stack or pack tightly.

When heating pieogi, use large frying pan and saute (with butter, salt pork or bacon in combination with onions or mushrooms) until heated through.
Serves 8 to 12. Serve with sour cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pierogi (Dumplings)

Servings: 1 Servings

Ingredients:

SOFT DOUGH:
1 cub Sour cream
2 Eggs
1 tablespoon Oil
1 teaspoon Salt
2 ½ cub Flour

CHEESE FILLING:
2 Egg yolks
1 tablespoon Butter
1 pound Farmers cheese; (solidcottage cheese), mashed
¼ teaspoon Salt
1 tablespoon Sugar

Preparation:

http://www.foodtv.com/midatl/reclist.htm

Polish/Ukrainian

Beat the first 4 ingredients. Mix in the flour, adding more flour if necessary., until the dough forms a soft ball. Divide dough in half. On a floured board, roll each half of the dough into a thin sheet. Cut circles in the dough with a cutter 3 ½ -4 inches in diameter.

Cheese filling: Cream yolks and butter. Combine with other ingredients and mix. Put 1 teaspoon of filling on each dough circle, being careful to place it off center. Moisten the rim of the circle with water. Fold the unfilled side of the circle over the filling and press the edges of the resulting crescent firmly to seal them. Drop the pierogi into boiling salted water.
Cook gently for 5 minutes. Remove with perforated spoon. Serve with melted butter and sauteed onions.

Note: Never crowd or pile pierogi: uncooked pierogi stick to each other; when crowded or piled, cooked pierogi become misshapen and heavy

Yield: 6 servings

Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998

Pierogi (Peer-O-Gee)

Servings: 8 Servings

Ingredients:

2 cub Flour
2 Egg
½ teaspoon Salt
1/3 cub Water
Savory cheese filling
1 ½ cub Farmer cheese
1 teaspoon Lemon juice
1 teaspoon Sugar
1 Egg
1 Egg yolk
¼ teaspoon Salt

Preparation:

1. Mound flour on a bread board and make a well in the center. 2. Drop eggs and salt into well. Add water; working from the center to the outside of flour mound, mix flour into liquid in center with one hand and keep flour mounded with the other. Knead until dough is firm. 3. Cover dough with warm bowl 10 min. 4. Divide dough into halves. On floured surface, using half the dough at a time, roll dough as thin as possible. 5. Cut out 3-inch rounds with large biscuit cutter. (Or whatever). 6. Place a small spoonful of filling (see later) a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed. 7. Drop dumplings into boiling salted water. Cook gently 3 to 5 minutes, or until pierogi float. (1 ½ to 2 doz) There are all kinds of fillings. I'll give you two. SAUCE PREP: Press cheese through a sieve into a bowl. Add remaining ingredients, mix.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pierogi (Polish)

Servings: 1 Servings
Source: Key Gourmet CD

Ingredients:

2 cub Flour
2 tablespoon Butter
½ cub Warm water
1 teaspoon Salt
1 Egg

FILLING:
2 Box; (12 oz) dry cottagecheese
1 teaspoon Salt
½ teaspoon Pepper
2 Eggs

Preparation:

Mix all ingredients together.
Sift flour and salt into bowl. Add butter, eggs and very warm water. Mix together, knead until smooth and satiny. Roll dough on floured board ¼ inch thick (use large glass to cut in rounds). In each, round spoon in filling, fold over and seal. Place in boiling water until pierogie floats.
Remove and saute in butter or sauted onions.
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on May 05, 1998

Pierogi (Potato Dumplings)

Servings: 1 Servings

Ingredients:

PIEROGI DOUGH
2 cub Flour
½ teaspoon Salt
¾ cub Cold water
1 Egg
POTATO FILLING
4 medium Potatoes; cooked and mashed
¼ cub Butter
1 Onion; chopped
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

DOUGH: Sift together salt and flour. Beat egg together with water and work into flour. Knead until dough is smooth and elastic. Roll out to ⅛ inch thickness on floured board. Cut into 2 ½ inch rounds with pastry cutter. Fill with rounded teaspoonfuls of filling. Bring together opposite ends of dough and seal well. Bring to a boil several quarts of water. Drop 6 or 7 pierogi into boiling water at one time. Bring to boil again, and continue to cook for 5 to 6 minutes. Stir with wooden spoon to prevent them from sticking. Remove from water and place in colander to drain.

After all pierogi are cooked, place in bowl or on platter. Melt 1/3 cup butter and saute 1 small chopped onion in butter. Then pour over pierogi.

FILLING: Saute onion in butter. Combine onion, mashed potatoes, salt, and pepper. Mix thoroughly. Fill dough by teaspoonfuls.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pierogi Beef Filling

Servings: 4 Servings

Ingredients:

1 large Onion -- sliced
2 tablespoon Margarine
1 ¾ cub Ground beef
¾ cub Cooked rice
2 teaspoon Beef broth
3 tablespoon Hot water
1 tablespoon Parsley -- chopped

Preparation:

Saute onion in margarine. Stir in meat and rice. Dissolve bouillon in hot water. Add to meat mixture with parsley and salt & pepper to taste.

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pierogi Cabbage Filling

Servings: 6 Servings

Ingredients:

1 Head cabbage
7 can Sauerkraut -- 10 oz. cans
1 small Onion
1 Clove garlic
10 tablespoon Butter

Preparation:

Parboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain, cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside.
The drier the cabbage and sauerkraut the less time required to complete cooking. Saute onion and garlic in 2 Tbsp. butter. Add cabbage and sauerkraut and remainder of butter; cook for approximately one half hour or until cabbage is soft and mixture is "reasonably" dry. It is important that the mixture not be too moist in order to prevent wetting dough during the filling process ... wet dough will cause pierogi to break open during cooking! Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours prior to filling pierogi dough.

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pierogi Casserole

Servings: 6 Servings

Ingredients:

-From the Kitchen ofLawrence & Cindy KellieIngredients in directions

Preparation:

Contributed to the echo by: Theresa Bryant

This came from my friend's Pennsylvania cookbook. I tried it once and hope to try it again. It's different from anything I've had before.

Cook 4 large potatoes. Mash and add ¼ lb. white American cheese.
Cook ½ box lasagna noodles and drain. Grease an oblong pan with butter.
Add a little milk to prevent sticking. Fry 2 large onions in butter. Layer noodles and potatoes. Top with onions. Bake at 350 degrees for 35 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pierogi Cheese Filling

Servings: 4 Servings

Ingredients:

1 Tub
Or ricotta
Chives
1 teaspoon Lemon juice
1 Egg
1 tablespoon Sugar
½ teaspoon Vanilla extract
Dry curd cottage cheese --

Preparation:

Mix together.

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pierogi Cooked Fruit Filling

Servings: 4 Servings

Ingredients:

2 cub Pitted cherries, blueberries
Or apples
¾ cub Water
1/3 cub Sugar -- optional
½ teaspoon Cinnamon -- or cardamom
1 teaspoon Lemon juice
3 tablespoon Dry bread crumbs

Preparation:

Combine fruit water and sugar in saucepan. bring to boil. Simmer until fruit is tender and water is almost gone. Remove from heat. mash slightly with potato masher. Add cinnamon and lemon juice. Cook and stir over low heat until thick. Stir in enough bread crumbs to further thicken.

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pierogi Dough

Servings: 2 Servings

Ingredients:

2 cub All-purpose flour
2 Eggs
½ teaspoon Salt
1/3 cub Water

Preparation:

This is my Grandmother's recipe, and I've eaten many dozens of Pierogi from it. My personal favorite is the cheese filling, but I'll also include the sauerkraut filling. By the way, these come from Poland. Mound flour on bread board with a well in the center. Drop eggs and salt into well. Add water, working from center to outside of mound, mix flour into liquid in center with one hand and keep dough mounded with the other. Knead until well mixed and firm. Cover dough with a warm bowl and let rest 10 minutes. Divide dough into halves. Roll out ½ dough on floured surface as thin as possible. If it gets too thick, it turns noodle-like and they are no good. Cut 3 inch rounds with biscuit cutter or bowl mouth. Place filling a little to one side of center. Moisten edges with water fold over and pinch edges together. Be sure they are sealed well or all the filling will leak out. Drop pierogi into boiling water. Cook gently 3-5 minutes, or until they float. Lift out of water with perforated spoon, and drop them into a frying pan with butter or margarine. Fry until golden. This recipe yields only about a dozen. I always double or triple it. If I'm going to go thru the trouble of making them, I'm going to freeze some too.
If you want to freeze them, make sure you boil them first, then rub margarine on them so they don't stick together in the freezer. Then thaw in the microwave and drop them in the frying pan.

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pierogi Dough 3

Servings: 4 Servings

Ingredients:

½ cub Sour cream
1 teaspoon Salt
1 Egg
1 teaspoon Baking powder
¼ cub Butter; melted
2 ½ cub Flour

Preparation:

Sift Flour, salt, baking powder together. Add sour cream and melted butter. Knead the dough on a flour coated board and roll out to one-eighth inch thickness. Cut out circles with a cup, glass, or doughnut cutter (we've found 4.5 to 5 inches ideal diameter). Fill with favorite filling pressing edges well together (like turn-overs).
Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net

Posted to MC-Recipe Digest V1 #314

Date: Sat, 23 Nov 1996 10:57:38 -0500

From: Luke Murden <lmurden@visi.net>

NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA garhow@hpatc1.desk.hp.com

Pierogi Fillings

Servings: 1 Servings

Ingredients:

CHEESE PIEROGI FILLING:
1 cub Dry-curd cottage cheese
1 teaspoon Butter, melted
1 Egg, beaten
2 tablespoon Sugar
1 tablespoon Fresh lemon juice

SAUERKRAUT-MUSHROOM FILLING:
1 small Yellow onion peeled andfinely chopped
1 ounce Dried mushrooms soaked for½ hr in:
1 cub Warm water
2 tablespoon Butter
2 cub Fresh sauerkraut rinseddrained and finely chopped
Salt and pepper to taste

Preparation:

CHEESE PIEROGI FILLING: Run cheese through a ricer or a coarse sieve. Then mix well with everything else.

Sauerkraut and Mushroom Pierogi Filling: Soak the mushrooms and drain them through a fine sieve. Chop the mushrooms finely. Pan-fry the onion and mushrooms in the butter until the onion is clear. Add the sauerkrout and salt and pepper. Cook for about 15 minutes and cool.

Cabbage and Mushroom Pierogi Filling: The same as the filling above but use two cups finely shredded cabbage instead of sauerkraut.
Meat Pierogi Fillings: Various cooked meats may be used such as turkey, beef pork, etc. Simply grind the meat, add raw egg salt and pepper and any additional desired seasonings such as dill, parsley or chives.

Cheese and Potato Pierogi Filling: Boil peeled potatoes, about 1 ½ pounds, drain and mash with a little butter and milk. Add grated sharp cheddar cheese to the potatoes and cool (the more cheese, the tastier).
Taste for salt and black pepper.

Posted to EAT-L Digest 10 Sep 96

From: "<Judy Garrison>" <bluj@JUNO.COM>

Date: Tue, 10 Sep 1996 22:20:40 PST

Pierogi Fillings, Cheese

Servings: 8 Servings

Ingredients:

2 cub Cottage or farmers cheese
2 Eggs (slightly beaten)
2 tablespoon Sugar
2 tablespoon Butter
Pinch of salt
6 tablespoon Currants (optional)
½ teaspoon Cinnamon (optional)
½ cub Raisins (optional)

Preparation:

Cream eggs and butter together. Add other ingredients and mix well. Note:
If using cottage cheese, use only the egg yolks.

Pierogi Fillings, Meat

Servings: 12 Servings

Ingredients:

1 ½ pound Ground beef or ground beefand pork
2 large Onions (finely chopped)
½ pound Butter, divided
Salt and Pepper to taste
1 cub Chopped mushrooms (optional
4 tablespoon Sour cream (optional)

Preparation:

Saute meat in 1/3 of butter till almost fully cooked. (Meat should not be overcooked.) Drain. Use balance of butter and saute onion till crystal clear. Add meat, seasonings and optional ingredients to taste. Let mixture cool.

Pierogi Fillings, Potato

Servings: 12 Servings

Ingredients:

2 pound Potatoes (6 medium)
½ pound Butter
Salt and Pepper to taste
1 Minced onion (optional)

Preparation:

Cook potatoes till tender, drain well. Add butter, salt and pepper, onion and mash. When mixture is cool it is ready to use.
Note: You may wish to combine cheese, or sauerkraut with potatoes; if so, it is best to combine 2/3 mashed potatoes to 1/3 other ingredients.

Pierogi Fillings, Sauerkraut

Servings: 12 Servings

Ingredients:

SAUERKRAUT:
2 pound Sauerkraut
1 large Onion (thinly sliced)
Sugar to taste
Salt and pepper to taste
½ pound Diced bacon (optional) or
½ pound Diced salt pork (optional)
½ pound Butter (optional)
Fresh shredded cabbage(optional)
Diced mushrooms (optional)

Preparation:

Rinse sauerkraut and drain well. Saute sauerkraut along with the onions in butter, bacon or salt pork for approximately 20 minutes on low heat, in a covered pan, stirring from time to time. Add salt, pepper, sugar (mushrooms if desired). Cool. * It doesn't say what to do with the shredded cabbage.

Pierogi Mushroom Filling

Servings: 4 Servings

Ingredients:

Shiitake mushrooms -- soaked
And chopped
1 pound Button mushrooms
½ medium Onion -- chopped
Salt -- to taste
Pepper -- to taste

Preparation:

Tradition is to use Polish Mushrooms, or as those of you familiar critters, Polish Gold - they are VERY expensive, and often VERY hard to come by. I use a combination of Shitake (sp) and button mushrooms. Soak Shitake mushrooms in warm water for atleast an hour. Chop 1 lb button mushrooms roughly and ½ medium onion and saute in butter until mushrooms cook down.
Chop Shitake mushrooms fine and add mushrooms AND WATER THEY HAVE BEEN SOAKING IN to pan & simmer 5-6 min, until liquid starts to evaporate. Salt & pepper lightly. (This holds nicely in the refrigerator - if you make the mushrooms the day before you make the pierogis, they will absorb more flavor from the cooking liquid - or so it seems, but I'm not a chemist).
When filling pierogi's, squeeze liquid from mushrooms - if filling is too moist it will run out of the dough.

Now, when my wife and I make them I also make mashed potatoes, and let them cool a little. Then I get some sharp cheddar cheese and cut it into very small pieces and add it and a little dill, salt, and pepper to the potatoes. This makes a wonderful stuffing as well.

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pierogi Part 1/2

Servings: 1 Servings

Ingredients:

2 Eggs
½ cub Water
2 cub Flour
½ teaspoon Salt

Preparation:

Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with a knife. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with a large biscuit cutter. Place a small mound of filling a little to one side on each round of dough. Moisten edge with a little water, fold over and press edges firmly together. Be sure they are well sealed to prevent the filling from running out. Drop the pierogi into salted boiling water.
Cook gently for for 3 to 5 minutes. Lift out of water carefully with a perforated spoon.

The dough has a tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling. Then cut with a small biscuit cutter and seal firmly.

Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness.

Note: Pierogi can be frozen after boiling and they keep well. I perfer all my pierogi fried in butter and onions and seasoned with salt and pepper. They should be fried on a medium low heat till golden brown.

VARIETIES OF FILLING

Cheese

1 cup cottage cheese 1 tsp. melted butter 1 egg beaten 3 tbsp sugar 3 tbsp currants ¼ tsp cinnamon

Cream cheese with melted butter. Add other ingredients and mix well.
Fill pierogi. Serve with melted butter and sour cream.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pierogi Part 2/2

Servings: 1 Servings

Ingredients:

CHEESE:
1 cub Dry cottage cheese
1 dash Salt
1 teaspoon Lemon
1 tablespoon Sugar
1 Egg
1 Egg yolk

Preparation:

Mix ingredients thoroughly. Fill pierogi.

Cabbage and Mushrooms

1 small head cabbage 2 cups mushrooms 2 tbsp sour cream 1 small onion, chopped fine butter salt and pepper

Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and chop fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes. Add chopped cabbage and continue to fry until flavors blend.
Add sour cream and cool. Fill pierogi.

Sauerkraut

Two cups sauerkraut may be substituted for the cabbage. Rinse and chop sauerkraut. Proceed as above.

Mushrooms

1 cup chopped mushrooms 1 onion chopped fine salt and pepper 2 egg yolks butter

Saute onion in butter. Add mushrooms. Season. Remove from fire, add egg yolks and stir well. Cool and fill pierogi. Serve with chopped onion browned in butter.

Mushrooms and meat

½ cup cooked beef ½ cup chopped mushrooms 1 onion chopped fine butter salt and pepper 2 tbsp sour cream

Run cooked meat through meat grinder. Fry onion in butter until transparent, add mushrooms and meat. Season to taste. Add sour cream and cool before using.

Prunes

1 cup cooked prunes 1 tsp lemon juice 1 tsp sugar

Soak prunes overnight. Cook with sugar and lemon juice. When cool, remove stones and fill pierogi. Serve with bread crumbs browned in butter.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pierogi Sauerkraut and Mushroom Filling

Servings: 4 Servings

Ingredients:

2 ½ cub Sauerkraut
Water -- boiling
½ cub Onion -- chopped
4 ounce Mushrooms -- sliced
¼ teaspoon Pepper
1 Hard-boiled egg -- chopped
2 tablespoon Sour cream

Preparation:

Cook sauerkraut about 20 mins in saucepan. In frying pan, sautee onion and mushrooms in butter. Stir in sauerkraut and pepper. Fry until sauerkraut is golden. Add chopped egg and sour cream. Mix.

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pierogi Sausage Filling

Servings: 4 Servings

Ingredients:

10 ounce Kielbasa -- skin and chop
½ cub Cheese -- grated
½ cub Mushrooms -- chopped
¼ cub Bread crumbs -- fine and
Dry
1 Egg

Preparation:

I like to fry the kielbasa in a pan before mixing it all together, but my original recipe says don't cook it.

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pierogi with Caramelized Onions and Red Peppers

Servings: 3 Servings

Ingredients:

1 16 ounce package frozen
Low-fat potato and cheddar
Pierogi
Salt
2 medium Red peppers
1 large Onion (1 lb)
2 tablespoon Salad oil
2 teaspoon Sugar
2 teaspoon Red wine vinegar
¼ teaspoon Coarsely ground black pepper
1 teaspoon All-purpose flour
Parsley springs for garnish

Preparation:

About 30 minutes before serving: In saucepot, prepare pierogi as directed for boiling, using 1 tablespoon salt in water; drain. Meanwhile, thinly slice red peppers and onion. In nonstick 12-inch skillet over medium high heat, in hot salad oil, cook onion 5 minutes. Add red peppers, sugar, vinegar, black pepper and ½ teaspoon salt; cook about 10 minutes longer, stirring occasionally, until vegetables are browned and tender. In 1-cup measuring cup, stir flour with ¾ cup of water until blended; stir into vegetables in skillet; cook 1 minute. Divide pierogi among 3 dinner plates. Spoon pepper mixture over pierogi. Garnish with parsley if you like.

Pierogi with Meat

Servings: 9 Servings

Ingredients:

stuffing:
2 cub Leftover meat pieces
2 Slices wet bread squeezed
1 Onion, chopped
1 tablespoon Bacon drippings
Salt and pepper
3 Slices bacon, diced

dough:
1 Egg
3 ¼ cub Flour
Salt
½ cub Water
1 ½ tablespoon Butter, melted
1 ½ tablespoon Bread crumbs

Preparation:

Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 ½ to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together. Cook in a large kettle with boiling salted water on high heat for 5 minutes. Remove with a colander spoon to a warmed serving platter. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the pierogi.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pierogi Z Miesem

Servings: 4 Servings

Ingredients:

2 cub Beef roast; chopped leftoveror boiled beef
1 slice Stale bread; moistened inmilk
Salt and pepper to taste
1 tablespoon Butter
1 medium Onion; minced
1 tablespoon Beef stock; (opt) (1 to 2)or any flavor
½ Stick butter; melted
Parmesan cheese forsprinkling
Dough:
2 cub Flour
1 large Egg; or 2 small
Few tsp water

Preparation:

Chop the meat very fine, combine with bread and season. Cook minced onion in butter until light golden-brown and add to meat mixture. If meat is lean, add a little meat stock so that stuffing will not be too dry.

Make dough, mixing flour, eggs and water together well. Work until firm.
Roll into a very thin sheet. Cut into 3-inch squares.

Fill each pocket with a little of the stuffing, taking care to pinch edge s securely together. Cook in boiling salted water until pockets swim to the surface. Drain, arrange in dish for serving, add the melted butter and sprinkle generously with Parmesan cheese. Excellent as luncheon dish or with clear soups.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : >From: PMCiesla@aol.com

Pierogie Casserole

Servings: 15 Servings

Ingredients:

1 cub Margarine
2 medium Chopped onions
8 ounce Dumpling style noodles such as Mrs. Weiss
10 Servings prepared instant mashed potatoes
1 ½ cub Shredded cheddar cheese

Preparation:

Melt margarine in skillet and saute onions until tender. Cook and drain noodles. Prepare mashed potatoes according to box directions for 10 servings. Mix margarine, onions, and noodles together in 9 x 13 baking dish. Spoon potatoes over top and spread them evenly. Sprinkle with cheddar cheese. Cover and bake at 350 for about 25 min. until hot and "bubbly."

Posted to MM-Recipes Digest V4 #117 by jlewis1@juno.com (Julie L Lewis) on Apr 27, 1997

Pierogies

Servings: 4 Servings

Ingredients:

SHELL:
1 tablespoon Warm liquid lecithin
2 cub Whole wheat flour
1 cub White flour
1 teaspoon Sea salt
1 teaspoon Cider vinegar
10 ½ ounce Firm silken tofu
½ cub Water

POTATO FILLING:
6 medium Potatoes, peeled & diced
2 tablespoon Smoked yeast (optional)
1 teaspoon Sea salt
½ teaspoon Black pepper
1 tablespoon Corn oil
1 cub Finely diced onions
5 ounce Firm silken tofu

CABBAGE GARBANZO FILLING:
2 tablespoon Canola oil
2 cub Finely diced cabbage
1 cub Finely diced red onions
1 teaspoon Caraway seeds
½ teaspoon Black pepper
2 teaspoon Minced garlic
1 teaspoon Smoked yeast
1 cub Hot water
½ cub Garbanzo flour

ACCOMPANIMENTS:
Vegan sour cream

Preparation:

Warm lecithin by placing the bottle in simmering water on the stove till lecithin is runny. Stir into the flours & salt & set aside. Blend the vinegar, tofu & water till smooth. Combine with the flours handling till the dough has a medium stiff consistency. Roll out dough on a floured board forming a 21" x 6" rectangle 3/16" thick. Cut into 8 equal pieces about 3" x 3" each. (Rolling the dough a littel thinner may yield another 3 pieces). Place about 1 ½ tb filling on each piece. Wet the edges of the dough. Stretch one corner of the dough to meet the opposite corner, forming a triangle & press together, sealing the pierogi. Bring water to a simmer in a large pot. Drop each pierogi carefully into the water & cook in the simmering water till the pierogi rises to the surface. Remove & drain. They can be sealed in a plastic wrap & kept in the fridge or frozen at this point. To serve the pierogi, saute in oil until lightly browned.
Serve with vegan sour cream. POTATO FILLING: Cook potatoes till soft. Drain & mash immediately until they are smooth. This should yield 4 c packed potatoes. Add yeast, salt & pepper & mix well. Saute onions in oil till translucent. Blend tofu till smooth. Stir onions & tofu into the potato mixture. This filing should keep refrigerated for a week. CABBAGE GARBANZO FILLING: Heat oil in a large skillet. Add cabbage, onions & seasonings.
Cook for 5 minutes, stirring constantly. Add water & flour & cook till thickened. If necessary, add more flour a tb at a time. This filling should keep in the fridge for a week.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pierogis

Servings: 6 Servings

Ingredients:

1 pound Sauerkraut
1 Eggs
½ cub Water
2 cub Flour
½ teaspoon Salt
1 Onions
2 Potatoes
12 ounce Cottage cheese

Preparation:

Mix egg, water, flour and salt together. Rest 10 minutes in a warm bowl.
Mix sauerkraut with chopped onion. Mix potatoes with cottage cheese. Roll out dough and cut into 12 rounds. Fill half with each mixture. Fold in half and seal edges with water. Drop in salted boiling water four minutes.
Remove with a slotted spoon and brown in oil. Serve well salted. These freeze very well after boiling.

Recipe by: Three generations of Zacks

Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 10, 1998

Pierre Franey's Potato Pancakes

Servings: 4 Servings

Ingredients:

3 Potatoes (about 1.25 lbs)
Salt to taste
1 tablespoon Butter
1/3 cub Half-and-half
2 Eggs, lightly beaten
1/3 cub Flour
¼ cub Finely chopped onion
½ teaspoon Minced garlic
2 tablespoon Finely chopped parsley
Freshly ground pepper to
Taste
2 tablespoon Vegetable oil

Preparation:

Put the potatoes in a saucepan and add cold water to cover and salt. Bring to the boil and cook until tender, 20 to 30 minutes. Drain and peel the potatoes and put them through a food mill or potato ricer. In a mixing bowl, combine the mashed potatoes, butter, half-and-half, eggs, flour, onion, garlic, parsley, salt and pepper. Blend well. Heat the oil in a skillet, preferably nonstick. Spoon potato mixture into mounds and flatten to make patty shape. Cook 3 to 4 minutes, or until golden brown on one side. Turn and cook 3-4 minutes on the second side, or until golden brown.
Do not overcook or pancakes will be dry to the taste. Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pierre's Chili

Servings: 8 Servings

Ingredients:

1 tablespoon Olive oil
1 pound Lean ground beef
1 pound Lean ground pork
2 cub Chopped onions
1 cub Green peppers; chopped
1 cub Celery; chopped
1 tablespoon Garlic; minced
1 tablespoon Dried oregano
2 Bay leaves
2 teaspoon Ground cumin
3 tablespoon Chili powder
3 cub Crushed tomatoes
1 cub Beef stock
1 cub Water
Red pepper flakes
Fresh ground black pepper; t
Salt; to taste
2 cub Kidney beans, cooked
Garnishes:
Monterey jack cheese; shred
Shredded lettuce
Chopped red onion
Chopped coriander
Sour cream
Lime wedges

Preparation:

Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes separately. Yield: 8 to 10 servings. Chuck Ozburn

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pietro's Barbecued Salmon

Servings: 10 Servings

Ingredients:

1 tablespoon Margarine
1 tablespoon Honey
1 tablespoon Brown sugar; packed
2 tablespoon Soy sauce
3 tablespoon Dijon mustard
1 tablespoon Olive oil
1 teaspoon Fresh ginger root; minced,or garlic, minced
3 ½ pound Salmon fillet

Preparation:

In a small frying pan over medium heat, stir margarine with honey and brown sugar until margarine melts. Remove from heat; add to pan the soy sauce, dijon mustard, oil and ginger; mix well. Let sauce cool slightly.

Meanwhile, rinse fish and pat dry. To make fish easier to handle when cooked, set it skin side down on a large piece of foil; trim foil or fold under to fit outline of fish. Set fish and foil in a large pan. Stir sauce and spoon evenly over fish; let stand 15 minutes to 1 hour; frequently spoon sauce over fish.

Put salmon with foil on a grill over indirect heat. Cover barbecue with lid, open all vents, and cook until fish is opaque but still moist-looking in the thickest part (cut to test), 20 to 30 minutes. To move fish onto a platter, support with two large spatulas or slip a rimless baking sheet under fish.

Recipe by: "Pietro" featured in Sunset Magazine

Posted to EAT-L Digest by Sharon Barbour <sharonb@TRITON.MAYFIELD.HP.COM> on Dec 24, 1997

Piezzetti Di Baccala with Lemon Pesto

Servings: 1 Servings

Ingredients:

2 pound Baccala fillets (withoutbones); soaked 2 dayschanging water twice daily
1 ½ cub Flour
1 ½ cub Water
1 tablespoon Baking powder
1 teaspoon Salt; plus 1 tsp
2 tablespoon Virgin olive oil; plus ½C
1 quart Olive oil; for frying
3 Lemons; plus 1
1 teaspoon Sugar
1 teaspoon Freshly ground black pepper

Preparation:

Drain baccala and pat dry, checking for bones but leaving intact any skin pieces. Cut baccala into 3-inch by 1-inch pieces and set aside. In a medium mixing bowl, whisk together flour, water, baking powder, 1 teaspoon salt and two tablespoons virgin olive oil until very smooth.
In a 6-inch deep frying pan, heat 1 quart oil to 370 degree

Dip baccala into batter and drop into oil, 2 to 3 pieces at a time, and fry until golden brown on all sides, about 6 to 7 minutes. Remove and drain on paper towels. While pieces are frying, quarter 3 lemons and remove the seeds. Chop roughly and place in food processor with remaining ½ cup of olive oil, teaspoon of salt, sugar and pepper and blend until smooth and thick. Pour lemon pesto into serving bowl. When all baccala is cooked, serve immediately with lemon wedges and lemon pesto dipping sauce.
Yield: 4 servings
Recipe By : MOLTO MARIO

Posted to MC-Recipe Digest V1 #306

Date: Sat, 16 Nov 1996 19:18:13 -0500 (EST)

From: "suechef@sover.net" <suechef@sover.net>

Pifti De Pasare (Aspic)

Servings: 1 Servings

Ingredients:

Soup chicken,turkey, or duck
Onion
Carrot
Parsley root
Lemon
Salt (to taste)
2 Bay leaves
3 Peppercorns
2 Garlic cloves (optional)

Preparation:

Place poultry in pot with just enough water to cover. Slowly bring to a boil, skimming off surface. When water comes to a full boil skim again and add the salt and the vegetables, bay leaves and peppercorns. Place lid on pot, leaving a small opening for steam to escape. Simmer gently until meat leaves the bones. Remove meat, strain liquid, add lemon juice. Arrange meat in deep platters, cover with juice and garnish with lemon slices if desired. Refrigerate until well set. To serve cut in squares or can be poured into small dishes and served directly. If turkey is used it can be a portion of bird only, weighing 3 to 4 pounds.
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998

Pig Cake

Servings: 6 Servings

Ingredients:

1 Yellow Cake Mix (disregardinstructions on box)
1 cub Oil
4 Eggs
1 small Can Mandrian Oranges (juiceincluded)

Preparation:

Mix all together well, and put in greased and floured pan (9x13) Bake at 350 degrees for 35 minutes.

Topping

1 Large can crushed pineapple, with juice 1 package instand vanilla pudding (disregard instructions on box) 1 9 oz Cool Whip

Stir together with spoon until thoroughly mixed. Spread on cake. Keep refrigerated.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pig Eatin' Cake

Servings: 10 Servings

Ingredients:

1 package Yellow Cake mix
1 cub Oil
4 Eggs
11 ounce Mandarin Oranges; undrained
20 ounce Crushed Pineapple with juice
1 small Vanilla Instant Pudding
8 ounce Frozen Whipped Topping; thaw

Preparation:

Heat oven to 350~. Blend cake mix, oil, eggs and juice from oranges. Fold in oranges. Pour into a greased and floured 9x13" cake pan. Bake 35 minutes. Cake texture will be very moist. Combine remaining ingredients, and whip until well mixed. Spread on top of cooled cake. Refrigerate until ready to serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pig in the Blanket

Servings: 6 Servings

Ingredients:

1 medium Cabbage Head
½ cub Long-Grain Rice; uncooked
1 pound Pork Sausage
1 can (16 Oz) Sauerkraut
1 can (16 Oz) Tomatoes
6 Lean Pork Chops
Salt And Pepper; to taste

Preparation:

Wash and place cabbage leaves in boiling water for 5 minutes and drain. Mix sausage and rice; roll up in cabbage leaves; fasten with toothpick. Place rolls in bottom of large pan in a nest of extra cabbage leaves. Brown pork chops. Pour tomates and sauerkraut over cabbage rolls; then add browned pork chops. (Liquid should cover it.) Salt and pepper to taste. Cook 4 hours over low heat, covered tightly.

Serves 6

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: George. S. King Posted to MC-Recipe Digest V1 #696 by Bill Spalding <billspa@icanect.net> on Jul 29, 1997

Pig Lickin Cake

Servings: 24 Servings

Ingredients:

CAKE:
1 Box Yellow Cake Mix
11 ounce Mandarin oranges in juice
½ cub Butter; softened

FROSTING:
8 ounce Cool Whip®; thawed
20 ounce Crushed pineapple in juice
1 Box instant vanilla puddingmix

Preparation:

Mix cake ingredients and pour into a greased and floured 9x13 pan. Bake at 350F for 30 minutes. Cool completely and frost. Keep refridgerated.

Per serving: 191 Calories; 9g Fat (40% calories from fat); 1g Protein; 28g Carbohydrate; 11mg Cholesterol; 245mg Sodium

Recipe by: Eat-L Posted to EAT-L Digest by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Sep 3, 1997

Pig Lickin Cake Recipe

Servings: 12 Servings

Ingredients:

1 Box Duncan Hines Yellow CakeMix
1 can (small) can, mandarinoranges and its juices
½ cub Butter or margarine softened
1 Container r, cool whip(thawed) (8 ounce)
1 can Crushed pineapple and itsjuices, (20 ounce)
1 Box (small) box, instantvanilla pudding (fourserving size)

Preparation:

Mix the first four ingredients together and pour into greased and floured 13 x 9 baking pan. Bake at 350 degrees F oven for 30 minutes. Cool cake completely and frost with the last three ingredients mixed together.
Refrigerate cake after frosting.

Notes: comes from Dayton, Ohio, USA

Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Posted to EAT-L Digest 07 Mar 97 by Dot & Tim McChesney <jrjet@MTCO.COM> on Mar 8, 1997

Pig Newtons

Servings: 1 Servings

Ingredients:

1 can Spam
1 can Pillsbury Crescent Rolls

Preparation:

Preheat the oven to 350 degrees. Cut the Spam slab in half, then in ¼ inch slices. Unroll the crescent rolls and separate into 2 long rectangles.
Pat the remaining preforations in the rectangles closed. Lay the Spam slices end to end down the middle of the dough from one short edge to the other. Bring the sides to lap over the Spam and seal with your fingers.
Turn over the whole thing. Slice this into 1 to 1 ½ inch sections and place seam side down on a cookie sheet. Repeat for the second piece of dough and the remaining Spam. Bake 15-20 minutes until golden brown.

Note: They look like pink Fig Newtons (TM). You may have a few pieces left for spushie (raw Spam) yum, yum. and We took this to a fancy cocktail party once and the Pig Newtons were gone before the shrimp! Serve with a good American Pale Ale, Geary's or Sierra Nevada if you are home-brew deprived.

SOURCE:* World Wide Web Page POSTED BY: Jim Bodle 2/96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pig Pickin' Cake

Servings: 1 Servings

Ingredients:

1 Box yellow cake mix
1 can Mandarin oranges, 11 oz,reserve juice
½ cub Vegetable oil
4 Eggs

ICING:
1 Container Cool Whip, 12ounces
1 can Crushed pineapple withjuice, 20 ounces
1 package Instant vanilla pudding, 5¼ ounces

Preparation:

Beat eggs with cake mix; add reserved juice from oranges. Stir in oil and fold in oranges using mixer to crush oranges. Pour batter into 3 greased and floured cake pans.

Bake at 350 degrees for 25 minutes. Cool and remove from pans.

ICING

Combine ingredients well. Spread on cooled cake between layers and on top.
Refrigerate. May be made a day ahead of time.

Recipe by: Cooking with Honors, Carteret Community College, Posted to MC-Recipe Digest V1 #521 by irene@1starnet.com on Mar 18, 1997

Pig Picking Cake

Servings: 1 Servings

Ingredients:

1 Box Duncan Hines cake mix;(butter)
½ cub Wesson oil
4 large Eggs
1 can Oranges and juice; (11 oz.)

TOPPING:
1 Box Cool Whip; (9 oz.)
1 can (Large) crushed pineappleand juice
1 package Instant vanilla pudding; (3oz.)

Preparation:

Mix cake milk, oil and eggs, 1 at a time. Then add oranges and juice; mix well. Bake in 3 layers at 325 degrees for 30 minutes.

Topping: Combine Cool Whip and pineapple and juice; mix well. Add pudding.
Mix all ingredients; frost 3 layers of Pig Picking Cake.
Posted to recipelu-digest Volume 01 Number 357 by "Diane Geary" <diane@keyway.net> on Dec 11, 1997

Pigeon Forge Pintos

Servings: 10 Servings

Ingredients:

2 pound Pinto beans
2 quart Water
½ pound Salt pork
2 teaspoon Salt
1 cub Molasses
1 teaspoon Dry mustard
2 tablespoon Brown sugar

Preparation:

Wash beans,discarding imperfect ones. Cover with water; bring to the boiling point, boil 2 minutes, then soak 1 hour or more. Without draining, cook slowly until the skins burstwhen you take of few on a spoon and blow on them. lDrain, reserving the cooking water. cover salt pork with boiling water. Let stand 2 minutes, drain, and cut 1-inch gashes every ½ inch without cutting through the rind. Put the beans in the bean pot. Push the pork down into the beans until all but the rind is covered. Mix remaining ingredients. Add 1 cup of the reserved water and bring to the boiling point. Pour over the beans and add enough more water to cover the beans.
Cover the bean pot. Bake 6 to 8 hours at 250F. Add water as needed to keep the beans moist. Uncover the last hour of baking so that the rind will be brown and crisp.

Recipe By : The Little Mountain Bean Bible Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pigeon Peas and Rice

Servings: 4 Servings

Ingredients:

1 tablespoon Oil
1 small Onion; chopped
2 Garlic cloves; crushed
6 tablespoon Tomato sauce
16 ounce Canned pigeon peas
1 cub Uncooked rice
4 tablespoon Chopped fresh parsley
2 cub Water
1 tablespoon Fresh lime juice
Salt; to taste
Freshly ground black pepepr to taste

Preparation:

Heat the oil in a saucepan and add the onion; simmer for 5 minutes. Add the garlic and tomato sauce and cook 1 minute. Add the peas, rice, and parsley and saute 1 minute. Add the water and lime juice and simmer, covered, for 15 minutes until rice is cooked. Add salt and pepper to taste.

* Source: Keys Cuisine - by Linda Gassenheimer * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pigeon Peas and Rice Salad

Servings: 6 Servings

Ingredients:

1 cub Pigeon peasOR- black-eyed peas
2 Garlic cloves
5 Sprigs of fresh thyme
1 teaspoon Sea salt
1 ½ cub Brown rice
1 Celery stalk; diced
1 Red pepper; diced
4 Green onions; chopped
1 cub Tomato, chopped
4 tablespoon Lemon juice
4 tablespoon Olive oil
1 teaspoon Honey
¼ teaspoon Salt
⅛ teaspoon Black pepper
2 teaspoon Fresh thyme
1 tablespoon Caribbean spice blend*

Preparation:

* A combination of garlic powder, onion powder, thyme, yellow mustard, paprika, cumin and crushed bay leaf may be used in place of purchased Caribbean spice blend. Pick over and rinse peas well. In a saucepan over medium-high heat, bring peas, 3 cups water, garlic and thyme sprigs to a boil. Reduce heat, cover, and let simmer for 45 minutes, adding ½ teaspoon salt towards the very end of cooking time. Drain peas and remove thyme and garlic. Refrigerate until well chilled. Meanwhile, cook rice in a saucepan containing 3 cups of boiling water and ½ teaspoon salt. Reduce heat, cover, and let cook for 45 minutes or until water is absorbed. Let rice cool. In a large bowl, gently mix together chilled peas, cooled rice, celery, red pepper, green onions and tomato. In a container with a tight-fitting lid, place lemon juice, olive oil, honey, salt, pepper, thyme and Caribbean spice blend; shake well. Pour dressing over salad, tossing gently to coat. Chill salad until ready to serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pignoli Biscotti

Servings: 48 Cookies

Ingredients:

2/3 cub Pine nuts
½ cub Butter
¾ cub Sugar
2 Eggs
2 tablespoon Lemon juice
2 tablespoon Lemon zest
2 cub Flour PLUS
2 tablespoon Flour
1 ½ cub Baking powder
¼ teaspoon Salt

Preparation:

Place nuts in pan and bake in 350'F. oven 4-5 minutes. Stir occasionally, checking to see that nuts don't burn. Let cool.

In a bowl, beat butter and sugar until fluffy. Beat in eggs, lemon juice and zest. Batter will look curdled, but don't worry. Combine flour, baking powder and salt and stir into creamed mixture until blended. Mix in nuts.

Divide dough in half. On a greased and floured baking sheet, pat out the dough into 2 logs, ½" high, and inch and a half wide and 14" long. Bake in a 325'F. oven 25 minutes and let cool on rack 5 minutes.

Place on a cutting board and cut diagonally into ½" thick slices.
Lay slices flat on baking sheet and return to oven for 10-15 minutes to dry slightly, turning once. Makes 3 ½ to 4 dozen cookies.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Pignoli Cookies #1

Servings: 24 Servings

Ingredients:

4 ounce Pignolia (pine nuts)
8 ounce Canned almond paste; cutinto small pieces)
2/3 cub Sugar
2 Egg whites
1 teaspoon Fresh lemon peel; grated

Preparation:

From: waring@ima.infomail.com (Sam Waring)

Date: Wed, 10 May 1995 21:52:12 GMT

~Anita Silverman recipe from women's magazine- Preheat oven to 325 F. Line a cookie sheet with foil, parchment, or heavy brown paper. Place pine nuts in shallow dish. In medium size bowl beat almond paste, sugar, egg whites and lemon peel with electric mixer until smooth. With slightly wet hands form dough into 1 inch balls, using a heaping tsp for each. Press balls into nuts, flattening balls slightly and coating one side. Place 1 inch apart on prepared cookie sheet. Bake 22-25 min until golden brown. Cool completely on cookie sheet or rack. Store tightly covered 2 weeks.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pignoli Cookies #2

Servings: 36 Servings

Ingredients:

1 ¼ pound Almonds; ground fine
1 cub Butter
½ cub Sugar
1 teaspoon Vanilla
½ teaspoon Salt
2 cub Flour; or a little less (seenote)
1 cub Pine nuts; chopped
Granulated sugar
Sweetened milk; optional

Preparation:

From: robert.foster@nashville.com (Robert Foster)

Date: 7 Aug 1995 12:17:05 -0500
I found this recipe in my database & hope that it's what your looking for.
I have not tried this recipe, therefore, I can not answer any questions about it. Enjoy!

Cream butter and sugar together until very soft. Then carefully blend in the ground almonds, salt, vanilla and flour. The dough will be rather firm.
Cut off pieces about the size of prunes and roll them into little cigar-shaped pieces about ½-inch thick. Roll these in the chopped pine nuts and bend them into a half-moon shape. Place these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20 minutes. The crescents should not be browned. Cool about 5 minutes, then strew with a little granulated sugar or brush with heavily sweetened milk.

NOTE: For reasons never adequately explained, cake and other baked foods need more flour on some days than on others.

Deborah Madison - Prodigy Guest Chefs Cookbook

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pignoli-Crusted Salmon

Servings: 4 Servings

Ingredients:

½ cub Fresh bread crumbs
4 Salmon fillets (6 oz each)
2 tablespoon Dijon mustard
½ cub Chopped pignoli (pine) nuts
1 teaspoon Vegetable oil
1 tablespoon Butter

SAUCE:
2 tablespoon Fresh lemon juice
¼ cub Heavy cream
¼ cub Cold butter, cut up
⅛ teaspoon EACH salt and freshly groundpepper

Preparation:

Heat oven to 250 F or 120 C. Spread ½ cup fresh bread crumbs on a cookie sheet and bake 10 minutes. Remove from oven. Increase oven temp to 350 or 180.

Brush four salmon fillets (6 oz each) with 2 TBSP Dijon mustard. Combine crumbs with ½ cup chopped pignoli (pine) nuts. Pat on top of salmon. Heat 1 tsp vegetable oil with 1 TBSP butter, in oven-proof skillet over medium-high heat, until it foams; add salmon crumb-side down and cook till golden brown, 3 to 5 minutes. Turn fish over. Transfer skillet to oven.
Bake 7 to 10 minutes more, until cooked through.

SAUCE: Reduce 2 TBSP fresh lemon juice to 1 teaspoon. Add ¼ cup heavy cream and boil until slightly thickened, 3 minutes. Whisk in ¼ cup cold butter, cut up, till smooth. Add ⅛ tsp EACH of salt and freshly ground pepper. Serve with salmon. Serves 4.
Posted to EAT-L Digest 08 Sep 96

From: terry pogue <tpogue@IDS2.IDSONLINE.COM>

Date: Mon, 9 Sep 1996 13:19:06 +0100

Pignoli-Kipferl

Servings: 36 Servings

Ingredients:

200 g Almonds (finely chopped)
200 g Sugar
4 Egg whites
Vanilla
Grated lemon peel
200 g Pignoli (pine nuts)

Preparation:

From: A4422DAD@helios.edvz.univie.ac.at (Gabriele DANNINGER)

Date: Fri, 04 Feb 94 16:30:37 MEZ
Beat egg whites at high speed. When it is stiff, add sugar, almonds, vanilla and lemon peel. Roast carefully on low heat (20-30 min.). Spread pignoli, roll on it small pieces of the almond paste and form "Kipferl" (rolls?, moonshaped). Put on wax paper or on greased cookie sheets and bake (it's more drying than baking) at very low heat (about 50 celsius) 10-15 minutes.

Delicious!!!! (english is not my mothertongue and I am not used to translate recipes, so :-) hope the mistakes are not to big)

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pigs

Servings: 4 Servings

Ingredients:

1 medium Size round steak
1 medium Onion; chopped
½ cub Parsley; chopped
½ cub Green onions; chopped
½ cub Bell pepper; chopped
1 can (small) stewed tomatoes
1 can (small) tomato sauce
1 pound Bacon

Preparation:

Saut‚ onions, green pepper in a large pot. Add tomato sauce, stewed tomatoes, parsley and 1 can water. Cook over low heat.

Slice steak into strips about ½ inch wide and 3 inches long. Cut bacon strips in half. Wrap bacon around steak strips rolling them together to form small little bite size pieces. Hold together with toothpicks Deep fry meat until brown. Drain and add to tomato gravy. Cook over low heat about 1 hour. Add water as needed. Salt and pepper to taste. Serve over cooked rice. Serves 4.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pigs' Ears Salad

Servings: 6 Servings

Ingredients:

1 pound Pigs' ears
3 Whole star anise
1 Two-inch slice fresh gingerroot
1 cub Raw carrots cut in thinjulienne
1 Cucumber *
2 Green onions **
½ cub Plum sauce or mango chutneymashed
Salt and freshly groundpepper
Lemon juice to taste
Butter lettuce leaves
Toasted sesame seeds
* peeled, seeded and cut in2-inch julienne

Preparation:

** tops only, slivered lengthwise and cut in 2-inch julienne

It is important that all ingredients in this recipe be well chilled.

Prepare pigs' ears according to Steps I and II in the basic instructions. Discard water and return ears to pot with water to cover, star anise and ginger. Bring to a boil, reduce heat, cover and simmer for 45 minutes, or until ears are tender. Remove ears, let cool and chill. Cut into thin strips (⅛ inch).

Combine pigs' ears, carrots, cucumbers and onions and toss lightly with plum sauce. Season with salt and pepper and a little fresh lemon juice if a slightly tart flavor is desired. Serve on crisp lettuce and sprinkle with sesame seeds.

Serves 6.

[I'll bet this would be good made with sliced duck web or jellyfish as well... S.C.]

All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Pigs in a Blanket

Servings: 1 Servings

Ingredients:

1 package Hot dogs
1 package Crescent rolls
5 slice American cheese

Preparation:

Split hot dogs lengthwise. Add small strips of cheese on each hot dog.
Wrap hot dog and cheese in crescent roll, rolling wide end first. Bake on ungreased pan according to crescent roll package, or until golden brown.
Randy Rigg The Pinnacle Club BBS 812-963-9139

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pigs in Blankets

Servings: 1 Servings

Ingredients:

1 package Frankfurters
10 slice Bacon
1 can Biscuits
5 slice Cheese

Preparation:

Take each frank, wrap ½ slice cheese around it. Take 1 pc. bacon and wrap over frank and cheese. Wrap 1 biscuit around frank. Continue until ingreds. are used up. Place on cookie sheet and bake at 450 F. until golden brown. Serve hot. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pig's Knuckles with Sauerkraut and Dumplings

Servings: 1 Servings

Ingredients:

1 Egg, well beaten
1 cub Flour
1 ½ tablespoon Butter, melted
½ cub Water
½ teaspoon Salt
1 dash Nutmeg
5 Pig's knuckles
2 ½ pound Sauerkraut

Preparation:

Clean, scrape and wash thoroughly the pig's knuckles. Combine with the sauerkraut and cover with cold water. Cook slowly until the knuckles are tender. To the beaten egg, add the melted butter and water. Sift the flour, salt and nutmeg together and combine with egg mixture. Beat thoroughly. If necessary, add more flour to make batter stiff enough to drop from spoon.
20 minutes before serving drop the batter by spoonfuls into the hot sauerkraut. Cover pot tightly and serve as soon as dumplings are cooked.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pigs' Tails and Lima Beans

Servings: 8 Servings

Ingredients:

12 Pigs' tails, cut in 2-inchpieces
1 pound Dried lima beans, washedand soaked overnight
1 Onion, sliced
1 Clove garlic, finely chopped
2 Bell peppers, sliced
½ teaspoon Dry mustard
1 Whole dried red chili
¼ cub Chopped parsley
Salt and freshly groundpepper to taste

Preparation:

Prepare pigs' tails according to Step I in the basic instructions.

Place in a pot and cover with water; simmer for ½ hour, skimming to remove any scum. Add all other ingredients. Cook for another 1 to 1 ½ hours until tender.

Serves 8.

Variations: Pigs' ears, snouts and feet may be substituted for the pigs' tails; just prepare particular meats according to basic instructions for cleaning.

All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Pika Onion Relish (Curacao)

Servings: 1 Servings

Ingredients:

1 large Red onion; finely chopped(about 1_½ cups)
1 Scotch bonnet pepper; seededand thinly sliced (for ahotter sauce, leave theseeds in)
1 ½ cub Distilled white vinegar
4 teaspoon Salt

Preparation:

Philadelphia Online -- Philadelphia Daily News http://www.phillynews.com:80/daily_news/97/Aug/06/features/ISLA06.htm

Combine the onion, pepper, vinegar and salt in a large jar with a tight-fitting lid and shake until the salt is dissolved. Let the sauce "ripen" for at least 24 hours before serving, or preferably, 2-3 days. Pika will keep for several months at room temperature. Serve with stews and cornmeal dishes. Makes 2 cups. Source: ``The Caribbean Pantry Cookbook,'' by Steven Raichlen, Artisan Books ($25). Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle <howle@ebicom.net> on Aug 06, 1997

Pikanta Oxrulader (Beef Stuffed W/anchovies and Onions)

Servings: 4 Servings

Ingredients:

2 pound Steak; top round
Salt & fresh ground pepper
4 tablespoon Butter
4 tablespoon Vegetable oil
1 cub Onions; finely chopped
2 tablespoon Flour
16 Flat anchovy fillets; washedand dried
½ cub Water

Preparation:

Cut the meat into 8 slices of 6x3 inches each and pound them to ⅛" thick, between 2 pieces of wax paper with a meat pounder, the flat of a cleaver or bottom of a pot. Trim to the above size. Heat 1 tablespoon of butter with 2 tablespoons oil in a small skillet and saut‚ the onions for 5 to 8 minutes or until tender and golden. Remove from heat and stir in flour. Return to heat and cook 1 or 2 minutes. Reserve 2 tablespoons of this roux for the sauce. Sprinkle each slice of meat with salt and pepper and spread the remaining roux evening over the meat. Lay 2 anchovy fillets on each slice, roll them up securely and either tie with a loop of cord at each end or fasten with a wooden toothpick inserted through the roll lengthwise. Heat the remaining 3 tablespoons of butter and 2 tablespoons of oil in a heavy 10-12" saut‚ pan over moderate heat. When the foam subsides, add the roulades, 4 at a time. Turn them with kitchen tongs to brown on all sides.
Arrange the browned roulades in a sinlge layer in a 2 - 2 ½ quart casserole or baking dish that has a cover. The preparation of the roulades may be done in advance up to this point. Preheat the oven to 350øF. Deglaze the pan by pouring in ½ cup of water and boiling for 1 or 2 minutes, stirring to scrape up any bits clinging to the pan. Add the 2 tablespoons of roux that you kept aside and cook over medium-high heat for 2 or 3 more minutes, stirring briskly, until the sauce has thickened. Pour over the roulades, cover and bake for 45 minutes. Serve the oxrulader with mashed potatoes and gherkins or relish.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pikanter Wurstssalat - Spicy Sausage Salad

Servings: 4 Servings

Ingredients:

1 pound Presskopf - a type ofheadcheese
2 Bell peppers, green
1 pound Tomatoes; peeled andde-seeded
Onion
Parsley; chopped
Thyme
Salt
Pepper
Vinegar
Oil

Preparation:

Cut the Presskopf and bell peppers in slices, cube the tomatoes and mix both with the onion cubes, chopped parsley, thyme, salt, pepper, vinegar and oil and garnish with parsley.
Posted to EAT-L Digest 09 Sep 96

Date: Tue, 10 Sep 1996 11:27:43 EDT

From: erika metzieder <100627.3022@COMPUSERVE.COM>

Pike Baked in Cream

Servings: 1 Servings

Ingredients:

1 pound Pike fillet
3 tablespoon Butter
1 small Diced onion
½ Diced green pepper
1 Diced celery stalk
½ cub Tomato (peeled, seeded &
Chopped)
1 ½ cub Heavy cream
1 cub Grated swiss cheese
½ cub Bread crumbs
½ teaspoon Salt

Preparation:

Heat oven to 350. Wash & dry fish. Place in greased casserole. Heat butter in pan. Add onion, pepper & celery; saute until tender. Add tomato & simmer until liquid has evaporated. Spoon over fish. Add cream & sprinkle with cheese & crumbs. Bake 30 minutes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pike in Galentyne

Servings: 6 Servings

Ingredients:

3 pound Middle cut of pike
Or similar large fish
1 ¼ cub White wine
2 tablespoon White wine vinegar
3 Parsley stalks
Salt
3 Slices brown bread
Crusts removed
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground white pepper
4 ounce Onions, peeled and chopped
Oil for frying
Gelatine (optional)

Preparation:

Put the fish in a pan, add the wine, vinegar, parsley stalks and enough salted water to cover the fish and poach gently for 15 minutes. Turn off the heat; if necessary, the fish will finish cooking in the liquid as it cools. Cover the pan and cool to tepid before finishing the dish.

Carefully lift the fish out of the pan. Reserve the cooking liquid. Put the bread in a bowl and add enough of the liquid to cover it.

Skin the fish and take out the spine and other bones; pike has a line of thin bones through the middle of the body flesh on each side. Cut all the flesh into small pieces both to get at them and to make a manageable dish.

Strain the remaining cooking liquid into a clean pan. Put 425 ml/15 fl oz/2 cups of it into an electric blender with the soaked bread, cinnamon and pepper; process until smooth. Return the mixture to the liquid in the pan.
Fry the onions in a little oil until soft, and add them to the liquid too.
Taste for seasoning, add the pieces of fish and re-heat gently to serve.

If you want a cold dish, keep the fish pieces and fried onions aside while you measure and taste the liquid, then re-heat it with enough gelatine to stiffen it; if you had cooked a whole fish, it would have jellied without help. Add the fish pieces and onions, turn into a mould and leave to set in the refrigerator. Auter pike in Galentyne. Take browne brede, and stepe it in a quarte of vinegre, and a pece of wyne for a pike, and quarteren of pouder canell, and drawe it thorgh a streynour skilfully thik, and cast it in a potte, and lete boyle; and cast there-to pouder peper, or ginger, or of clowes, and lete kele. And then take a pike, and seth him in good sauce, and take him vp, and lete him kele a litul; and ley him in a boll for to cary him yn; and cast the sauce vnder him and aboue him, that he be al y-hidde in the sauce; and cary him whether euer thou wolt.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pikelets

Servings: 4 Servings

Ingredients:

1 cub Self-raising flour (white isbest) sifted
½ teaspoon Vanilla essence
¼ cub White sugar (really totaste)
1 Egg (largish)
1 cub Sour milk; about (or freshmilk curdled with 1 tspwhite vinegar)
Butter/lard/oil for frying

Preparation:

This is really an 'off the top af my head' recipe .. but with a large collection of young sisters it really does the trick. SECRET : Use SOUR MILK. If you don't have any add about 1 tsp of white vinegar and leave it to curdle (about 5 minutes) PIKELETS : (Quantities off the top of my head .. but should be about right) - Sift flour into a medium mixing bowl or bowl for electric mixer

( Can also use a blender, milkshake maker, etc..) - Break egg into a cup - beat with fork - Combine Egg/ Vanilla essence/ about ½ cup of milk and mix - Add above mixture to flour. Beat vigourously. Add milk until mixture

is about the consistency of wood glue.. bubbles should remain on

surface of mixture. I'm sorry this is imprecise, but afew experiments

should get it about right. - Leave mixture to sit for about 10 minutes. - Heat frypan/gridle to a medium temp (I use about 6 on a scale 1-10) - (I transfer mixture to a jug at this point) - Add about 1tsp of oil to frypan (more if mot using a non-stick frypan)

Pour mixture into pan to form pikelets of requird size (2"-4")

Turn when bubbles burst and don't fill in. They will only take about

half a minute once they are turned!!

If the underside is burnt reduce heat .. if uncooked increase it :) - Serve with Jam/Cream, Honey, Maple Syrup, Vegemite, Whatever!!! I know this is a bit rough.. but It shouldn't take long to pick up the art.

MATT@PHYSICS.SU.OZ.AU (DR_BUNGO)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pikelets (Bakestone Recipes)

Servings: 8 Servings

Ingredients:

8 ounce Plain or unbleached flour
1 teaspoon Salt
½ ounce Fresh yeast*
1 teaspoon Sugar
5 fluid ounce Warm water
1 teaspoon Butter
5 fluid ounce Warm milk
1 Egg, beaten

Preparation:

*Or 1 ½ t dried yeast. -- These are similar to crumpets -- they are made with a yeast batter, but cooked without rings. -- Sift the flour and salt into a warm bowl. Dissolve the yeast and the sugar in the warm water. Melt the butter in the warm milk and beat in the egg. Stir the yeast liquid and then the milk mixture into the flour. Mix into a smooth batter and beat well. Cover and leave in a warm place for 1 to 1 ½ hours, until the batter is thick and bubbling. Warm the bakestone and grease with a piece of lard on a fork (use a piece of fat back if you're short of lard). When a drop of water sputters on the bakestone, it's hot enough. Stir the batter, then use a ladle or a jug to pour it onto the bakestone in round "puddles|, leaving space in between so that the pikelets will be easy to turn. The yeast batter will not spread as much as pancake batter. Cook over a moderate heat until bubbles break the top surface and the underneath is pale gold. Flip over the pikelets and cook the other side until honey-colored. Keep wach batch warm in a folded cloth in a low oven. Serve with butter, honey or preserves, or for a savory dish, with cream cheese or grilled bacon, or little sausages. To reheat, crisp under the grill.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pike's Peak Spiked Apple Crisp

Servings: 8 Servings

Ingredients:

5 cub Granny Smith apple; peeledand sliced
½ teaspoon Cinnamon
1 teaspoon Grated lemon rind
1 teaspoon Grated orange rind
1 Jigger Grand Marnier
1 Jigger amaretto
¾ cub Granulated sugar
¼ cub Packed brown sugar
¾ cub Sifted flour
¼ teaspoon Salt
½ cub Butter
Whipped cream; or ice creamto top

Preparation:

Arrange apple slices in greased 2 quart round casserole. Sprinkle cinnamon, lemon and orange rinds and both liquers on top of apples. In separate bowl, mix sugars, flour, salt and butter with a pastry blender till crumbly.

Spread mixture on top of apples. Bake uncovered at 350 till apples are tender and top is slightly browned. Approx one hour. Serve warm with cream, whipped cream, or vanilla ice cream.

Per serving: 303 Calories; 12g Fat (36% calories from fat); 1g Protein; 45g Carbohydrate; 31mg Cholesterol; 187mg Sodium

Recipe by: Denver Jr. League, Colorado Cache Cookbook

Posted to EAT-L Digest by #ebburtis <ebburtis@IX.NETCOM.COM> on Jan 1, 1998

Piki Wraps

Servings: 6 Servings

Ingredients:

1 cub Chopped tomatoes
2 Chipotle chiles, seeded andminced
¼ cub Minced red onion
1 tablespoon Apple cider vinegar
1 tablespoon Minced parsley
2 tablespoon Minced cilantro
1 teaspoon Roasted cumin seeds
1 ½ cub Cooked black beans
1 cub Cooked wild rice
1 ½ teaspoon Salt
6 Blue corn tortillas, warmed

Preparation:

Combine tomatoes, chiles, onion, vinegar, herbs, and cumin in a bowl. In another bowl, toss beans, rice, and salt until mixed. Stir all but ½ cup of tomato mixture with beans and rice. Spoon bean, vegetable, and rice filling into each tortilla. Top wraps with remaining tomato mixture. Serve warm.

Blue cornmeal tortillas more closely resemble piki bread, but yellow corn tortillas may be substituted here. Blue corn tortillas are available in many Latino and gourmet food shops across the country.

Total calories per serving: 155 Fat: 1 gram

Vegetarian Journal Mar./Apr. 1997

Posted to MM-Recipes Digest V4 #192 by Becky <jbowde19@idt.net> on Jul 25, 1997

Pilaf

Servings: 1 Servings

Ingredients:

½ cub Fine Noodles -- broken in
Pieces
2 tablespoon Unsalted Butter
1 can Chicken Broth -- or beef
Broth
1/3 cub Water
½ cub Long-Grain Rice -- raw

Preparation:

In saucepan, brown noodles in butter; stir often. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 20-25 minutes or until liquid is absorbed.

Makes about 2 ½ cups.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pilaf Stuffed Chicken

Servings: 4 Servings

Ingredients:

1 cub Rice
¼ cub Butter or margarine
½ cub Onion -- chopped
3 tablespoon Pine nuts
2 cub Water
2 tablespoon Currants
2 tablespoon Salt
Pepper
1 3 lb.
3 tablespoon Yogurt
4 tablespoon Butter -- melted
Chicken

Preparation:

Fry onions in ¼ cup butter in saucepan until transparent. Add pine nuts and rice; saute until light brown. Add currants, 1 tablespoon salt and water, a dash of pepper. Bring to a boil, then cover and simmer for 25 - 30 minutes, or until all the water is Cool before using as stuffing. Stuff chicken with one cup of pilaf. Combine yogurt and salt; brush half over Chicken. Bake at 400 F for 15 minutes. Reduce heat to 350 F; bake 1 hour more, basting with yogurt.
Posted to MM-Recipes Digest V3 #297

Date: Tue, 29 Oct 1996 23:03:36 -0500 (EST)

From: suzy <suzy@gannett.infi.net>

Pilaf with Almonds

Servings: 4 Servings

Ingredients:

1 ½ teaspoon Olive Oil Or Butter
¼ cub Blanched Almonds
Salt; to taste
1 cub Uncooked Rice
2 tablespoon Olive Oil Or Butter
2 cub Chicken Or Beef Broth
Salt; to taste

Preparation:

Saute almonds in olive oil or butter in nonstick pan until golden, stirring frequently. Drain on absorbent paper; sprinkle with salt. Reserve. Saute rice, stirring constantly, in same pan with additional olive oil or butter until translucent, about 2 minutes.

Combine rice with broth in steaming pan; cover and steam until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with a fork before serving; top with sauteed almonds.

NOTES : A nice contrast to roast turkey or chicken.

Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre

Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@gj.net> on Jan 04, 1998

Pilaf with Sour Cherries and Lentils

Servings: 2 Servings

Ingredients:

2 cub Basmati rice (*)
2 Onions, peeled(thinly sliced)
½ cub Red lentils (*)
7 ounce Sour cherries,or more (*)
2 cub Chicken or meatbroth (*)
4 tablespoon Butter, unsalted,or more
Turmeric, cumin, salt

Preparation:

In a 4-5 quart Dutch oven, melt most of the butter and slowly brown the onions. Add the cleaned lentils and fry a bit; then the same for the cleaned rice. Stir constantly, browning the rice without letting it stick.

Add the cherries and about 2 ¼ cups liquid made up of cherry liquid, stock and water. Add about ¼ - 1 t turmeric and about ¼ t ground cumin if desired; add necessary salt (depending on the saltiness of your broth).

Bring to a boil, stir with a fork, cover tightly, and let cook over the very lowest heat for about 20 minutes. Fluff up the rice with a fork (never a spoon) and add the remaining butter to the bottom of the pot.

Raise the heat slightly for 5-10 mins to form a crust on the bottom (with the right technique, this should be possible without this step...). Serve, making sure to include a bit of crust in each serving.

NOTES:

* Pilaf with sour cherries and lentils -- This Pilaf with sour cherries and lentils is a Persian-style dish, although I cannot vouch for its authenticity. It is rich enough to eat for dinner by itself; as a side dish, it might be good with a spiced grilled chicken or a lamb stew. It is a composite of recipes from cookbooks and from a Iranian Jewish family I know.

* An excellent side dish is yoghurt, possibly flavored (like the Indian raita) with one or more of: fresh chopped herbs (parsley, coriander, mint), some salt, some spice (paprika, black pepper, black onion seed, or coriander seed), olive oil and lemon juice. Even better than yoghurt as a base is strained yoghurt, also called Lebany Spread or Lebanee, available commercially in New England from Columbo or Eunuch (look in Armenian/Arab/Greek stores).

* Basmati or Patna rice is a particularly flavorful and long-grained rice from India or Pakistan. Any Indian store and many "natural foods" stores carry it. It is well worth the premium price (about $1.10 a pound); "Texmati" is apparently the same strain grown in Texas, but does not have anything like the same taste. Inspect and clean it before using, there are often unhusked grains and occasionally pebbles mixed in. Then rinse in two changes of water and drain thoroughly. If you cannot get Basmati, use a good-quality unconverted long-grain rice (Alma, Carolina, but NOT Uncle Ben's!).

* Red lentils are about half the diameter of ordinary brown lentils. Do not substitute brown lentils, which will probably not cook fast enough. Red lentils are available in Indian, Middle Eastern and some "natural foods" stores. They often contain largish pebbles, so inspect them carefully.
Rinse to get rid of dust, and drain. Red lentils are also very good by themselves, simply boiled with a few spices and served with butter.

* Sour cherries (in the Middle East, v/w + i + s/sh + n + e/a/ino: Greek Vissino, Slavic and Turkish Vishnea, Arabic Wishna) are available fresh for about one week a year. Most sour cherries go into cherry syrups, pies and preserves. Canned sour cherries are quite good. You will usually find them in the home pie-making section of your market, near the canned blueberries and baker's supplies, or with the canned fruits. There are occasional stones. (That is, pits, not rocks!) Middle Eastern stores will often have sour cherry preserves, which are too sweet for this recipe.

* Almost any stock or broth will work in this recipe. Chicken or lamb is most appropriate, in the latter case, used rather dilute. This is one of the few recipes where you can actually get away with canned chicken broth, but watch the salt.

: Difficulty: easy to moderate.
: Time: 30-40 minutes.
: Precision: approximate measurement OK.

: Stavros Macrakis
: Aiken Computation Laboratory, Harvard
: macrakis@harvard.ARPA

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pilaf with Vegetables

Servings: 4 Servings

Ingredients:

¼ pound Unsalted butter
1 Clove garlic
1 small Zucchini; diced
1 cub Peeled; diced eggplant
2 large Mushrooms; coarsleychopped
1 Ripe tomato; peeled, seeded,and chopped
3 Pimientos; minced
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
1 cub Long-grain white rice
1 ¾ cub Chicken broth

Preparation:

Melt the butter in a large skillet. Add the garlic and saute until fragrant.

Add the zucchini, eggplant, mushrooms, tomato, pimientos, salt and pepper and cook over moderate heat for 10 minutes. Stirring occasionally.

Add the rice and chicken broth, stir and bring to a boil. Cover tightly and cook over low heat for 30 minutes. DON'T PEEK when all of the liquid is absorbed, the pilaf is ready to serve. (As eggplant and zucchini can produce variable amounts of water, 10 minutes more cooking time may be required.)

EASTMAN@SOLSTICE.JPL.NASA.GOV

(SHERRI EASTMAN)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pilaff

Servings: 4 Servings

Ingredients:

1 medium Onion; minced
2 tablespoon Butter
1 can Condensed consomme; (10 ½oz.)
2/3 cub Water
1 cub Raw regular rice

Preparation:

Saut‚ onion in butter until golden.

Combine consomm‚ and water. Bring to a boil.

In an oiled 1 ½ quart casserole combine all ingredients.

Bake, covered, at 350 degrees for 30 minutes or until rice feels tender and all water is absorbed.

Fluff up rice with fork.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 20, 1998

Pilafi Me Aspri Saltsa--Avgolemono

Servings: 15 Servings

Ingredients:

9 cub Broth or water
4 cub Raw rice
¼ cub Butter
¼ cub Flour
1 cub Hot broth
1 cub Milk
3 Egg yolks
1 Lemon, juice only
½ pound Parmesan cheese, grated

Preparation:

Put the broth (or water) into a lge. pot and bring it to a boil. Add the rice, and stir with fork. Cover, and cook until the grains are separate and soft, (abt. 15 min.). In another pot, melt butter. Add flour and stir in well. Slowly add hot broth and milk, and cook until sauce thickens, stirring constantly to prevent lumping or burning. Remove from the heat.
Beat egg yolks with lemon juice and add to sauce, slowly, stirring constantly. Return sauce to heat, continuing to stir until thickened.
Remove from heat, add butter and ½ the cheese. Pack rice into a mold.
Turn out on a platter. Pour sauce over rice. Sprinkle remaining cheese over it. Serve hot. Serves 10-15.

Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On rec.food.recipes or rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pilafi Me Garides (Rice Pilaf W/shrimp)

Servings: 10 Servings

Ingredients:

1 ½ pound Shrimp
Salt to taste
1 Med. onion
3 Stalks of celery
1 ½ cub Oil
1 Med. onion, chopped
1 ½ pound Tomatoes, peeled,strained OR
1 tablespoon Tomato paste diluted with:
1 cub Water
2 ½ cub Raw rice

Preparation:

Wash shrimp and put into lge. pot. Add enough water to cover. Add salt and whole onion and celery, and bring to a boil. Cook for abt. 5 min.
Remove the shrimp with slotted spoon and reserve liquid. Shell and devein the shrimp. Heat the oil in lge. pot. Saute chopped onions until light golden. Add shrimp, turning 2 or 3 times. Add tomatoes (or tomato paste).
Cook abt. 5 min. more, then remove shrimp. Set aside and keep warm.

Measure liquid in which shrimp were boiled, allowing 2 ½ c. for each cup of rice. Add liquid to the pot with the tomato sauce. Bring to the boil and add the rice. Stir for the first few minutes to prevent sticking.
Cook about 12 to 15 min. until the rice is tender but has not absorbed all of the liquid. Add 2/3 of the shrimp. Mix well. Remove the pot from the heat. Cover with a clean towel and cover the towel with the lid. Let stand 5 to 10 min., until all liquid is absorbed. Mold rice into a pyramid shape.
Garnish with remaining shrimp. Serves 6-10.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pilafi Me Mythia (Mussel Pilaf)

Servings: 6 Servings

Ingredients:

Karen Mintzias
1 ½ kg Fresh mussels
Water
Salt
¼ cub Olive oil
¼ cub Butter
1 large Onion; finely choppped
½ cub Dry white wine
Freshly ground black pepper
2 cub Short grain rice
¼ cub Chopped parsley
Parsley sprigs, lemon wedges

Preparation:

Serves: 6 Cooking time: 45 minutes

Scrub mussels with a stiff brush, scraping shells with a knife blade to clean them thoroughly. Tug beard towards pointed end to remove. Place in a bowl of lukewarm salted water until mussels open. If any are open to begin with, tap shell - if mussel does not close, then discard it. While mussels are open, run lukewarm water into the bowl so that any sand can be expelled from the mussels. Drain.

Heat oil and butter in a deep pan and add onion. Fry gently until transparent. Add mussels, cover pan and cook for 5 minutes until shells open. If any do not open, then discard them. Add 3 cups cold water, wine, 1 ½ teaspoons salt and pepper to taste. Cover pan and bring to a slow simmer. Simmer gently for 10 minutes, then remove mussels with a slotted spoon.

Wash rice until water runs clear, then add to liquid in pan with the parsley. Bring to the boil, stirring occasionally. Reduce heat, cover pan tightly and cook over low heat for 15 minutes.

While rice is cooking scoop mussels from shells and reserve. Keep 6 mussels in the shell for garnish. Put shelled mussels on top of rice. Place two paper towels over rim of pan and fit lid on firmly. Leave on low heat for further 5 minutes, then remove pan to side of stove and leave for 10 minutes.

Blend mussels through rice with a fork and pile pilafi in a dish. Garnish with reserved mussels, parsley sprigs and lemon wedges.

Note: ½ cup tomato puree (not paste) may replace ½ cup water for a different flavour.

From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 186302 069 1

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pilafi Me Saltsa Domata (Pilaf W/tomato S

Servings: 10 Servings

Ingredients:

2 Onions, chopped
¾ cub Butter
2 cl Garlic, chopped
1 ½ pound Tomatoes, peeled-strained
1 tablespoon Celery, chopped
1 tablespoon Parsley, chopped
3 cub Raw rice
Salt & pepper to taste

Preparation:

Saute onions in half the butter until a light-golden color. Add garlic, and cook until soft, but not brown. Add tomatoes, celery, parsley, and salt & pepper. Simmer ½ hr. Pass sauce thru strainer, or puree in blender, then return it to pot. Cook until thick. Prepare rice as direced. Brown remaining butter and pour it over rice, mixing it in. Pack rice into mold, then turn it out onto a platter. Serve hot, with the sauce pored over the rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pilafi Tas Kebab

Servings: 10 Servings

Ingredients:

2 pound Leg of lamb or veal
1 ¼ cub Butter
3 Med. onions, chopped
½ cub White wine
1 ½ pound Tomatoes, peeled/strained OR
1 tablespoon Tomato paste diluted with:
1 cub Water
Salt & pepper to taste
1 cub Water
3 cub Raw rice

Preparation:

Cut meat into 2-inch cubes. Wash and wipe dry Brown meat in two-thirds of the butter. Add onions and brown these too. Add wine, tomatoes (or tomato paste), salt, and pepper. Cook for about 5 minutes. Addd water. Cook until meat is tender and about 1 c. sauce remains.

Cook rice as directed on package. Melt remaining butter and add it to rice. Place meat and sauce in bottom of a tube pan or ring mold. Add rice and pack lightly. Turn out onto a platter so meat is on top; the sauce will run down the sides of the rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pilaf-Stuffed Squash

Servings: 4 Servings

Ingredients:

1 Box; (6.7 oz) wheat pilafmix
½ pound Turkey sausage; removed fromcasings
1 tablespoon Olive oil
1 can (8 ounces) tomatoes; drainedand chopped
1/3 cub Dark raisins
1/3 cub Chopped parsley
4 Acorn squash (about 1 poundeach); halved, seedsremoved
1 teaspoon Salt; (optional)

Preparation:

1. Prepare wheat pilaf mix according to package directions.

2. Saute sausage in oil in nonstick skillet, 4 minutes. Stir in pilaf, tomatoes, raisins and parsley.

3. Salt squash cavities if desired. Place, cut side up, in baking dish.
Spoon ½ cup pilaf in each. Cover with foil coated with cooking spray.

4. Bake in preheated 350-F oven for 1 ½ hours or until squash is tender.

Nutrient Value Per Serving: 361 calories, 17 g protein, 10 g fat, 56 g carbohydrate, 1,069 mg sodium, 40 mg cholesterol. Exchanges: 3 1/5 starch/bread, ½ fruit, 1 fat.

Recipe by: Family Circle 7/18/95

Posted to MC-Recipe Digest V1 #941 by "Nitro_II " <Nitro_II@classic.msn.com> on Dec 1, 97

Pilau Rice

Servings: 1 Servings

Ingredients:

1 ½ cub Basmati rice
4 tablespoon Butter
1 Onion,; very finely chopped
2 Garlic cloves,; finelyminced
4 Cardamom pods
4 Cloves
2 Cinnamon sticks
2 Curry leaves OR bay leaves
1 cub Chicken stock
Salt

Preparation:

In a strainer, thoroughly wash rice under running water. In a large saucepan melt butter over medium heat. Saute onion and garlic 5 minutes, until tender. Add rice and stir to thoroughly coat with butter mixture. Add spices and mix well. Add chicken stock, 2 cups water and salt, to taste.
Bring to a boil, cover pan tightly and reduce heat to very low. Cook 15 minutes, until rice is tender and all liquid is absorbed. Using a fork, fluff rice and serve.

Yield: 6 servings
Recipe By :TASTE SHOW #TS4618

Posted to MC-Recipe Digest V1 #263

Date: Sun, 27 Oct 1996 21:41:58 -0500

From: Meg Antczak <meginny@node1.frontiernet.net>

Pilau Rice with Mushrooms

Servings: 1 Servings

Ingredients:

500 g Pilau rice
300 g Mushrooms
130 g Butter
700 g Broth; (prepared from cubes)
1 small Onion; (120 gr.)
½ Glass of white whine
A pinch; (0.2 grams) ofsaffron powder

Preparation:

ARIZONA NEWSLINK ONLINE WEBSITE: http://www.aznewslink.com

The Recipes File Newsletter is produced by Arizona Newslink Online, newsdesk@aznewslink.com

Cook 300 gr. of thinly chopped mushrooms together with 80 gr. of butter, till the water from the mushrooms evaporates (7-8 minutes). Cut 1 onion in thin slices and cook it with 50 gr. of butter at low heat, without browning it, in a heat-resistant casserole. After 5-6 minutes add the saffron and mix it. Then add the rice, mix again for 2 minutes, add the wine, and pour the broth over the rice. As soon as it comes to the boil, put the casserole into the pre-heated oven (180°-200°C) for exactly 15 minutes. The rice will absorb the broth. Then remove the rice from the oven and add the mushrooms, mixing them well. A little more butter may also be added at this time. For a special presentation, the dish may be decorated with small grilled würstels on spits.

5 portions
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 16, 1998

Pilav (Steamed Sauted Rice)

Servings: 6 Servings

Ingredients:

2 tablespoon Butter
4 tablespoon Butter; melted
1 cub Rice, white; long or medium
;grain, uncooked
2 cub Chicken stock; fresh or can
½ teaspoon Salt
Black pepper; freshly ground

SILVER XPRESS MAIL SYSTEM 5:

Preparation:

In a heavy 2 to 3 quart saucepan, melt the 2 tablespoons of butter over moderate heat. when the foam begins to subside, add the rice and stir for 2 or 3 minutes until all the grains are evenly coated. Do not let the rice brown. Pour in the stock, add the salt and a few grindings of pepper, and bring to a boil, stirring constantly. Cover the pan and reduce the heat to its lowest point. Simmer for 20 minutes, or until all the liquid has been absorbed and the rice is tender but still slightly resistant to the bite.
Pour in the 4 tablespoons of melted butter and toss the rice with a fork until the grains glisten. Drape a towel over the rice and let it stand at room temperature for about 20 minutes before serving.

91 of 116

Source: Time Life Series: Middle Eastern Cooking "circa 69"

MMed by: earl.cravens@salata.com Beach, CA * 310-543-0439 28.8k (1:102/125) Ä Area: International Cooking
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 65 Date: 24 Mar 95 23:22:00 From: EARL CRAVENS Read: Yes Replied: No To: ALL
Mark: Save Subj: T/L Mid East
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pilav Kuzulu (Lamb Pilaf)

Servings: 6 Servings

Ingredients:

3 Tomatoes, peeled
4 tablespoon Olive oil
2 Med. onions; chopped
2 pound Lamb, cubed
Salt and black pepper
¼ teaspoon Cinnamon
2 tablespoon Pine nuts (pignoli)
3 tablespoon Raisins
1 Green pepper; sliced
1 ½ cub Long grain rice
¼ cub Fresh parsley; chopped
3 cub Beef broth

Preparation:

*Note: Tomatoes should be seeded and chopped.

Prepare in a 5 qt. dutch oven that can be placed in an oven. Heat oil, add onion and fry until soft and golden. Add lamb and brown on all sides. Add salt, pepper and cinnamon. Add tomatoes, pine nuts, raisins and green pepper, cover and simmer for 10 min. Add the rice and fry for 2 min. Add parsley, and broth. Cook over moderate heat until all the liquid has been absorbed and small holes appear on the surface of the rice. Place casserole in a preheated 300 degree oven for approx. 30 min. (Orig. recipe called for doing whole recipe on the stove, but the last 30 min., casserole dish was to be placed on an asbestos pad and heat was lowered to low.

Serve with a few spoons of yogurt that has been flavored with lots of fresh garlic.

**If the lamb I use has bones, I throw them in the pot too for extra flavor.

Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pilgrim Pie

Servings: 8 Servings

Ingredients:

2 Eggs
1 cub Sugar
¼ cub Margarine
1 teaspoon Vanilla
1 cub Baking coconut
1 cub Oats
½ teaspoon Salt

Preparation:

Cream together eggs, sugar and margarine and then add rest. mix well. Pour into your favorite unbaked pie shell. Bake at 450 for 10 min. and then reduce heat to
350 and bake for 30 min.
Posted to MM-Recipes Digest V3 #321

Date: Thu, 21 Nov 1996 09:34:36 PST

From: jlewis1@juno.com (Julie L. Lewis)

Pilgrim Pumpkin Cookies

Servings: 3 Dozen

Ingredients:

1/3 cub Crisco
1 1/3 cub Sugar
2 Eggs, well beaten
1 cub Canned pumpkin
1 teaspoon Vanilla extract
2 teaspoon Lemon juice
2 ½ cub Flour
4 teaspoon Baking powder
1 teaspoon Salt
¼ teaspoon Ginger
½ teaspoon Allspice
1 teaspoon Nutmeg
1 teaspoon Cinnamon
Sugar & cinnamon

Preparation:

Preheat oven to 400 degrees. Cream shortening and sugar thoroughly. Add egg, pumpkin, and flavorings, mixing well. Sift together dry ingredients and sift into creamed mixture. Mix well. Drop by large teaspoonfuls on a greased baking sheet (or a sheet covered in aluminum foil); these spread very little. Sprinkle equal amounts of sugar and cinnamon, mixed together in a shaker, over cookies. Bake about 15 minutes.

Source: Lisa Clarke, adapted from a recipe from "Savannah Sampler Cookbook" by Margaret Wayt DeBolt

I made these last night. They're chewy and great with a cup of cinnamon tea, or a cup of hot chocolate with cinnamon sprinkled in it.

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by LISA on 09-12-95

Posted to MC-Recipe Digest V1 #709 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Pilgrim Salad

Servings: 6 Servings

Ingredients:

3 medium Oranges, (1-¾ pounds)
2 tablespoon Balsamic vinegar
1 ½ tablespoon Extra-virgin olive oil
¼ teaspoon Salt
¼ teaspoon Pepper
8 cub Trimmed watercress
3 cub Diagonally sliced Belgianendive, (¼-inch) (3heads)
3 tablespoon Dried currants
2 tablespoon Capers

Preparation:

Peel and section oranges over a large bowl, reserving 2 tablespoons juice; set sections aside.

Add vinegar, oil, salt, and pepper to juice in bowl; stir with a wire whisk until well-blended. Add orange sections, watercress, endive, currants, and capers; toss gently to coat. Yield: 6 servings (serving size: 1 cup).

Per serving: 78 Calories; 4g Fat (32% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 138mg Sodium

Serving Ideas : Serve immediately.

Recipe by: Cooking Light, Jul/Aug 1995, page 86

Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.

Pilgrim Soup

Servings: 6 Servings

Ingredients:

¾ pound Bacon, diced
1 medium Onion (about ½ cup),chopped
½ cub Celery with tops, chopped
2 tablespoon Flour
4 cub Milk
1 can Corn, cream-style (17 oz)
1 can Tiny whole potatoes (diced16oz)
½ teaspoon Salt
⅛ teaspoon Pepper
Parsley, snipped
Paprika

Preparation:

In large saucepan, fry bacon until crisp; drain. Pour all but 3 tablespoons drippings from saucepan. Add onion and celery to drippings in pan; cook and stir until onion is tendexture is bubbly. R

Recipe by: Aunt Libby's Kitchen Posted to MC-Recipe Digest V1 #556 by susan@zeus.powersite.net on Apr 7, 1997

Pili Pili

Servings: 8 Servings

Ingredients:

10 Habanero chiles; stemmed
½ medium Yellow onion
1 Clove garlic; medium
½ Lemon; juice of
½ cub Olive oil
1 pinch Oregano

Preparation:

Date: Thu, 22 Feb 1996 08:23:44 -0500

From: kmeade@ids2.idsonline.com (The Meades)

Chop the chiles, onion, and garlic in a processor. Add other ingredients and blend. Refrigerated, the sauce will keep for 2 weeks. Variations: In Benin, this sauce is made with a bit of fresh ginger. You could also omit the olive oil and serve as a thick relish with grilled meat. Source: "Hot Licks", by Jennifer Trainer Thompson, 1994. Chronicle : Books.

CHILE-HEADS DIGEST V2 #248

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pili Pili Sauce

Servings: 1 Servings

Ingredients:

10 Habaneros
½ medium Yellow onion
1 Clove (medium) garlic
½ Lemon; juice of
½ cub Olive oil
1 pinch Oregano

Preparation:

Date: Tue, 30 Apr 1996 21:26:18 -0400

From: Karen Dalglish <kdpepper@cyberus.ca>
I am alittle confused as well. I bought a hot sauce recently from a store in Ottawa, Ontario from the importers Tan-Tos called Portugal Pili Pili, product of Costa Rica. It's made with soya oil, lemon, vinegar, green tobasco, pepper, salt, onion, starch, molasses, parsley, acetic acid (but that is undiluted vinegar??), annatto, garlic, herbs. Not hot at all, I taste the salt more than anything.

Whatever it is, I don't recommend it. It really has a processed taste, if you know what I mean. Hey, I've been to the FFF and I have tasted some quality stuff! I'm not willing to settle for some half-assed hot sauce because I can get it in Canada for cheap.

Now, Jennifer Trainer has a recipe for Pili Pili, which she calls West African...

Puree all together.

CHILE-HEADS DIGEST V2 #309

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pilikia Opee (Means Troubled Abdomen)

Servings: 1 Servings

Ingredients:

1 ½ ounce Dark rum
1 ½ ounce Light rum
½ ounce Lime juice
½ ounce Lemon juice
1 ounce Orange juice
1 ounce Pineapple juice
½ ounce Maple syrup
1 ounce Club soda

Preparation:

Combine all ingredients. Serve with slices of orange, lime or pineapple in a tall glass with frozen fruit juice ice cubes. (Apricot or any fruit juice mixed with water and frozen in ice cube trays. Make it fancy by dropping a mint leaf or cherry into the ice cube.) Or for a diaquari effect, try freezing 7-Up in ice cube tray. Or just plain ice. Whatever you have time for. A very festive drink.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pillow Case Jerky

Servings: 1 Batch

Ingredients:

1 large Boneless butt roast
Salt & pepper

Preparation:

Get as large a boneless butt as you can. Cut the individual muscles out of the meat and cut off and discard all the fat and connecting tissue. Cut the meat across the grain as thin as possible. 1/16 to ⅛th of an inch. The thinner the slices, the easier it will be to dry. Salt and pepper the meat generously on both sides, using more pepper than salt. Lay out the meat strips on a cake or oven rack without overlapping them. Set the rack in an insert fireplace (smoker) and cook on low heat for 8 to 10 hours, turning every 3 to 4 hours, until dried. You can do the same with a dehydrator or oven, but it won't turn out as good. After it's done, store in a pillowcase. Don't STORE it in plastic, as the meat has to be able to breathe, and a paper sack will leave a paper taste.
From "Cow Country Cusine"
by Kathy G. Mc Craine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pillsbury Corn Dog Twists

Servings: 8 Servings

Ingredients:

8 Wooden sticks
8 Hot dogs
1 11.5 ounce can PillsburyCornbread Twists (16 ct)
1 tablespoon Margarine, melted
1 tablespoon Grated Parmesan cheese

Preparation:

Securely insert a wooden stick into each hot dog. Unroll dough into one long sheet and seal center perforations. Separate dough into 8 long strips (2 twists each). Wrap each long strip around a hot dog. Place on ungreased cookie sheet with ends of dough tucked under hot dog. Brush dough with margarine and sprinkle with Parmesan Cheese.

Bake at 375 for 12 to 16 minutes or until Cornbread Twists are light golden brown. Makes 8 Corn Dog Twists.

These are on my "to try" list...just up my kids alley...

~donna

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Pillsbury Crescent Rolls

Servings: 1 Servings

Ingredients:

2 Active Dry Yeast
¾ cub Warm Water, luke warm
½ cub Sugar
1 teaspoon Salt
2 large Eggs
½ cub Shortening (Part Butter)
4 cub Unbleached flour
Butter or Regular Margarine,Softened

Preparation:

This is a copycat recipe for Pillsbury Crescent Rolls that I got while searching the net. It is Gloria Pitzer's Secret Recipe.

Dissolve yeast in warm water, in large bowl. Stir in sugar, salt, eggs, shortening and half of the flour into the yeast mixture.

Add the remaining flour blending until smooth. I did all this in the mixer.
Scrape sides of bowl and cover with a damp cloth. (one that has been dipped in warm water, not a wet one.) Let rise in warm place. Until double. About 1 ½ hours. Divide the dough in half, rolling each half into a 12-inch circle ¼ inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the large end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour. Preheat oven to 400 degrees and bake for 12 to 15 minutes, or until a golden brown. Brush with soft butter. Makes 32 crescent rolls.

I made these and they are so good. I will certainly make them again. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on Mar 18, 1997

Pillsbury Plus Cherry Dream Squares

Servings: 124 Servings

Ingredients:

1 package Pillsbury white cake mix
1 ¼ cub Rolled Oats (quaker oats)
½ cub Margarine (1 stick)
1 Egg
1 can Cherry pie filling (21 oz)
¼ cub Firmly packed brown sugar

Preparation:

Heat oven to 350. Grease 13x9 pan. In large bowl, combine cake mix, 6 TABLESPOONS margarine and 1 CUP rolled oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg; mix until well blended. Press into prepared pan. Pour cherry pie filling over crust, spread to cover. To reserved crumbs, in large bowl, add remaining ¼ cup rolled oats, 2 T margarine, nuts and brown sugar.
Beat until thoroughly mixed. Sprinkle over cherry mixture. Bake at 350 for 30-40 minutes or until golden brown. Cool completely. Cut into small squares.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pillsbury's Chocolate Fudge

Servings: 36 Servings

Ingredients:

2 ½ cub Granulated sugar
½ cub Reduced fat margarine,melted
5 ounce Evaporated skim milk
7 ounce Marshmallow cream
12 ounce Semisweet chocolate chips,melted * see note
¾ cub Walnuts, chopped
1 teaspoon Pure vanilla extract

Preparation:

Line a 9" square pan with foil extends over sides of pan; butter foil. In a saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow cream and chocolate chips; blend until smooth. Stir in walnuts and vanilla extract. Pour into prepared pan. Cool to room temperature.

Per serving: 139 Calories; 4g Fat (26% calories from fat); 1g Protein; 25g Carbohydrate; 0mg Cholesterol; 24mg Sodium

Score into squares.

NOTES : Butterscotch may be substituted.
Recipe by: The Pillsbury Family Christmas Cookbook Posted to MC-Recipe Digest V1 #618 by Terilynn Sanford <terily@tenet.edu> on May 23, 1997

Pillsbury's Original Tunnel of Fudge Cake

Servings: 12 Servings

Ingredients:

1 ½ cub Butter
6 Eggs
1 ½ cub Sugar
2 cub Pillsbury's Best flour
1 package Pillsbury Two-Layer size
Double Dutch
Fudge Buttercream Frosting
Mix
2 cub Walnuts

Preparation:

Cream together the butter with the eggs, one egg at a time. Gradually add the sugar and beat until light and fluffy. Stir in the flour by hand. Add the frosting mix and incorporate into mixture until well-blended. Add walnuts. Pour into well-greased bundt pan and bake at 350#161# for 60-65 minutes.

Recipe By : Gooey Desserts by Elaine Corn

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pil-Pil (River Crayfish with Garlic Sauce)

Servings: 1 Servings

Ingredients:

2 Cloves garlic; minced
1 small Red Thai or serrano chile;sliced into rings
1 tablespoon Vegetable oil
6 Crayfish; shells removed
Or
6 Shrimp; shells removed
Or
6 Fresh water prawns; shellsremoved
½ cub White wine
1 tablespoon Butter
Salt and pepper to taste

Preparation:

These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb & Ron Kroll. I can't say that I've tried any of them. Hope they help.

Saute the garlic and chile in the oil for a couple of minutes. Add the crayfish and saute for an additional 3 or 4 minutes, stirring occasionally.
Add the wine, raise the heat and reduce the sauce by half. Stir in the butter to make a smooth sauce. Season with the salt and pepper and serve.

Heat Scale: Mild
Recipe By : Robert Fischer, Hyatt Regency

Posted to CHILE-HEADS DIGEST V3 #138

Date: Tue, 22 Oct 1996 05:29:12 -0700

From: "Carl & Joyce Camper" <chateaustripmin@mcn.net>

Pilsner

Servings: 54 Servings

Ingredients:

4 pound Can Mountmellick hopped
Light malt extract
3 ounce Crystal malt
2 teaspoon Gypsum
¼ ounce Saaz hops (boil)
½ ounce Saaz hops (finish)
Wyeast #2007

Preparation:

This recipe makes 5-½ gallons. Make 2-quart starter for yeast. Steep crystal malt at 170 degrees for 20 minutes in brew water. Remove grains. Boil extract and boiling hops for 75 minutes. Add finishing hops in last 10 minutes. Conduct primary fermentation at 47-49 degrees for 3 weeks. Lager for 4 weeks at 30 degrees. This recipe has produced one of the finest pilsners I have ever made. What could be simpler? Primary Ferment: 3 weeks Secondary Ferment: 4 weeks

Recipe By : Erik Henchal

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pilsner Urquell

Servings: 54 Servings

Ingredients:

4 pound Can Alexander's Pale malt
Extract syrup
2 1/3 pound Light dry malt extract
15 AAU's
Wyeast 2007 Bohemian Pilsner
Yeast
Saaz hops

Preparation:

Bring extracts and 2 gallons of water to boil. Add 5 AAU's of Saaz hops at beginning of boil. Add 5 AAU's again at 30 minutes and at 10 minutes. Pitch yeast when cool. The yeast I used produced a very clean, clear beer and I'd recommend it highly. It you haven't gotten into liquid yeast cultures yet, do it for this batch. The difference is tremendous. Also I feel the key to success here are: The lightest extract you can find. Fresh hops or pellets packed in Nitrogen (only Saaz will do). Liquid yeast fermented at a steady low temp. Original Gravity: 1.050 Final Gravity: 1.010--1.008 Primary Ferment: 50 degrees

Recipe By : Don McDaniel

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pilze in Sahnesosse (Mushrooms In Cream Sauce

Servings: 4 Servings

Ingredients:

2 pound Mushrooms; Fresh
¼ pound Bacon; Diced
¼ cub Butter Or Margarine
2 Onions; Large, Diced
1 cub White Wine
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Paprika
Nutmeg; Pinch of
Mace; Pinch Of
1 cub Cream; Heavy
Lemon Juice; ½ Med Lemon
2 Parsley; Sprigs

Preparation:

Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm.
Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pimblett's Shepherd's Pie

Servings: 4 Servings

Ingredients:

POTATO TOPPING:
6 medium Potatoes, peeled, quartered
¼ cub Milk
1 tablespoon Butter
pinch Nutmeg (generous pinch)
Salt and pepper

FILLING:
2 tablespoon Olive oil
2 medium Onions, chopped
1 tablespoon Finely chopped parsley
1 teaspoon Dried thyme
1 teaspoon Dried sage
1 pound Ground beef
¼ cub Water
2 medium Carrots, finely chopped
2 tablespoon All-purpose flour
1 Beef bouillon cube
1 teaspoon Granulated sugar
1 teaspoon Ketchup
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper

Preparation:

For topping, place potatoes in large saucepan of cold, salted water. Bring to boil, then simmer partially covered 20 minutes or until very tender.
Drain. Add milk, butter, nutmeg, salt and pepper to taste. Mash potatoes until smooth and fluffy. Keep warm.

For filling, heat oil in large skillet over medium heat. Add onions, parsley, thyme and sage. Cook 5 minutes or until onions have softened slightly. Add beef and water to pan, stirring frequently to break up meat; cook until no longer pink, about 3 to 5 minutes. Stir in carrots; cover, reduce heat and cook 15 minutes, stirring occasionally.

Stirring continuously, add flour, bouillon cube, sugar, ketchup, mustard, worcestershire sauce, salt and pepper to taste. Cook 5 minutes. Skim and discard any fat.

Place meat mixture in buttered ovenproof casserole dish about 9 inches square. Spread potato mixture on top. Score topping using prongs of fork.
Bake in preheated 350 degrees F oven 30 to 40 minutes, until potatoes are golden brown on top and filling is hot.

From Pimblett's Restaurant, 263 Gerrard St. E., Toronto, Ontario.

Source: Toronto Star, 08/17/94

From the recipe files of Rosanne Troxel, Lenexa, Kansas <troxel-in-kc@worldnet.att.net>
Posted to MM-Recipes Digest V3 #297

Date: Tue, 29 Oct 1996 20:54:58 -0600

From: Troxels <troxel-in-kc@worldnet.att.net>

Pimento Cheese

Servings: 4 Servings

Ingredients:

1 Egg, beaten
1/3 cub Sugar
¼ cub Vinegar
1 tablespoon Water
2 cub Cheddar cheese (grated)
¼ cub Pimentos (chopped)

Preparation:

In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool. In medium bowl, mix together cheese, pimentos and sauce. Chill until ready to use.

Serves 4

From Jeff Murphy:

This is my mother's recipe.

She ground a jar of pimentos first, then maybe half a thing of Velveeta (you do all this to taste - you're a cook: make it taste good) to push the remaining pimentos through the grinder; added a fair amount of mayonnaise, a teaspoon of prepared mustard, salt, and lots of pepper. Stirred it up, spread it on a single piece of bread folded over (I don't know why that tasted better; maybe it was because *she* made it) - although today I would serve it open-faced, leave out the salt, and add some green salad olives on top.
Posted to MM-Recipes Digest by BobbieB1@aol.com on Feb 25, 1998

Pimento Cheese Non-Dairy Substitute

Servings: 1 Servings

Ingredients:

4 tablespoon Agar flakes
1 cub Water
2 -(up to)
3 Canned pimentos
¾ cub Cashews; raw
2 tablespoon Sesame seeds
3 tablespoon Yeast
1 ¼ teaspoon Salt
1 teaspoon Onion powder
1 dash Garlic powder
1 dash Dill (optional)
¼ cub Lemon juice

Preparation:

From: arlen@eskimo.com (Arlen Fletcher)

Date: Thu, 24 Feb 1994 17:29:50 GMT

Soak the first two ingredients for 5 minutes and then boil until clear.
Whiz in blender remaining ingredients except lemon juice with agar and water mixture. While blending add ½ c. oil slowly. Stir in ¼ c. lemon juice. Put in mold and chill. For very thick cheese sauce or cheese like spread, use a little more cashews.

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pimento Cheese Sandwich Filling

Servings: 10 Servings

Ingredients:

1 can (5.125-oz) evaporated milk
½ pound Processed American cheese;diced
1 can (3-oz) pimientos
¼ teaspoon Salt
Pickles (optional)
Chopped olives (optional)
Grated onion (optional)

Preparation:

Put milk into top of double boiler. Add diced cheese, and keep hot until melted. Drain pimientos and mash. Add to cheese and milk with the salt.
Pickles, chopped olives, or grated onion may be added, if desired. Yield:
1-¾ cups or filling for 10 sandwiches.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pimento Cheese Sandwiches

Servings: 1 Servings

Ingredients:

1 pound Cheddar cheese (sharp,medium or mild depending onyour taste - I usually usemedium)
Mayonnaise
1 Jar (16 oz) of pimentoes (?I think; maybe more)

Preparation:

Grate the cheddar cheese, I prefer coarsely grated, not the pureed stuff you buy at the grocery store, but it's up to you. Add pimentoes and juice to cheese and mix well. I think I usually make a 2:1 cheese:pimento mixture, so you might want to have a couple of jars of pimentoes on hand and just add until you like the way it looks. Add mayonnaise, a dollop at a time, mixing after each addition, until the mixture reaches a spreadable consistency. Spread on sandwiches. After sitting in the fridge a while, this spread will "soak" up the mayonnaise and you may need to add more.
Posted to MC-Recipe Digest V1 #621 by Elisabeth Johnston <ejohn03@emory.edu> on May 29, 1997

Pimento Cheese Spread

Servings: 3 Servings

Ingredients:

Burger xwsf96a-
1 tablespoon Sugar
3 tablespoon Vinegar
½ cub Sweet cream
1 tablespoon Flour
1 Egg, beaten
1 tablespoon Butter
½ teaspoon Salt
2 Eggs; hard-boiled, chopped
8 ounce Cream cheese, OR ½-lbAmerican cheese, cubed
1 tablespoon Onion, grated
1 small Jar pimentos, finely chopped

Preparation:

Mix first seven ingredients in a double boiler and cook until mixture thickens. While mixture is still hot add hard-boiled eggs, cream cheese or American cheese, onion and pimentos. Blend well and put in jars or other containers. Cover and store in refrigerator.

Posted to MC-Recipe Digest V1 #622 by Nancy Berry <nlberry@prodigy.net> on May 29, 1997

Pimento Chicken

Servings: 4 Servings

Ingredients:

1 can Cream of mushroom soup; undi
5 ounce Pimento cheese
3 Hard cooked eggs; chopped
Salt
Pepper
2 tablespoon Butter
8 ounce Mushrooms and juice
2 cub Cooked chicken, diced
3 tablespoon Cream

Preparation:

Blend soup and cheese and heat; add eggs salt, pepper and butter. Then add mushrooms with juice and chicken. Bo not boil. Add cream shortly before serving. Serve over chinese noodles, in pastry shells or anything you prefer.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pimento Rice

Servings: 4 Servings

Ingredients:

2 cub Rice
2 tablespoon Pimento
1 Scallion
3 tablespoon Soy sauce
2 tablespoon Oil
½ teaspoon Sugar

Preparation:

1. Boil or steam rice (see recipes).

2. Dice pimento and mince scallion. Then add to cooked rice, along with soy sauce, oil and sugar. Mix well to blend; then serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pimento Sauce

Servings: 1 Servings

Ingredients:

2 tablespoon Olive oil
5 Shallots; finely sliced
½ cub Mushrooms; sliced
1 teaspoon Pureed garlic
1 teaspoon Tomato paste
¾ cub Dry white wine
5 cub Brown lamb stock; or cannedbeef broth
3 tablespoon Pimento or roasted redpepper pureed in blender;(with stock if necessary)
1 tablespoon Unsalted butter; cold
Salt and freshly groundblack pepper

Preparation:

TAMALES WORLD TOUR SHOW #WT1A41

Heat oil in a medium saucepan over moderate heat. Cook shallots and mushrooms until golden. Add garlic and tomato paste and saute. Add wine, turn heat to high, and reduce by half. Add brown stock and reduce again by a quarter. Whisk in pimento puree. Break butter into small pieces and whisk into sauce until smooth. Adjust seasonings and strain through a fine sieve.
Serve warm with lamb.

c. 1997, M.S. Milliken & S. Feniger, all rights reserved

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

Pimento Sweet Pickles

Servings: 6 Servings

Ingredients:

24 Red sweet peppers
1 tablespoon Whole cloves
1 Blade mace
3 Inch stick cinnamon
1 tablespoon Allspice
1 small Piece ginger root
1 tablespoon Whole mustard seed
4 cub Vinegar
7 cub Sugar

Preparation:

Wash peppers, remove seeds and membranes. Soak overnight in a brine made in proportion of 1 tablespoon salt to 1 quart water. Drain and chop peppers. Heat spices, vinegar, and sugar. Add peppers. Simmer ½ hour.
Strain. Pack peppers in freshly sterilized jars. Boil down the pickle sirup until thick and pour over peppers until jar is filled. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pimento White Rice

Servings: 2 Servings

Ingredients:

FORMATTED BY LISA CRAWFORD:
½ cub Long-grain white rice
¼ cub Diced pimento
2 teaspoon Olive oil
Salt and pepper

Preparation:

Place rice ina strainer and run cold water through it to wash it. Bring a large pot with 2 to 3 quarts water to a boil. Add rice and boil, uncovered, about 10 minutes. Test a grain. Rice should be cooked through but not soft. Drain. Place in serving bowl and add piment o and olive oil. Toss well. Add salt and pepper to taste.

Nutritional info per serving: 215 cal; 9g pro, 38g carb, 5g fat(16%), .5g fiber. 6mg sodium.
Exchanges: 2.5 bread, .9 fat

Source: Dinner in Minutes, Miami Herald, 12/14/95 Posted to MM-Recipes Digest V3 #231

Date: 24 Aug 96 21:44:27 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Pimento-Cheese Sauce

Servings: 4 Servings

Ingredients:

1 cub 2% low-fat milk
2 teaspoon Margarine
5 teaspoon All-purpose flour
⅛ teaspoon Salt
⅛ teaspoon Dry mustard
1 dash Ground pepper
2 ounce Shredded reduced-fat sharpcheddar cheese, (½ cup)
2 ounce Diced pimento, (1 jar)drained

Preparation:

Heat milk over medium-high heat in a small heavy saucepan to 180 degrees or until tiny bubbles form around edge (do not boil). Remove from heat. Pour into a small bowl; let cool 20 minutes.

Melt the margarine in saucepan over medium heat. Add flour and next 3 ingredients, and cook 1 minute, stirring constantly. Gradually add milk, stirring with a wire whisk until blended. Cook 5 minutes or until thickened and bubbly, stirring constantly. Remove from heat, and add cheddar cheese and pimento, stirring until cheese melts. Yield: 1 cup (serving size: ¼ cup).

Per serving: 101 Calories; 4g Fat (43% calories from fat); 6g Protein; 6g Carbohydrate; 8mg Cholesterol; 208mg Sodium

NOTES : This recipe is featured with ZUCCHINI WAFFLES WITH PIMENTO-CHEESE SAUCE found on Page 85. Although 50% of the Calories in this sauce come from fat, when it is spooned over waffles, a serving has just 28% of Calories from fat.

Recipe by: Cooking Light, Sept 1994, page 85

Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.

Pimento-Cheese Spoon Bread with Roasted Summer Squash

Servings: 4 Servings

Ingredients:

1 cub Water
½ cub Yellow cornmeal
½ cub 1% low-fat milk
2 ounce Shredded extra-sharp cheddarcheese; (½ cup)
¼ cub Grated fresh onion
¼ teaspoon Salt
⅛ teaspoon Ground red pepper
⅛ teaspoon Black pepper
2 Cloves garlic; minced
2 ounce Diced pimento; (1 jar)drained
3 Egg whites; at roomtemperature
1 tablespoon Sugar
Roasted Summer Squash
Vegetable cooking spray

ROASTED SUMMER SQUASH:
2 cub Thinly sliced yellow squash
½ teaspoon Vegetable oil
¼ teaspoon Paprika
⅛ teaspoon Salt
⅛ teaspoon Garlic powder
⅛ teaspoon Ground red pepper
Vegetable cooking spray

Preparation:

Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil, and cook 1 minute, stirring frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside.

Beat the egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the cornmeal mixture; gently fold in the remaining egg white mixture.
Fold in the Roasted Summer Squash.

Spoon mixture into a 1-½-quart casserole dish coated with cooking spray.

Bake at 375 degrees for 50 minutes or until set. Yield: 4 servings.

INSTRUCTIONS FOR Roasted Summer Squash, Page 80. Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake to coat squash.

Place squash on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes, turning after 10 minutes. Yield: 2 cups.

NOTES : Prepare the Roasted Summer Squash first. Recipe by: Cooking Light, Jul/Aug 1995, page 80

Posted to Bakery-Shoppe Digest by louiseh <louiseh@earthlink.net> on Apr 05, 1998

Pimento-Onion Relish

Servings: 6 Servings

Ingredients:

1/3 cub Vinegar
½ teaspoon Fine herbs
2 tablespoon Sugar
2/3 cub Water
1 can Whole pimentos, quartered (4oz.)
1 medium Vidalia onion, thinly sliced(about 1 cup)

Preparation:

Combine vinegar, fine herbs, sugar and water. Add pimentos and onion; marinate overnight. Drain; serve with meat.

SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pimentos

Servings: 1 Servings

Ingredients:

Pimentos -- See Below:

Preparation:

These are roasted peppers. Do this by setting halved peppers, skin side up in a hot broiler till the skins are charred. Remove them and place them in a paper bag and fold over top to seal. This will steam the peppers so that the skin will slip off when they have cooled. Once you have peeled the peppers, rinse them off and slice or mince to the peppers however you want.
You will have to sterilize your canning jars by boiling them covered in water for 10 minutes. Place the slices or minced peppers in a drained jar that is still hot and add sliced onions and/or peeled garlic cloves. Bring wine vinegar that has been diluted with some water to a boil. ( Sorry, the recipe is from an old Italian woman and it has no specifics here) Pour this over the vegetables, push the peppers down with a wooden spoon to remove the air bubbles. Seal the jar well. ( You may want to process these in a water bath to ensure a good seal - I suggest about 10 minutes for jars that hold a cup) cure for 4-6 weeks. Keep in the fridge or a cool dark place.

Recipe By : RED FLA

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pimentos Grilled Chicken with Raspberry Butte

Servings: 4 Servings

Ingredients:

4 Boneless, skinless chicken
Breasts (approx 1 ½ lbs)
5 tablespoon Unsalted butter
½ small Shallot, chopped
2 tablespoon Pesto
¼ teaspoon Tarragon
3 tablespoon Raspberry wine vinegar
2 teaspoon Raspberry jam
1 tablespoon Red wine
Salt and pepper
¼ cub Fresh raspberries
(optional)

Preparation:

Cook the chicken on a grill or under a very hot broiler in the oven for about 3 to 5 minutes on each side, depending on their thickness and the intensity of the heat. (The chicken can also be sauteed in a frying pan.) Set aside. In a large frying pan over moderately low heat, melt butter and saute shallot until translucent, but not browned. Add pesto, tarragon, vinegar, jam and wine, season with salt and pepper, and stir to combine well. Add the chicken and raspberries and cook on low heat for about 5 minutes, turning the chicken occasionally, to heat through and blend the flavors. Serve accompanied by pasta.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pimiento Cheese

Servings: 4 Servings

Ingredients:

1 Egg beaten
1/3 cub Sugar
¼ cub Vinegar
1 tablespoon Water
2 cub Cheddar cheese (grated)
¼ cub Pimientos (chopped)

Preparation:

In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool.
In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pimiento Cheese Bread

Servings: 6 Servings

Ingredients:

*INGREDIENTS*
3 tablespoon All-purpose flour
2 tablespoon Butter or margarine, melted
1 tablespoon Sugar
1 teaspoon Salt
½ teaspoon Ground marjoram
¼ teaspoon Ground thyme
1 cub Milk
½ cub Sharp cheddar cheese (1-½oz)
¼ cub Pimiento, finely chopped
1 package Dry yeast
2 tablespoon Warm water (105 to 115degrees)
3 ¾ cub All-purpose flour (3-¼ to3-¾ cups)
1 tablespoon Butter or margarine, melted

Preparation:

*DIRECTIONS*

Combine first 6 ingredients in a medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture is thickened and smooth. Remove from heat; add cheese and pimiento, stirring until cheese melts. Cool mixture to lukewarm (105 to 115 degrees).

Dissolve yeast in warm water; add to cooled cheese mixture. Gradually add 3 cups flour, beating at medium speed of an electric mixer until dough is smooth. Stir in enough remaining flour to form a stiff dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 to 10 minutes). Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour, or until doubled in bulk.

Punch dough down, and shape into a loaf. Place in a greased 9x5x3-inch loafpan. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.

Brush top with 1 tablespoon melted butter. Bake at 350 degrees for 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.

Yields 1 loaf.

Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pimiento Cheese Dip

Servings: 1 Servings

Ingredients:

8 ounce Shredded process pimientocheese
½ cub Sour cream
1 package (3 oz) cream cheese;softened
½ cub Old El Paso® taco sauce
1 can (4 oz) Old El Paso® choppedgreen chiles
4 slice Bacon; cooked crisp, drainedand, crumbled
⅛ teaspoon Cayenne pepper
Tortilla chips; foraccompaniment

Preparation:

In a small mixing bowl, combine pimiento cheese, sour cream, cream cheese, taco sauce and green chiles. Beat until light and fluffy. Stir in crumbled bacon and pepper. Chill. Serve with vegetable dippers and/or tortilla chips.

Recipe by: More Favorite Brand Name Recipes Cookbook

Posted to MC-Recipe Digest V1 #893 by "Crane Walden <cranew@foothill.net>" <cranew@foothill.net> on Nov 9, 1997

Pimiento Cheese Sandwiches

Servings: 12 Servings

Ingredients:

1 pound New York sharp cheese
4 ounce Jar pimientos
Cayenne pepper to taste
1 teaspoon Worcestershire sauce
1 dash Hot pepper sauce
Coarse ground black pepper t
Mayonnaise
24 Slices white or whole wheat

Preparation:

Grate cheese on the small side of a hand grater in a large mixing bowl.
Drain the liquid from the pimientos and mash with a fork. Add pimientos to the cheese in the bowl. Add cayenne, worcestershire sauce, hot pepper sauce and black pepper to taste. Add enough Mayonnaise (about 3 T.) to reach the desired consistency and mix thoroughly. Use your hands or a big, wide fork to mix. The mixture will become firmer as it sets in the refrigerator.
(You can trim the edges of the bread at this point-I don't unless making them for finger food.. Spread each slice of bread with mayonnaise on one side. Put the cheese filling on 12 slices of bread, then put the other 12 mayonnaise coated bread slices on top. Slice the sandwiches diagonally or into strips. Be sure to put lots of filling into the sandwiches.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pimiento Cheese Spread

Servings: 6 Servings

Ingredients:

1 pound Velveta (softened or melted)
1 medium Size can Pimentos (mashed)
1 teaspoon Sugar

Preparation:

sprinkle of Black Pepper

Mix together and add enough mayonnaise or salad dressing to make moist and spreadable (about ½ c), adding more sugar for taste.

I soften velveda/pimento in micro for 2 min or so, then use Hellman mayo, and sometimes a touch of minced fresh onion.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pimiento Cheese, Wilma's

Servings: 1 Servings

Ingredients:

4 ounce Pimientos, chopped
1 cub Nonfat mayonnaise
1 tablespoon Fresh lemon juice
1 teaspoon Dry mustard, hot (SpiceIsland)
½ teaspoon Cayenne pepper
½ teaspoon Worcestershire sauce
2 Cloves garlic, minced
8 ounce Colby cheese, grated
8 ounce Cheddar cheese, grated

Preparation:

Mix well with a rotary beater, adding cheese last. Continue beating until smooth. Store in tightly sealed container.

Makes 4 cups.

Recipe by: Wilma Bounds Posted to MC-Recipe Digest V1 #621 by Sharon <jouet@mindspring.com> on May 19, 1997

Pimiento Chicken

Servings: 4 Servings

Ingredients:

16 2/3 ounce Chicken breasts w/o skin
1 tablespoon Vegetable oil
¾ cub Chopped onion
½ tablespoon Garlic cloves minced
¾ cub White rice long grain
1 cub Mushrooms, fresh
14 ½ ounce Chicken broth, canned
½ cub White table wine
⅛ teaspoon Saffron
1 ½ cub Peas, frozen
2 ounce Pimientos, jar
¼ cub Parmesan grated

Preparation:

Chicken breasts skinned, boned and halved lengthwise. In a skillet cook chicken in hot oil about 6 minutes or until no pink remains, turning once.
Remove; keep warm. Cook onion and garlic in oil until tender. Stir in the uncooked rice and mushrooms. Add broth, wine, saffron, and ¼ tsp of pepper. Bring to a boil; reduce heat. Cover; simmer 20 minutes or until rice is tender. Stir in the thawed peas and drained pimiento; heat through.
Serve by placing rice on a plate then the breast on top. Sprinkle parmesan on top.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pimiento Spread for Sandwich Filling

Servings: 2 Servings

Ingredients:

½ cub Tofu
2 tablespoon Oil
2 tablespoon Apple cider vinegar
1 tablespoon Sugar
1 ½ teaspoon Salt
⅛ teaspoon Black pepper
pinch Garlic powder
1 pound Firm tofu; crumbled
3 tablespoon Sweet pickle relish
½ cub Pimientos; drained andchopped

Preparation:

Combine first 7 ingredients in a blender and blend until smooth and creamy. Combine in bowl with remaining ingredients. Best if refrigerated overnight.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pimiento Sweet Pickles

Servings: 6 Servings

Ingredients:

24 Red sweet peppers
1 tablespoon Whole cloves
1 Blade mace
3 Inch stick cinnamon
1 tablespoon Allspice
1 small Piece ginger root
1 tablespoon Whole mustard seed
4 cub Vinegar
7 cub Sugar

Preparation:

Wash peppers, remove seeds and membranes. Soak overnight in a brine made in proportion of 1 tablespoon salt to 1 quart water. Drain and chop peppers. Heat spices, vinegar, and sugar. Add peppers. Simmer ½ hour.
Strain. Pack peppers in freshly sterilized jars. Boil down the pickle sirup until thick and pour over peppers until jar is filled. The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pimientos Stuffed with Corn

Servings: 6 Servings

Ingredients:

8 ounce Can whole kernel corn
1 cub Soft bread crumbs
1 tablespoon Chili sauce
3 tablespoon Melted butter or margarine
Salt and pepper to taste
6 Whole canned pimientos,well drained

Preparation:

1. Combine the corn, bread crumbs, chili sauce, butter or margarine and salt and pepper, to taste, in a small bowl. 2. Stuff the pimientos with the corn mixture and place in a shallow, heat-resistant, non-metallic baking dish. 3. Heat, uncovered, in Microwave Oven 4 minutes or until heated through.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pin Cherry or Choke Cherry Jam

Servings: 1 Servings

Ingredients:

12 cub Pin cherries or chokecherries or 8 cups stonedbing cherries
6 cub Fine sugar
3 tablespoon Lemon juice

Preparation:

Try one of these from Chef K's Simply Delicious Cooking 2 book, and seeing that you like scripture you really do need to look at his web sight at www.divinecuisine.com

Wash and pick through the cherries. Place in a sauce pan, heat and mash.
Pass through a sieve to remove stones. Return the pulp to the sauce pan, add the sugar and lemon juice. Heat to a boil, cook for 30 minutes.

Pour into jars, seal and label with production date.
YIELDS 4-6 8 oz (225 ml) jars

Posted to EAT-L Digest by Ron Kalenuik <RKalenuik@AOL.COM> on Dec 1, 1997

Pin Oak Teal

Servings: 1 Servings

Ingredients:

2 Teal killed at Pin oak (orat least in Arkansas)
Pepper
Sauerkraut (fresh bulk stylein jar or plastic bag)

Preparation:

Sprinkle teal (inside and out) with pepper. Stuff cavity with sauerkraut and then wrap bird in aluminum foil and cook for 10 minutes at 500ø. Turn oven to 300ø and cook for 2-½ hours. Make sure teal is wrapped properly so juice does not leak out. After cooking, turn over so juice goes throughout the bird. Meat should fall off the bone and the kraut is great.
If you use canned sauerkraut, you might as well stuff a coot!! Yield: 2 teal per serving.

CHARLES B. WHITESIDE, III

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pina Al Horno Con Natillas (Baked Pineapple with Sauce)

Servings: 10 Servings

Ingredients:

1 Pineapple
¼ cub Sugar
3 tablespoon Rum -- * see note
¼ cub Butter or margarine
1 pint Light cream
¼ teaspoon Salt
¼ cub Sugar
3 Eggs -- ** see note
1 teaspoon Cornstarch
1 teaspoon Vanilla extract
Natillas sauce: ----

Preparation:

* Use 1 teaspoon rum flavoring instead of rum if desired. ** Use 1 whole egg and 2 egg yolks. Lay pineapple on side and cut off a thick slice off one side, being careful not to cut into the leaves. Carefully scoop out the insides and cut into bite-sized pieces. Sweeten the pieces to taste with the sugar. Mix in the rum or rum flavoring. Put mixture back into shell and dot with butter. Wrap the pineapple, including leaves, with foil. Bake for 20 minutes at 350 degrees. Replace the top, serve warm on pretty platter with the chilled sauce.

SAUCE: Scald the light cream (or half-and half); cool slightly. Add the salt, sugar beaten with 1 whole egg and 2 egg yolks, cornstarch and vanilla. Cook in double boiler over simmering water, stirring constantly, until smooth and slightly thickened. Chill.

Recipe By : Jo Anne Merrill

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pina Colada

Servings: 1 Servings

Ingredients:

¼ cub Crushed Ice
1 ounce Light Rum; 2 T
1 ounce Pineapple Juice; 2 T
½ ounce Cream Of Coconut; 1 T

Preparation:

Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds. Garnish with fruit, if desired.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Pina Colada #1

Servings: 3 Servings

Ingredients:

2 ounce Coco Lopez
4 ounce Pineapple juice
3 ounce Rum or vodka
1 cub Large ice cubes

Preparation:

Crush ice cubes in a blender first; add other ingredients. Blend. Pour over ice and add a cherry. Serves 3. A very delicious drink.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pina Colada #2

Servings: 1 Servings

Ingredients:

1 ¼ ounce Captain Morgan OriginalSpiced Rum
1 ounce Cream of coconut
2 ounce Pineapple juice(unsweetened)
Crushed ice

Preparation:

In blender, combine Captain Morgan Rum, coconut, pineapple juice and ice for 10-15 seconds. Pour into goblet.

MILITARY FAMILY MAGAZINE

JANUARY 1996

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pina Colada #3

Servings: 8 Servings

Ingredients:

3 ounce Pineapple juice
1 ounce Half and half cream
1 ounce Coconut milk

Preparation:

Blend the above ingredients. Pour over crushed ice.

Date: Fri, 7 Jun 1996 23:48:24 GMT

From: Oksana Horbach <horbacho@admin.fcbe.edu.on.ca>

MM-Recipes Digest V3 #159

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pina Colada (Non-Alcoholic)

Servings: 1 Servings

Ingredients:

4 Ice cubes
¼ teaspoon Coconut extract
¼ cub Pineapple juice concentrate
½ Very ripe banana
½ cub Slim milk -or-
1 tablespoon Non fat milk powder -plus-
½ cub Water

Preparation:

Place all ingredients in a blender; bend 1 to 2 minutes until creamy. Pour into 2 tall chilled glasses. Makes 2 servings.

CHUCK.ZONTA@TOADHALL.COM

(CHUCK ZONTA)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pina Colada Bread Abm

Servings: 8 Servings

Ingredients:

1 Egg
1 teaspoon Coconut Extract
¼ Unsalted Butter; softened
¾ cub Coconut Milk; plus
2 tablespoon Coconut Milk; (if needed)
3 tablespoon Sugar
1 teaspoon Salt
¼ teaspoon Ascorbic Acid
2 ½ cub Bread Flour
1 tablespoon Yeast
1 cub Unsweetened Flaked Coconut
½ cub Dried Pineapple; chopped

Preparation:

Place all ingredients except coconut and pineapple in the machine. Program for sweet or raisin bread. Add the coconut and pineapple when the Hitachi timer reads 3:44.

Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference, 07-19-95 Revised for Meal-Master Format by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pina Colada Bread Pudding

Servings: 8 Servings

Ingredients:

1 pound Bread pieces
1 can Pina Colada drink mix
6 ounce Pineapple juice
1 can Milk, canned skim
½ cub Cream of coconut
2 Bananas
3 Eggs
1/3 cub Irish cream
1 cub Raisins
8 ounce Pineapple in juice
1 teaspoon Lemon peel, grated

Preparation:

Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur.
Combine both purees. Combine raisins and crushed pineapple with juice; set aside.

Place about 2/3 of bread cubes in crockpot; sprinkle ½ tsp grated lemon peel and spread 1 c raisin mixture over bread in slow-cooker. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours.

Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later.

Source: _Crockery Favorites_ Posted on GEnie by D.MORRISSEY [DEE], Jun 22, 1992 mm by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pina Colada Cake

Servings: 8 Servings

Ingredients:

CAKE:
1 ½ cub Sifted cake flour
1 ½ cub Sugar
3 tablespoon Baking powder
1 pinch Salt
4 Egg yolks
½ cub Corn oil
½ cub Water
1 teaspoon Vanilla
6 Egg whites; room temperature
¼ cub Pineapple juice
¼ cub Sweetened coconut cream
2 tablespoon Dark rum

FROSTING:
16 ounce Powdered sugar
6 tablespoon Butter; room temperature
¼ cub Whipping cream
1 Egg
1 teaspoon Vanilla
1 teaspoon Coconut or almond extract
¼ cub Drained crushed pineapple
1 tablespoon Dark rum
4 ounce Shredded coconut; toasted

Preparation:

Note: The sweetened coconut cream is the canned type. For Cake: Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line with parchment paper. Sift together flour, 1 cup sugar, baking powder and salt.
Whisk yolks, oil, water and vanilla in large bowl until soft peaks form.
Gradually add remaining ½ cup sugar and continue beating until stiff but not dry. Fold dry ingredients into yolk mixture. Gently fold in beaten whites. Pour batter into prepared pans. Bake until lightly golden and tops spring back when touched, about 30 minutes. Invert cakes onto racks and cool. Mix pineapple juice, coconut cream and rum in small bowl. Brush tops of cakes with juice mixture. For Frosting: Using electric mixer, beat powdered sugar, butter, cream, egg, vanilla and coconut extract in large bowl until smooth and creamy. Transfer 1 cup frosting to small bowl. Stir in crushed pineapple. Add rum to remaining frosting in large bowl. Set 1 cake layer on plate. Spread with pineapple frosting. Top with second cake layer smooth side up. Frost top and sides of cake with as much of remaining frosting as desired. Sprinkle top of cake with coconut. From "Bon Appetit" magazine, date unknown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pina Colada Cake

Servings: 1 9" cake

Ingredients:

½ cub Pineapple juice concentrate (frozen)
1/3 cub Apple juice concentrate (frozen)
½ cub Crushed pineapple (well drained)
¼ cub Margarine
½ teaspoon Vanilla extract
2 cub Whole wheat flour
2 teaspoon Baking powder
1 teaspoon Baking soda
½ cub Crushed pineapple (well drained)
1 ½ cub Coconut milk
3 tablespoon Arrowroot
¼ cub Pineapple juice concentrate (frozen)
1 ½ cub Crushed pineapple
1 tablespoon Arrowroot
Unsweetened shredded coconut

Preparation:

Get all ingredients out so they can come to room temperature.
Preheat oven to 350F and oil an 8" or 9" cake pan.

Blend first 5 ingredients together in a blender until smooth. Pour into mixing bowl and sift next 3 ingredients on top of blended mixture. Beat dry ingredients in well till all lumps are gone -- but no longer. Be careful not to overmix. Fold pineapple into batter and pour into oiled cake pan. Bake for 40 to 45 minutes, till a toothpick inserted in the middle comes out clean. Remove from oven and allow to sit in cake pan for about 15 minutes before turning onto a cooling rack. Sprinkle entire surface of warm cake with shredded coconut and allow to cool.

While cake is baking, mix coconut milk and arrowroot in a saucepan till arrowroot dissolves. Put pan on heat and stir constantly till mixture boils and thickens. Add juice concentrate and stir in, continuing till mixture re-boils and thickens. Remove from heat and cool. Do the same in a separate pot with crushed pineapple and arrowroot.

When cake, thickened pineapple and thickened coconut milk are cooled, split cake in half so you have two layers. Spread thickened coconut milk over entire surface of cake like an icing. Sprinkle entire surface with shredded coconut and refrigerate till serving time.

Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol" Posted by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Pina Colada Cake in a Jar

Servings: 8 Servings

Ingredients:

1 can Pineapple; (20 oz) crushed
1 cub Margarine; at roomtemperature
3 ½ cub Brown sugar; packed
4 Eggs; whipped
½ cub Rum
3 1/3 cub Unbleached flour
1 ½ teaspoon Baking powder
1 teaspoon Baking soda
1 cub Coconut; shredded

Preparation:

Preheat oven at 325. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare jars with cooking spray and flour.
Drain pineapple for 10 minutes, reserving juice. Puree drained pineapple in a blender. Measure out 1 ½ cups puree, adding a little juice if necessary to make 1 ½ cups. Set puree aside. Discard remaining juice. In a mixing bowl, combine applesauce, half brown sugar until light and fluffy. Beat in eggs and pineapple puree. Set aside. In another mixing bowl, combine flour, baking powder, and baking soda. Gradually, add to pineapple mixture in thirds, beating well with each addition. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool.

NOTES : Recipe By: 365 Ways To Prepare For Christmas

Recipe by: =20

Posted to Bakery-Shoppe Digest V1 #217 by Lea <lhoover@ptialaska.net> on Sep 04, 1997

Pina Colada Cheesecake

Servings: 6 Servings

Ingredients:

½ cub VANILLA WAFERS or GRAHAMCRACKER CRUMBS
½ cub FLAKED COCONUT
3 tablespoon BUTTER or MARGARINE, melted
CAKE
1 can PINEAPPLE,crushed (drained)
3 (8 oz. each) pkgs CREAMCHEESE, softened
3 EGGS
1 cub SUGAR
1 cub DAIRY SOUR CREAM
3 tablespoon DARK RUM
2 teaspoon COCONUT EXTRACT
Preheat oven to 350-degrees.
In a medium bowl combinecookie crumbs, coconut andbutter.
Press onto bottom and sidesof 9-inch springform pan.Bake
10 Min. cool.

Preparation:

** CRUST

Pina Colada Cheesecake

Servings: 6 Servings

Ingredients:

2 cub VANILLA WAFER CRUMBS
1 cub SWEETENED FLAKED COCONUT
6 tablespoon BUTTER, melted
Mix and press into bottomand sides of 10-inchspringform
Pan.
CAKE
2 Envelopes KNOX GELATIN
¾ cub SUGAR
6 ounce PINEAPPLE JUICE
4 EGGS, separated
24 ounce CREAM CHEESE, unwrapped andsoftened in
Microwave 1-½ minutes
1/3 cub RUM
½ teaspoon COCONUT EXTRACT
1 pint WHIPPING CREAM

Preparation:

** CRUST

Pina Colada Cheesecake #1

Servings: 10 Servings

Ingredients:

CRUST:
1 cub Vanilla wafer crumbs
1 cub Nuts; finely chopped
2 tablespoon Sugar
3 tablespoon Butter or margarine

FILLING:
1 package Gelatin powder; unflavored
¼ cub Cold water
8 ounce Cream cheese; softened
8 ounce Crushed pineapple; drain,reserve liquid
½ cub Sugar
Rum; as needed
1 cub Whipping cream; whipped
Coconut flakes; toasted

Preparation:

Date: Sun, 25 Feb 1996 19:35:10 EST

From: MarySpero@prodigy.com (MS MARY E SPERO)

Grease sides of 9" springform pan. Mix crumbs, nuts, melted butter and sugar; press onto bottom of pan. Refrigerate. Soften gelatin in water; stir over low heat until dissolved. Beat cream cheese and sugar at medium speed of mixer until well blended. Add enough rum to reserved liquid to measure ¾ cup. Gradually add gelatin and liquid to cream cheese; refrigerate until slightly thickened. Fold in pineapple and whipped cream; pour over crust. Refrigerate until firm. Sprinkle with coconut.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pina Colada Cheesecake #2

Servings: 8 Servings

Ingredients:

FILLING:
2 Envelopes unflavouredgelatin
¾ cub Sugar
1 can (6-oz) pineapple juice
3 Eggs; separated
3 package (8-oz) cream cheese
¼ cub Dark jamaican rum
¼ teaspoon Coconut extract

TOPPING:
2 can (8-oz) crushed pinapple insyrup
2 tablespoon Sugar
1 tablespoon Cornstarch

CRUST:
1 ½ cub Vanilla wafer crumbs
1 cub Flaked sweetened coconut
1/3 cub Butter; melted

Preparation:

From: arielle@taronga.com (Stephanie da Silva)

Date: Wed, 4 Aug 93 22:29:33 CDT
Crust: combine indredients. Mix well. Press mixture evenly over bottom and sides of an 8 or 9 inch pan. Chill.

Filling: mix gelatin and ½ cup sugar in saucepan. Add pineapple juice.
Let stand until gelatin has softened. Place over low heat; stir until gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well.
Gradually beat hot gelatin mixtures into egg yolks. Let cool.

In medium bowl, beat cream cheese until fluffly. Add to gelatin mixture; beat until well blended. Stir in rum and coconut extract. Refrigerate gelatin mixture to chill. Stir frequently as mixture thickens. When gelatin mixture is consistency of unbeaten egg whites, remove from refrigerator.

In large bowl, beat egg whites until foamy. While beating, add remining ¼ cup sugar, 1 tablespoon at a time, until whites hold stiff peaks. Fold egg whites into thickened gelatin mixture. Turn into prepared crust.
Refrigerate for 6 hours or as long as overnight.

Topping: combine ingredients in saucepan. Stir until cornstarch dissolves.
Cook over medium heat, stirring, until sauce boils and thickens slightly.
Chill. Spoon sauce over top of cheesecake.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pina Colada Dessert Squares

Servings: 4 Servings

Ingredients:

2 cub Vanilla wafer crumbs
1/3 cub Margarine; melted
1 can (8 oz.) coco goya cream ofcoconut
2 package (8 oz.) cream cheese;softened
1 teaspoon Rum flavoring
8 ounce Cool Whip®; thawed
1 can (8 oz.) crushed pineapple;drained
½ cub Maraschino cherries; chopped
½ cub Chopped nuts
½ Flaked coconut; toasted

Preparation:

Combine crumbs, margarine, press into bottom of 9 x 13 inch pan. Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended. Stir in rum flavoring. Fold in whipped topping, pineapple, cherries and nuts. Spread over crust. Sprinkle with toasted coconut. Chill several hours or overnight. Cut in squares.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 09, 1998

Pina Colada Drops (#)

Servings: 36 Servings

Ingredients:

Basic Holiday Cookies; * seechanges below

Preparation:

Prepare Basic Holiday Cookie dough, with the following changes: Substitute ½ tsp. rum extract for vanilla; stir ¼ cup chopped glaceed pineapple and ½ cup shredded coconut into dough. Wrap in plastic; refrigerate until well chilled. For each cookie, drop rounded teaspoon of dough onto baking sheets. Top ech cookie with half glaceed cherry. Bak in 350 F. oven for 10-12 minutes. Cool on wire rackes. Makes 3 dozen cookies. MC formatting by bobbi744@sojourn.com

NOTES : (#) All cookies made with the Basic Holiday Cookies mix are marked in this way for ease in finding in cookbook.
Recipe by: Family Circle Magazine, 11-18-97

Posted to MC-Recipe Digest V1 #873 by Roberta Banghart <bobbi744@sojourn.com> on Oct 28, 1997

Pina Colada Flip (Non-Alcoholic)

Servings: 4 Servings

Ingredients:

FROM LOIS FLACK:

CYBEREALM BBS (315)785-1120:
* * * * * * *
2 cub Unsweetened pineapple juice
½ cub Cream of coconut
2 cub Club soda
1 pint Vanilla ice cream

Preparation:

In a pitcher mix pineapple juice and cream of coconut.

Stir in club soda.

Serve in glasses, topped with ice cream.

Makes four 10-ounce servings.

Calories..262 Protein..4 g Fat..13 g Sodium..74 mg Cholesterol..30mg

Source: Better Homes and Gardens, Summertime Cooking

Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pina Colada Fool

Servings: 6 Servings

Ingredients:

1 cub Drained unsweetened crushedpineapple
1 ½ cub Whipping cream
½ cub Sweetened shredded coconut
1 tablespoon Coconut liqueur or rum (opt)
Mint sprigs (opt)

Preparation:

In blender or food processor, puree half of the pineapple; add to remaining pineapple. In separate bowl, whip cream; fold in pineapple, coconut and coconut liqueur (if using).

Divide among 6 long stemmed glasses. Chill for 1 hour. Garnish with mint (if using). Makes 6 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on May 27, 1998

Pina Colada Fruit Dip

Servings: 1 Servings

Ingredients:

8 ounce Crushed pineapple in itsown juice,; can/undrained
3 ½ ounce Pkg. instant coconutpudding and pie filli
¾ cub Milk
½ cub Dairy sour cream

Preparation:

In food processor bowl with metal blade or blender container, combine all ingredients. Cover; process 30 seconds. Refrigerate for several hours or overnight to blend flavors. Serve with fresh fruit. Makes 2 ½ cups. I serve it usually in a pineapple that I've split in half lengthwise and hollowed out.

Another good dip is simply caramel ice cream topping. Serve with sliced apples in the Fall is really a nice treat

Recipe By : Jeanne Hinds

Posted to EAT-L Digest 25 Sep 96

Date: Wed, 25 Sep 1996 16:37:41 -0500

From: LD Goss <ldgoss@METRONET.COM>

Pina Colada Jar Cakes

Servings: 1 Servings

Ingredients:

1 can (20-oz) unsweetened crushedpineapple
1 Stick (4-oz) plus
3 tablespoon Unsalted butter, softened
3 ½ cub Firmly packed light brownsugar
4 Eggs
½ cub Dark rum
3 1/3 cub Flour
1 ½ teaspoon Baking powder
1 teaspoon Baking soda
1 cub Sweetened flaked coconut

Preparation:

from 365 Ways to Prepare for Christmas

Preheat oven to 325°. Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry and cool to room temperature. Generously grease inside of jars (I’ve used PAM).

Drain crushed pineapple for about 10 minutes reserving juice. Puree drained pineapple in a food processor. Measure out 1 ½ cups puree, adding a little juice if necessary to make 1 ½ cups. Set puree aside. Discard remaining juice or save for another use.

With an electric mixer, beat together butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple puree and run and set aside.

Sift together flour, baking powder, and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut.

Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes.

About 10 minutes before the cakes are done, bring a medium saucepan of water to boil. Put in jar lids, cover and remove from heat. Keep lids in hot water until they are used.

When cakes are done, remove jars from over. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.

Posted to EAT-L Digest 24 October 96

Date: Fri, 25 Oct 1996 13:00:22 -0400

From: Gloria Rodrigues <GRODRIGUES@AOL.COM>

Pina Colada Muffins

Servings: 12 Lg muffns

Ingredients:

1 Egg
14 ounce Can crushed pineapple,drained
½ cub Light sour cream
½ cub Granulated sugar
¼ cub Butter, melted
2 teaspoon Rum extract or ¼ cup rum
1 ½ cub All-purpose flour
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¾ cub Shredded coconut
12 Maraschino cherries, finelychopped (optional)

Preparation:

Preheat oven to 400F (200C). Grease 12 muffin cups or coat with cooking spray. In a medium-sized mixing bowl, in a small bowl, beat egg lightly, then stir in drained pineapple, sour cream, sugar, butter and rum extract.
Measure flour, baking powder, baking soda, and salt into a large mixing bowl. Stir with a fork until mixed, then make a well in centre. Mixture may not be smooth. Then, pour in pineapple mixture, stirring just until combined. Fold in coconut and cherries.

Immediately spoon batter into muffin cups. Bake in centre of 400F (200C) oven until a pale golden color, and a cake tester inserted into center of a muffin comes out clean, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes. Turn muffins out onto a cooling rack. Store muffins in a sealed bag at room temperature for up to 2 days, or refrigerate, or preferably freeze.

Nutrients per muffin:
3.1g protein, 6.9g fat, 28g carbo's, 186 cals.

By: Linda Snezyk
Prep time: 15 mins
Baking time: 25 mins
Makes: 12 large muffins
Posted to EAT-L Digest 18 Sep 96

Date: Fri, 20 Sep 1996 03:23:50 +0700

From: Serene Ong <sereneo@INFO.BISHKEK.SU>

Pina Colada Party Cake

Servings: 12 Servings

Ingredients:

BATTER:
18 ¼ ounce Reduced fat white cake mix
½ cub Coconut, toasted
¾ cub Water
1 tablespoon Olive oil
½ cub Pineapple juice, canned
1 teaspoon Rum extract
4 Whole egg whites, slightlybeaten
½ cub Pineapple juice, canned
½ cub Granulated sugar

FROSTING:
16 ounce Reduced fat vanilla frosting
½ teaspoon Rum extract
¼ cub Coconut, toasted

Preparation:

Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray and flour; set aside. To prepare batter, combine cake mix, ½ cup coconut, water, oil, ½ cup pineapple juice, 1 teaspoon rum extract, and egg whites. Mix well. Pour into prepared pan. Bake for 30 minutes or until lightly browned on top. Meanwhile, combine remaining pineapple juice and sugar in a saucepan. Bring to a boil. Using a fork, prick cooled cake at ½" intervals. Pour hot pineapple mixture over cake. Cool completely. To prepare frosting, combine frosting and remaining rum extract. Mix well.
Frost cake with mixture and sprinkle with remaining coconut.

Per serving: 439 Calories; 9g Fat (18% calories from fat); 4g Protein; 85g Carbohydrate; 0mg Cholesterol; 372mg Sodium

Recipe by: The Pillsbury Company Posted to MC-Recipe Digest V1 #647 by matejka@bga.com on Jun 21, 1997

Pina Colada Pie

Servings: 10 Servings

Ingredients:

CRUST:
7 ounce Roasted Macadamia nuts
¾ cub Sweetened shredded Coconut
3 tablespoon Brown Sugar
1 tablespoon Unsalted Butter-melted

FILLING:
1 ½ pint Pineapple sorbet, softened
1 cub Sweetened cream of Coconut
4 teaspoon Dark Rum
½ teaspoon Imitation coconut Extract
¾ cub (packed) sweetened shredded
½ Large Pineapple thinly slice
Toasted sweeetened shredded
Fresh Mint sprigs
2 pint Vanilla frozen yogurt, soft

Preparation:

CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes.
Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes.
FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to ¾ cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then ¾ cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up.
Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut.
Garnish with mint. Now make a pig of yourself and eat the whole thing!!!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pina Colada Popcorn

Servings: 6 Servings

Ingredients:

8 cub Popped popcorn (about 1/3 to½ unpopped)
2 tablespoon Butter or margarine
1/3 cub Light corn syrup
¼ cub Instant coconut creampudding mix
¾ teaspoon Rum extract
½ cub Diced dried pineapple orcandied pineapple
½ cub Coconut, toasted

Preparation:

To toast coconut, spread coconut in a thin layer on a shallow baking pan.
Bake in a 250 degree oven for 6 to 7 minutes or till light brown, stirring often.

Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered 17x12x2-inch baking pan. Keep the popcorn warm in a 300 degree oven while making the coating.

In a small saucepan melt the butter or margarine. Remove saucepan from heat. Stir in the corn syrup, pudding mix, and rum extract. Remove popcorn from oven. Pour the syrup mixture over the popcorn. With a large spoon, gently toss the popcorn with the syrup to coat.

Bake popcorn, uncovered, in a 300 degree oven for 15 minutes. Remove popcorn from oven and stir in the dried pineapple and the coconut. Bake the popcorn mixture, uncovered, 5 minutes more. Turn the mixture onto a large piece of foil. Cool the mixture completely. Serve popcorn immediately or store, tightly covered, in a cool, dry place. Makes about 16 (½ cup) servings.

Nutrition information per ½ cup serving: 73 cal., 3 g fat, 4 mg chol., 1g pro., 12 g carbo., 0g fiber, and 40 mg sodium.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Pina Colada Punch

Servings: 30 Servings

Ingredients:

5 Piece dried ginger root,bruised with spoon
5 tablespoon Light-brown sugar
5 tablespoon Cassia bark, broken insmall pieces
3 1/3 cub Water
10 China teabags
3 1/3 Shredded coconut
6 ¼ cub Boiling water
8 ¾ cub Pineapple juice
3 1/3 cub Light rum or gin
Crushed ice
Maraschino cherries
Fresh pineapple chunks
Fresh pineapple leaves (opt)

Preparation:

Put ginger, sugar and cassia bark in a saucepan. Add 2/3 cup water and bring to a boil. Cover and simmer 5 minutes.

Remove from heat and add teabags. Let stand 5 minutes, then strain into a bowl. In a blender or food processor, blend coconut and boiling water 1 minute. Let stand 5 minutes, then strain into tea mixture, pressing coconut to extract all moisture.

Add pineapple juice and chill 1 hour. Add run or gin and stir well. Serve over crushed ice in tall glasses. Thread cocktail sticks with cherries and pineapple. Add a cocktail stick and swizzle stick to each glass. Garnish with pineapple leaves, if desired.

VARIATION: Add more rum or gin for a stronger flavored drink.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pina Colada Sheet Cake

Servings: 15 Servings

Ingredients:

FORMATTED BY LISA CRAWFORD:
1 Baked yellow cake in a 9-by-13-inch pan, from scratchor cake mix
1 can Sweetened condensed milk
(14oz)
1 can Cream of coconut (15oz)
2 tablespoon To 1/3 c dark rum (opt)
1 can Crushed pineapple, juicepack, undrained (20oz)
1 pint Whipping creamn; whipped,sweetened to taste or 1 12oz container frozen toppingthawed
1 package Shredded coconut (12oz)

Preparation:

While cake is still warm, punch holes all over it.
Mix the condensed milk and cream of coconut, and rum if using, and spoon slowly over cake. (It takes some time to soak in, so be patient) spon pineapple and its juice over cake. Refrigerate for several hours or overnight. Before serving, cover with whipped cream or topping and sprinkle with coconut.

Nutritional info per serving: 593 cal; 5g pro, 80g carb, 29g fat(44%), .3g fiber, 52mg chol, 358g sodium

Source: Cook's Corner, Miami Herald, 1½/95
Posted to MM-Recipes Digest V3 #231

Date: 24 Aug 96 21:44:27 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Pina Colada Smoothie

Servings: 1 Servings

Ingredients:

½ cub Evaporated skim milk; chill
½ teaspoon Coconut extract
¼ Ripe banana; peeled andfrozen
¼ cub Pineapple chunks; frozen
Ice cubes; 2-3

Preparation:

In blender, combine evaporated milk and extract. With blender running, add frozen banana and pineapple pieces, a few at a time. Add ice cubes one at a time. Blend until smooth.
Posted to MM-Recipes Digest V3 #207

Date: Tue, 30 Jul 1996 19:15:27 -0400 (EDT)

From: Mary Ann Young <maryann4@prolog.net>

Pina Colada Sorbet

Servings: 9 Servings

Ingredients:

2 cub 14. oz crush pineapple
½ cub Cream of coconut
1/3 cub Granulated sugar
1/3 cub Water
¼ cub Dark rum

Preparation:

Place undrained pineapple and cream of coconut in largecontainer. Combine sugar and water. Bring to boil over medium heat and boil 1 minute. Cool.
Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4 to 6 hours. Process in blender or food processor until smooth but not completely thawed. Freeze until firm. Soften lightly before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pina Colada Squares

Servings: 30 Servings

Ingredients:

1 cub All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Salt
¼ cub Butter or margarine
1 Egg, seperated
¼ cub Milk, 2% butter fat or lower
1 can 14 ounce unsweetened crushedpineapple.
2 tablespoon Cornstarch
2 teaspoon Rum extract
1 teaspoon Vanilla
¼ teaspoon Cream of tartar
1 tablespoon Sugar, white
1 cub Coconut

Preparation:

BOTTOM LAYER: Combine flour, baking powder and salt. Cut in butter or margarine until mixture is crumbly. Beat egg yolk and milk together with a fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8 inch pan (square). MIDDLE LAYER: Combine crushed pineapple and its juice and cornstarch in a saucepan. Mix well. Stir-cook over medium heat until mixture boils and thickens. Stir in rum extract and vanilla. Pour over first layer. TOP LAYER: Beat egg white and cream of tartar until foamy. Add sugar and beat until soft peaks form. Fold in coconut. Spread evenly and carefully over pineapple layer. Press down lightly with a fork. Bake in a 180C (350F) oven for 30 minutes until top is golden brown. Cool and cut into squares. Makes 30 squares - 3 * 4 cm (1 ¼ * 1 ½ inches) Each serving: 2 squares; 1 fruit and vegetable choice; 1 fat and oil choice; 11g carbohydrate; 2g protein; 5g fat; 410 kilojoules; 97 calories.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pina Colada Tamales

Servings: 20 Servings

Ingredients:

½ cub Banana chips; dried
¼ cub Slivered almonds
¼ cub Sweetened coconut flakes
22 Corn husks; soaked in hotwater, until pliable
1 Masa for Sweet Tamales; seerecipe
2 cub Fresh pineapple chunks;divided
½ cub Pineapple-coconut juice; orother tropical fruit juice
1 tablespoon Brown sugar
½ cub Whipped cream; optional
1 tablespoon Lime zest

Preparation:

In food processor or blender, process banana chips until finely chopped.
Combine chips in small bowl with almonds and coconut.

Tear 2 corn husks into long strips; set aside (to tying the tamales).

Formatted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>

To make tamales, spread 1 tablespoon masa dough in center of each corn husk to form a rectangle, leaving sides, top and bottom of husk exposed.
Sprinkle 1 to 2 teaspoons banana-chip mixture over masa and press in 1 pineapple chunk. Spread 1 tablespoon masa dough over filling. Fold corn husk over filling, beginning with right and left sides and ending with non-pointed husk bottom. Tie tamale "package" together with corn husk strips. Make sure filling is fully enclosed and strips are securely knotted.

Place tamales not touching each other in steamer over boiling water. Cover and steam for 1 hour and 15 minutes over medium-high heat, adding more water if necessary.

Meanwhile, place remaining pineapple chunks, about 1 cup, in food processor or blender with pineapple-coconut juice and sugar; process until smooth.

To serve, cut open tamales. Spoon sauce over each; top with shipped cream, if using, and lime zest. Makes about 20 tamales.

Recipe by: Vegetarian Times, October 1996

Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on May 5, 1998

Pina Colada Wedges

Servings: 6 Servings

Ingredients:

8 ounce Package cream cheese softe
1/3 cub Sugar
2 tablespoon Rum
3 ½ cub Thawed cool whip
8 ¼ ounce Pineapple syrup crushed
2 2/3 cub 7 oz angel flake coconut

Preparation:

Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap. Invert pan onto serving plate, remove pan and plastic wrap. Spread with remaining whipped topping and sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into wedges Garnish with pineapples and cherries if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pina Coladas

Servings: 1 Servings

Ingredients:

See Below

Preparation:

1. Fill blender with ice. 2. Add pineapple juice to fill blender 2/3. 3.
Add 2-3 heaping Tbsp of Coconut Creme. (Found in Liquor dept of stores.) 4.
Add GOOD rum ( like the flavor of dark rums better than white although the drink comes out a darker color) to fill the blender. 5. Blend well. 6.
Strain into glasses and serve garnished with fresh pineapple slices and cherries.

Recipe By : EnJoysLife

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pinakbet

Servings: 4 Servings

Ingredients:

6 Eggplants; (cut into 4pieces)
4 Ampalaya (bitter melon);regular sized; cut into 4pieces
5 -(up to)
6 Regular sized; sliced
1 Onion; sliced
3 tablespoon Shrimp fry
1 cub Pork; (cut into smallpieces)
2 Cloves garlic; crushed

Preparation:

Date: Sat, 10 Feb 1996 09:39:20 -0800

From: Gerald Edgerton <jerrye@wizard.com>

Saute the garlic, onion, tomatoes, shrimp fry and pork in a frying pan.
When half done, add the eggplant and ampalaya and 1 cup water. Season to taste. Simmer until cooked or simmer together in well covered clay pot until vegetables are crisp, tender

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pinapple Cheese Ball

Servings: 1 Lrg. ball

Ingredients:

16 ounce Pkg. Cream Cheese (NOTE:Fat-free or 1/3 fat)
7 ounce Can crushed pineapple, very
Well drained
2 cub Crushed pecans
¼ cub Chopped green pepper
2 tablespoon Chopped onion
1 teaspoon Seasoned salt

Preparation:

While cream cheese is softening, drain the pineapple in a sieve. It must be very dry or the ball will be hard to work with.

Mix cheese with dry pineapple, green pepper, onion, seasoned salt and one cup of the pecans. Place in the refrigerator, cover with saran wrap overnight to allow to harden.

With a spatula force the cheese up into the shape of a ball. Place the remaining cup of pecans on a sheet of waxed paper and roll the ball shape out onto them, rolling and shaping the ball as you cover the entire ball with pecans. Place on a large platter and surround with half slices of sliced pineapple or just crackers.
Posted to Digest eat-lf.v097.n005

From: Sandra McGuire <kd6hci@gte.net>

Date: Sun, 05 Jan 1997 11:48:48 -0800

Pinapple Dainty

Servings: 1 Servings

Ingredients:

5 Egg yolks
1 cub Sugar
¾ cub Manischewitz Matzo meal
½ cub Crushed nuts
1 ½ cub Crushed pinapple (drained)
5 Stiffly beaten egg whites

Preparation:

I have just come across this recipe for Pareve Vegetable Soup. from The Bulletin, Aug. 23, l974-- an old one -- all these reciopes are from the same source.

Beat 5 egg yolks and 1 cup sugar until light. Add ¾ c. Manischewitz Matzo meal, ½ c. crushed nuts and 1 ½ cups crushed pinapple (drained)

Fold in 5 stiffly beaten egg whites. Turn into greased 8 x 8 squsare pan.
Bake at 350* for 30 minutes, cut into squares

Can be served cold as a dainty, or in squares hot with whipped cream or non-dairy topping with meat meals as a light dessert.

Posted to JEWISH-FOOD digest V96 #102

From: alotzkar@direct.ca (Al)

Date: Fri, 13 Dec 1996 14:12:49 -0800

Pinapple Limeade

Servings: 8 Servings

Ingredients:

½ cub Sugar
3 cub Pineapple Juice
½ cub Lime Juice
1 quart Sparkling Water; Chilled

Preparation:

Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pinapple Squash

Servings: 4 Sweet ones

Ingredients:

2 medium Acorn squash; (2 lbs)4 ½ diameter
8 ounce (1 can) pinapple;unsweetenedcrushed with juice
2 teaspoon Margarine;
½ teaspoon Ground cinnamon;
Hot water

Preparation:

Preheat oven to 375 degrees. Cut each squash in half; scoop out and discard seeds and pulp. Trim tip off bottom if necessary so that each squash cup stands up straight. Fill each squash cup with ¼ c pineapple ¼ teaspoon margarine, and a sprinkle of cinnamon. Put squash into a flat baking dish and pour hot water around bottoms of squash to the depth of ½ inch. Cover pan tightly with foil. Bake 1 hour or until squash is tender and can be easily pierced with a fork.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE; Low-sodium diets: This recipe is excellent. CAL: 148; CHO: 34g; PRO: 2g; FAT: 2g; SOD:
31mg; CHO: 0mg;

Source: The Art of Cooking for the Daibetic by Mary Abbot Hess, R.D.,M.S.
and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pinapple Upside-Down Cake Mix

Servings: 8 Servings

Ingredients:

½ Recipe Yellow Cake Mix
8 ounce Pinapple rings, chunks or
Bits

Preparation:

Make the Yellow Cake Mix, dividing the recipe in half. Seal, label and store along with the can of pinapple.

Makes 1 package of Upside-Down Cake Mix.

TO USE: Melt 4 tablespoons of butter in a 9 x 1 ½ inch round skillet or cake pan. Sprinkle with ½ cup packed brown sugar. Drain and reserve the liquid from the can of pinapple;arrange the pinapple pieces attractively in the pan; if desired, garnish with maraschino cherries or nuts. Pour 1 package
of the Upside-Down Cake Mix into a mixing bowl; add ½ teaspoon vanilla extract and either ½ cup milk or ½ cup of the reserved pinapple juice.
Beat for 2minutes at slow to medium speed or 2 minutes by hand averaging a rapid 135 strokes per minute. Add 1 egg and beat 1 more minute scraping the
sides of bowl frequently. Spread the batter over the fruit in the pan.
Bake
at 375 degrees F. for 25 to 30 minutes or until a knife inserted at the center
comes out clean. Invert the pan onto a rackand let the cake remain there a few minutes so that the syrup can drain into the cake.

APPLE UPSIDE-DOWN CAKE: Sprinkle ¼ teaspoon cinnamon over the melted butter and brown sugar. Instead of pinapple, use 2 to 2 ½ cups apple wedges
or slices; sprinkle apples with raisins and pecan halves. Pour batter over fruit and bake as directed.

CHERRY UPSIDE-DOWN CAKE: Replace pinapple with a 16-ounce can of drained, sour red or sweet black cherries; no garnish necessary. If using sour cherries, increase brown sugar to 2/3 cup. Make as directed.

CRANBERRY UPSIDE-DOWN CAKE: Use 1 cup packed brown sugar; use 2 cups uncooked cranberries in place of the pinapple. Make as directed.

Posted to MC-Recipe Digest V1 #153

Date: Sun, 14 Jul 1996 20:21:46 -0600

From: Shirley Jordan <shirleyj@pacificrim.net>

Recipe By : Make Your Own Groceries - Hartwig

Pinapple-Date-Nut Pride

Servings: 1 Servings
Source: My Mother, Faye Cohen
Soften gelatin in ½ cup pinapple juice and disolve over hot water.

Mix with the remaining juice, and crushed pinapple & sugar. Spray mold.
Arrange cherries in bottom of 1 quart mold; cover with 1 cup of pinapple mixture. Chill until set.

Blend zest, salt, cream cheese, and gradually add remaining pinapple mixture; stir in dates & nuts, pouring into mold. Chill until firm. Serve with whipped cream if desired.

Hi all - here's a mold my Mother used to make. Enjoy. Posted to JEWISH-FOOD digest V97 #101 by alotzkar@direct.ca (Al) on Mar 26, 1997

Pinata Cookies

Servings: 36 Servings

Ingredients:

¾ cub Butter
½ cub Sugar
1 Egg
1 teaspoon Vanilla
1 ¾ cub Flour
Small gumdrops or maltballs
Icing

Preparation:

In a large mixer bowl, beat butter 30 seconds. Add sugar, beat till fluffy. Add egg and vanilla; beat well. Add flour, beating till well mixed. Cover and chill 1 hour. Shape 1 level tablespoon of dough around a candy to form a ball. Place on ungreased cookie sheets. Bake in 350 degrees for 15 to 18 minutes till edges are golden. Cool on wire rack. Drizzle with icing: ½ c sifted powdered sugar & ⅛ tsp vanilla & 1 ½ tsp to 1 T milk.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pinata Cups

Servings: 30 Servings

Ingredients:

-SHELLS:
1 pound Lean ground beef
1 teaspoon Chili powder
⅛ teaspoon Minced garlic
1 Egg
¼ teaspoon Salt
FILLING:
1 cub Sour cream
½ teaspoon Cumin
3 tablespoon Minced green onions
2 tablespoon Chopped ripe olives
2 tablespoon Chopped green chilesTOPPING:
1/3 cub Shredded sharp Cheddar chees

Preparation:

SHELLS: Combine ingredients for the shells and divide into 30 balls. Press into miniature muffin tins forming miniature "pie shells". FILLING & TOPPING: Combine filling ingredients and divide mixture evenly among the meat shells. Place a heaping ½ teaspoon of shredded cheese on top of the filling in each shell. Bake in a preheated 425 degree oven for 7-8 minutes.
Remove pinata cups from muffin tins and place on paper towels to drain.
Serve hot. Pinata cups may be prepared the day before serving, covered, and refrigerated. Reheat in a 350 degree oven for 5-8 minutes. They may be flash frozen and stored in plastic bags.Reheat frozen pinata cups in a 350 degree oven for 10 minutes or until heated through. Source: "Teasers and Appeasers" an Hors d'Oeuvre Cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pinata Pumpkin Chili

Servings: 6 Servings

Ingredients:

PATTI - VDRJ67A:
1 ½ pound Ground beef
½ cub Onion; chopped
1 Garlic clove; minced
16 ounce Solid pack pumpkin
2 cub Water
1 package Taco seasoning
1 ½ teaspoon Chili powder
1 teaspoon Salt
1 cub Cheddar cheese; shredded
1 cub Corn chips; crushed
½ cub Sour cream
Red pepper flakes -=OR=-
Hot pepper sauce

Preparation:

In 3 quart saucepan, cook meat, onion and garlic until meat is brown.
Drain. Add pumpkin, water, taco seasoning, chili powder and salt. Bring to a boil. Cover; simmer 30 minutes. Season with red pepper flakes or hot pepper sauce. Garnish with cheese, corn chips and sour cream.

NOTE: May add 16 oz red kidney beans; drained.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pinch Pie

Servings: 8 Servings

Ingredients:

3 Egg whites
½ teaspoon Baking powder
⅛ teaspoon Salt
1 teaspoon Vinegar
1 teaspoon Water
1 teaspoon Vanilla
1 cub Sugar

Preparation:

Combine in bowl of mixmaster first 6 ingredients. Beat at high speed until stiff. Add 1 cup of sugar a little at a time. Shape like a pie shell on greased cookie sheet or form small amounts like birds nests and bake in 275 oven 1 hour, turn off oven and leave in oven to dry. Serve with ice cream or fruit.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pinched Noodles

Servings: 4 Servings

Ingredients:

1 cub All-purpose flour
½ teaspoon Salt
1 large Egg

Preparation:

Sift flour and salt into a bowl. Make a well in center and break egg into it. Add a little water, enough to make a soft dough. Mix well. Knead to make smooth. Roll out to ⅛-inch thickness. Pinch off little pieces of dough with fingers and add to soup. Cook until noodles rise to surface.

From: DAN KLEPACH

PINCHED NOODLES:

From: Pat Stockett Date: 16 Nov 96 Posted to MM-Recipes Digest V4 #018, by BobbieB1@aol.com on Thu, 16 Jan 1997.

Pine Apple Inn and Bakehouse's Burgundy Shallot

Servings: 4 Servings

Ingredients:

4 To 6 med shallots
1 Clove garlic
Olive oil
2 tablespoon Balsamic Vinegar
2 cub Good quality Burgundy Wine
4 Sprigs fresh Thyme
3 cub Reduced brown veal stock
Salt
Pepper
1 teaspoon Or 2 unsalted butter optional

Preparation:

1. Peel and finely slice shallots. Peel garlic.

2. Saute shallots and garlic in a little hot oil over medium heat for 2 to 3 minutes.

3. Deglaze pan with balsamic vinegar and reduce until vinegar almost disappears. Add wine and thyme. Bring to boil then simmer slowly until shallots have absorbed all the wine.

4. Add veal stock, bring to boil and simmer slowly until reduced to a third of its original volume. With a small ladle skim off any scum that rises to the top. Remove from heat, discard garlic and thyme.

5. Season to taste with salt and pepper. Serve with grilled beef or veal.
Sauce can be enriched by whisking in 1 or 2 teaspoons ( to taste ) of unsalted butter. Makes 2 cups sauce or 4 to 6 servings.
This dish was published by Toronto Star Starweek, Mary McGrath's Chef's Showcase in the issue of March 12-19, 1994

The recipe was requested by Al Malinauskas of Thornhill, Ontario who writes:

"My wife and I celebrated our 25th wedding anniversary last summer at the Pine Apple Inn & Bakehouse. (149 Main St., Unionville, Ontario (416) 940-6639) "The grilled Alberta steak was done to perfection and the Burgundy Shallot Sauce with it was simply the best that I have ever enjoyed"

Credit for the cooking goes to chef David Watt who apprenticed at The Ritz Hotel in London, England, and then came home to work at Sansoucci in the Sutton Place Hotel before opening The Pine Apple Inn in Unionville in 1991 with James Horner and Allan Bell. They describe the style of cooking here as "a mixture of old and new".

Typed into Meal Master format by Eric Decker March 19, 1994.

Editor's note: For those of you who wonder what an Aberta steak is, I encourage you to substutite a Texas steak if you can't get the Alberta version [ real thing
:-) ]. Both are mighty good snackin'

ps. Happy 25th Anniversary Al, I hope you and your sweetheart have another 25 or 50 together.

Posted by Eric to Fido Cooking Echo March 19, 1994 Internet Email:
eric.decker@canrem.com or Fido NetMail 1:229/15

Pine Apple Inn's Butternut Squash Soup with Ale and Cheddar

Servings: 15 Cups

Ingredients:

4 tablespoon Butter
3 Leeks, trimmed, rinsed,
Chopped
2 Onions, chopped
3 cl Garlic, chopped
2 medium Butternut squash, peeled,
Chopped (about 2-3lbs each)
1 Bottle sleeman's ale (341ml)
(or any pale ale)
6 cub Chicken stock
10 large Fresh basil leaves
6 ounce Old cheddar cheese, shredded
Salt and pepper

Preparation:

Cook leeks, onions, garlic and squash (about 12 cups) in hot butter for 2 to 3 minutes. Add half the ale, cover and cook 5 minutes. Add chicken stock and bring to boil. Add half the ale, cover and cook 5 minutes. Add chicken stock and bring to boil. Rinse basil leaves, pat dry then slice finely and set aside. Wash basil stems, tie with string and add to soup.
Simmer soup until squash is soft. Remove and discard basil stems and puree soup. Add remaining ale, most of the cheese and season soup with salt and pepper. Serve in heated bowls and garnish with remaining cheese and sliced basil leaves. From The Pine Apple Inn, 149 Main St., Unionville, Ontario.
Posted to MM-Recipes Digest V3 #294

Date: Fri, 25 Oct 96 23:06:44 UT

From: "Deborah Kühnen" <DEBKUHNEN@msn.com>

Pine Bark Fish Stew

Servings: 6 Servings

Ingredients:

6 slice Bacon
6 medium Onions; chopped
2 ½ cub Canned tomatoes
3 pound Fish
Salt
Black and red pepper
1 can (6-oz) tomato paste
4 cub Water
3 tablespoon Butter or margarine
1 teaspoon Worcestershire sauce
1 cub Catsup

Preparation:

Fry bacon until crisp. Remove from pan. Fry onions slowly in bacon drippings until brown. Add sieved tomatoes to tomato paste and let boil until tomatoes are thoroughly cooked (about 5 minutes). Add onions, bacon drippings, water, and butter or margarine. Boil for 10 minutes. Drop in fish which has been cut into eight pieces; season well with salt, black and red pepper, Worcestershire sauce, and catsup. Boil slowly until the fish is tender, then break bacon into small pieces and drop into stew. Yield: 6 to 8 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pine Furniture Cleaner

Servings: 1 Servings

Ingredients:

CHEAPER AND BETTER:
1 cub Mineral oil
1 tablespoon Pine oil
¼ cub SOFT SOAP
1 cub Warm water

Preparation:

** Unlike a simple polish which just shines your fine wood, this cleaner will remove some dust residue while returning shine to the finish. For heavily soiled furniture or wood, wash first will ALL-PURPOSE CLEANER and then follow up with this solution to bring back the shine.

Mix mineral and pine oils in a glass or enamel bowl. Stir in the SOFT SOAP and warm water, continuing to stir until all ingreds are thoroughly mixed.
Pour into clean qt size jar or bottle, cap and label. Keep out of the reach of children.

To Use: Pour about 1T of the solution onto a soft cloth and then polish.
Turn the cloth frequently, adding more solution if necessary, to clean the wood. Finish by buffing with a clean, dry cloth. Repeat the process if the wood is especially soiled, but do not allow the wood to become soaked. If you're working with FINE FURNITURE, USE A MINIMUM OF CLEANING SOLUTION AND CLEAN WITH GENTLE STROKES.

Note: Never use any cleaning solution made with ammonia to wash your furnitrue because the ammonia will dissolve whatever kind of finish is on the wood.

Big savings. Typed by Sherilyn Schamber

Posted to MM-Recipes Digest V4 #095 by Jessica Wildes <jessann@texas.net> on Apr 06, 1997

Pine Mountain Cheese Loaf

Servings: 20 Servings

Ingredients:

8 ounce Cream cheese or YogurtCheese; softened
1 cub Unsalted butter; softened
1 ¼ cub Lightly packed finelychopped fresh basil
2 -(up to)
3 Cloves garlic; chopped
½ cub Freshly grated importedParmesan cheese
3 tablespoon Olive oil
Salt
Freshly ground black pepper
1 French baguette; thinlysliced
Garnish: Sprigs of basil

Preparation:

From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>

Date: Thu, 25 Jul 1996 00:00:08 EDT
Beat the cream cheese and the butter until smooth. Set aside. Make the pesto by blending the basil leaves, garlic, Parmesan, and olive oil to a paste in a food processor or blender. Season to taste with salt and pepper.
Moisten two 12-inch squares of cheesecloth (if you can't find cheesecloth you can use Handi Wipes) with water and wring dry. Lay the squares out flat, one on top of the other, and use them to smoothly line a 2 ½-cup plain mold or plastic container with straight sides. Spread 1/6 of the cheese mixture in the prepared mold. Cover with 1/5 of the pesto filling, extending it evenly to the sides. Repeat layering until the mold is filled, finishing with the cheese mixture. Fold the end of the cloth over the top of the cheese-pesto loaf and press down lightly to compact it. Chill the loaf until it is firm, 1 to 1 ½ hours. Invert it onto a serving dish and gently pull off the cloth. If the loaf is allowed to stand any longer, the cloth will dry out and will cause the green of the filling to bleed into the cheese. May be made up to 5 days ahead if you unmold it, cover with plastic wrap, and keep refrigerated. Garnish with additional sprigs of basil. Serve on French baguette slices. The loaf freezes well wrapped in plastic wrap.

Recipe is from _Nathalie Dupree Cooks for Family and Friends_.

EAT-L Digest 24 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pine Nut and Chickpea Soup with Mint

Servings: 6 Servings

Ingredients:

1 tablespoon Butter
2 teaspoon Sunflower-seed oil
1 cub Sliced yellow onions
½ cub Pine nuts
1 small Clove garlic; crushed
1 Celery rib; chopped
2 Fresh sage leaves; coarselychopped
1 cub Drained canned or freshlycooked chickpeas
4 cub Water or vegetable broth; orwater from cookingchickpeas
1 ½ teaspoon Salt
Freshly ground pepper 2tablespoons chopped freshmint

Preparation:

Preparation time: 20 minutes Cooking time: 15-18 minutes

Adapted from "The Vegetarian Table," by Deborah Madison.

1. Melt butter with oil in stockpot or large saucepan. Add onions, pine nuts, garlic, celery and sage. Cook over medium heat, stirring occasionally, until onions are limp and pine nuts have browned, about 10 minutes.

2. Add chickpeas, water or broth, salt and heat to a boil. Reduce heat to medium-low, cover and simmer 15 minutes.

3. Let cool briefly; puree in a blender until smooth. Return soup to pot, stir in mint and cook 1 to 2 minutes to heat through. Salt and pepper to taste.

Nutrition information per serving: Calories ....... 140 Fat ............. 9 g Cholesterol .. 5 mg Sodium ...... 685 mg Carbohydrates .. 13 g Protein ....... 5 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 1, 1997

Pine Nut and Endive Fritatta with Crackling

Servings: 1 Servings

Ingredients:

1 pound Duck skin or duck bacon, cutin 1 x ¼"
½ medium Red onion, thinly sliced
½ cub Pine nuts
2 Belgian endives, sliced, in½" rounds
8 Eggs, beaten
¼ cub Pecorino cheese
Salt and pepper to taste

Preparation:

Preheat oven to 375 degrees.

In an 8-inch non-stick saute pan, render duck skin or bacon over medium heat to crisp cracklings. Remove and set aside on paper towels and pour off all but 1 tablespoon of duck fat. Add onion and cook until softened (about 8 to 10 minutes). Add pine nuts and endives and cook 2 minutes until endives have softened. Add eggs and cheese and season with salt and pepper and stir well with pine nut mixture. Allow eggs to set on bottom by cooking without stirring 2 minutes and place in oven. Cook 8 to 9 minutes, or until eggs have set but are not dried out. Remove from oven, flip out onto plate and allow to cool.

To serve plain, slice into wedges like a pie and serve, sprinkling over pine nuts and cracklings or use as contorno for stuffed duck neck dish.

Yield: 4 servings
Posted to MC-Recipe Digest V1 #366

Recipe by: Molto Mario

From: "suechef@sover.net" <suechef@sover.net>

Date: Sat, 4 Jan 1997 15:07:48 -0500 (EST)

Pine Nut and Green Onion Pilaf

Servings: 6 Servings

Ingredients:

1 cub Rice; Regular, Uncooked
½ cub Green Onions/Tops; Sliced
2 ounce Pine Nuts; ½ Cup
2 tablespoon Margarine Or Butter
2 ½ cub Chicken Broth
1 teaspoon Lemon Peel; Grated
¼ teaspoon Salt
¼ cub Green Onion Tops; Sliced

Preparation:

Cook and stir the rice, ½ cup of the green onions, and the pine nuts in the margarine in a 3 quart saucepan until the nuts are a light brown, about 5 minutes. Sir in the remaining ingredients except the ¼ cup of onion tops. Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, for 14 minutes. (DO NOT lift the cover or stir!) Remove from the heat, fluff the rice lightly with a fork. Cover and let steam for about 5 to 10 minutes. Sprinkle with the onion tops.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Pine Nut and Orange Wild Rice

Servings: 1 Servings

Ingredients:

1 cub Golden Raisins
½ cub Water
1 cub Long-Grain And Wild Rice --
Uncooked
½ cub Pine Nuts -- toasted
2 tablespoon Fresh Parsley -- chopped
2 tablespoon To 4 Tb Olive Oil
2 tablespoon Grated Orange Rind
2 tablespoon Orange Juice
¼ teaspoon Ground Pepper

Preparation:

Combine raisins and water in a small saucepan. Bring to a boil; cover; reduce heat, and simmer 3 minutes. Remove from heat and let cool. Drain and set aside. Cook rice (with 2 cups water for 20 minutes). Combine rice and remaining ingredients.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pine Nut Cake

Servings: 6 Servings

Ingredients:

½ cub Butter; unsalted
1 cub Sugar
1 ½ cub All-purpose flour
1 teaspoon Baking powder
½ cub Milk
2 Eggs; separated
2 teaspoon Vanilla flavored sugar
½ cub Pine nuts

Preparation:

Cream butter and sugar thoroughly. Add egg yolks and continue beating. Pour a little of the flour in egg mixture, then the milk; while mixing, also add baking powder and remaining flour. Beat egg whites until very stiff. Fold whites into batter. Pour mixture into buttered non-stick 10" pan or line pan with foil that has been buttered. Sprinkle surface with pine nuts and vanillasugar. Bake 30 minutes @ 350 degrees.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pine Nut Chicken

Servings: 6 Servings

Ingredients:

¾ cub All-purpose flour
¼ teaspoon Salt
⅛ teaspoon Pepper
2 Eggs
6 Boneless skinless chickenbreast halves; (1 ½ lbtotal)
2 cub Chopped pine nuts or almonds
1/3 cub Butter or margarine

Preparation:

Place flour, salt and pepper in a shallow bowl. Beat eggs in another shallow bowl. Flatten chicken to ½" thickness. Coat with flour mixture; dip into eggs. Pat the nuts firmly onto both sides of chicken. In a large skillet over Medium heat, cook the chicken in butter for 4-5 minutes on each side or until browned and juices run clear. Yield: 4-6 servings.
Submitted by Wanta Holubek, Omaha, Nebraska MC formatting by bobbi744@sojourn.com

Recipe by: Country Woman, November/December '97, p. 35

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 29, 1998

Pine Nut Cookies

Servings: 25 Servings

Ingredients:

2 Eggs
½ cub Superfine sugar
1/3 cub Flour
1 cub Pine nuts
2 tablespoon Butter or
1 tablespoon Heavy cream

Preparation:

Beat the eggs well, then add sugar and continue to beat until the mixture is pale and thick; approximately seven to 10 minutes. Stir in the flour and pine nuts, and then add the butter or cream. On a floured board, spread out the dough by hand to avoid crushing the pine nuts, and cut it into rounds with a glass. Place the rounds on buttered or oiled baking sheets and bake them in a preheated 400 deg. F oven for 30 minutes, or until delicately browned.
Posted to recipelu-digest Volume 01 Number 494 by James and Susan Kirkland <kirkland@gj.net> on Jan 11, 1998

Pine Nut Crisps

Servings: 24 Servings

Ingredients:

1 cub Granulated sugar
½ cub Flour
6 Egg whites
1 teaspoon Vanilla
⅛ teaspoon Orange extract
2 tablespoon Butter, melted
¾ cub Pine nuts
Powdered sugar

Preparation:

Combine granulated sugar, flour and unbeaten egg whites. (Reserve egg yolks for another use.) Stir to blend. Add vanilla, orange extract and butter. Fold in pine nuts. Drop by tablespoons onto lightly buttered baking sheets. Spread batter in 3" circles. Bake 3 or 4 at a time on large baking sheet. Bake at 350'F. 8-10 minutes or until browned.
Remove to wire rack to cool. Sprinkle with powdered sugar to taste.

Makes 2 dozen cookies.

Each cookie contains about: 79 calories; 23 milligrams sodium; 3 milligrams cholesterol; 4 grams fat; 11 grams carbohydrates; 2 grams protein; 0.05 grams fiber.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Pine Nut Dressing

Servings: 6 Servings

Ingredients:

12 ounce Ground beef
4 ounce Onion, finely chopped
½ teaspoon Concentrated chicken base
¼ teaspoon Garlic powder
½ teaspoon Coarsely ground pepper
6 cub Orzo
¼ cub Pine nuts

Preparation:

Saute beef, onion, chicken base, garlic powder, pepper and pine nuts until onions are tender. Add mixture to orzo.

Serving Ideas : Serve with Greek Chicken

NOTES : *6 cups long grain rice may be substituted for the orzo. *If serving with Greek Chicken, try stirring the dressing around in the pan you cooked the chicken in before serving. Gives it a little extra flavor.
Recipe by: Michael's Restaurant - Rochester, MN

Posted to MC-Recipe Digest V1 #509 by Julie Benson <cejab@cin.net> on Mar 11, 1997.

Pine Nut Honey Crepe

Servings: 4 Servings

Ingredients:

CREPES:
¾ cub Flour
2 Eggs
3 tablespoon Sugar
¾ cub Milk
3 tablespoon Melted butter; plus 2tablespoons
1 Orange; zest of
¼ cub Pine nuts; plus 2tablespoons
Sauce
1 ½ cub Whipping cream
6 tablespoon Honey
1 teaspoon Pernod

Preparation:

Nonstick crepe pans make this very simple

Toast pinenuts 2 minutes under broiler.

In a mixing bowl, stir together flour, eggs and sugar and blend until smooth. Whisk in milk to form smooth batter and add orange zest and pine nuts. Allow to stand 20 minutes.

Meanwhile, whip cream to stiff peaks. Stir in honey and Pernod and set aside. Heat two 8inch crepe pans over medium heat and brush with trace amounts of butter. Cook crepes in the traditional way, until dark golden brown and finish batter.

To serve, preheat oven to 350 degrees F. Fold crepes into quarters and place on a baking sheet. Put into oven for 2 to 3 minutes, until hot, remove, drizzle with 2 to 3 tablespoons of honey sauce, sprinkle with toasted pine nuts and serve.

Yield: 4 servings

NOTES : Recipes for #ME1A15 Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A15

Posted to MC-Recipe Digest V1 #1045 by Sue <suechef@sover.net> on Jan 26, 1998

Pine Nut Macaroons

Servings: 48 Servings

Ingredients:

1 pound Almond Paste
1 cub Granulated Sugar
1 teaspoon Vanilla Extract
4 large Egg Whites
¾ cub Pine Nuts
½ cub Confectioner's Sugar

Preparation:

1. Preheat the oven to 300 F. Line baking sheets with parchment or waxed paper. 2. Using an electric mixer, cream together the almond paste and granulated sugar in a mixing bowl until smooth. Beat in the vanilla.
Gradually beat in the egg whites to make a smooth and somewhat fluffy mixture. 3. Drop the batter by the heaping teaspoonful 1 inch apart on the prepared baking sheets. By hand, stud each cookie generously with pine nuts, then liberally sift the confectioners' sugar over the tops. 4. Bake the macaroons until light golden brown, 18 to 20 mins. Let cool slightly, then transfer with a metal spatula to a wire rack to cool completely. Store in an airtight container up to 1 week. Makes 4 to 4 ½ dozen cookies.

Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN 0-89480-752-8

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pine Nut Pancakes

Servings: 5 Servings

Ingredients:

1 ½ cub Reduced fat Bisquickr
1 cub Puffed rice cereal
1/3 cub Banana; finely chopped
1/3 cub Apple; peeled and shredded
¼ cub Raisins
2 tablespoon Pine nuts; toasted
1 Egg
¾ cub Milk
½ teaspoon Vanilla extract

Preparation:

Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.

In a bowl, combine baking mix, cereal, banana, apple, raisins and pine nuts. In another bowl, beat eggs, milk and vanilla; stir into the dry ingredients just until moistened. Pour batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve immediately.

Serving Size: 2 pancakes

Calories: 219, Total Fat: 6gm, Calories from Fat: 26%, Saturate Fat: 1gm, Cholesterol: 43mg, Sodium: 450mg, Carbohydrate: 349gm, Protein: 7gm

NOTES : Back when I was a youngster, pine nuts helped me earn my Boy Scout Cooking Merit Badge. I decided on these pancakes for my project.
Recipe by: Ed Horkey. Ahwatukee, Arizona

Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997

Pine Nut Pancakes (Low-Fat)

Servings: 5 Servings

Ingredients:

1 ½ cub Reduced-fat biscuit/bakingmix
1 cub Puffed rice cersal
1/3 cub Finely chopped banana
½ cub Shredded peeled apple
1 ⅜ cub Raisins
2 tablespoon Pine nuts; toasted
1 large Egg
¾ cub Skim milk
½ teaspoon Vanilla

Preparation:

In a bowl, combine bakinf mix, cereal, banana, aoole, raisins and pine nuts. In another bowl, beat egg, milk and vanilla; stir into dry ingredients just unti moistened. Pour batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve immediately. Yield : 10 pancakes. Serving size- 2 pancakes.
Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 22, 1998

Pine Nut Pilaf

Servings: 4 Servings

Ingredients:

2 tablespoon Olive oil
1 large Onion, thinly sliced
1 Garlic clove, chopped
8 ounce Brown rice
2 teaspoon Cumin
1 teaspoon Turmeric
20 ounce Stock
2 ounce Currants
2 ounce Pine nuts

Preparation:

Heat oil in a pot over low heat. Put in the onion & garlic & cook till softened. Stir in the rice, cumin & turmeric. Stir fry for 1 minute. Pour in the stock & bring to a boil. Cover & simmer for 30 minutes. Add the currants, cover again & cook for 10 minutes further. Remove the pan from the heat & stir in the pine nuts. Cover & let stand for 5 minutes before serving.

Gail Duff, "A Book of Herbs & Spices"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pine Nut Rolls

Servings: 12 Servings

Ingredients:

1 16 ounce pkg hot roll mix
1 cub Hot water
2 tablespoon Butter
1 Egg
½ cub Pine nuts; finely chopped
1/3 cub Parmesan cheese; grated
¼ cub Parsley; snipped
2 tablespoon Butter; melted
1 Egg; slightly beaten

Preparation:

Prepare hot roll mix following package directions, using the hot water, 2 tablespoons butter and egg. Knead dough; let rest as directed on package.

In a small bowl, stir together the pine nuts, cheese and parsley. On a lightly floured surface, roll dough into an 18" square. Brush with the 2 tablespoons of melted butter; sprinkle with pine nut mixture. Roll up dough; moisten; seal seam. Cut crosswise into twelve 1 ½" thick slices.

Place seam side down on a greased baking sheet. Let rest for 5 minutes.
Using a wooden spoon handle, press center of each slice to make a deep crease. In a small mixing bowl, stir together 1 slightly beaten egg and 1 tablespoon of water; brush onto dough. Let rise in a warm place until nearly double. (30 to 35 minutes.)

Bake in a 375 oven about 15 minutes or until golden.
Posted to FOODWINE Digest 14 November 96

Date: Thu, 14 Nov 1996 11:24:30 -0500

From: Laura Hunter <LHunter722@AOL.COM>

Pine Nut Salad

Servings: 6 Servings

Ingredients:

2 cub Pine nuts
2 tablespoon Butter
½ pound Alphabet pasta
½ cub Parsley; minced
1/3 cub Green bell pepper; chopped
1/3 cub Red bell pepper; chopped
¼ cub Fresh lemon juice
¼ cub Olive oil
Freshly ground pepper
Parmesan cheese; to taste

Preparation:

In a large skillet, lightly toast the pine nuts in the butter; drain on paper towels and cool. Cook the alphabet pasta in boiling water; drain and rinse in cold water. (Be extra careful not to overcook the pasta.) Very gently, mix together all ingredients; cover and chill.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pine Nut Sauce (Modified)

Servings: 2 Servings

Ingredients:

2 tablespoon Pine nuts
2 tablespoon Bread crumbs; seasoned
2 Cloves garlic; smashed
Cajun seasoning; to taste
½ cub Hot water
1 teaspoon Extra-virgin olive oil
1 teaspoon Lemon zest; minced
1 teaspoon Fresh lemon juice

Preparation:

Based on a recipe in The Savory Way by Deborah Madison (1990): "Pine nut sauce is delicious on warm beans, especially white beans and chick peas, and with grilled and stirfried vegetables. It can be used whenever walnut sauce is call for. It will keep for a week or more in the refrigerator. "

Dry pan roast the pine nuts and breadcrumbs in a skillet over medium heat until browned. Put the bread, pine nuts, cajun spice, lemon peel, and garlic in the work bowl of a food processor and chop.

Add lemon juice and oil. Whir to blend, then with the motor running, gradually pour in some water and process until a paste is formed.

Season with salt and pepper (optional); use as a thickener and or sauce for a stew or stew fry; adding water as needed.

Recipe: 91.6 cals, 6.4 g fat, 57.2% cff SERVED WITH Spicy Eggplant Pita with Nut Sauce: 407 cals, 11.2 g fat, 22.6% cff

Recipe by: PatHanneman Sep 1997 Riverside

Posted to Digest eat-lf.v097.n222 by KitPATh <phannema@wizard.ucr.edu> on Sep 04, 1997

Pine Nut Sticks

Servings: 40 Bread stic

Ingredients:

1 package Yeast, active dry orcompressed
2/3 cub Warm water
½ teaspoon Anise seed, crushed
2 tablespoon Each salad oil and olive oil
¼ teaspoon Grated lemon peel
1 teaspoon Salt
1 tablespoon Sugar
2 ¼ cub Unsifted all-purpose flour
2/3 cub Pine nuts
1 Egg; slightly beaten
2 tablespoon Coarse salt

Preparation:

Soften yeast in water; add anise seed, salad oil, olive oil, lemon peel, salt, sugar, and 1 cup of the flour. Beat until smooth. Add pine nuts and enough of the remaining flour to make a stiff dough. Turn out on a floured board and knead until smooth and elastic (about 5 minutes), using additional flour as needed. Place dough in greased bowl, cover with a damp cloth, and let rise in warm place until doubled, about 1 hour.

Punch down, divide dough in half. Cut each half into 20 equal pieces; roll each piece, using palms of hands, into a 7-inch length. Place parallel on greased baking sheets about ½ inch apart. Cover and let rise until puffy, about 30 minutes; brush with egg, sprinkle lightly with salt.

Bake in 325 degrees F overn for 30 minutes, until lightly browned. Serve hot or cold.

Store airtight at room temperature for 3 or 4 days. Freeze for longer storage.

Posted to MC-Recipe Digest V1 #356

From: "Tina D. Bell" <tdbell@altair.csustan.edu>

Date: Fri, 27 Dec 1996 14:58:31 -0800 (PST)

Pine Nut-Almond Filo Fingers

Servings: 1 Servings

Ingredients:

½ pound Filo dough
¾ cub Almonds
¾ cub Walnuts
¼ cub Pine nuts
1 teaspoon Ground cinnamon
2 tablespoon Powdered sugar, optional
½ cub Non-dairy margarine, melted
Powdered sugar

Preparation:

A Rosh Hashana Mediterranean-style treat:

Faye Levy, author of "Faye Levy's International Jewish Cookbook," learned to make these scrumptious pastries from Lebanese-born Suzanne Elmaleh, who lives in Jerusalem. These are not drenched in syrup, but rather are crisp, light-textured, delicate and with a hint of sweetness.

If filo dough is frozen, thaw in refrigerator 8 hours or overnight.

Remove filo from refrigerator 2 hours before using. Leave in package.

In food processor chop almonds and walnuts together, leaving some pieces.
Do not grind finely. Transfer to bowl and stir in pine nuts, cinnamon and powdered sugar.

Line 2 baking sheets with parchment paper or grease them. Remove filo sheets from package and unroll on dry towel.

With sharp knife, cut stack of sheets in half lengthwise, then in half crosswise. Cover filo immediately with piece of wax paper, then with damp towel. Work with only 1 sheet at time, keeping remaining sheets covered so they don't dry out.

Remove 1 pastry square from pile. Brush lightly with melted margarine.
Spoon about 2 teaspoons filling at 1 end of filo square so it extends all along edge.

Fold 2 ends of dough in slightly over filling, then roll up tightly to form thin finger. Transfer to baking sheet. Continue with remaining dough and filling. Bake pastries at 350 degrees 15 to 20 minutes or until very light golden.

Cool on rack. (Pastries can be kept, baked or unbaked, covered tightly, in freezer, or baked pastries can be kept in airtight container 1 day at room temperature.) Before serving, sprinkle pastries generously with powdered sugar. Makes about 30 pastries.

Each serving contains about:

101 calories; 87 mg sodium; 0 cholesterol; 6 grams fat; 11 grams carbohydrates; 3 grams protein; 0.32 gram fiber.
Posted to JEWISH-FOOD digest V97 #016

From: Claudia Parras <tamale@aloha.net>

Date: Sat, 07 Sep 1996 15:42:21 -1000

Pine Nut-Spinach Pesto

Servings: 4 Servings

Ingredients:

10 ounce Frozen spinach -- 1 pkg.
½ cub Chicken broth
1 tablespoon All-purpose flour
¼ teaspoon Garlic salt
¼ teaspoon Lemon pepper
½ teaspoon Oregano
¼ cub Chopped tomatoes
2 tablespoon Green onions -- thinly
Sliced
¼ cub Pine nuts -- toasted, * see
Note
Parmesan cheese -- ** see
Note
1 tablespoon Yogurt
1 tablespoon Mayonnaise

Preparation:

* You can substitute sunflower kernels or chopped almonds for the pine nuts if desired. ** A sprinkle of Parmesan cheese if using this sauce for pasta, or a mixture of yogurt and mayonnaise if using as a sauce for grilled chicken or fish.

PESTO: Place frozen spinach in microwave on microwave-safe dish. Cover with vented plastic wrap and thaw several minutes on high. Break up center with fork. Drain spinach, pressing out excess moisture. Place in food processor; add chicken broth, flour, garlic salt, lemon-pepper seasoning and oregano.
Puree this mixture. Pour back into microwave bowl. Cook on high for 2 minutes. If cooking on stove, cook and stir until thickened. Add tomatoes, green onion and pine nuts; heat through. Toss this with pasta and sprinkle with Parmesan cheese. If using as a sauce for grilled chicken or fish, mix the mayonnaise and yogurt with the pesto.

Yield: About 1-½ cups

Recipe By : Jo Anne Merrill

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pine-Ana Ice Cream

Servings: 6 Servings

Ingredients:

WHNP81A:
1 teaspoon Unflavored gelatin
1 can Evaporated milk (5-oz.)
1 Egg; beaten
2 tablespoon Sugar
2 Large, ripe bananas; peeled
And quartered
3 Sweet 'N Low packets (1 gr.)
1 can Crushed pineapple (8-oz);
Unsw. juice, not drained

Preparation:

In small saucepan, combine gelatin and evaporated milk; let stand 1 minute.
Stir in beaten egg and sugar. Cook and stir over low heat until mixture is thickened; remove from heat and cool. In blender or food processor fitted with metal blade, puree bananas.
Add cooled milk mixture, Sweet 'N Low and undrained pineapple. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart.
Per Serving: 90 calories - 3 g. protein - 16 g. carb. - 2 g. fat - 32 mg chol. - 55 mg. calcium.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineanna Nut Cake

Servings: 1 Servings

Ingredients:

PINEANNA CAKE:
3 ½ cub Cake flour
2 cub Sugar
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 cub Vegetable oil
3 Eggs, slightly beaten
2 cub Bananas, chopped (about 4 medium)
1 cub Pecans, chopped
1 ½ teaspoon Vanilla
8 ounce Pineapple, crushed in juice undrained (1 can)

FROSTING:
8 ounce Cream cheese, softened
½ cub Butter or margarine, softened
1 pound Powdered sugar (about 3 ½ cups)
1 teaspoon Vanilla
½ cub Chopped pecans for garnish

Preparation:

Heat oven to 350 degrees. Grease and flour 3 (9- by 1 ½-inch) round pans. Mix flour, sugar, baking soda, salt and cinnamon in large bowl. Add oil and eggs. Stir until all dry ingredients are moistened; do not beat.
Stir in bananas, 1 cup pecans, the vanilla and pineapple with juice. Divide batter evenly among prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. For frosting, beat cream cheese and butter in large bowl on medium speed until smooth. Beat in powdered sugar and vanilla until light and fluffy. Fill layers and frost side and top of cake. Cut cake using sharp knife. Refrigerate any remaining cake.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple

Servings: 1 Recipe

Ingredients:

Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an
average of 13 pounds is needed per canner load of 9 pints--an average of 3
pounds per quart.

Preparation:

Quality: Select firm, ripe pineapples.

Procedure: Wash pineapple. Peel and remove eyes and tough fiber. Slice or cube. Pineapple may be packed in water, apple juice, white grape juice, or in very light, light, or medium syrup. In a large saucepan, add pineapple to syrup, water or juice, and simmer 10 minutes. Fill jars with hot pieces and cooking liquid, leaving ½-inch headspace. Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pineapple in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 3,000 ft: 20 min.
3,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 20 min.
1,001 - 3,000 ft: 25 min.
3,001 - 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple - Apple Cake

Servings: 1 Servings

Ingredients:

TOPPING:
1 cub Unsweetened coconut flakes;* see note
½ cub Unsweetened pineapplechunks, drained & diced
¾ cub Apple; peeled, cored anddiced
¼ cub Walnuts; choped

CAKE:
½ cub Unsweetened pineapplechunks, drained and diced
3 Extralarge eggs; or 6 whites
1/3 cub Plus 1 tsp. vegetable oil
1 ½ cub Unsweetened apple juice;concentrate
3 teaspoon Cinnamon; be generous
2 cub Plus 2 Tbsp. flour
2 ½ teaspoon Baking soda

Preparation:

1. Preheat the oven to 325 degrees. Grease and flour a 13 X9 X 2 inch baking pan. 2. To Make the topping: In a medium sized bowl place coconut and premoisten. Stir and set aside. 3. Dice pineapple and measure out ½ cup, place in hand strainer over a small bowl and press lightly with a spoon to reduce moiture content. Set aside to drain. 4. Combine apple and coconut, add cinnamon and chopped nuts, stir in drained pineapple and mix well; set aside. 5. To Make Batter: Measure out a generous half cup, dice and drain as above; set aside. 6. In a large bowl combine ggs, oil and apple juice concentrate, beat for 1 minute. 7. Add drained pineapple and stir; then mix in cinnamon. Add flour a little at a time, stirring after each addition, and then beat well by hand for at least 2 minutes. 8. Stir in baking soda quickly and then mix 28-20 beats, immediately pour into prepared pan. 9. Using your hands, sprinkle topping over batter and then bake 28-29 minutes or until a cake tester comes out clean. 10. Remove pan from oven and place on a wire rack until completely cooled.

NOTES : * Coconut flakes should be premoistened with 1 Tbsp. plus 1 tsp.
vegetable oil and 1 Tbsp. plus 1 tsp. water. Can freeze.
Recipe by: I Can't Believe This Has No Sugar CookBook

Posted to recipelu-digest Volume 01 Number 162 by Sewgoode@aol.com on Oct 25, 1997

Pineapple & Green Peas, Almond Broth (Ananas Hari Matar Shor

Servings: 6 Servings

Ingredients:

3 tablespoon Blanched almonds
3 tablespoon Raw cashew halves
1 teaspoon Sesame seeds
½ tablespoon Coriander seeds
2 tablespoon Grated dried coconut
1 ¾ cub Coconut milk
½ Inch piece of fresh gingerroot, scraped and cut intothin julienne
1 Hot green chilies, stemmedand seeded (up to 2)
3 tablespoon Ghee or unsalted butter
½ teaspoon Black mustard seeds
12 Saffron threads
1 ½ teaspoon Salt
1 small Pineapple, peeled, cored andcut into ½ inch cubes
1 cub Frozen peas, defrosted
3 tablespoon Cream
⅛ teaspoon Freshly ground nutmeg
½ teaspoon Garam masala

DELHI-STYLE GARAM MASALA:
1/3 cub Whole cloves
5 3-inch cinnamon sticks
½ cub Green cardamom pods
1 cub Cumin seeds
¾ cub Coriander seeds

GUJARATI-STYLE:
3 tablespoon Grated coconut
1 tablespoon Sesame seeds
2 tablespoon Black mustard seeds
¼ teaspoon Saffron threads
¼ cub Green peppercorns
¼ cub White peppercorns
2/3 cub Green cardamom pods
¾ cub Cumin seeds
¼ cub Ground nutmeg

Preparation:

1. Place 1 ½ Tbs each of the almonds and cashews and all of the sesame seeds, coriander seeds, and coconut in a blender or food processor, cover and pulse to a coarse powder. Add ½ cup of coconut milk and the ginger and chilies, cover and process until smooth. Pour through a strainer, pressing out all of the liquid. (You can substitute water for coconut milk if you like. I much prefer the coconut milk, though).

2. Heat the ghee or butter in a 3 quart/liter saucepan over moderate heat.
Add the remaining 1 ½ Tbs. each cashews and almonds and stir-fry until golden brown, then remove them with a slotted spoon and set aside. Drop in the black mustard seeds and fry until they turn gray and pop. Pour in the seed-nut milk and cook, stirring to prevent sticking, for 2-3 minutes. Pour in the remaining 1 ¼ cups water or coconut milk and the saffron threads and salt. Bring to a boil, then reduce the heat and simmer for 5 minutes.

3. Add the pineapple, cover and simmer for 20-25 minutes or until the pineapple is tender. Add the frozen peas 1-2 minutes before serving.
Remove the pan from the heat, stir in the cream, nutmeg, and garam masala, and garnish each serving with the fried nuts.

Note: If you can't get a hold of prepared garam masala, or would just like to make your own, try this: Delhi-Style Garam Masala or Gujarati-Style:

Pan toast on the stove for 15 minutes, on low heat, stirring every 5 minutes or so. Or oven toast in preheated 200 F oven for 30 minutes. Crush the cinnamon with a kitchen mallet or rolling pin and tap the cardamom pods to release the black seeds inside, and discard the pods. Grind small amounts of the toasted spices until they are reduced to a powder. Be sure to cool thoroughly before storing away from heat and light.

>From The Art of Indian Vegetarian Cooking by Yamuna Devi

Posted to Recipe Archive - 24 November 96

Date: Sun, 24 Nov 96 7:21:04 EST

submitted by: eep@tampa.mindspring.com

Pineapple 1-2-3-4 Cake

Servings: 12 Servings

Ingredients:

1 cub Butter
2 cub Sugar
3 cub Sifted flour
2 teaspoon Baking powder
4 Eggs
1 cub Milk
1 teaspoon Vanilla

FROSTING:
½ cub Butter
1 cub Sugar
1 can (large) crushed pineapple

Preparation:

Cream butter and sugar until almost white. Add eggs, one at a time, beating well after each. Sift baking powder with flour. Add sifted flour alternately with milk. Add vanilla. Pour into three 9 inch cake pans and place in a preheated 350 degree oven for 30 minutes or until it springs back in the center when touched. Remove from the oven and cool. Ice.

To make frosting; Combine butter and sugar until creamy. Add crushed pineapple. Ice cake making certain that the liquid is used over the cake.
Better to serve the following day as liquid has a chance to soak into the cake.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple 7-Up Cake

Servings: 10 Servings

Ingredients:

1 Box Duncan Hines PineappleSupreme cake mix
1 package Instant vanilla pudding mix
10 ounce 7-Up
4 Eggs

ICING:
1 ½ cub Sugar
¼ pound Margarine
2 can Crushed pineapple in juice,SMALL
1 package Angel Flake coconut (don'tASK me what size package...what you have will work)

Preparation:

Mix cake & pudding mixes and 7-up. Beat well. Add eggs one at a time, beating well after each. Pour into greased 9x13 pan, bake at 350 degrees 40-50 minutes, until the cake tests done.

Bring all ingredients to a boil, pour over cake. Poke holes in cake with cake tester to help in absorbing icing.

This cake is so moist it's juicy...and delicious!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple a la Mode

Servings: 1 Servings

Ingredients:

1 Pineapple
2 tablespoon Butter
2 tablespoon Brown sugar
2 ounce Grand Marnier
1 pint Vanilla ice cream or frozenyogurt

Preparation:

Cut pineapple in half lengthwise, including the top leafy section. Reserve ½ for breakfast. Cut away the pineapple core and discard With a small knife scoop out fruit from outer skin, being careful to leave outer skin intact. Cut pineapple into ½-inch cubes. Over mediumhigh heat, melt butter in pan and add brown sugar. Stir until sugar dissolves. Add pineapple and saute in butter for 4 minutes. Add Grand Marnier to pan and ignite Place a scoop of ice cream, or yogurt in pineapple shell. Spoon pineapple pieces over ice cream and serve immediately. Yield: 2 servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9281 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997

Pineapple Alaska

Servings: 1 Servings

Ingredients:

1 large Pineapple
1 cub Strawberries
1 cub Pitted cherries
2 tablespoon Grand Marnier

MERINGUE:
¾ cub Sugar
1/3 cub Water
3 Egg whites
Vanilla extract

Preparation:

1. Cut pineapple in half, scoop out the meat and dice it

2. Dice rest of fruit and macerate in Grand Marnier in the fridge for 3 hours. Chill The empty pineapple

3. Fill pineapple with fruits and freeze 30 minutes while you prepare the meringue.

4. Mix sugar and water and stir over medium heat until sugar is dissolved.
Continue cooking until it reaches soft ball stage.

5. Meanwhile whip whites until they form soft peaks.

6. Add the hot syrup to the whites, always whipping.

7. Keep whipping until cool.

8. Pre heat broiler

9. Place filled pineapples on a wooden board ( it won't burn, but will isolate the heat)

10. Spread meringue decoratively on top of fruit.

11. Broil 3 minutes or until top is golden.

12. Serve at once. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 23, 1997

Pineapple Almond Bars

Servings: 16 Servings

Ingredients:

2 cub Flour
2 cub Brown sugar
½ cub Butter
1 cub Almonds; toasted, choppedfine
1 teaspoon Cinnamon
1 teaspoon Baking soda
1 Egg
¾ cub Sour cream
1 teaspoon Vanilla
8 ¼ ounce Crushed pineapple; drained
Powdered sugar

Preparation:

Preheat oven to 350 degrees. Mix flour, sugar and butter until crumbly.
Stir in almonds. Press 2 cups on bottom of pan. To remaining mixture, add cinnamon, baking soda and salt. Beat in egg, sour cream and vanilla. Stir in pineapple and spoon over crust. Bake for 40 minutes, cool an d cut. Dust with powdered sugar.

Recipe by: Laura

Posted to TNT Recipes Digest by "LauraG" <gaggini@www.salsgiver.com> on May 7, 1998

Pineapple Ambrosia

Servings: 10 Servings

Ingredients:

3 cub Miniature marshmallows
1 can (20-oz) crushed pineapple(in own juice); drained
1 can (20-oz) pineapple chunks injuice; or tidbits, drained
1 can (11-oz) water-packedmandarin oranges; drained
1 cub Fat-free plain ortropical-flavored yogurt
½ cub Flaked coconut

Preparation:

In a large bowl, gently combine the marshmellows, crushed pineapple, pineapple chunks or tidbits, oranges, yogurt and coconut. Cover and chill in the refrigerator for at least one hour. Makes 10 side-dish servings.

Calories: 133 Fat: 1g Calories from fat: 7% Cholesterol: 0

NOTES : Leftover ambrosia keeps well in the refrigerator for up to 2 days.
If you like, you can also serve this as a light dessert.

Recipe by: Healthy Homestyle Cooking

Posted to EAT-LF Digest by -Kat- <scizwiz@lazerlink.com> on Feb 20, 1998

Pineapple Ambrosia Cake

Servings: 1 Servings

Ingredients:

1 Box (18-oz) white cake mix
¼ cub Oil
2 Eggs
1 1/3 cub Water
1 cub Crushed pineapple
1 cub Sugar
1 tablespoon Flour
4 Egg yolks

Preparation:

Combine cake mix, oil, eggs and water. Beat for 3 minutes. Pour into greased and floured 9x13 pan. Bake at 375 for 30-35 minutes. Mix pineapple, sugar, flour and egg yolks in saucepan. Bring to boil. Cut cake into 2 thin layers. Pour pineapple filling between layers. Top with Seven Minute Icing (see Index) and coconut.

MRS ELLA COLLINS

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple and Angelica Molds

Servings: 8 Servings

Ingredients:

1 cub Sugar
2 Envelopes unflavored gelatin
1 ½ cub Water
2/3 cub Pineapple juice
1 cub Cold water
2/3 cub Dry white wine
1 can Pineapple chunks, drained
1 bunch Angelica or mint leaves
1 cub Farmer cheese

Preparation:

In medium saucepan, combine sugar and gelatin. Mix well. Stir in 1 ½ cups water and pineapple juice. Stir over medium heat until gelatin dissolves and mixture almost boils. Remove from heat. Stir in 1 cup cold water and wine. Refrigerate, stirring occasionally, until the thickness of unbeaten egg whites, about 1 to 1 ½ hours.

Assemble: Spoon a thin layer of gelatin in bottom of 8 6-ounce individual molds. Dip pineapple chunks and herb leaves in bowl of gelatin to coat, then arrange attractively in molds. Carefully spoon remaining gelatin over fruit and leaves until molds are almost full. Cover and refrigerate 4 hours to set.

Serve: Unmold gelatin on serving plates. Serve with farmer cheese.

Source: Victoria Magazine, March 1995, created by Sally Hall from her herb garden in Cheshire, England.

MM formatted by Char Submitted By FEMINA@DELPHI.COM On SAT, 25 FEB 95 230028 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple and Banana Dessert

Servings: 8 Servings

Ingredients:

16 ounce Chunk pineapple
1 cub Sweet cream
1 cub Sugar
1 tablespoon Flour
1 Egg; well beaten
6 Bananas; sliced
½ pound Miniature marshmallows
1 cub Nuts; chopped (opt.)

Preparation:

Drain pineapple, reserving juice. Place juice in saucepan; add cream, sugar, flour and egg. Bring to a boil, stirring constantly. Pour hot mixture over pineapple, bananas, marshmallows and nuts.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

Pineapple and Bananas with Coconut Syrup

Servings: 4 Servings

Ingredients:

1 cub Brown rice syrup
1 cub Water
1 cub Coconut milk
2 teaspoon Rosewater, optional
2 cub Pineapple, peeled & chopped
2 cub Cantaloupe, seeded & cubed
2 Bananas, sliced

Preparation:

In a medium sized pot, combine syrup & water. Bring to a boil, reduce heat & simmer until the mixture thickens slightly, about 15 minutes. Remove from heat. Stir in coconut milk & rosewater & chill for 1 to 2 hours. Arrange fruit in a large serving bowl. Pour syrup over the top & serve slightly chilled or at room temperature.

Pineapple and Carrot Muffins

Servings: 1 Servings

Ingredients:

1 cub Granulated Sugar
2/3 cub Oil
2 Beaten eggs
1 ½ cub Red Robin All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Vanilla
1 cub Crushed pineapple withjuice
1 cub Grated carrots (tastes finewithout)

Preparation:

From: Best of the Fairs
Be careful of putting too much of the pineapple juice!!! These are tasty muffins (I omit the carrots and just use the pineapple...).
Place sugar, oil and eggs in large bowl and beat well. Add flour, baking powder, baking soda, salt and cinnamon, mixing well. Add vanilla, pineapple and grated carrots, mixing well. Bake in greased muffin tins at 350 degrees F. for 25-30 minutes. Yields 24 muffins.

Posted to Recipe Archive - 29 Sep 96

submitted by: grantp@andrews.edu

Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

Pineapple and Cheese Salad

Servings: 1 Servings

Ingredients:

½ pound Cheddar cheese
1 can 20-oz pineapple chunks
6 large Lettuce leaves
¾ cub Mayonnaise

Preparation:

Drain pineapple chunks. Cut cheese into ½ inch cubes. Arrange cheese cubes on lettuce leaves. Top with pineapple chunks and mayonnaise.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple and Cherry Butterscotch Cake

Servings: 1 Servings

Ingredients:

2 cub Flour
3 teaspoon Baking powder
½ teaspoon Salt
1 cub Sugar
½ cub Shortening
3 Eggs; beaten
2/3 cub Milk
1 teaspoon Vanilla
Brown sugar
3 tablespoon Butter
1 can (16 oz.) sliced pineapple
1 small Jar maraschino cherries
Whipped cream

Preparation:

Sift together the flour, baking powder and salt; set aside. In another bowl, cream the sugar and shortening; add eggs. Add milk alternately with the dry ingredients to creamed mixture. Add vanilla and mix well. Grease a 10 inch round cake pan and line with brown sugar, about ½ inch deep. Dot with butter. In the pan, place slices of pineapple with a amaraschino cherry in center of each. Pour the cake batter over the mixture in the pan.
Bake at 350 for 50 minutes. Turn out onto plate and serve hot with whipped cream topped with cherries.

Recipe by: Quick and Easy Home Cooking Magazine Posted to MC-Recipe Digest V1 #731 by L979@aol.com on Aug 9, 1997

Pineapple and Cucumber Salad

Servings: 4 Servings

Ingredients:

1 Seedless cucumber
½ Fresh pineapple
1 Red onion
1 bunch Watercress

DRESSING:
¼ cub Lemon juice
2 tablespoon Soy sauce
1 tablespoon Granulated sugar
¼ teaspoon Chinese chili sauce; or
; dried chili flakes
2 tablespoon Fresh mint; chopped

Preparation:

Cut cucumber lengthwise in quarters. Slice each quarter into ¼-inch slices.

Peel pineapple and cut into quarters. Remove core. Cut each quarter in half and slice into ½-inch slices.

Cut red onion in half and thinly slice each half.

Remove thick stalks from watercress and reserve leaves.

Combine cucumber, pineapple, onion and watercress leaves in a bowl. in another bowl, combine lemon juice, soy sauce, sugar and chili sauce.

Pour over salad and toss together.

Serve on a platter.

Pineapple and Lemon Chessecake

Servings: 1 Servings

Ingredients:

CRUST:
1 package Biscuits
125 g Melted butter

FILLING:
250 g Cream chesse
1 cub Sugar
1 package Lemon jelly
2 Lemons ; juice of
¾ cub Boiling water
500 g Evaporated milk which hasbeen chilled
1 can (small) crushed pineapple

Preparation:

Crust: Make this into crust and press over tin. Chill.

Filling: Soften cream chesse,stir in sugar.In another bowl place jelly and lemon juice, add water.Stir well. Pour evap milk into large bowl and beat til thick.beat all together add pineapple, spread over base and chill.

Posted to Bakery-Shoppe Digest V1 #389 by Keith McPhee <kmcphee@globe.co.nz> on Nov 17, 1997

Pineapple and Lime Sorbets with Pine Nut Brittle

Servings: 6 Servings

Ingredients:

PINEAPPLE SORBET:
1 cub Water
¼ cub Sugar
2 cub Unsweetened pineapple juice
1 cub Finely chopped peeled freshpineapple

LIME SORBET:
2 Limes
2 cub Water
1 ½ cub Sugar
2/3 cub Fresh lime juice

PINE NUT BRITTLE:
Nonstick vegetable oil spray
1 cub Sugar
¼ cub Water
2 tablespoon Pine nuts

Preparation:

For Pineapple Sorbet: Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. cool. Stir in pineapple juice. Chill until cold. Process in ice cream maker according to manufacturer's instructions until softly set. Add chopped pineapple; continue to process until sorbet is firm. Transfer to covered container and freeze.

For Lime Sorbet: Using vegetable peeler, cut peel (green part only) from limes. Combine 1 cup water, sugar and lime peel in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; bring to boil.
Remove from heat. Discard lime peel. Cool syrup. Mix sugar syrup, lime juice and remaining 1 cup water in medium bowl. Chill until cold. Process in ice cream maker according to manufacturer's instructions until sorbet is firm. Transfer to covered container and freeze. (Pineapple and lime sorbets can be made 3 days ahead. Keep frozen.)

Place alternate scoops of pineapple sorbet in lime sorbet in tall glasses.
Garnish with pieces of Pine Nut Brittle.

For Pine Nut Brittle: Spray heavy large baking sheet with vegetable oil spray. Stir sugar and water in heavy small saucepan over medium-high heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan about 7 minutes. Immediately pour out mixture onto prepared baking sheet, sprinkle with pine nuts.

Working quickly and carefully (mixture is very hot and hardens fast), press tip of knife into edges of caramel sheet and gently stretch in all directions until caramel becomes thin and transparent. Cool completely.
Break brittle into irregular large pieces. (Brittle can be prepared 3 days ahead. Store in airtight container at room temperature.)

Printed in Bon Appetit April 1998

Tarla Fallgatter has been teaching cooking classes for more than 15 years.
She was trained in France at Le Cordon Bleu, La Varenne and Ecole Lenotre

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Tarla Fallgatter

Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 5, 1998

Pineapple and Passionfruit Muffins

Servings: 12 Servings

Ingredients:

WET MIX:
½ cub Margarine
½ cub Sugar
½ cub Vanilla yoghurt
2 Eggs
2 cub Crushed canned pineapple
½ teaspoon Finely grated
1 Lemon; rind & juice of
1 cub Fresh passionfruit pulp -or-
1 can (6-oz) passionfruit pulp

DRY MIX:
3 cub Self-raising flour

Preparation:

Preheat oven to 350øF, prepare pans. Blend the margarine & sugar then beat in the yoghurt & eggs. Add the passionfruit pulp, pineapple & lemon & mix well. Fold in the flour & spoon into pans. Bake for 25-30 mins. Makes 12.
Variation: PP & Coconut: Add 1 cup macaroon coconut to the wet mix. This gives a firmer texture to the muffin.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple and Spice Layer Cake

Servings: 12 Servings

Ingredients:

2 ¼ cub Crushed pineapple
2 ½ cub All-purpose flour
1 1/3 cub Sugar
1 tablespoon Baking powder
1 teaspoon Salt
½ teaspoon Ground nutmeg
½ teaspoon Ground cinnamon
½ teaspoon Ground allspice
½ cub Vegetable shortening
½ cub Milk
3 large Eggs
1 teaspoon Vanilla extract
½ cub Raisins

Preparation:

~-- Frosting: --- 1 cup sugar 2 tablespoons light corn syrup 3 tablespoons pineapple syrup 2 egg whites ¼ teaspoon cream of tartar ¼ teaspoon salt 1 teaspoon vanilla extract

Preparation: Grease and flour bottoms only of two 8 or 9-inch cake pans.
Preheat oven to 350 degrees. Drain pineapple very well; reserve syrup. Set aside ½ cup pineapple for frosting.

1. In a large mixing bowl, combine flour, sugar, baking powder, salt, nutmeg, cinnamon and allspice; add shortening, milk and ½ cup pineapple syrup. Blend well using lowest speed of mixer. Beat 1-½ minutes at low speed or 225 strokes with a wooden spoon. Add eggs and vanilla; continue beating 1-½ minutes. 2. Stir in pineapple and raisins. 3. Pour into prepared pans and bake for 35-40 minutes or until cake springs back when touched lightly in the center. Cool and frost.

FROSTING: In top of double boiler, combine sugar, corn syrup, pineapple syrup, egg whites, cream of tartar and salt. Cook over rapidly boiling water, beating with mixer until mixture stands in peaks. DO NOT underbeat.
Remove from heat and add vanilla extract. Continue beating until frosting holds deep swirls. Fold in reserved pineapple.

Recipe By : Jo Anne Merrill

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pineapple and Strawberries with Mango Sauce

Servings: 8 Servings

Ingredients:

2 cub Peeled cubed fresh mango
1 tablespoon Fresh lime juice
4 cub Fresh pineapple chunks
2 cub Sliced fresh strawberries

Preparation:

Position knife blade in food processor bowl; add cubed mango, and process until smooth. Combine mango puree and lime juice in a bowl, and stir well.
Cover and chill. Yield: 8 servings.

Per serving: 90 Calories; 1g Fat (7% calories from fat); 1g Protein; 23g Carbohydrate; 0mg Cholesterol; 2mg Sodium

NOTES : To serve, spoon ½ cup pineapple chunks into each of 8 dessert compotes, and top with ¼ cup sliced strawberries and 2 tablespoons of mango mixture.

Recipe by: Cooking Light, Jul/Aug 1994, page 125

Posted to MC-Recipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.

Pineapple Angel Food Trifle

Servings: 12 Servings

Ingredients:

1 can Pineapple tidbits; 2
2 package Instant vanilla pudding
3 cub Milk
8 ounce Sour cream
8 ounce Cool whip Lite¨
1 Angel food cake; cubed

Preparation:

Drain pineapple tidbits, reserving 1 cup juice; set aside. Combine instant pudding mix, ½ cup reserved juice, and milk in a large mixing bowl; beat at a low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits.

Place 1/3 of cake cubes in bottom of a 16 cup glass bowl.drizzle with 2 to 3 tablespoons remaining reserved pineapple juice. At this point I also drizzle a generous plenty of rum. Spoon 1/3 of the pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours. Just before serving, spread top with whipped topping.
Garnish, if desired with mint leaves and pineapple slices.
NOTES : Creamy and Delicious. It's fast and easy to make for a crowd

Pineapple Apricot Jam

Servings: 6 Servings

Ingredients:

2 pound Dried apricots
2 cub Crushed pineapple
3 ¼ cub Sugar

Preparation:

Wash apricots. Cover with cold water. Heat slowly to boiling. Simmer until soft. Add pineapple and sugar. Simmer slowly, stirring frequently, until thick. Mrs. Lena J. Roberts, Norheim, MT.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Apricot Muffins

Servings: 36 Servings

Ingredients:

½ cub Margarine
2/3 cub Brown sugar
1 Egg
2/3 cub Crushed pineapple with juice
1/3 cub Dried apricots
1 cub Flour
½ teaspoon Baking soda
½ teaspoon Salt
1 cub Quick rolled oats

Preparation:

Preheat oven to 350ø. Using a food processor, fit steel knife in bowl and cream margarine, brown sugar and egg until fluffy. Add crushed pineapple and dried apricots. Chop and combine with "on-offs" until apricots are finely chopped. Combine dry ingredients and mix well. Add to processor bowl and process with quick "on-offs" just until all is moist. Spoon into well-greased miniature muffin tins and bake for 20 minutes. Standard mixing procedure can be used if apricots are finely chopped or snipped. Yield: 3 dozen miniature muffins.

KATHY WILKINS

(MRS. JAMES H., JR.)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Au Gratin

Servings: 18 Servings

Ingredients:

2 cub Self-rising flour *
2 cub Sugar
3 can Unsweetened pineapplechunks; 20 oz. each
1 cub Shredded cheddar cheese; 4oz.
½ cub Butter or margarine; melted
70 Butter flavored crackers;crushed

Preparation:

In a bowl, combine flour and sugar. Drain pineapple, reserving 1 ½ cup juice. Add juice to flour mixture; mix well. Stir in pineapple and cheese.
Pour into a greased 13x9" baking pan. Cover and bake at 350 F. for 30 minutes. Uncover and stir; bake 10 minutes longer. Combine melted butter and cracker crumbs; sprpinkle over pineapple mixture. Return to the oven for 10-15 minutes or until a knofe inserted near the center comes out clean. Yield: 16-20 servings. *Editors Note: as a substitutefor each cup of self rising flour, place 1 ½ tsp. baking powder and ½ tsp. alt in a measuring cup; add all purpose flour to equal 1 cup. MC formatting by bobbi744@sojourn.com

NOTES : Recipe from Back Home Restaurant, 251 W. Dixie, Elizabethtown, Kentucky, owned by Linda and Tom Fulkerson.
Recipe by: Taste of Home Magazine, April/May '97, p. 51

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 29, 1998

Pineapple Baked Beans

Servings: 6 Servings

Ingredients:

1 pound Ground beef
1 can (28 oz.) baked beans
1 can (8 oz.) pineapple tidbits,drained
1 Jar (4 ½ oz.) slicedmushrooms, drained
1 large Onion, chopped
1 large Green pepper, chopped
½ cub Barbecue sauce
2 tablespoon Soy sauce
1 Garlic clove, minced
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

In a skillet, brown beef; drain. Transfer to a 5 qt. slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly. Serve in bowls. Yield: 6-8 main dish or 12-16 side-dish serving. Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 3, 1998

Pineapple Baked French Toast

Servings: 8 Servings

Ingredients:

1 Loaf firm bread
8 ounce Cream cheese
10 Eggs
1 ½ cub Half and half
¼ cub Vermont maple syrup
8 ounce Crushed pineapple; (maysubstitute applesauce)
8 tablespoon Melted butter
Cinnamon
Powdered sugar

Preparation:

Cube bread and layer half in a 9 X 14 pan. Cut the cream cheese into small pieces and scatter across the bread. Spoon on pineapple. Cover with the remaining bread cubes. In a separate bowl, mix the eggs, half and half, syrup, and melted butter. Pour egg mixture over the bread cubes. Press the bread down to absorb the egg mixture. Sprinkle cinnamon over the top.
Refrigerate overnight.

In the morning, bake at 350° for 40 to 50 minutes. Serve with syrup, jam or powdered sugar.

Serves 8.

Recipe by: The Inn at Rutland, Rutland, Vermont

Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 13, 1998

Pineapple Banana Jam

Servings: 1 Servings

Ingredients:

2 cub Crushed pineapple
3 cub Mashed bananas; (no brownspots)
7 ½ cub Sugar
1 Bottle Certo or 1 packageSure Jell

Preparation:

1. Follow directions for jam when using either Certo or Sure Jell.

2. Stir and skim alternately for about 5 minutes.

3. Pour into sterilized glasses.

4. Top with hot parafin.

YIELD: Approzimately 10 to 11 8-ounce jars.

Posted to recipelu-digest Volume 01 Number 570 by QueenBerta <QueenBerta@aol.com> on Jan 21, 1998

Pineapple Banana Walnut Cake

Servings: 12 Servings

Ingredients:

3 cub All-purpose flour
2 cub Granulated sugar
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 can crushedpineapple, divided
3 Eggs
1 ½ cub Oil
2 cub Mashed ripe bananas (about6)
1 ½ cub Walnuts, chopped
2 teaspoon Vanilla
Icing:
1/3 cub Crushed pineapple, welldrained
¼ cub Margarine, softened
3 cub Sifted icing sugar
2 tablespoon To 3 tb pineapple juice

Preparation:

Cake:

Cake:

COMBINE first 5 dry ingredients in large bowl. Measure 1 cup undrained pineapple. Reserve rest for icing. Add measured pineapple and remaining ingredients to bowl. Stir just until thoroughly combined. Turn into greased and floured 10" tube pan. BAKE at 350 F for 70 to 80 minutes, or until cake tester comes out clean. COOL on rack 20 min.,then remove from pan and cool completely.

Icing:

DRAIN reserved pineapple well. BEAT margarine, icing sugar and pineapple juice together until smooth. Fold in pineapple. Spread on top and side of cake. Servings: about 12

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Bars

Servings: 16 Servings

Ingredients:

8 ounce Crushed pineapple in juice
¾ cub Sugar
1 tablespoon Flour; PLUS
¾ cub Flour
2 Eggs
½ teaspoon Baking powder
½ teaspoon Salt
1 cub Rolled oats
½ cub Brown sugar; packed
½ cub Margarine; melted
½ cub Sliced natural almonds;toasted *

Preparation:

Preheat oven to 375 degrees. Combine undrained pineapple, ¼ cup sugar and 1 tablespoon flour in saucepan; cook, stirring constantly, until mixture is thickened and clear. Lightly beat 1 egg; stir part of hot mixture into it, then mix back into remaining hot mixture in saucepan. Cook, stirring, 2 minutes longer. Set aside. Mix ¾ cup flour with baking powder, salt, oats, brown sugar and ¼ cup margarine. Press into buttered 8-inch square baking pan; bake 10 minutes. Mix remaining ¼ cup melted margarine, remaining egg and remaining ½ cup sugar with toasted almonds. Spread pineapple filling evenly over baked crust; spoon almond mixture over the top. Bake at 375 degrees, 30 minutes longer. Cool and cut into bars.

Servings: 16 bars

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

(PER PORTION : 178 Calories; 6.85 g Fat; 26.6 mg Cholesterol; 158 mg Sodium; 27.1 g Carbohydrate; 1.22 g Fiber; 2.94 g Protein.)

See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap

Recipe by: Almond Board of California

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998

Pineapple Bars Supreme

Servings: 12 Servings

Ingredients:

1 ¾ cub Sugar
2 cub Flour
½ teaspoon Baking Soda
½ teaspoon Salt
½ cub Vegetable Oil
2 Eggs, Beaten
2 8 ounce Cans Crushed Pineappleincluding juice (divide
2 teaspoon Vanilla
1 teaspoon Lemon Extract

Preparation:

Preheat oven 350. Measure 2 tablespoons crushed pineapple for frosting and set aside. Combine sugar, flour, soda, and salt in a mixing bowl. Add oil, eggs, pineapple, vanilla and lemon extract. Mix thoroughly. Pour batter into a well greased and floured 17x11 jelly roll pan. Bake 25-30 min or until pick comes out clean. Remove from oven and immediately frost with Coconutty Cream Cheese Frosting. Cool completely.

Coconutty Cream Cheese Frosting ¼ c. margarine, 1- 3 oz pkg cream cheese softened, 3 c. sifted powdered sugar, 1 tsp vanilla, 2 Tbls crushed pineapple (reserved from cake) 1 c. flaked coconut, ½ c. chopped nuts.
Beat margarine and cream cheese together. Add powered sugar, vanilla and pineapple. Beat until well blended and smooth. Stir in coconut and nuts.

Recipe by: Imperial Pure Cane Sugar Posted to bakery-shoppe digest V1 Number 021 by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Apr 10, 1997

Pineapple Bavarian

Servings: 8 Servings

Ingredients:

2 cub Whipping cream
1 cub Crushed pineapple
¾ cub Boiling water
½ cub Sugar
1 package Sweetened lemon flavoredgelatin
Few grains salt

Preparation:

Dissolve gelatin in boiling water. Add sugar and salt. Mix thoroughly.
Cool until partially set. Beat until light and fluffy. Fold in pineapple.
Fold in stiffly whipped cream. Pour into mold. Chill. 8 servings.

The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Bavarian Cream

Servings: 6 Servings

Ingredients:

1 can (8-½ oz.) crushedpineapple
1 cub Boiling water
1 package (3 oz.) lemon-flavored
Gelatin
1 cub Chilled whipping cream

Preparation:

Drain pineapple, reserving syrup. Pour boiling water over gelatin in bowl, stirring until gelatin is dis- solved. Add enough cold water to re- served syrup to measure 1 cup; stir into dissolved gelatin. Chill until al- most set. In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin and pineapple into the whipped cream. Povr into 1-qt.
mold or into indi- vidual molds. Chill 3 hr. or until frm. Unmold, serve with sweetened whipped cream, if you like, and gar- nish with other fruits.

Serves 6 to 8

Source: Betty Crocker's Show off Desserts; 1976 Found by Fran McGee

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Beef Marinade

Servings: 2 Servings

Ingredients:

Pineapple juice, 6 ounce can
2 tablespoon Dark brown sugar
3 Garlic cloves, run through g
¼ teaspoon Ginger, ground
½ teaspoon Garlic powder
½ teaspoon Onion powder
1 tablespoon Peanut oil
¼ teaspoon White pepper, ground
⅛ teaspoon Cayenne pepper (or less, to
3 teaspoon Soy sauce

Preparation:

Add all the ingredients, stiring with wish making sure the sugar dissolves.
Allow to sit for an hour so the flavors blend. Place meat in a freezer bag large enough for all the meat to lay flat on one side of the bag. Stir marinade one more time making certain sugar is dissolved and pour mixture in bag. Exhaust extra air out of bag. Allow to marinade overnight, turning bag over several times. This is expecially good for grilled steaks! From the collection of Chuck Rippel Source: The Collection of Chuck Ripple

Pineapple Beets

Servings: 4 Servings

Ingredients:

2 tablespoon Brown sugar
1 tablespoon Cornstarch
¼ teaspoon Salt
8 ounce Can pineapple tidbits;undrained
1 tablespoon Butter or margarine
1 tablespoon Lemon juice

Preparation:

In a saucepan, combine brown sugar, cornstarch and salt; add pineapple and bring to a boil, stirring constantly until thick, about 2 minutes. Add the beets, butter and lemon juice; cook over Medium heat for 5 minutes, stirring occasionally. Yield: 4 servings. Submitted by Bernice Morris, Marshfield, Missouri MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, Aug/Sept '97, p. 37

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 29, 1998

Pineapple Blueberry Cream Tart

Servings: 8 Servings

Ingredients:

15 ounce Pkg PillsburyRefrigerated Pie Crusts

FILLING:
3 ounce Pkg lemon pudding & piefilling mix
½ cub Sugar
¼ cub Water
2 Egg yolks
2/3 cub Canned, crushed pineapplewith juice
1 1/3 cub Water
1 teaspoon Grated lemon peel
2 cub Fresh or frozenblueberries, thaweddrained on paper towels
½ cub Blueberry preserves,warmed

TOPPING:
1 ½ cub Whipping cream
1/3 cub Powdered sugar
½ teaspoon Vanilla
1 ½ teaspoon Grated lemon peel

Preparation:

Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 10" tart pan with removable bottom or 9" pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Bake for 9 to 11 minutes or until lightly browned. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool. In medium saucepan, combine pudding mix, sugar, ¼ c water and egg yolks; mix until smooth. Add pineapple, 1 1/3 c water and 1 t lemon peel; cook and stir over medium heat until mixture comes to a boil. Remove from heat; cool slightly. In small bowl, combine blueberries and preserves. Spread over cooled baked crust. Spoon pudding mixture over blueberry mixture. Refrigerate 30 minutes or until cold. In small bowl, combine whipping cream, powdered sugar and vanilla; beat until stiff peaks form. Spoon or spread over pudding mixture; sprinkle with 1 ½ t lemon peel. Serve immediately. Store in refrigerator.

Pineapple Boat Aloha

Servings: 10 Servings

Ingredients:

2 Pineapples
2 cub Strawberries, sliced
2 cub Bananas, sliced

DRESSING:
¾ cub Brown sugar
1 teaspoon Mustard
1 teaspoon Salt
1/3 cub Lime juice
1 ½ tablespoon Rum
1 cub Oil

Preparation:

Cut Pineapples in half lengthwise. Scoop out pulp, leaving shells ½ inch thick; set shells aside. Cut pineapple pup into bite-size pieces, discarding core. Add strawberries and bananas; toss gently. Spoon into pineapple shells; spoon dressing over fruit. Dressing: Combine first 5 ingredients in container of electric blender; process on high speed 1 minute. Gradually add oil, and continue to blend.

Pineapple Boats Ahoy

Servings: 3 Servings

Ingredients:

SALAD:
4 ½ cub Water
1 ½ pound Shrimp, fresh
1 large Pineapple, fresh
1 medium Orange
1 medium Grapefruit
1 medium Avocado
1 Lime; juice of (2 to 3 tb)

DRESSING:
½ cub Oil, vegetable
2 tablespoon Wine, dry white
2 tablespoon Lime juice
½ teaspoon Salt
½ teaspoon Paprika
1 teaspoon Honey

Preparation:

Bring water to a boil. Add shrimp; return to a boil. Lover heat, and simmer 3 to 5 minutes. Drain shrimp well; rinse with cold water.
Chill. Peel and devein shrimp; set aside.

Cut pineapple in half lengthwise. Scoop out pulp, leaving shells ½ to ¼ inch thick. Cut pineapple pulp into bite-size pieces, discarding core. Set aside 1 cup pineapple pieces; reserve remaining pieces for use in other recipes.

Peel, seed, and seciton orange and grapefruit; combine fruit sections with 1 cup pineapple pieces and shrimp. Cover; chill until ready to serve.

Before serving, peel and dice avocado; sprinkle with lime juice to prevent discoloration. Combine avocado and shrimp mixture; spoon into reserved pineapple shells. Pour dressing over top before serving.

Dressing: Combine all ingredients in container of electric blender; blend well. Serve immediately. Yield: ¾ cup.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pineapple Bombe

Servings: 16 Servings

Ingredients:

2 can (20-oz) pineapple slices;drained
8 Maraschino cherries; stemmedand halved
2 ½ cub Cold milk
2 package (4-serving size) Jell-Oinstant pudding and piefilling; French vanilla orvanilla flavor
8 ounce Cool Whip whipped topping;thawed
1 Pound cake loaf (about12-oz); cut into 14 slices

Preparation:

LINE 2-quart bowl with plastic wrap. Arrange about l6 pineapple slices on bottom and sides of lined bowl, pushing slices as closely together as possible. Place cherry half, cut side up, in center of each pineapple slice.

POUR milk into large bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes Let stand 5 minutes. Fold in ½ of the whipped topping.

SPREAD about 1/3 of the pudding mixture over pineapple in bowl. Place about 6 cake slices over pudding layer; press down gently. Arrange 5 pineapple slices over cake slices. Layer with 1/3 of the pudding mixture, 4 cake slices and remaining pineapple. Cover with remaining pudding; top with remaining cake slices. Press down gently. Cover with plastic wrap. Chill at least 1 hour.

INVERT dessert onto serving platter. Carefully remove plastic wrap.
Garnish with remaining whipped topping.

MAKES 16 servings, Prep time: 30 minutes, Chill time: 1 hour

From <Favorite Recipes: Jell-O Easy Entertaining>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Bran Muffins

Servings: 1 Servings

Ingredients:

1 cub All-Bran
1 small Can crushedpineapple;drained
1 cub Raisins
½ cub Margarine
2/3 cub Brown sugar
1 Egg
1 ¼ cub Flour
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt

Preparation:

Cream margarine, sugar, and egg. Stir in dry ingredients. Stir in pineapple and raisins. Spoon into paper lined muffin tins, filling to top. Bake at 350 for 30 minutes.

Posted to TNT Recipes Digest, Vol 01, Nr 921 by jwoolley3@juno.com (Julie C. Woolley) on Jan 8, 1998

Pineapple Bread

Servings: 1 Loaf

Ingredients:

2 ¾ cub Flour
¾ cub Sugar
3 teaspoon Baking powder
¾ teaspoon Salt
1 Egg; lightly beaten
1/3 cub Milk
1/3 cub Butter or margarine; melt
1 cub Crushed pineapple; drain
1 cub Dates; dates
1 cub Walnuts; chop

Preparation:

Stir together flour, sugar, baking powder and salt. In another bowl, combine egg, milk, butter, pineapple, dates and nuts with a wooden spoon.
Stir fruit mixture into dry ingredients until moistened. Pour into well-greased and floured Bread 'n Cake pan; cover. Place in slow cooker.
Cover and bake on HIGH 3-4 hours or until tested done with a wooden pick.
Remove pan and uncover. Let stand for 5 minutes. Unmold on cake rack. To store, wrap in aluminum foil and refrigerate. Recipe suitable for 3-½- or 5-qt slow cooker. Source: Rival Crockpot Cooking. MM WaldineVan Geffen vghc42a2prodigy.com.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 29, 1997

Pineapple Bread (Gluten Free)

Servings: 1 Servings

Ingredients:

NORMA WRENN:
1 cub Unsweetened dessicatedcoconut
1 cub Canned crushed pineapple andjuice
4 large Eggs
½ cub Honey
2 ½ cub Millet flour
1 teaspoon Sea salt
1 tablespoon Baking powder

Preparation:

In a large mixing bowl combine the coconut and pineapple. Add the eggs and honey and beat until light either with an electric mixer or a wire whisk.
Combine millet flour, salt, and baking powder, blend thoroughly with the pineapple mixture, and let the batter stand 15 minutes.

Preheat the oven to 325 degrees. Butter well a 9-inch loaf pan. Stir batter and pour into the pan. Bake 1 hour, or until the bread tests done.

Source: America's Bread Book, Mary Gubser; Williams Morrow ISBN 0-688-11608-6
Posted to MC-Recipe Digest by Brenda H. Alcorn Date: Friday, February 13, 1998 9:07 PM on Feb 13, 1998

Pineapple Bread Pudding

Servings: 6 Servings

Ingredients:

½ cub Margarine or butter; softene
1 cub Sugar
½ teaspoon Ground cinnamon
4 Eggs
1 can (13 ¼ ozs) crushed; pineap
2 cub ½ inch bread cubes (about
¼ cub Chopped pecans

Preparation:

Pineapple Bread Pudding Heat oven to 325 degrees. Beat margarine, sugar and sinnamon in large mixer bowl on medium speed, scraping bowl constantly, 1 minute. Add eggs; beat on high speed, scraping bowl occasionally, until mixture is light and fluffy, about 2 minutes. Fold in pineapple, bread cubes, and pecans. Pour into buttered 1 ½ quart casserole.

Bake until knife inserted in center comes out clean, 40 to 45 minutes.
Serve with Carmal Fluff if desired. 4 to 6 servings.

Carmel Fluff Beat 2 cups chilled whipping cream, ¾ cup packed brown sugar and 1 tsp vanilla in chilled bowl until stiff. Regrigerate at least 1 hour before serving; refrigerate any leftover fluff.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Bread Pudding W/rum Sauce

Servings: 2 Servings

Ingredients:

1 Egg white
1 cub Skim milk
Artificial sweetener toequal 2 ts sugar
¼ teaspoon Ground cinnamon
1 cub Stale french bread brokeninto ½" pieces
½ cub Chopped ripe pineapple
½ teaspoon Vanilla extract
1 tablespoon Raisins
RUM SAUCE
¼ cub Skim milk
½ teaspoon Cornstarch
1 tablespoon Dark rum
Artificial sweetener toequal 2 ts sugar

Preparation:

Preheat the oven to 350~. Beat the egg white with the skim milk, sweetener and cinnamon. Add the bread to the liquid mixture to soak for 1 minute. Add the remaining ingredients except the sauce and pour into a small baking dish. Bake for 30 minutes, or until a knife inserted into the center comes out clean. SAUCE-Blend the cornstarch with the skim milk. Heat, stirring, until it thickens. Add the rum and sweetener. Spoon the hot bread pudding onto plates and top with the Rum Sauce. Cal 163; fat 1.15gr. Source:
Louisiana Light

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Breakfast Bread

Servings: 1 Servings

Ingredients:

2 cub All-purpose flour
2 To 3 tbsp. sugar
1 ½ teaspoon Baking powder
½ teaspoon Cinnamon
¼ teaspoon Salt
2 tablespoon Butter or margarine
½ can crushed
Pineapple; use remaining ½
For
Spread
¼ cub Buttermilk

Preparation:

Preparation : In mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until coarse crumbs. Add undrained pineapple and buttermilk, mix until it holds together. Turn dough out onto lightly floured surface. Knead for 2 minutes. Shape dough into a 6-inch circle, transfer dough to an 8-inch greased round cake pan. Score the top in quarters. Bake at 375 degrees for 30-35 minutes. Serve warm with pineapple cream cheese spread.
Posted to MM-Recipes Digest V3 #255

Date: Tue, 17 Sep 1996 21:52:18 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Pineapple Breakfast Shake

Servings: 4 Servings

Ingredients:

20 ounce Pineapple Chunks *
1 medium Banana, Cut Into Chunks
1 ½ cub Skim Milk
¼ teaspoon Vanilla Extract

Preparation:

* Pineapple chunks in unsweetened juice.
~------------------------------------------------------------------------- Drain pineapple, reserving ¾ cup juice. Measure ½ cup pineapple chunks and save the remainder for another use. Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve.. 85 calories per serving. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Pineapple Broiled Loin Chops

Servings: 1 Servings

Ingredients:

4 Loin lamb chops (¾"
Thick)
½ teaspoon Salt
½ cub Unsweetened pineapple juice
1 teaspoon Basil
1 tablespoon Red wine vinegar
1 tablespoon Grated orange rind

Preparation:

Sprinkle lamb with salt. Combine remaining ingredients; mix well. Pour pineapple juice mixture over lamb; chill 1 hour, turning occasionally.
Remove lamb; reserve marinade. Broil lamb 3-4" from heat 5-7 minutes per side, basting frequently.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pineapple Brunch Casserole

Servings: 6 Servings

Ingredients:

8 ounce Crushed pineapple
½ teaspoon Onion powder
1 cub Bisquick
pinch Nutmeg
1 cub Milk
4 ounce Ham; cooked -- diced
4 Eggs -- lightly beaten
1 cub Sharp cheddar cheese --
Grated
6 tablespoon Butter or margarine --
Melted
2 Green onions -- finely
Chopped

Preparation:

Preheat oven to 350~. Drain pineapple. Reserve 2 Tbls pineapple for garnish, if desired. Combine bisquick, milk, eggs, butter, onion powder and nutmeg in blender or large mixer bowl, until smooth. Stir in ham, cheese, onions and pineapple. Pour into greased 9" pie plate. Bake in preheated oven for 35-40 minutes or until set. Garnish with reserved pineapple, if desired.

Recipe By :

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pineapple Bundt Cake Supreme

Servings: 16 Servings

Ingredients:

1 cub Unbleached all-purpose flour
1 ½ teaspoon Cream of tartar
1 tablespoon Baking soda
¼ teaspoon Sea salt
1 ½ cub Whole wheat flour
½ cub Wheat germ
2 tablespoon Egg replacer
½ cub Water
1 cub Natural applesauce
1 cub Brown sugar
½ cub Light corn syrup
½ cub Pineapple juice concentrate (frozen, thawed)
1 teaspoon Almond extract
10 ½ ounce Silken tofu; drained
2 tablespoon Lemon juice
1 ½ cub Ground almonds
1 cub Crushed pineapple; drained

Preparation:

Preheat oven to 350 F. Oil and flour a bundt pan.

Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size bowl. Stir in whole wheat flour and wheat germ. Set aside.

In a small bowl, whisk egg replacer and water until foamy. Set aside.

In a large bowl, mix applesauce and brown sugar. Stir in corn syrup, juice concentrate, almond extract and egg replacer.

Place tofu in food processor and blend while gradually adding lemon juice through feed tube.

Fold dry ingredients into applesauce mixture alternately with tofu mixture.
Gently stir in almonds and crushed pineapple.

Pour into prepared pan and bake until light brown and cake springs back when touched lightly, about 45 minutes.

Turn out on a wire rack and let cool for 30 minutes. Slice and serve.

Per serving: 273 cal, 7 g prot, 224 mg sod, 46 g carb, 8 g fat, 0 mg chol, 148 mg calcium

Hint: Place tofu on paper towels to absorb moisture and make sure it is thoroughly drained before blending.

From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Bundt Carrot Cake

Servings: 12 Servings

Ingredients:

3 cub Flour
2 cub Sugar
1 ½ teaspoon Baking soda
2 teaspoon Cinnamon
1 ½ teaspoon Salt
1 teaspoon Baking powder
1 8 ¾ ounce crushed pineapple
2 cub Grated carrots
3 Eggs beaten
1 ½ cub Oil
1 ½ cub Chopped nuts
2 teaspoon Vanilla

Preparation:

Mix all dry ingredients together. drain pineapple and reserve juice. add juice to dry mixture. add eggs, oil and vanilla. Beat for 3 minutes. Stir in carrots, pineapple and nuts. Bake in bundt pan 325 for 1 ½ hours. cool 10 minutes in pan before removing. Sprinkle with powder sugar.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Feb 3, 1998

Pineapple Burgers

Servings: 1 Servings

Ingredients:

2 pound Ground beef
3 tablespoon Italian dressing
1 teaspoon Salt
¼ teaspoon Pepper
15 ounce Pineapple slices; drained
8 Slices bacon
¾ cub Barbecue sauce
¼ cub Brown sugar; firmly packed
¼ cub Honey
1 tablespoon Lemon juice

Preparation:

Mix ground beef and Italian dressing, salt and pepper. Shape into 8 patties. Press pineapple slice into each pattie. Wrap with a slice of bacon and secure with wooden toothpick. Mix remaining ingredients. Place patties in glass 13 x 9 dish. Pour barbecue sauce mix on patties. Cover and refrigerate for 2 hours. Grill patties, pineapple side down, about 10 minutes. Turn, brush with sauce. Grill another 10 minutes. Heat remaining sauce to serve with burgers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Buttermilk Sherbet

Servings: 1 Servings

Ingredients:

1 tablespoon Unflavored Gelatin; 1Envelope
¼ cub Water
2 cub Buttermilk
½ cub Sugar
1 cub Crushed Pineapple
1 Egg White
1 teaspoon Vanilla

Preparation:

1. Soften the gelatin in the water and dissolve over hot water.

2. Let it cool a bit and add it to the buttermilk, sugar and crushed pineapple.

3. Blend well and place in freezer until ice crystals form and it's mushy.

4. Remove and beat until soft peaks form.

5. Add the egg whites and vanilla and beat again.

6. Cover and return to freezer for at least 3 hours.

Makes 1 quart.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 199 by "Diane Geary" <diane@keyway.net> on Nov 4, 1997

Pineapple Butterscotch Cake

Servings: 16 Servings

Ingredients:

1 can Crushed Pineapple (20 oz)
1 cub Butterscotch Chips
1 package Pound Cake Mix (16 oz)
1 package Instant Butterscotch Pudding

Preparation:

Drain pineapple, reserve syrup. Mix 1 ½ cups pineapple with butterscotch chips. Combine pound cake and pudding mix. Mix pound cake as package directs, using reserved syrup for all or part of the liquid. Stir in remaining pineapple. Pour into greased and floured 13x9 inch pan. Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes. Preheat oven to 325 degrees Grease and flour 13x9 inch pan

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Cake

Servings: 8 Servings

Ingredients:

1 cub Sugar
¾ cub Butter
2 Eggs
2 ½ cub Flour
2 teaspoon Baking powder
2/3 cub Mixed fruit sm. pkg.
1 pound Golden raisins
¼ pound Red candied cherries
1 can Crushed pineapple & juice

Preparation:

Mix in order given and put in greased and floured tube pan. Let set all day and bake at night or mix at night and cook in morning .
Bake in 325 F oven 2 hrs..

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Cake

Servings: 1 Cake

Ingredients:

20 ounce Crushed pineapple (unsweetened)
1 cub Honey
2 teaspoon Vanilla
3 cub AM Whole Wheat Flour
4 teaspoon Non-alum baking powder; OR..
2 teaspoon -Baking soda
1 cub Chopped nuts

Preparation:

Mix liquid ingredients. Mix dry ingredients separately. Combine mixtures. Pour into an oiled 9" x 13" pan. Bake at 350 F. for 30-35 minutes.

GLAZE: In a small saucepan mix ½ cup frozen orange juice concentrate, ½ cup honey or rice syrup, 1 tablespoon oil and 2 tsp. arrowroot powder dissolved in 1 tablespoon water. Simmer over medium heat until slightly thickened. Poke holes in hot cake and pour glaze on top.

Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Pineapple Cake with Cream Cheese Frosting

Servings: 12 Servings

Ingredients:

CAKE:
2 Eggs
1 can Crushed pineapple in juice;20 oz
2 cub Flour
1 cub Sugar
1 cub Brown sugar
2 teaspoon Baking soda
1 cub Walnuts; chopped

FROSTING:
1 package Cream cheese; 3 oz
¼ cub Butter
1 teaspoon Vanilla
2 cub Powdered sugar

Preparation:

Combine all cake ingredients and pour into an ungreased, 13x9 inch Pyrex pan. Bake at 350^ for 45-50 minutes. Combine frosting ingredients and spread on cooled pineapple cake. ~Diana Rattray Recipe By : Berkshire Seasonings

Posted to MC-Recipe Digest V1 #255

Date: Wed, 23 Oct 1996 18:54:25 +0000

From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>

Pineapple Cake with Cream Cheese Ginger Frost

Servings: 12 Servings

Ingredients:

CAKE:
2 Eggs
1 can Crushed pineapple in juice
20 Oz
2 cub Flour
1 cub Sugar
1 cub Brown sugar
2 teaspoon Baking soda
1 cub Walnuts -- chopped
FROSTING:
1 package Cream cheese -- 3 oz
¼ cub Butter
1 teaspoon Vanilla
2 cub Powdered sugar
½ teaspoon Ginger

Preparation:

Combine all cake ingredients and pour into an ungreased, 13x9 inch Pyrex pan. Bake at 350^ for 45-50 minutes. Combine frosting ingredients and spread on cooled pineapple cake.

Recipe By : Berkshire Seasonings

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Caramel Cake

Servings: 1 Servings

Ingredients:

½ cub Packed brown sugar
¼ Cut fat-free preparedcaramel topping
6 Pineapple slices (save thejuice)
¼ cub Dried cranberries; driedtart cherries, or I woulduse raisins.
2 Egg whites; at roomtemperature
½ teaspoon Salt
1 teaspoon Vanilla
½ cub Sugar
¾ cub All-purpose flour
¾ teaspoon Baking powder

Preparation:

l. Preheat the oven to 350. Coat a 9-inch round cake pan with no-stick spray. Spread the brown sugar evenly over the bottom of the pan and drizzle evenly with the carmel topping. Top with the pineapple slices in a decorative pattern. Sprinkle with the cranberries and 2 tablespoons of the saved pineapple juice. Set aside.

2. Place the egg whites and salt in a large bowl. Beat with an electric mixer until soft peaks form. Beat in the vanilla. Gradually beat in the sugar until the whites are stiff but not dry.

3. Sift together the flour and baking powder. Sift half of the flour over the egg whites. Gently fold in with a large rubber spatula.

4. Fold in ¼ cup of the saved pineapple mixture. Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan for two minutes, invert onto a serving plate. Cool for about one hour before serving.

This recipe came from a fat free cook book put out by Prevention Magazine..
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@juno.com (Ellen M Irvine) on Aug 30, 1997

Pineapple Carob Cashew Brownies

Servings: 12 Brownies

Ingredients:

2 cub Whole wheat pastry flour
2/3 cub Carob powder
2 teaspoon Baking powder
1 pinch Salt
½ cub Honey or apple juice
½ cub Unsweetened applesauce
¼ cub Canned pineapple pieces (Unsweetened)
1 teaspoon Vanilla extract
½ cub Raw cashew pieces

Preparation:

Preheat oven to 350 F. In a large mixing bowl combine flour, carob, baking powder and salt.

Blend honey, applesauce, juices, pineapple and vanilla.

Add dry ingredients to wet mixture and stir in nuts. Pour batter into an oiled 9" x 13" pan. Bake 1 hour or until brownies pull away from sides of pan.

Calories per serving: 172
Grams of Fat: 4
% Fat calories: 20
Cholesterol: 0 mg
Grams of Fiber: 3.7

* Source: The Shoshoni Cookbook - by Anne Saks and Faith Stone * Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

Pineapple Carrot Coffee Ring

Servings: 16 Servings

Ingredients:

1 Pk active dry yeast (1tbsp)
¼ cub Warm water (110-115 F)
1 Egg
2 tablespoon Honey
1 cub Unbleached white flour
1 8 ounce crushed pineapple in
Its own juice
1 cub Grated carrots (2 med)
¼ cub Raisins (dark or golden)
¼ teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Ground nutmeg
¼ cub Sunflower seeds
1 ½ cub Whole wheat flour
½ cub Bran
2 tablespoon Vegetable oil

Preparation:

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast. Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl. Beat well. Let stand in a warm place for 30 minutes covered with a wet towel. Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. blend well. Spoon the dough into a lightly oiled 10 inch tube pan. Let rise unti ldoubled in a warm place for 60 minutes. Bake in a 350 F oven for 25 minutes or until browned. Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack. Engergy per serving (1/16 of recipe):
130 calories

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pineapple Carrot Snacking Cake

Servings: 9 Servings

Ingredients:

½ cub EGG BEATERS ® Healthy RealEgg Substitute
1/3 cub Firmly packed light brownsugar
3 tablespoon Margarine; melted
1/3 cub Reduced-fat sour cream
2 teaspoon Vanilla extract
1 cub All-purpose flour
½ cub CREAM OF WHEAT Cereal;(½-minute, 2 ½-minuteor 10-minute stovetopcooking)
1 tablespoon Baking powder
2 teaspoon Ground cinnamon
¼ teaspoon Ground ginger
1 can (8-ounce) crushed pineapple;drained
1 cub Shredded carrots
½ cub Seedless raisins
1 cub Powdered sugar
2 ounce Light cream cheese; softened
1 tablespoon PLANTERS Pecan Halves;finely chopped

Preparation:

In large bowl, with electric mixer at medium speed, beat egg product, sugar and margarine. Blend in sour cream and vanilla until smooth. In separate bowl, combine flour, cereal, baking powder, cinnamon and ginger. Add half the flour mixture and pineapple to margarine mixture. Blend in remaining flour, carrot and raisins. Spread batter into greased 8 x 8 x 2-inch baking pan. Bake at 350 F for 20 to 25 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack.

In small bowl, with electric mixer at medium speed, blend powdered sugar and cream cheese until smooth. Spread over cooled cake; sprinkle with nuts.
Cut into squares to serve.

Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@duo-county.com> on Feb 1, 1998

Pineapple Casserole

Servings: 10 Servings

Ingredients:

¼ pound Butter or margarine
4 Eggs, beaten
5 Slices cubed white bread
¾ cub Sugar
1 can Crushed pineapple, drained

Preparation:

Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread.
Bake in buttered bread pan at 350 degrees for 40-60 minutes.

Mrs. William Buffum

From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

Pineapple Charlotte

Servings: 8 Servings

Ingredients:

14 ounce Pineapple, crushed
½ tablespoon Gelatin, unflavored
½ cub Water
½ cub Sugar
2 Egg whites, stiffly beaten
2 cub Whip topping, mixed, chilled

Preparation:

Mix Dream Whip or similar whipped topping according to package directions in small mixer bowl. Remove to another container and chill.

Drain pineapple juice over the gelatine in medium saucepan and let dissolve about 10 min. Add ½ c water, ½ c sugar and heat to boiling.

Pour mixture over pineapple in large mixer bowl and let stand until cold.
Stir in beaten egg whites and whipped topping. Serve in small bowls or stem glasses with a piece of cherry on top.

Source: family recipe file box. Grandma Rodier's mother made this with whipped cream for Christmas dinner the year they got the Mixmaster (early 1950's). She lifted the beaters with the mixer still running and "decorated" the whole kitchen!

Pineapple Cheese Ball

Servings: 6 Servings

Ingredients:

2 8 ounce Cream cheese
1 can Pineapple crushed; drained
2 cub Walnuts
½ cub Green pepper; chopped
2 tablespoon Onion; minced
1 tablespoon Seasoned salt

Preparation:

mix all together, roll in ½ c. nuts. refrigerate.

Serving Ideas : makes 1 large or 2 small cheese balls

NOTES : save ½ c. nuts to roll ball in

Recipe by: Kay

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Kay L. Hitchcock" <HITCHCOC_K@popmail.firn.edu> on Dec 30, 1997

Pineapple Cheese Ball #1

Servings: 6 Servings

Ingredients:

2 package (8-oz) cream cheese
1 can (8.5-oz) crushed pineapple;
1 -drained
½ cub Finely chopped bell pepper
2 tablespoon Chopped onion
1 tablespoon Salt
1 cub Chopped pecans

Preparation:

Mix all ingredients except pecans. Mold into a ball and roll in pecans.
Chill.

MRS KENNETH CRISP (MARIE)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Cheese Ball #2

Servings: 12 Servings

Ingredients:

2 package (8-oz) cream cheese
2 cub Finely chopped pecans
1 can (8.5-oz) crushed pineapple;drained
¼ cub Green pepper; finely chopped
2 teaspoon Onion; finely chopped
1 teaspoon Seasoned salt

Preparation:

Soften cream cheese & add 1 cup pecans. Add remaining ingredients except remaining pecans. Chill at least 1 hour. Mold into a ball & roll in remaining 1 cup nuts. Refrigerate until ready to serve. Makes 1 large ball or 2 small balls. Serve with crackers.

MRS. GORDON E. MCCARTY

MRS. CLARK HALL

MARVELL, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Cheese Bread

Servings: 6 Servings

Ingredients:

2 cub Flour
¾ cub Sugar
3 teaspoon Baking powder
½ teaspoon Soda
1 teaspoon Salt
1 cub Undrained crushed pineapple
1 Egg beaten
1 tablespoon Veg. oil
½ cub Mild cheddar cheese grated
½ cub Walnuts optional

Preparation:

Blend and sift dry ingredients Combine pineapple, egg and oil and add to dry mixture. Fold in cheese and walnuts. Pour into greased loaf pan and let sit 10 min. Bake in 350 oven 45 - 50 min. or until tooth pick comes out clean when tested with it.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Cheese Cake #2

Servings: 1 Servings

Ingredients:

2 package Cream cheese; (8 oz.)softened
1 cub Powdered sugar
2 package Dream Whip; (2 envelopes)
1 cub Milk
2 can (Large) crushed pineapple;drained
Cookie crust

Preparation:

Beat Dream Whip with milk. Set aside. Beat cream cheese with powdered sugar. Drain pineapple. Add to cream cheese mixture. Fold in Dream Whip.
Pour into cookie crust and refrigerate.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 22, 1998

Pineapple Cheese Dessert

Servings: 8 Servings

Ingredients:

Crumb Crust; 9"
8 ounce Can crushed pineapple
3 ounce Pkg. lemon orOrange-Pineapple Jello
1 ¼ cub Boiling water
3 ounce Pkg cream cheese; softened
¼ teaspoon Orange or lemon rind; grated
3 tablespoon Sugar
½ teaspoon Vanilla
1 cub Sour cream

Preparation:

Drain pineapple, reserving syrup. Dissolve jello in boiling water. Add syrup; cool slightly. Meanwhile, blend cream cheese, orange rind, sugar and vanilla. Combine ½ cup jello and the pineapple; set aside. Gradually blend remaining jello into cheese mixture until smooth. Fold in sour cream.
Pour into crumb crust. Chill until set, but not firm. Carefully spoon on the pineapple. Chill until firm. Makes about 8 or 9 servings.
Posted to Bakery-Shoppe Digest by "townsend@nm.net" <townsend@nm.net> on Apr 10, 1998

Pineapple Cheese Dip

Servings: 1 Servings

Ingredients:

8 ounce Pineapple tidbits
16 ounce Light cream cheese; softened
8 ounce Water chestnuts; drained andchopped
3 tablespoon Fresh chives; chopped
½ teaspoon Salt-free seasoning blend
¼ teaspoon Pepper
¾ cub Pecans; chopped
Assorted reduced-fatcrackers

Preparation:

Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.

Drain the pineapple, reserving 1 tablespoon juice. In a small bowl, combine pineapple, cream cheese, waterchestnuts, chives, seasoning blend, pepper, and pecans. Stir in reserved juice; mix well. Cover and chill. Serve with crackers.

Yields: 4 cups

Serving Size: 2 tablespoons

Calories: 43, Total Fat: 3gm, Calories from Fat: 68%, Saturated Fat: 2gm, Cholesterol: 5gm, Sodium: 81mg, Carbohydrate: 3gm, Protein: 2gm

NOTES : The combination of flavors makes this dip very interesting as well as delicious. It's a challenge to not to eat a lot while you're making it.
Recipe by: Deborah Hill, Coffeyville, Kansas

Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997

Pineapple Cheese Dream

Servings: 6 Servings

Ingredients:

3 tablespoon Cornstarch
2/3 cub Water
8 ounce Can unsweetened crushedpineapple; undrained
1 teaspoon Lemon peel; grated
2 tablespoon Lemon juice
2 Egg yolks
3 ounce Neufchatel cheese/lowcalorie cream cheese
10 package Equal® sweetener
2 Egg whites

Preparation:

Combine cornstarch and water in a medium saucepan. Stir until smooth and add pineapple. Cook over medium heat until mixture boils and thickens, stirring well. Remove from heat, stir in lemon juice, and beaten egg yolks.
Add cheese. Return to heat and continue cooking and stirring until mixture bubbles. Remove from heat, add Equal, and beat with mixer to blend in cheese. Set aside to cool. Beat egg whites until soft peaks form. Fold into cooled pineapple mixture. Spoon into dessert dishes and refrigerate until served.

Exchanges: 1 fruit and 1 fat. Calories: 98

Recipe by: The No Sugar Delicious Dessert Cookbook

Posted to MC-Recipe Digest V1 #951 by hister@juno.com (Iris E. Dunaway) on Dec 9, 1997

Pineapple Cheese Loaf

Servings: 1 Servings

Ingredients:

2 tablespoon Shortening; melted
¾ cub Sugar
1 Egg
1 cub Crushed pineapple
1 teaspoon Vanilla
2 cub Flour
3 teaspoon Baking powder
¼ teaspoon Salt
½ cub Grated cheddar cheese
½ cub Chopped walnuts

Preparation:

Mix ingredients in the order given. Pour into a greased loaf pan. Bake at 350 degrees for 35 mins. or until toothpick comes out clean.

Source Jean Hopkins-Mom Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com
Recipe by: Jean Hopkins-Mom

Posted to MC-Recipe Digest V1 #900 by Carol & Bob Floyd <c.floyd@arnprior.com> on Nov 11, 1997

Pineapple Cheese Mold (Sugarless)

Servings: 6 Servings

Ingredients:

2 package Sugar-Free Orange Jello
1 cub Boiling Water
½ cub Cold Water
1 cub Plain Yogurt
½ cub Pineapple Juice
1 ½ cub Crushed Pineapple in its owjuice, drained
8 ounce Cottage Cheese
4 package Sweet & Low

Preparation:

Dissolve jello in boiling water, stir in the cold water and refrigerate until syrupee. Combine all except the crushed pineapple, blending well until smooth. Add to gelatin mixture. Stir in crushed pineapple. Pour in mold or pan or cups. Chill until firm, about 2 hours.

Source: "The Yankee Kitchen" 03-30-93 (#1) [Jonesy]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Cheese Muffins

Servings: 12 Servings

Ingredients:

½ cub Muesli
½ cub Self-raising wholemeal flour
1 Egg
½ cub Self-raising flour
1 tablespoon Golden syrup
¼ cub Butter
½ cub Grated cheddar cheese
2 tablespoon Non-dairy soy drink powder
¾ cub Well drained unsweetenedcrushed pineapple

Preparation:

Preheat oven to 375øF, prepare pans. Sift flours together retaining husks, add muesli. Melt butter, add golden syrup, pineapple & cheese. Combine with dry ingredients, add egg & soy powder, do not over-mix. Spoon into pans & sprinkle tops with extra grated cheese if desired, bake for 12-15 mins or until cooked. Makes 12 muffins. Wholemeal = whole-wheat. Recipe courtesy of the New Idea Magazine (NZ).

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Cheese Pie

Servings: 6 Servings

Ingredients:

2 cub Chocolate chip or gingersnapcookie crumbs
3 tablespoon Butter, melted
1 package (3-½ oz) instant vanillapudding mix
1 carton (8 oz) plain yogurt
1 package (8 oz) cream cheese,softened
¼ cub Orange juice
4 teaspoon Grated orange peel
1 can (20 oz) Dole pineappleslices (in unsweetenedpineapple juice)
1 teaspoon Each: sugar, cornstarch

Preparation:

Recipe Corner 8/92 Sonya Whitaker-Quandt

Combine crumbs with butter. Press in 9-inch pie plate.
Bake in 400 degree oven 5 minutes. Beat together pudding mix, yogurt, cream cheese, orange juice and 2 tsp orange peel (mixture is stiff). Turn into crust.
Chill. Drain pineapple, reserve ½ cup juice. Combine juice, sugar and cornstarch. Cook, stirring until boils and thickens. Cool. Stir in remaining orange peel. Arrange pineapple over top of pie. Spoon sauce over pineapple. Serves 6.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Cheese Salad

Servings: 1 Servings

Ingredients:

1 package Lemon jello (small)
1 package Lime jello (small)
2 cub Hot water
1 can Crushed pineapple (No.1 can)
1 large Package of Philadelphia
Cream cheese
1 carton Cool Whip (small)
1 ½ cub Sugar
4 tablespoon Flour
4 Eggs
2 cub Pineapple juice

Preparation:

First layer...Mix jello and water, when partially jellied add pineapple not drained. Put in 13x9x2 inch pan. Refrigerate until jelled. Second layer...Mix cream cheese and Cool Whip until fluffy. Spread over set Jello.
Third layer...Mix flour and sugar together. Add eggs, beat after each addition. Add pineapple juice. Cook until thick. Let cool. Spread over 1st and 2nd layer. Refrigerate. Randy Rigg

Pineapple Cheese Squares

Servings: 6 Servings

Ingredients:

4 slice Bread
Margarine
4 slice Cheese, your choicce
4 Pineapple rings

Preparation:

Spread margarine on bread. Add cheese, then put pineapple ring on top. Bake in 350 oven til cheese melts. Serve.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Pineapple Cheese Torte

Servings: 1 Servings

Ingredients:

-Pat-In-The-Pan Crust:
1 cub All-purpose flour
1 ¼ cub Confectioners' sugar
¼ cub Finely chopped almonds
1/3 cub Butter or margarine,softenedFilling:
2 package (8 ounces each) creamcheese, softened
½ cub Sugar
2 Eggs
2/3 cub Unsweetened pineapplejuicePineapple Topping:
¼ cub All-purpose flour
¼ cub Sugar
1 can (20 ounces) crushedpineapple, juice drainedand reserved
½ cub Whipping creamFresh strawberries,optional

Preparation:

Combine crust ingredients; pat into the bottom of a 12-in. x 8-in. x 2-in.
baking dish. Bake at 350! for 20 minutes. Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs. Stir in juice. Pour filling over hot crust. Bake at 350! for 20 minutes or until center is set. Cool. For topping, combine flour and sugar in a saucepan. Stir in 1 cup of reserved pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; fold pineapple. Cool. Whip cream until stiff peaks form; fold into topping. Spread carefully over dessert. Refrigerate 6 hours or overnight. Garnish with strawberries if desired.

Yield: 12-16 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Cheesecake

Servings: 6 Servings

Ingredients:

1 ½ package GRAHAM CRACKERS, crushed
½ cub SUGAR
6 tablespoon BUTTER, melted
Mix and pat onto bottoms andsides of 10-inchspringform.
CAKE
20 ounce PINEAPPLE, crushed (naturaljuice packed)
1 ½ pound CREAM CHEESE, removed fromwrappers and
Warmed in microwave on highfor 1-½
Minutes.
1 cub SUGAR
1 teaspoon VANILLA
5 JUMBO EGGS, removed fromshell and warmed 25
Seconds in the microwave.
½ cub HEAVY CREAM
¼ cub CORNSTARCH

Preparation:

** CRUST

Pineapple Cheesecake

Servings: 24 Servings

Ingredients:

----crust----
1 ½ cub Corn flake crumbs
2 tablespoon Granulated sugar
1 tablespoon Oilfilling----
24 ounce Fat-free cream cheese softened
1 cub Granulated sugar
4 Egg whites; whipped
1 tablespoon Pure vanilla extracttopping----
8 ounce Crushed pineapple
Drain and reserve juice
½ cub Granulated sugar
3 tablespoon Cornstarch
1 tablespoon Margarine; melted

Preparation:

Recipe by: Southern Living Magazine Preparation Time: 0:15 Preheat oven to 350. To prepare crust, combine corn flake crumbs, 2 tablespoons sugar, and oil in a mixing bowl. Press into bottom of 2-9" pie pans; set aside. To prepare filling, combine cream cheese, 1 cup sugar, egg whites, and vanilla. Bake for 50 minutes. Let cool to room temperature on rack. Then, refrigerate several hours. Meanwhile to prepare topping, add water to pineapple juice to make ½ cup . Mix remaining sugar and cornstarch with reserved pineapple juice. Cook over low heat until thick. Add pineapple and margarine, cook 2 minutes. Cool and spread on cheesecake.

Pineapple Cheesecake #1

Servings: 10 Servings

Ingredients:

BASIC MIX:
1 can (440-gram) condensed milk
375 g Cream cheese
1/3 cub Lemon juice
2/3 cub Whipped cream
1 tablespoon Gelatine dissolved in:
¼ cub Boiling water

CRUST:
1 cub (generous) cornflake crumbsor crumbed biscuits
60 g Melted butter
1 pinch Nutmeg

FRUIT MIX:
1 can (450-gram) crushedpineapple; plus liquid
2 Oranges; juice of
2 Passionfruit; pulp of

Preparation:

Date: Mon, 25 Mar 96 13:05:40 EST

submitted by: thid@voyager.co.nz (Theresa, Tauranga, New Zealand) Beat softened cream cheese till smooth & creamy. Gradually add condensed milk, beating well then add lemon juice gradually. whip cream & fold into mixture. Add dissolved gelatine.

Crust: Press firmly onto base only of greased 20cm spring form tin and refrigerate.

Combine fruit. Add 1/3 fruit mixture to basic cheesecake. Pour into prepared spring formed tin. Allow to set. Heat remaining 2/3 fruit mixture, thicken with a little arrowroot. Spread over cake. Refrigerate till firm.
Decorate with cream.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 26 MARCH 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Cheesecake Square

Servings: 8 Servings

Ingredients:

-CATHY LIGHT
Recipe-485 crust
2 package Cream cheese (8oz); softened
½ cub Sugar
2 Eggs
2/3 cub PineAppetizersle juice; unsw
¼ cub Flour
¼ cub Sugar
1 can PineAppetizersle (lrg)-20 oz
½ cub Whipping cream
Or Cool whip

Preparation:

NOTE: drain pineApplle; reserving 1 cup juice Prepare crust. Beat cream cheese in medium bowl until smooth and fluff y. Beat in ½ c sugar and the eggs. Stir in 2/3 c pineAppetizersle juice. Pour cream cheese over hot crust. Bake just until center is set, about 20 m in. Cool completely. Mix flour and ¼ c sugar in 2-quart saucepan. Stir i n 1 cup reserved juice from crushed pineapple. Heat to boiling over med. heat, stirring constantly. Boil and stir 1 min. Remove from heat, fold in pineAppetizersle. Cool completely. If not using cool whip ( beat whipping cream in chilled bowl until stiff). Fold whipped cream or cool whip into pineapple mixture. Spread carefully over dessert. Cover loosely and ref.
until firm. About 4 hr. Cut into 3 inch squares. Makes 12 squares.
From: JEAN KUJAWA (GIVEN) 3/2⅞9 *Brought over for easter

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Cheesecake Squares

Servings: 9 Servings

Ingredients:

½ cub Flour
3 tablespoon Butter; softened
Sugar
1 package (8 oz) cream cheese;softened
1 teaspoon Vanilla
1 Egg
1 can (8 oz) crushed pineapple;drained

Preparation:

Preheat oven to 350°. Spray or grease 9 x9 in baking dish. In medium bowl, with hand, knead flour, butter and 2 tablespoons sugar to form stiff dough.
Pat dough evenly in bottom of baking dish. Bake 12 to 15 minutes till golden brown. Meanwhile, in small bowl, with mixer at medium speed, bear cream cheese, vanilla, egg and 3 tablespoons sugar until blended, occasionally scraping bowl with rubber spatula. Fold in half of the crushed pineapple. Remove baking dish from oven; pour cream cheese mixture over baked layer in pan; sprinkle with remaining pineapple. Bake 25 minutes longer or until top is firm when lightly pressed with finger. Refrigerate until well chilled, at least 2 hours. When cold, cut into 9 squares. Cover pan with foil and refrigerate if not serving right away. (abt 250 calories each)

Recipe by: Tootie's Special Recipe Collection

Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on 7 De, c 1997

Pineapple Cheesecake Squares #1

Servings: 12 Servings

Ingredients:

1 Pat-in-pan crust (see below)
2 package (8-oz) cream cheese;softened
½ cub Sugar
2 Eggs
2/3 cub Unsweetened pineapple juice
¼ cub All-purpose flour
¼ cub Sugar
1 can (20-oz) crushed pineapple;well drained (reserve 1 cupjuice)
½ cub Whipping cream

PAT-IN-PAN CRUST:
2 cub All-purpose flour
2/3 cub Margarine or butter;softened
½ cub Almonds; finely chopped andtoasted
½ cub Powdered sugar

Preparation:

Heat oven to 350 degrees. Prepare crust (see below) and bake. Beat cream cheese in medium bowl until smooth and fluffy; beat in ½ cup sugar and the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely.

Mix flour and ¼ cup sugar in 2-quart saucepan. Stir in 1 cup of the reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple.
Cool completely. Beat whipping cream in chilled bowl until stiff. Fold into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into 12 squares.

Pat-in-the-Pan Crust: Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased 13x9x2-inch pan.
Bake until set, about 15-20 minutes.

FROM MAGAZINE AD

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Cheesecake Squares #2

Servings: 12 Servings

Ingredients:

1 Pie crust
2 package (8-oz) cream cheese;softened
½ cub Sugar
2 Eggs
2/3 cub Pineappetizersle juice;unsweetened
¼ cub Flour
¼ cub Sugar
1 can (20-oz) Pineappetizersle
½ cub Whipping cream or cool whip

Preparation:

Date: Sat, 24 Feb 96 08:48:57 PST

From: eboyd@shentel.net
NOTE: drain pineApplle; reserving 1 cup juice Prepare crust. Beat cream cheese in medium bowl until smooth and fluff y. Beat in ½ c sugar and the eggs. Stir in 2/3 c pineAppetizersle juice. Pour cream cheese over hot crust. Bake just until center is set, about 20 m in. Cool completely. Mix flour and ¼ c sugar in 2-quart saucepan. Stir i n 1 cup reserved juice from crushed pineapple. Heat to boiling over med. heat, stirring constantly. Boil and stir 1 min. Remove from heat, fold in pineAppetizersle. Cool completely. If not using cool whip ( beat whipping cream in chilled bowl until stiff). Fold whipped cream or cool whip into pineapple mixture. Spread carefully over dessert. Cover loosely and ref.
until firm. About 4 hr. Cut into 3 inch squares. Makes 12 squares.

From: JEAN KUJAWA (GIVEN) 3/2⅞9 *Brought over for easter

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #61

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Cherry Cake

Servings: 6 Servings

Ingredients:

1 cub Butter
1 cub White sugar
3 cub Flour (saving 1 cup to flourfruit)
½ teaspoon Lemon extract
1 teaspoon Vanilla
1 teaspoon Baking powder
4 Eggs separated
1 20 ounce can crushed pineapplewith juice
½ pound Slivered almonds
1 pound Red cherries
1 ½ pound Sultanas
½ pound Mixed peel (optional)

Preparation:

Cream butter and sugar, add lemon extract, vanilla and egg yolks. Beat till fluffy. Add flour and baking powder alternately with pineapple. Add well floured fruit and nuts. Fold in stiffly beaten egg whites. Spoon into pans lined with 2 layers of greased brown paper. Bake at 275 for 2-½ to 3 hours or till done.

Origin: Marg Salstrom, mother in law. Bellevue, Washington. Shared by:
Sharon Stevens Aug/91

Pineapple Cherry Pie

Servings: 8 Servings

Ingredients:

CRUST:
1 cub All-purpose flour
⅛ tablespoon Salt
4 tablespoon Margarine; chilled & cut
¼ cub Low-fat plain yogurt

FILLING:
3 cub Pineapple chunks in juice;drained
2 cub Sweet cherries; frozen
1/3 cub Sugar or sugar substitute
2 tablespoon Quick cooking tapioca orcornstarch
½ teaspoon Almond extract

Preparation:

To prepare crust, in a large bowl, combine flour and salt. Using a pastry blender or 2 knives, cut margarine into flour mixture until coarse crumbs form. Add yogurt, tossing with a fork, until a soft dough forms. Shape dough into a disk; wrap in plastic and chill for 30 minutes. Meanwhile, prepare filling: In a large bowl, combine pineapple, cherries, sugar, tapioca, and almond extract. Spoon filling into a 9-inch deep-dish pie plate. Preheat oven to 375*. On a lightly floured surface, roll dough into an 11-inch circle, cut dough into 1-inch strips. Arrange strips in a lattice pattern over the filling. Fold strips under and press to seal. Bake pie until crust is golden brown and filling bubbles, about 55 minutes. Cool completely.

Recipe by: Dianne Waller Posted to MC-Recipe Digest V1 #746 by Dianne Waller <dwaller@frontier.gulf.net> on Aug 17, 1997

Pineapple Cherry Pie Ii

Servings: 8 Servings

Ingredients:

CRUST:
1 cub All-purpose flour
⅛ tablespoon Salt
4 tablespoon Margarine; chilled & cut
¼ cub Low-fat plain yogurt

FILLING:
2 large Cans pineapple chunks injuice, drained
1 Bag Dark sweet cherries; (16oz) frozen
½ cub Sugar or sugar substitute
3 tablespoon Quick cooking tapioca orcornstarch
¾ teaspoon Almond extract
½ cub Pineapple juice

Preparation:

To prepare crust, in a large bowl, combine flour and salt. Using a pastry blender or 2 knives, cut margarine into flour mixture until coarse crumbs form. Add yogurt, tossing with a fork, until a soft dough forms. Shape dough into a disk; wrap in plastic and chill for 30 minutes. Meanwhile, prepare filling: In a large bowl, combine pineapple, cherries, sugar, tapioca, and almond extract. Spoon filling into a 9-inch deep-dish pie plate. Preheat oven to 375*. On a lightly floured surface, roll dough into an 11-inch circle, cut dough into 1-inch strips. Arrange strips in a lattice pattern over the filling. Fold strips under and press to seal. Bake pie until crust is golden brown and filling bubbles, about 55 minutes. Cool completely.

Recipe by: Dianne Waller

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dianne Waller <dwaller@frontier.gulf.net> on Sep 20, 1997

Pineapple Cherry-Berry Crunch

Servings: 1 Servings

Ingredients:

1 package Blueberry Muffin mix
1 can (20 oz.) crushed pineapplew/juice
1 can (21 oz.) cherry pie filling
1 cub Quick-cooking oats
¼ cub Chopped pecans
½ cub Butter; melted

Preparation:

Preheat oven to 350 F. Rinse blueberries from mix with cold water and drain. Spoon pineapple w/juice evenly into a 9 inch square pan or dish.
Spread pie filling over pineapple. Spoon blueberries over pie filling.
Combine muffin dry mix and oats; sprinkle evenly over the fruit. Sprinkle with pecans. Drizzle melted butter over top. Bake for 55-60 mins. or until golden brown and bubbly. Serve warm.

Posted to Bakery-Shoppe Digest V1 #436 by "William & Evelyn Hall" <wchall@nevia.net> on Dec 4, 1997

Pineapple Chess Pie

Servings: 1 Servings

Ingredients:

1 cub Crushed pineapple, drained
2 cub Sugar
1 tablespoon Cornstarch
1 cub Coconut
4 Eggs
1 Stick of margarine
1 teaspoon Vanilla

Preparation:

Mix all the ingredients and bake at 350 degrees until done. Randy Rigg

Pineapple Chicken

Servings: 5 Servings

Ingredients:

1 ½ Whole chicken breasts
Corn starch
½ cub Flour
1 Egg
½ cub Water
Salt
Oil for deep frying
½ cub Brown sugar
¼ cub Cider vinegar
1 cub Pineapple chunks plus juice(enough to make 1 cup)
¼ cub Red maraschino cherries
1 ½ tablespoon Corn starch, dissolved in
½ cub Water

Preparation:

1. Slice chicken into 1x2x¼" pieces, dredge in corn starch and lay aside to dry slightly on wax paper. Prepare a batter in a small bowl of 1 egg, ½ cup water, ½ cup flour, and salt. Mix batter very thoroughly until smooth. Assemble rest of ingredients.

2. Pour oil halfway up in your wok. Turn on burner to high and allow oil to heat up. PLace a piece of bread crust to test readiness of oil. If bread crust is medium browned, then oil is ready. If bread crust is dark brown or black, shut heat off of oil and allow to cool 5 minutes or more before turning heat back on. Retest oil before cooking anything in it. If bread crust is a very light brown, then oil is not quite ready yet.

3. When oil is ready, place about 8-10 pieces of chicken into batter, take a pair of chop sticks or fork and lift pieces out of batter and slice into oil in wok. Chicken pieces will slide to bottom of oil at first and will then rise. After chicken is risen, deep fry 2 ½ minutes on each side. Drain chicken on paper toweling to remove excess oil. Place chicken in serving plate. Repeat procedure until all chicken is cooked.

4. In a separate small pot, place ½ cup brown sugar, ¼ cup cider vinegar, cook until dissolved. Add pineapple chunks and juice. Stir up corn starch thoroughly in ½ cup water, add to pot and stir thoroughly. Cook under medium heat 3-5 minutes until gravy is clear.
Add maraschino cherries. Pour over chicken.

NOTE: Breaded, deep fried shrimps lend well to this recipe.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip

Pineapple Chicken

Servings: 1 Servings

Ingredients:

1 large Chicken, deboned
1 large Onion
2 Carrots
1 Green pepper
2 cub Chicken stock
1 can Pineapple (drained) 16 oz.
1/3 cub Vinegar
¼ cub Soft brown sugar
1 tablespoon Soy sauce
1 tablespoon Sherry
2 tablespoon Cornstarch
Salt and pepper

Preparation:

Cut up chicken into chunks and boil until done, or can be cooked in the microwave oven. Cut the onion, pepper, and carrot into wedges. Drop these into a small saucepan of boiling water and cook for 5 minutes. Drain well.
Mix together in a small saucepan the cornstarch, chicken stock, vinegar, sugar, soy sauce and sherry. Bring to a boil, stirring constantly, and simmer for 2 or 3 minutes. Add the vegetables to the sauce, then add the chicken and pineapple and reheat. Salt and pepper to your liking. Serve very hot over rice or chow mein noodles.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Chicken

Servings: 6 Servings

Ingredients:

3 Chicken breasts *
Pepper
Paprika
20 ounce Pineapple **
2 tablespoon Mustard; Dijon-style
Soy sauce
1 Garlic clove; minced

Preparation:

* Chicken breasts should be split, skinned and boned. ** Pineapple should be drained, unsweetened tidbits. Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings Per serving: 210 calories; 4 g fat; 73 mg cholesterol; 153 mg sodium. Rival Crock-Pot Slow Cooker Dining Lite. May 1992... [source unknown]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Chicken

Servings: 6 Servings

Ingredients:

3 Chicken breasts *
Pepper
Paprika
20 ounce Pineapple **
2 tablespoon Mustard -- Dijon-style

Preparation:

Date: Thu, 23 May 1996 18:50:03 -0400 (EDT)

From: Hazel Slone <hslone@freenet.columbus.oh.us>

* Chicken breasts should be split, skinned and boned. ** Pineapple should be drained, unsweetened tidbits. Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix pineapple and mustard together; pour over chicken.
Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours). Makes 6 servings, Per serving: 210 calories; 4 g fat; 73 mg cholesterol; 153 mg sodium.

Posted on MealMaster Recipes List, Digest #145, 26 May 1996

Pineapple Chicken - for the Holiday's

Servings: 1 Servings

Ingredients:

3 pound Chicken peices (up to 3-½)
Salt
Pepper
Paprika
1 can (10 oz) consomme
1 can (19 oz) pineabble chunks;drained
½ cub Diced green pepper
½ cub Diced red pepper
1 cub Sliced mushrooms
3 tablespoon Soya sauce.

Preparation:

Place chicken, skin side down on pan. Sprinkle with salt, pepper and lot's of paprika. Add consomme.

Cover and bake for 1 hr. at 350 degrees. Turn skin side up. Add pineapple, peppers, mushrooms, and soya sauce. Continue baking, covered until chicken is fork tender. Uncover and bake until brown.

Posted to JEWISH-FOOD digest V97 #250 by Alyse Morris <morris@ican.net> on Sep 16, 1997

Pineapple Chicken (Bow Luo Gai)

Servings: 4 Servings

Ingredients:

1 pound Chicken parts
1 Stalk celery
1 can 8-oz. chunk style pineapple
½ cub Water
½ tablespoon Catsup
1 tablespoon Rice vinegar
1 ¼ tablespoon Sugar
Dash of salt
1 teaspoon Cornstarch for thickening
2 teaspoon Cold water for thickening
2 cub Oil for deep frying

MARINADE:
½ teaspoon Salt
½ teaspoon Sugar
1 teaspoon Thin soy sauce
Dash of pepper
1 Thin slice ginger, chopped

BATTER:
1 large Egg
1 tablespoon Water
2 ½ tablespoon Flour
3 tablespoon Cornstarch

Preparation:

1. Skin and bone chicken. Cut into 1 ½" cubes.

2. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for ½ hour.

3. Cut celery into 1 ½" pieces; then, cut each piece lengthwise into strips, julienne style.

4. Drain pineapple, saving the juice.

5. Prepare batter by beating the egg, adding the water, flour and cornstarch. Mix thoroughly.

6. Heat oil to 350 degrees in a small saucepan.

7. Dip chicken in batter and drop into the hot oil. Deep-fry for 10 minutes. Remove and drain off excess oil.

8. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash of salt. Bring to a boil.

9. Add celery, chicken and pineapple. Cook for 1 minute over high heat.

10. Add thickening made by combining cornstarch and cold water. Cook for 1 minute and serve.

SOURCE: Chopsticks, Clever, and Wok.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Chicken Crockpot

Servings: 6 Servings

Ingredients:

3 Chicken breasts *
Pepper
Paprika
20 ounce Pineapple **
2 tablespoon Mustard; Dijon-style
Soy sauce
1 Garlic clove; minced

Preparation:

* Chicken breasts should be split, skinned and boned.
** Pineapple should be drained, unsweetened tidbits.
Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours.
Makes 6 servings

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Chicken Salad

Servings: 6 Cups

Ingredients:

1 medium Fresh pineapple
3 cub Cooked; diced chicken
2 cub Cooked long-grain and wildrice mix; chilled
¾ cub Chopped celery
1/3 cub Chopped red pepper
2 tablespoon Chopped green onions
½ cub Vegetable oil
¼ cub Red or white wine vinegar
2 tablespoon GREY POUPON Dijon Mustard
⅛ teaspoon Ground ginger
1/3 cub PLANTERS Sliced Almonds;toasted

Preparation:

1. Cut pineapple in half lengthwise, slicing through top. Scoop out pineapple; dice and set aside.

2. Mix chicken, rice, 1 cup reserved pineapple, celery, red pepper and green onions in large bowl; set aside.

3. Whisk together oil, vinegar, mustard and ginger until smooth. Stir into chicken mixture until well blended. Cover; chill several hours to blend flavors.

4. Gently toss chicken salad with almonds; serve in pineapple shells.
SOURCE: Grey Poupon

Posted to brand-name-recipes by Abtaxel <Abtaxel@aol.com> on May 3, 1998

Pineapple -Chicken Teriyaki

Servings: 4 Servings

Ingredients:

1 pound Can of pineapple slices
½ cub Soy sauce
1 tablespoon Molasses
2 tablespoon Brown sugar
¼ cub Cooking oil
2 tablespoon Cider vinegar
1 Small clove of garlic
¼ cub Sauterne
5 Chicken breasts (boneless)

Preparation:

Drain the pineapple and reserve ¼ cup syrup. Mix the reserved syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic and sauterne. Bone and skin the chicken breasts and place in a shallow dish. Add the pineapple.
Pour molasses mixture over chicken mixture and cover. Marinate in refrigerator for several hours.
Drain and reserve marinade. Grill chicken over hot coals., turning and basting frequently with reserved marinade, until tender and browned. Grill pineapple on both sides and serve 2 slices with each chicken breasts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Chiffon Cake

Servings: 10 Servings

Ingredients:

1 Envelope plain gelatine
¼ cub Sugar
¼ teaspoon Salt
1 ¼ cub Crushed pineapple and syrup
3 Eggs, separated
1 tablespoon Lemon juice
½ cub Ice cold water
½ cub Skim milk powder
9 Thin chocolate cookies

Preparation:

Mix together in top of double boiler gelatine, sugar, and salt. Beat egg yolks slightly, stir in pineapple and syrup. Add to gelatine mixture. Cook over boiling water, stirring constantly until gelatin is dissolved (about 8 min). Remove from heat and stir in lemon juice. Chill to unbeaten egg white consistency. Beat ice water and milk powder together until stiff and mixture stands in peaks (10 min by hand). Fold into gelatine mixture. Spoon ¼ of mixture into 9 by 5 inch loaf pan; top with 2 or 3 cookies; repeat twice and finish with a layer of the chiffon mixture. Chill until firm.
Approximately 114 calories per serving.

Typed by: Melissa Mierau, Martensville, SK

Pineapple Chiffon Pie

Servings: 100 Servings

Ingredients:

2 ¼ quart WATER; BOILING
3 ounce MILK; DRY NON-FAT L HEAT
2 9/16 pound PINEAPPLE CHUNK #10
6 pound FLOUR GEN PURPOSE 10LB
3 ounce SUGAR; GRANULATED 10 LB
12 ounce TOPPING DES & BAK
3 9/16 pound SHORTENING; 3LB
2 tablespoon IMITATION VANILLA
3 ounce SALT TABLE 5LB

Preparation:

PAN: 9" PIE PAN
:

1. SEE RECIPE NOS. I-G-1 AND I-1.

2. DISSOLVE GELATIN IN BOILING WATER; ADD COLD WATER. MIX UNTIL WELL BLENDED.

3. REFRIGERATE UNTIL GELATIN IS THICKENDED BUT NOT FIRM.

4. POUR COLD WATER INTO CHILLED MIXER BOWL; ADD TOPPING, MILK, SUGAR, AND VANILLA. USING WHIP, BEAT AT LOW SPEED 3 MINUTES OR UNTIL WELL BLENDED.
SCRAPE DOWN WHIP AND BOWL. WHIP AT HIGH SPEED 5-10 MINUTES OR UNTIL MIXTURE
FORMS STIFF PEAKS. SET ASIDE FOR USE IN STEP 7.

6. USING WHIP, BEAT THICKENED GELATIN AT HIGH SPEED 10 MINUTES OR UNTIL FOAMY AND SOFT PEAKS FORM.

7. FOLD WHIPPED TOPPING INTO GELATIN. CAREFULLY FOLD 2 LB 9 OZ (1 ⅛ QT- 1/3-NO. 10 CN) CANNED, CRUSED PINEAPPLE, DRAINED INTO GELATIN-WHIPPED TOPPING MIXTURE.

8. POUR ABOUT 5 ¾ CUPS FILLING INTO EACH BAKED PIE SHELL.

9. REFRIGERATE ABOUT 2 HOURS OR UNTIL SET. KEEP REFRIGERATED UNTIL READY TO SERVE.

10. CUT 8 WEDGES PER PIE.
:

NOTE: 1. IN STEP 3, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 ½ CUPS
JUICE.

2. IN STEP 3, 6 TBSP FROZEN LEMON JUICE CONCENTRATE AND 1 ⅛ CUPS COLD WATER MAY BE USED FOR FRESH LEMON JUICE.

3. IN STEP 5, 2 LB 10 OZ (1/3-6 ½ TO 7 LB CN) CANNED TOPPING, DESSERT AND BAKERY PRODUCTS, FROZEN, MAY BE USED FOR ALL INGREDIENTS.

Recipe Number: I03201

SERVING SIZE: ⅛ PIE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Chocolate Cake

Servings: 1 Servings

Ingredients:

2 1/3 cub Cake flour; sifted
2 ¼ teaspoon Baking Powder
¾ teaspoon Salt
½ teaspoon Soda
2/3 cub Butter; or shortening
1 ¼ cub Sugar
1 Egg; unbeaten
2 Egg yolks; unbeaten
3 ounce Unsweetened Choc.; melted
¾ cub Milk
1 teaspoon Vanilla
1/3 cub Boiling water

Preparation:

Sift flour once, measure, add baking powder salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time beatlng well after each. Add chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 30 to 35 mlnutes, or untll done. Spread Plneapple Fluff Frosting (see recipe) between layers and on top and sides of cake. Double recipe for three 10-inch layers.
This cake may be baked as follows: bake about 2/3 o batter in greased pan, 8x8x2 inches, in slow oven ( 325 degrees F. ) 45 mlnutes, or until done; remalnlng 1/3 of batter may be baked in 15 greased medium cup-cake pans in moderate oven (350 degrees F.) 25 minutes, or until done. Kate Smith Collection 1940 Published by General Foods Corp

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Chutney

Servings: 12 Servings

Ingredients:

2 can (20.5-oz) crushed pineapple
1 cub Vinegar
1 cub Firmly packed brown sugar
2 cub Raisins
1 teaspoon Salt
¼ teaspoon Cayenne pepper
¼ teaspoon Cinnamon
¼ teaspoon Ground cloves

Preparation:

Date: Sun, 19 May 1996 09:43:39 -0400 (EDT)

From: Sandra Bornstein <edb@northshore.shore.net>

In large pot stir all ingredients together. Heat to boiling, reduce heat and simmer over low heat 40-55 minutes stirring frequently until thick.
Sandra Bornstein <edb@shore.net

FATFREE DIGEST V96 #139

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Cloud Pie

Servings: 8 Servings

Ingredients:

1 ¾ cub Crispy rice cereal crumbs
¼ cub Brown sugar; packed
6 tablespoon Corn syrup
8 ounce Fat-free cream cheese;softened
1 cub Powdered sugar; sifted
8 ounce Crushed pineapple; undrained
1 cub Cool Whip® Free; thawed

Preparation:

In a mixing bowl, combine crispy rice cereal crumbs, brown sugar, and corn syrup. Mix well. Press mixture evenly and firmly in bottom and on side of 9" pie pan coated with cooking spray. Chill in refrigerator. In a mixing bowl, combine cream cheese, powdered sugar, and pineapple. Fold in whipped topping. Pour mixture into chilled crust. Freeze about 3 hours or until firm. Remove from freezer 10 minutes before serving.
Posted to Digest eat-lf.v096.n143

Date: Thu, 5 Sep 1996 19:56:26 -0500

From: matejka@bga.com (Anita A. Matejka)

Pineapple Coconut Cupcakes

Servings: 1 Servings

Ingredients:

½ cub Flaked coconut
½ cub Butter
1 cub Crushed pineapple
2 Eggs
2 teaspoon Baking powder
¼ cub Water
¾ teaspoon Vanilla
1 cub Sugar
2 cub Flour
½ teaspoon Salt

FROSTING:
3 ounce Cream cheese
1 tablespoon Milk
1 pinch Salt
2 ½ cub Confectioners' sugar
¼ teaspoon Vanilla

Preparation:

Combine coconut and water. Let stand while mixing the cake. Cream butter, sugar, salt, and vanilla. Add eggs one at a time and beat well. Add coconut; mix well. Add dry ingredients and pineapple alternately; mix well.
Bake in cupcake tins, 350 F, 15 to 20 minutes.

Frosting: Combine until smooth.

Shared by Sherilyn Schamber

Recipe by: State Fair Blue Ribbon Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by sherschm <sherschm@concentric.net> on Mar 17, 1997

Pineapple Coconut Granita

Servings: 8 Servings

Ingredients:

¾ cub Boiling water
½ cub Sugar
¼ cub Cream of coconut
1 tablespoon Lime juice
1 pinch Ground nutmeg
1 can (16 ounces) pineapple chunks(packed in juice)

Preparation:

Granita is an Italian ice that's similar to a sorbet but a bit more granular. It is a refreshing, light dessert that you can assemble quickly and place in the freezer until needed. For a smoother texture, use an ice cream maker and follow the manufacturer's instructions for preparing sherbet.

Per serving: Calories: 90 Fat: 2.6 g. (25% of calories) Saturated fat:
2.3 g. Cholesterol: 0 mg. Sodium:
1 mg.

In a small bowl, mix the water, sugar and cream of coconut. Stir until the sugar is dissolved. Cool to room temperature. Stir in the lime juice and nutmeg.

Process the pineapple (with juice) in a blender until smooth. Add the coconut mixture and blend well.

Transfer to a large, shallow plastic container with a tight-fitting lid.
Place in the freezer until the granita is frozen solid.

Think ahead: The granita keeps well in the freezer for a few days so you can make it well ahead. Allow it to stand at room temperature for a few minutes before scooping it out and serving it. Serves 8.

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 19, 1998

Pineapple Coconut Muffins

Servings: 12 Servings

Ingredients:

2 cub All-purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
½ cub Sugar
½ cub Flaked coconut
1 Egg; well beaten
¼ cub Oil
1 teaspoon Vanilla
1 can (8 oz.) crushed pineapple;undrained
Sliced almonds; optional

Preparation:

Preheat oven to 400 degrees F.

Stir together flour, baking powder, salt, sugar, and coconut. Mix egg, oil, milk, and pineapple together well. Add this mixture to dry ingredients.
Stir until just moistened. Fill greased or paper lined muffin pans 2/3 full. If desired, sprinkle sliced almonds over batter and press them in lightly.

Bake for 20 minutes, or until golden brown. Makes 12 to 14 muffins.

Recipe by: "Quick Breads"

Posted to recipelu-digest by "Susan Mori" <bonaparte@email.msn.com> on Mar 15, 1998

Pineapple Coconut Pie

Servings: 8 Servings

Ingredients:

Crust:
1 ½ cub Low-fat graham crackercrumbs
¼ cub Reduced fat margarine;melted
3 tablespoon Granulated sugar
Filling:
3 ounce Pineapple gelatin powder
2/3 cub Boiling water
1 teaspoon Rum extract
½ cub Cold water
Ice cubes
8 ounce Cool Whip® Free; thawed
8 ounce Crushed pineapple; drained
¼ cub Coconut

Preparation:

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9" springform pan. Spread crumb mixture evenly in pie pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare filling, completely dissolve gelatin powder in boiling water. Stir in rum extract.
Combine cold water and ice cubes to make 1 ¼ cups. Add gelatin, stirring until slightly thickened. Remove any unmelted ice cubes. Fold in whipped topping, pineapple, and coconut. Blend until smooth. Chill until mixture mounds. Spoon into crust. Chill 2 hours.

Serving Ideas : Garnish with pineapple chunks and additional coconut.

Recipe by: Jello, Fun & Fabulous Recipes

Posted to Bakery-Shoppe Digest V1 #525 by Suzy Lewis <lewises@flatoday.infi.net> on Jan 23, 1998

Pineapple Coconut Pie (Amish Cooking)

Servings: 1 Servings

Ingredients:

3 Eggs
1 cub Sugar
1 tablespoon Cornstarch
½ cub Drained crushed pineapple
½ cub Light corn syrup
¼ cub Shredded coconut
¼ cub Melted butter

Preparation:

Beat the eggs slightly, then add the remaining ingredients. Blend the mixture well, then pour it into a 9-inch unbaked pie shell. Bake the pie at 350 oF for 45 to 50 minutes or until it is slightly set.

Recipe by: Amish Cooking, Herald Press, ISBN 0-8361-3600-4

Posted to MC-Recipe Digest V1 #826 by 4paws@netrax.net (Shermeyer-Gail) on Oct 04, 1997

Pineapple Coconut Shake

Servings: 2 Servings

Ingredients:

½ cub Buttermilk
1 cub Juice packed pineapplechunks, drained
1 tablespoon Sweetened shredded coconut
½ teaspoon Coconut extract

Preparation:

Place all ingredients in blender and process for 5-10 seconds, or until blended. Pour into tall glasses and serve. Serves 2.

Recipe by: Home Cooking July 1996 Posted to MC-Recipe Digest V1 #731 by L979@aol.com on Aug 9, 1997

Pineapple Coffee Cake

Servings: 9 Servings

Ingredients:

1 Quick coffee cake recipe
½ cub Flour
1/3 cub Brown sugar -- packed
¼ teaspoon Ground cinnamon
¼ cub Butter or margarine
1 cub Pineapple tidbits*

Preparation:

*Drained and cut in half. Spread Quick Coffee Cake batter into a 9 by 9 by 2-inch pan, bottom rubbed with shortening. Make topping by combining flour, sugar, cinnamon, and butter. Spread pineapple over batter. Sprinkle topping over pineapple. Bake in a 400 F. oven about 25 minutes. Yield: One 9-inch square cake, about 9 servings

Recipe By :

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pineapple Coleslaw

Servings: 8 Servings

Ingredients:

DRESSING:
½ cub Dairy Sour Cream
½ cub Mayonnaise
2 teaspoon Sugar
1 tablespoon Onion; Finely chopped
1 teaspoon Lemon Juice

SALAD:
2 cub Green Cabbage; shredded
1 cub Red Apple; chopped
1 cub Carrots; shredded
¾ cub Pineapple tidbits; drained

Preparation:

In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients; toss lightly. Pour dressing over salad; mix well. Cover; refrigerate to blend flavors. Calories 160 Protein 1g Carbohydrate 9g Fat 14g Cholesterol 15mg Sodium 95mg Potassium 150mg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Congealed Salad

Servings: 8 Servings

Ingredients:

1 package (3-oz) lemon gelatin
1 can (small) crushed pineapple
1 carton (8-oz) sour cream

Preparation:

Dissolve gelatin in 1-½ cups boiling water. Use liquid from pineapple plus water. Put in refrigerator until slightly congealed. Using an egg-beater or a fork add the drained pineapple and sour cream. Pour into glass rings or square pan. Chill.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Cookies

Servings: 24 Servings

Ingredients:

¼ cub Mashed banana
¼ cub Pineapple Juice Concentrate
¼ cub Vegetable Oil
1 large Egg
1 tablespoon Milk
1 cub Unbleached White Flour
¼ teaspoon Baking Soda
½ cub Coconut
Grated Orange Rind

Preparation:

Mash ripe banana with a fork to measure ¼ cup. Beat together banana, pineapple juice concentrate, oil, egg, and mil until creamy. Add flour, baking soda, and flaked cocnut. Beat well. Drop by rounded teaspoonfuls onto lightly oiled baking sheets and sprinkle with grated orange rind. Bake at 350 degrees for 8 minutes or until just brown around the edges and firm to the touch. Cool on wire racks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Cooler

Servings: 2 Quarts

Ingredients:

46 ounce Unsweetened pineapple juice
2 tablespoon Lemon juice
6 ounce Orange juice concentrate frozen
10 ounce Club soda; chilled
Mint sprigs; as desired

Preparation:

Mix juices and frozen orange juice concentrate. Chill.

Add chilled club soda immediately before serving.

Serve over ice in tall glasses with straws. Garnish each serving with a sprig of mint, if desired.

Calories per 8-ounce cup: About 140

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

Pineapple Corn Bread

Servings: 1 Servings

Ingredients:

1 cub Sifted flour
4 teaspoon Baking powder
1 teaspoon Salt
1 cub Yellow corn meal
2 Eggs, beaten
½ cub Milk
½ cub Pineapple juice
2/3 cub Drained crushed pineapple
4 tablespoon Melted shortening

Preparation:

This came out of my Grandmother's old Rumford Calcium Phosphate (Baking Powder) book. It is my understanding that the book may be reissued-there are many recipes that our family loves and enjoys-this one.

Sift flour, Baking Powder, salt amd corn meal together. Combine beaten eggs, milk, pineapple juice, pineapple and shortening and pour into dry ingredients, stirring only until moistened. Pour into a greased loaf pan (8x4x2½) and bake in a moderately hot oven. 375 for 1 hour. We spray a glass baking dish and make a flatter cornbread that cuts into squares.
Posted to TNT - Prodigy's Recipe Exchange Newsletter 10 Jan 97

From: LVFG53A@prodigy.com (MRS IRA M DENNIS)

Date: Fri, 10 Jan 1997 18:27:32, -0500

Pineapple Cottage Cheese Bread

Servings: 1 Servings

Ingredients:

1 can (8 ¼ ounces) crushedpineapple
1 Container (8 oz.) small curdnonfat cottage cheese
1 package Active dry yeast
2 Egg whites (or eggsubstitute)
3 tablespoon Sugar
1 ½ teaspoon Salt
1 teaspoon Grated lemon peel
3 ½ cub Sifted flour (or substitute½ c flour with wholewheat flour)
¼ cub Applesauce
½ cub Nonfat yogurt

Preparation:

Drain pineapple well, reserving syrup for other uses. Turn cottage cheese out onto doubled thickness of paper toweling to absorb excess liquid. Heat drained pineapple in a small saucepan to lukewarm (110 to 115 degrees).
Stir in yeast and let soften 5 minutes.

Combine cottage cheese, egg whites, sugar, salt, and lemon peel. Stir in pineapple-yeast mixture. Blend in half the flour, mixing well. Stir in yogurt, then work in remaining flour, using hands, to make a stiff dough.

Turn out onto lightly floured board, and knead smooth, 3 to 4 minutes.
Spray a medium size bowl with Pam. Place the dough in the bowl and turn once to bring the bottom side up, and cover. Let rise in warm place until light and doubled in volume, about 1 ½ hours.

Punch down and shape into a ball. Spray a 1 ½-quart round souffle dish, glass casserole, or tube pan lightly with Pam. Let rise again until doubled, 40-45 minutes. Bake below oven center at 325 degrees, about 1 hour 10 minutes. Remove from oven and let stand in pan 5 minutes, then turn out onto wire rack to cool. Posted to fatfree digest V97 #060 by mkubota@juno.com (MIKE T KUBOTA) on Apr 17, 1997

Pineapple Cranberry Bread

Servings: 8 Servings

Ingredients:

2 teaspoon Yeast
3 cub Flour
1 cub Oats
½ teaspoon Salt
2 tablespoon Butter
2/3 cub Crushed pineapple
1 cub Cranberry juice
Add at beep
Chopped nuts
Dried cranberries

Preparation:

Put all ingredients in bread machine and turn on.

Recipe By : "The Bread Machine Cookbook," Donna German -----OPTIONAL INGREDIENTS-----

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pineapple Cream Candy

Servings: 1 Servings

Ingredients:

1 cub Sugar; white
½ cub Brown sugar
½ cub Pineapple; pulp & juice
1 teaspoon Lemon extract
1 teaspoon Butter
12 Marshmallows
1 cub Nut meats

Preparation:

Cook sugar and pineapple to soft ball stage. Add butter, remove from fire and beat in marshmallows, nuts and extract. Beat until creamy.

Source: Florence E. Harper, Plymouth Grange, Ashtabula County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of the Ohio State Grange Home Economics Committee.

File ftp://ftp.idiscover.co.uk/pub.food/mealmaster/recipes/mm-candy.zip

Pineapple Cream Cheese Ball

Servings: 4 Servings

Ingredients:

2 package Cream cheese
225 g Can
1 cub Walnuts
½ cub Green pepper
½ cub Onion
Crushed pineapple

Preparation:

1. Leave cream cheese on counter to soften.

2. Drain pineapple very thoroughly (squeeze if needed).

3. Chop walnuts, onions and green pepper finely.

4. When cream cheese is softened (you can speed this up by microwaving on power 30 for 1 or 2 minutes), add all ingredients, mix well and form into ball.

5. Refrigerate until cream cheese is firm again.

Author's Notes: This spread goes well on crackers, bagels, celery (and other veggies) or (my fave) low salt Triscuits.

For a party, you can dress this recipe up by cutting the top off a large pineapple, forming the cream cheese ball into an oval, putting the pineapple top onto the cream cheese oval (so that it looks like a pineapple), and slicing or chunking the remainder of the pineapple as nibbles or garnish around the cheese ball.

Difficulty : very easy. Precision
: approximate measurements.

Recipe By : Margaret Hudacko margaret@ecesis.ncsu.edu

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pineapple Cream Cheese Pie

Servings: 1 Servings

Ingredients:

2/3 cub Sugar
3 tablespoon Flour
1 cub Crushed pineapple
2 small Eggs
3 tablespoon Butter
8 ounce Cream cheese
4 cub Dream whip
1 Baked 9" pie shell or bakedcrumb shell

Preparation:

from:Burnice Owens, Indianpolis, IN

Mix first 5 ingredients and stir while cooking over low heat until thick.
remove from heat and add cream cheese. Let cool and add 2 cups whipped Dream whip. Mix well. Pour into baked pie shell. top with remaining Dream whip. Keep refridgerated until ready to serve.

Posted to Recipe Archive - 08 Dec 96

submitted by: LeiG@aol.com

Date: Sun, 8 Dec 96 2:31:52 EST

Pineapple Cream Cheese Pizza

Servings: 16 Servings

Ingredients:

1 pound Frozen bread dough (1 loaf),thawed and cut in half
2 package (8 oz) cream cheese,softened
½ cub Sugar
6 tablespoon Flour
2 Egg yolks
Grated peel and juice from 1lemon
2 cans crushedpineapple, drained
2/3 cub Strawberry jam
2 tablespoon Sliced almonds, toasted

Preparation:

Servings: 16

Press dough into 2 greased 12 inch pizza pans.

Beat cream cheese, sugar, flour, egg yolks, 1 tsp lemon peel and 2 tsp lemon juice until smooth. Stir in pineapple. Spread mixture evenly over pizzas to within ½ inch of edges.

Bake in 400 deg. oven for 15 minutes or until browned.

Spread each with jam and sprinkle with almonds. Bake 5 minutes longer.
Posted by Linda Davis

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Pineapple Cream Dream Cake

Servings: 12 Servings

Ingredients:

1 Box yellow cake mix*
Icing: ----
¼ cub Unbleached flour
¼ cub Granulated sugar
1 can Crushed pineapple -- (20
Oz)
1 cub Whipping cream
1 tablespoon Confectioner's sugar
1 Kiwi fruit
½ cub Strawberries

Preparation:

Prepare cake mix according to directions. Cook in 2 layers. Drain the pineapple well, reserving juice. For icing, combine flour and sugar in a saucepan. Stir in 1 cup of pineapple juice that has been drained from the crushed pineapple. Blend and bring this mixture to a boil, stirring constantly. Boil and stir for 1 minute. Remove from heat and stir in crushed, drained pineapple. Allow to cool. Whip the cream until slightly stiff peaks form. Fold half the cream into cooled pineapple mixture. To remaining whipped cream add 1 tablespoon confectioner's sugar and whip only until blended. Spread 1/3 the pineapple mix on one cake layer. Top with the second layer and spread with remaining mixture. Use the whipped topping to spread on the sides of cake. Garnish the top with the kiwi fruit sliced thin. Use the strawberries whole as a garnish on top or place around side of cake. Chill cake for at least 6 hours before serving.

Recipe By : Jo Anne Merrill

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Pineapple Cream Loaf

Servings: 8 Servings

Ingredients:

½ cub Butter
8 ¾ ounce Crushed pineapple; drained
1 ½ cub Confectioners' sugar; sifted
2 Eggs; separated
1 pint Sour cream
½ teaspoon Lemon extract
24 Lady fingers

Preparation:

CREAM THE BUTTER AND SUGAR TOGETHER TILL FLUFFY. BEAT EGG YOLKS WELL AND ADD ONE AT A TIME, STIRRING AFTER EACH ADDITION. STIR IN THE EXTRACT AND PINEAPPLE. BEAT EGG WHITES UNTIL STIFF AND FOLD INTO MIXTURE ALONG WITH THE SOUR CREAM.
LINE LOAF PAN OR SPRINGFORM PAN WITH LADY FINGERS. PLACE THEM AROUND SIDES OF PAN AS WELL AS THE BOTTOM.
MOUND IN ½ OF THE PINEAPPLE MIXTURE. TOP WITH MORE LADY FINGERS AND PILE IN THE REST OF THE PINEAPPLE MIXTURE CHILL WELL BEFORE SERVING.
GOOD FOR MAKE AHEAD DESSERT, IT WILL KEEP TWO OR THREE DAYS IN REFRIGERATOR.

Source: Good Housekeeping Cookbook

Barbara Day, Prodigy Food & Wine Board

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Cream Pie

Servings: 8 Servings

Ingredients:

1 10" baked pie shell
1 cub Sugar
½ cub Pineapple juice
4 Large eggs,separated
2 teaspoon Plain unflavored gelatin com
3 tbsp. cold water (Let stan
1 can #2 crushed pineapple,straine
1 cub Whipping cream

Preparation:

Combine ½ cup sugar with pineapple juice and slightly beaten egg yolks.Cook over very low heat until sugar is completely dissolved and custard coats spoon.Do not allow to boil;just simmer.Stir,continuously,while cooking.Add gelatin mixture to very hot custard and keep over low heat,stirring constantly,until completely melted.Remove from heat and pour into a large bowl. Add strained crushed pineapple to hot custard and blend well.
Beat egg whites until they just cling to bowl,add other ½ cup sugar;beat only until blended.Pour egg whites,all at once, into hot custard and fold until well blended.
Pour into cold baked pie shell.Let stand until cool,then put in refrigerator for several hours until cold.beat 1 cup whipping cream and put on pie.Serves 8.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Cream Pudding

Servings: 100 Servings

Ingredients:

2 ¾ gallon WATER; COLD
2 ⅜ pound MILK; DRY NON-FAT L HEAT
6 13/16 pound PINEAPPLE CHUNK #10
6 ⅞ pound DSRT PWD VANILLA

Preparation:

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN
:

1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.

2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE SIDES AND BOTTOM OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH.

3. USE CANNED, CRUSHED PINEAPPLE, DRAINED. FOLD DRAINED PINEAPPLE INTO PUDDING. POUR 1 GAL PUDDING INTO EACH PAN.

4. REFRIGERAT 1 HOUR OR UNYIL READY TO SERVE.

Recipe Number: J02103

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Cream Torte

Servings: 1 Servings

Ingredients:

8 ounce Vanilla wafers, crushed
¼ cub Butter, melted
2 Eggs
1 pinch Salt
1 ½ cub Confectioners sugar
½ cub Butter, softened
1 cub Whipping cream
½ teaspoon Vanilla
1 can (13 oz) crushed pineapple,well drained

Preparation:

Reserving a ¼ cup vanilla wafer crumbs for the top, mix remaining crumbs with melted butter. Pat evenly on the bottom of an 8 x 12 x 2" pan. Mix until very creamy the eggs, salt, confectioners sugar and ½ c softened butter. Carefully spread over the vanilla wafer crust. Spread the pineapple evenly over this layer. Whip the cream, add vanilla, spread over the pineapple; sprinkle with remaining vanilla wafer crumbs. Refrigerate 6 hours or overnight. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Peggy Makolondra <pmakolon@mail.wiscnet.net> on Apr 3, 1997

Pineapple Crisp

Servings: 6 Servings

Ingredients:

2 can (13-½ ounces each)pineapple Chunks, drained,or 2 cn (20 ounces each)crushed Pineapple, drained
2/3 cub Packed brown sugar
½ cub All-purpose flour*
½ cub Oats
1/3 cub Margarine or butter,softened
¾ teaspoon Ground cinnamon
¾ teaspoon Ground nutmeg

Preparation:

*self-rising flour can be used in This recipe.

During World War II when food rationing was in effect, this patriotic. Heat oven to 375 degrees. Grease square pan, 8 X 8 X 2 inches. Arrange pineapple in pan. Mix remaining ingredients. Sprinkle over pineapple. Bake about 30 minutes or until topping is golden brown and pineapple is tender. Serve warm and, if desired, with cream or ice cream. 6 SERVINGS; 285 CALORIES PER SERVING. To Microwave: Prepare as directed - except use ungreased 2-quart microwavable casserole or square microwavable dish, 8 X 8 X 2 inches.
Microwave uncovered on high 10 to 12 minutes, rotating dish ½ turn after 5 minutes, until pineapples are tender.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Crisp Casserole

Servings: 6 Servings

Ingredients:

4 cub Pared apples, thinly sliced
3 cub Canned pineapple, diced
1 tablespoon Lemon juice
¾ cub Brown sugar, packed
¼ cub Butter, melted
½ teaspoon Cinnamon
¼ teaspoon Salt
1 ½ cub Cornflakes, crushed

Preparation:

Alternate layers of apples and pinapple in 13x9 in casserole dish. (Note:I spray my dish) Sprinkle with lemon juice. Combine remaining ingredients in bowl; mix well. Spread over fruit. Bake, covered for 30 mins. at 350.
Uncover. Bake for 15 more mins. longer or until apples are tender.

Serving Ideas : Make a pineapple/cottage cheese topping..yum!

NOTES : My Mother served this at a Woman's Group Meeting in 1982 and it was very well received and the recipe has went across the country. Simple, but good.
Recipe by: Casseroles of Home Economics Teachers, 1982

Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jan 26, 1997.

Pineapple Crumb Cake

Servings: 1 Servings

Ingredients:

1 can (20 oz) crushed pineapple
2 ½ cub Flour
1 tablespoon Baking powder
1 tablespoon Cinnamon
1 teaspoon Salt
½ teaspoon Baking soda
¾ cub Butter
1 cub Sugar
3 large Eggs
1 ¼ cub Sour cream
1 can (4oz) walnuts, coarsely
Chopped
Sugar for topping
(optional)

Preparation:

Heat oven to 350. Butter two 8" round cake pans & line bottoms with waxed paper. Drain pineapple well, reserving ¼ cup juice. Stir together flour, baking powder, cinnamon, salt & soda in medium bowl.
In large bowl, beat butter & sugar on high until pale & creamy. Add eggs one at a time, beating after each. Stir in flour mixture with spoon just until incorporated. Mix in sour cream & pineapple syrup.
Fold in pineapple. Spoon into pans; top with nuts. Bake 20-25 minutes. Sprinkle sugar on hot cake. Cool 5 minutes on rack.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Pineapple Crumble

Servings: 8 Servings

Ingredients:

FILLING:
16 ounce Can unsweetened pineapple, crushed & drained
2 medium Pears, peeled, cored & diced
1 teaspoon Vanilla extract
½ teaspoon Cinnamon
1 dash Nutmeg

CRUMB TOPPING:
3 tablespoon Soy or safflower margarine
2/3 cub Matzo meal
1/3 cub Ground walnuts
½ cub Light brown sugar
½ teaspoon Cinnamon

Preparation:

Preheat oven to 350F. Combine filling ingredients in a mixing bowl & pat into a 9-inch square baking pan. Melt margarine in a skillet & remove from heat. Stir in the remaining topping ingredients till evenly coated with the margarine. Sprinkle evenly over the top of the pineapple mixture. Bake 25 to 30 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Crunch

Servings: 100 Servings

Ingredients:

1 ½ quart WATER
1 pound BUTTER PRINT SURE
13 2/3 pound PINEAPPLE CHUNK #10
6 tablespoon LEMON FRESH
6 ounce STARCH EDIBLE CORN
5 pound CAKE MIX YELLOW #10
1 pound COCONUT SWEETNED PRE
3 ⅛ pound SUGAR; GRANULATED 10 LB
½ teaspoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. BLEND THOROUGHLY AT LOW SPEED.

2. ADD TO SUGAR MIXTURE; BEAT AT LOW SPEED. SCRAPE BOWL; BEAT UNTIL SMOOTH.

3. FOLD IN PINEAPPLE.

4. SPREAD ABOUT 3 ½ QT FILLING IN EACH GREASED SHEET PAN. SPRINKLE LEMON JUICE ON TOP OF MIXTURE IN EACH PAN.

5. COMBINE CAKE MIX AND COCONUT; ADD BUTTER OR MARGARINE; MIX UNTIL CRUMBLY.

6. SPRINKLE ABOUT 2 ¾ QT MIXTURE OVER EACH PAN.

7. BAKE 50 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 6 BY 9.

NOTE: 1. IN STEP 3, 13 LB 8 OZ (2-NO. 10 CN) CANNED PINEAPPLE CHUNKS OR TIDBITS MAY BE USED.

NOTE: 2. IN STEP 4, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 6 TBSP JUICE.

NOTE: 3. IN STEP 5, 5 LB WHITE CAKE MIX MAY BE USED.

NOTE: 4. IN STEP 5, 1 LB (2 CUPS) CHOPPED UNSALTD NUTS MAY BE USED FOR COCONUT.

Recipe Number: J02700

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Crunch Pie

Servings: 12 Servings

Ingredients:

1 cub Bisquick baking mix
2 tablespoon Packed brown sugar
1 teaspoon Vanilla
2 tablespoon Firm margarine or butter
½ cub Coarsely chopped walnuts
2 teaspoon Grated orange peel
1 can Crushed pineapple in juice;well drained (reserve ¼cup juice) (15 ½ oz.)
1 package Miniature marshmallows; (10½ oz.)
2 cub Chilled whipping cream

Preparation:

Heat oven to 375 degrees.

Mix baking mix, brown sugar and vanilla; cut in margarine until crumbly.
Stir in walnuts.

Spread in ungreased rectangular pan 13x9x2 inches.

Bake until golden brown, 10 to 12 minutes; stir.

Cool.

Spread 1 cup baked mixture in ungreased rectangular pan, 13x9x2 inches.

Heat orange peel, pineapple, reserved pineapple juice and the marshmallows in 3 quart saucepan over low heat; stirring constantly, just until marshmallows are melted.

Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Beat whipping cream in chilled large bowl until stiff.

Fold pineapple mixture into whipped cream.

Carefully spread over baked mixture in pan.

Sprinkle with remaining baked mixture.

Cover and refrigerate until set, at least 8 hours.

Makes 12 to 15 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 16, 1998

Pineapple Cupcakes

Servings: 1 Servings

Ingredients:

1 Box French vanilla cake mix
1 can (20 oz) crushed pineapple injuice
3 Eggs
1/3 cc Vegetable oil

Preparation:

Follow directions on box, but instead of water, put in a can of crushed pineapple in juice. Blend for 30 seconds on low. Then beat for 2 minutes on medium. Bake in cupcake tins for 15 - 20 minutes at 350 degrees. Frost with vanilla or cream cheese frosting. They are amazingly moist!

Note - I have used regular vanilla cake mix and white cake mix. All are good, but my favorite is French vanilla. For egg and oil amounts follow box instructions. What's listed here is for a Betty Crocker mix.

Recipe by: Susan Dunn Dixon

Posted to EAT-L Digest by Susan & Chris Dixon <csdixon@JAVANET.COM> on Feb 7, 1998

Pineapple Curry - Gaeng Kua Sapparod

Servings: 4 Servings

Ingredients:

2 cub Coconut Milk
1 cub Crushed Fresh Pineapple
2 tablespoon Red Curry Paste
¼ cub Fish Sauce (Nam Pla)
1 ½ tablespoon Sugar
8 ounce Shrimp, Shelled & Deveined

Preparation:

The delicate sweet and sour flavor of this curry sauce comes from the pineapple. It is also delicious with mussels or smoked salmon instead of shrimp. ~------------------------------------------------------ ~-------MMMMM----- Combine all the ingredients except the shrimp in a large saucepan and heat to boiling.

Add the shrimp, reheat to boiling and cook for about 3 minutes or until shrimp are done.

Serve with steamed Jasmine Rice.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Curry Heat Wave

Servings: 8 Servings

Ingredients:

12 Scotch Bonnets or Habaneros(stemmed but not seeded)
1 large Yellow onion; chopped(about 2 cups)
1 cub Fresh pineapple; in 1 inchcubes
4 tablespoon Pineapple juice
3 teaspoon Tumeric
2 teaspoon Dry mustard
1 teaspoon Ground fenugreek
1 teaspoon Ground coriander
1 teaspoon Ground celery seed
2 teaspoon Mace flakes -or-
1 teaspoon Ground mace)
3 teaspoon Ground cumin seed
1 teaspoon Ground cayenne
2 teaspoon Ground red chile
16 Turns fresh black pepper
1 (1-inch) ginger root; minced
¼ teaspoon Cornstarch
4 tablespoon Cider vinegar
2 teaspoon Honey

Preparation:

Notes: I have been in this mail group for about a month and seen alot of discussions about the hottest sauce and have not heard anyone mention any of the sauces in the book "Hot Licks" by Jennifer Trainer Thompson.

Either it is an unfound gem or an old pase book. Either way it has a good compendium of commercially available sauces as well as recipes for sauces divided into "Piques & Sherries", "Louisina-Style Sauces", "Carribean-Style Sauces", "Sauce Of The Border" and "Specialty Sauces and World Heat". They have great names like "F-16 Afterburner", and "Death Wish".

I have not been too fond of the Raw Habenero flavor but I really enjoy the fire they empail you with. However, I found a habanero based sauce in the book that does appeal to me and is to die for. I can't wait until fresh habanero's are available and I'm gonna make a vat of this stuff:

Place chiles, onion, pineapple juice, and spices in blender and puree until smooth. In a saucepan over low heat, dissolve cornstarch in the vinegar, add the puree and honey, and simmer slowly for ten minutes. Mix with lime juice and pour over fresh-cut tropical fruit.

MFREIE@ix.netcom.com (Michael Freie)

(also Dan Hirschi (California State University, Northridge)

dhirschi@huey.csun.edu)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Curry Heatwave Salad

Servings: 8 Servings

Ingredients:

1 Pineapple
3 small Mangoes
1 large Papaya
3 Bananas
4 small Kiwis
3 Limes
1 bunch Cilantro
2 teaspoon Pineapple curry heatwave

Preparation:

Date: Mon, 29 Apr 1996 17:41:41 -0700

From: vfoao0cy@dewey.csun.edu (Dan Hirschi)

Subject: Yet another So Cal Hotluck addendum

The Pineapple Curry Heatwave was used for a fruit salad. dice fruit. pull cilantro apart with fingers and add to fruit. juice limes and mix in hot sauce. add to fruit and toss.

BTW the leftover fruit made an excellent smoothie blended with orange juice and a can of Kerns guava nectar.

CHILE-HEADS DIGEST V2 #308

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Curry Sauce

Servings: 4 Servings

Ingredients:

¼ teaspoon Each cardamom, turmeric,
Ground coriander and cumin
⅛ teaspoon Each ground cloves & nutmeg
1 tablespoon Brown sugar
½ teaspoon Paprika
2 Cloves garlic, minced
1 ½ teaspoon Fresh ginger, grated
¼ cub Pineapple juice
½ cub Pineapple, finely diced

Preparation:

Stir spices together in a small skillet over low heat for a minute or two.
Add garlic, ginger, sugar, and pineapple juice and cook over medium heat, stirring frequently, for 5 to 7 minutes. Remove from heat and add diced pineapple. Stir. Makes eight 2-Tablespoon servings

Lowfat Vitality Digest 9/96 Typo by Bobbie Beers Posted to MM-Recipes Digest V4 #033 by BobbieB1@aol.com on Jan 31, 1997.

Pineapple Delight

Servings: 6 Servings

Ingredients:

3 ounce Margarine
10 Digestive Biscuits, Crushed
3 ounce Cream Cheese
3 ounce Icing Sugar, Sifted
14 ounce Can of Crushed Pineapple
1 Sachet, Dream Topping Madeup with 4 fl cold milk
Pineapple to decorate

Preparation:

Melt the margarine, stir in the crushed biscuits, then turn the mixture into a 7in/19cm flan dish and press over the base with the back of a spoon.
Leave to chill while you make the pineapple topping. Beat the cream cheese and icing sugar together, drain the pineapple and stir into the mixture.
Fold in the made-up dream topping, then spread the mixture over the biscuit base and return to the fridge to chill for 1 hour more. Decorate with pineapple pieces and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Delight (Ma Haw)

Servings: 8 Servings

Ingredients:

250 g Pineapple; cut into 1"wedges*
1 teaspoon Minced cilantro
1 teaspoon Minced garlic
1 tablespoon Minced onion
1 ½ tablespoon Fish sauce
1 ½ tablespoon Tamarind juice
1 ½ tablespoon Lime juice
1 ¾ tablespoon Palm sugar
2 tablespoon Peanuts; crushed
1 Red chili peppers; shredded
1 tablespoon Cilantro; shredded
2 tablespoon Peanut oil

Preparation:

1. Heat oil and stir-fry garlic, minced cilantro and onion until fragrent.

2. Add meat, sauce, and juices and sugar and stir-fry until color changes.

3. Add crushed peanuts, stir to mix.

4. Allow to cool.

5. Place small spoonfulls of mixture on top of each wedge of pineapple.
Sprinke with chili and cilantro.
Chill in refridgerator before serving as wonderful summer appetizer.

* one can of pineapple pieces
Recipe By : Joe Sweeney (sweeney@asiaonline.net)

Posted to MC-Recipe Digest V1 #264

Date: Mon, 28 Oct 1996 21:25:59 +0800 (HKT)

From: Sweeney <sweeney@asiaonline.net>

Serving Ideas : serve on tray covered with banana leaf.

Pineapple Delight Cake

Servings: 1 Servings

Ingredients:

1 Box yellow cake mix
1 can (large) crushed pineapple
1 Box (large) vanilla Cook andServe Pudding
1 package (8-oz) cream cheese
Whipped cream optional

Preparation:

Prepare and bake cake according to directions. While cake is still warm, pour pineapple, juice and all, over entire cake. Meanwhile, cook pudding according to directions; only use one half cup less milk than directions call for. Add cream cheese to mixture while it is cooking. Melt into the pudding. When mixture comes to a boil, remove from heat and pour over cake.
Thoroughly chill the cake before adding whipped cream.

Posted to Bakery-Shoppe Digest V1 #411 by Monica Boggs <wiggles@shell.planetc.com> on Nov 23, 1997

Pineapple Delights

Servings: 12 Servings

Ingredients:

BASIC RECIPE:
8 ounce Digestive biscuits
4 ounce Butter
1 ounce Sugar

BUTTER ICING:
4 ounce Butter
6 ounce Icing sugar

TOPPING:
1 can Drained crushed pineapple
½ pint Whipped fresh cream

Preparation:

1. Melt butter and add to crushed biscuits and sugar. Press into swiss roll tin and put in the refrigerator for ½ hour.

2. Beat together the butter icing ingredients, and spread onto the top of the biscuits.

3. Drain the pineapple and spread ontop of the iced biscuits, and cover the pineapple with fresh whipped cream.

4. Cut into squares.

Source: Mary Killen, Clough, Downpatrick Co. Down, N. Ireland Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993
315-785-8098 or 786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Pineapple Dessert

Servings: 1 Servings

Ingredients:

1 large Container Cool Whip
1 large Can (20 oz) crushedpineapple, drained.
1 can Sweetened condensed milk
½ cub Lemon juice
1 cub Chopped pecans
2 Graham cracker pie shells

Preparation:

Mix pineapple and sweetened condensed milk . Fold in cool whip until thoroughly combined. Add lemon juice and fold in pecans. Pour into two pie shells and chill about 4 hours. Serves 16
Posted to MC-Recipe Digest V1 #191

Date: Sat, 10 Aug 1996 06:44:46 -0400

From: Eileen & Bob Holze <beck4@asan.com>
NOTES : This is an exquisite dessert that is relatively easy to make.

Pineapple Dip

Servings: 1 Servings

Ingredients:

1 Pineapple; run through foodprocessor, chopped
2 cub Corn syrup; light
4 cub Water
6 cub Sugar

Preparation:

Boil sugar, water, syrup to soft ball stage. Add pineapple and what juice may be from grinding and cook to desired thickness.

Source: Mrs. Frank Walter, Pleasent Grove Grange, Senece County, OH

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Dove Cake

Servings: 12 Servings

Ingredients:

1 can Duncan Hines Butter YellowCake mix
1 Stick stick butter
3 Eggs
1 can (30-oz) crushed pineapple
½ cub Sugar
1/3 cub Cornstarch
⅛ teaspoon Salt
2 tablespoon Butter
1 tablespoon Lemon juice
1 teaspoon Vanilla
1 ½ pint Dairy sour cream

Preparation:

Prepare cake mix according to package directions using 1 stick butter and 3 eggs. Bake in two 9 inch layer pans as package directs. Let cool; split each layer in half to make 4 layers.

Combine undrained pineapple, sugar, cornstarch and salt. Cook, stirring constantly, until clear and thickened. Remove from heat; stir in lemon juice, vanilla and butter. Cool thoroughly. Spread each layer with ½ cup sour cream; then with pineapple filling. Stack the 4 layers together and frost sides with sour cream. Chill several hours or overnight.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Dream

Servings: 8 Servings

Ingredients:

1 tablespoon Unflavored gelatin (1pkg)
½ cub Pineapple juice, unsweetened
1 teaspoon Coconut or almond extract
½ cub Pineapple chunks
1 cub 2% cottage cheese
1 teaspoon Powdered sugartwin sweetener
1 package Whipped topping mix (2c size
½ cub 2% milk
2 teaspoon Coconut, toasted or coloured

Preparation:

To colour coconut, put a small drop of food colouring in a saucer and stir the coconut around in it or brown slightly in a non-stick pan.

Sprinkle gelatin over pineapple juice in a small saucepan, let stand 5 min to soften. Add coconut extract. Heat just until gelatin melts. Cool to room temperature. Pour into large mixing bowl.

Place pineapple chunks, cottage cheese and sweetener in food processor.
Puree. Mix into gelatin mixture.

Combine whipped topping mix and milk. Beat until stiff peaks form. Fold into gelatin mixture. Pour into 4 cup bowl or individual serving dish.
Sprinkle with toasted coconut. MY WAY - divide into 8 stem glasses or fancy little dessert dishes and top each with a piece of cherry. Chill at least 2 hours before serving.

8 servings, each ½ protein choice, 1 fruit & veg. 8 g carbohydrate, 5 g protein, 3 g fat (79 calories)

Source: Choice Cooking, Canadian Diabetes Association Cost to make about $2.71 (.34 per serving) Shared by Elizabeth Rodier Mar 93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Dream Bars

Servings: 1 Servings

Ingredients:

½ cub Butter Or Margarine Softened
1 cub Dark Brown Suger, Packed
1 1/3 cub Flour
1 can (8 ¼ Ounces) CrushedPineapple
2 Eggs
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
¼ teaspoon Salt
1 teaspoon Rum Extract
1 ½ cub Flaled Cpcpmit
1 cub Chopped Walnuts
½ cub Chopped Maraschino Cherries

Preparation:

Preheat oven to 350* F. In medium mixer bowl, beat butter and 1/3 cup brown suger. Blend in 1 cup flour until mixture is crumbly. Pat into~ bottom of 13x9-inch baking pan. Bake in preheated oven for 10 to 15 mintues or until golden. Keep oven hot, but remove the pan to cool.

Drain pineapple well, pressing out excess liquid with back of spoon. In large bowl, combine remaining 2/3 cup brown sugar until thick. In small bowl, combine remaining 1/3 cup flour, baking powder, cinnamon, nutmeg and salt. Stir dry ingredients and extract into egg mixture. Fold in pineapple, coconut, nuts and cherries. Spread over baked crust. Bake 30 minutes longer or until set. Cool slightly on wire rack before cutting into bars Posted to MC-Recipe Digest V1 #203

Date: Fri, 16 Aug 1996 10:02:39 -0400

From: john harris <jbird21@mindspring.com>
NOTES : Category: Cookies
Main Ingredinet: Pineapple
Serivngs: 18
Notes: Makes 18 bars

Pineapple Dream Boat

Servings: 6 Servings

Ingredients:

1 3 pound golden sweet pineapplewith crown; ripe
½ cub Superfine sugar
¼ cub Golden rum; or light rum
2 teaspoon Lime juice; fresh
½ teaspoon Coconut extract; or coconutflavoring
2 tablespoon Powdered egg whites
6 tablespoon Warm water
⅛ teaspoon Cream of tartar

Preparation:

Halve pineapple lengthwise through crown. Using paring knife, cut out and discard core running down center of each pineapple half. Cut out pineapple from shell halves in large chunks and reserve ( use a grapefruit knife, if you have one, since it cuts out hte fruit more easily ). With spoon, scrape out fruit and excess juice from bottoms of shells into 1 quart glass measure, leaving ¼ inch thick pineapple boats, which will become serving containers. Blot boats with paper towel and place in freezer until frozen solid.

Cut large chunks of pineapple into ¼ inch pieces. Add to scraped pineapple pulp and juice in glass measure ( you should have about 3 cups ).
In medium saucepan, combine pineapple mixture with ¼ cup sugar and the rum. Bring to a boil over high heat, stirring. Reduce heat to medium and boil mixture until liquid cooks off and pineapple pieces are glazed-looking, about 30 minutes, stirring occasionally. Transfer to small metal bowl. Stir in lime juice and coconut flavoring. Refrigerate mixture until very cold, about 2 hours.

In medium bowl, whisk together powdered egg whites and 6 tblsps warm water until egg whites are completely dissolved, about 2 minutes. Add cream of tartar. With electric mixer on medium-high speed, beat until soft peaks form. Increase mixer speed to high and beat in remaining ¼ cup sugar, 1 tblsp at a time, until stiff and glossy peaks form.

Fold egg white mixture into chilled pineapple mixture. Spoon into frozen pineapple shells and serve immediately. If serving frozen, place filled pineapple shells in freezer for several hours or overnight until mixture is semi-hard (mixture will not freeze rock hard ). Present in pineapple boats and spoon into dessert bowls.

161 calories; 2 g protein; 1 g fat ( 6% fat, 0 g saturated fat ); 31 g carbohydrate; 27 mg sodium; 0 mg cholesterol

Recipe by: Richard Simmons' "Sweetie Pie"

Posted to MM-Recipes Digest by Nancy <BNRead@worldnet.att.net> on Feb 2, 1998

Pineapple Dream Pudding

Servings: 8 Servings

Ingredients:

1 package Unflavored gelatin
½ cub Unsweetened pineapple juice
1 teaspoon Coconut or almond extract
½ cub Crushed pineapple
1 cub 2% cottage cheese
1 teaspoon Sugar; artificial sweetenerto Equal (I leave outcompletely)
1 package Whipped topping mix
½ cub 2% milk

Preparation:

From: metcalfe@upei.ca (Gail Metcalfe)

Date: Wed, 24 Nov 1993 17:30:03 GMT

Sprinkle gelatin over pineapple juice in a small saucepan; let stand 5 mins to soften. Add coconut extract. Heat just until gelatin melts. Cool to room temp. Place pineapple chunks, cottage cheese and sweetener in a blender or food processor. Process until pureed. Mix in gelatin mixture. Combine whipped topping mix and milk. Beat until stiff peaks form. Fold into gelatin mixture. Pour into 4-cup bowl or serving dish. Sprinkle with toasted coconut if desired. Chill at least 2 hrs before serving. ½ cup serving = 79 calories.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Drop Cookies

Servings: 1 Servings

Ingredients:

¼ cub Butter
¾ cub Sugar
1 Egg
¼ cub Pineapple; drained - crushed
1 ¼ cub Flour; sifted
Salt; a pinch
¼ teaspoon Baking soda
½ teaspoon Baking powder
¼ cub Nut meats

Preparation:

Cream butter, sugar, add remaining ingredients. Mix well, drop ½ teaspoon on cookie sheet. Bake in oven at 375 F.

Source: Florence Yohey, Tallmadge Grange, Summit County, OH

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Dump Cake(2 2 2 2 20 Cake)

Servings: 8 Servings

Ingredients:

2 cub Sugar
2 cub All purpose flour
2 teaspoon Baking soda
2 Eggs
1 can (20 oz) crushed pineapple insyrup
8 ounce Cream cheese
4 ounce Butter
1 teaspoon Vanilla
1 ½ cub 10x sugar

Preparation:

Put the sugar,flour,eggs,baking soda,and the pineapple, including, syrup into a bowl. Mix until all ingredients are well combine.Pour into a 9 x 12 baking dish. Bake at 325 degrees F for 40 minutes. Cool cake.Mix softened butter, cream cheese, vanilla and 10x sugar and spread over top of cake

Recipe by: Who Knows

Posted to MC-Recipe Digest by "tautog78@yahoo.com" <tautog78@yahoo.com> on Feb 27, 1998

Pineapple Ecstasy

Servings: 1 Servings

Ingredients:

10 ounce Fresh pineapple chunks
2 package Sugar substitute
Lowfat vanilla yogurt
1 Sliced banana
Lowfat sugar cookies

Preparation:

Mix pineapple, bananas, sugar substitute, and yogurt. Serve with lowfat sugar cookies. Recipe By
: DESSERT SHOW #DS3050

Posted to MC-Recipe Digest V1 #227

Date: Fri, 27 Sep 1996 19:41:13 -0500

From: Jackie Bordelon <jbord@premier.net>

Pineapple Farfel Surprise

Servings: 1 Servings

Ingredients:

6 cub Matzo farfel (1 box = 6cups)
8 Eggs, beaten
1 ½ teaspoon Vanilla (up to 2)
2 Sticks margarine (½ stickfor pan, balance in recipe)
1 can (16 oz) crushed pineapple,including juice
1 package (12-16 oz.) mixed driedfruit, minced (optional)
2 teaspoon Cinnamon

Preparation:

Barbara Wasser's Kosher Passover Kitchen (Adapted from unknown source for Passover Food Sale, Cong. Agudat Achim 1980) Our family eliminated the sugar from the original recipe, but if you like things sweeter, you could add ½ to ¾ cup sugar.

9 X 13 deep pan, greased with ½ stick margarine 350o F. oven

1. Pour hot water over farfel, and drain immediately.

2. Beat eggs, vanilla, 1½ sticks of margarine (melted), pineapple, dried fruit if desired, and cinnamon.

3. Add matzo farfel and mix well.

4. Pour into prepared pan.

5. Bake in a 350o F. oven for 45 to 60 minutes.

6. Remove from oven and allow to set for a few minutes before cutting.

This recipe was first used in 1980 when we were not as concerned about fat and cholesterol.

LOW FAT SUSTITUTIONS:

To reduce the fat and cholesterol, substitute the following:

1. Egg Substitute for the eggs

2. Spray the pan with vegetable spray instead of melted margarine

3. Use ½ stick of margarine in the recipe instead of two sticks and 1 cup of apple juice

This makes an excellent stuffing for a veal breast. Posted to JEWISH-FOOD digest V97 #111 by swass@global2000.net (Barbara & Steve Wasser) on Apr 3, 1997

Pineapple Filling

Servings: 6 Servings

Ingredients:

Text Only

Preparation:

Prepare cream filling. Add ½ cup crushed pineapple. Cook over hot water until thick and smooth. Add flavoring. Cool.

The Household Searchlight

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Filling (Cornst

Servings: 100 Servings

Ingredients:

¾ cub WATER; COOL
¼ cub BUTTER PRINT SURE
6 13/16 pound PINEAPPLE CHUNK #10
¾ cub STARCH EDIBLE CORN
¾ pound SUGAR; GRANULATED 10 LB
½ teaspoon SALT TABLE 5LB

Preparation:

1. ADD SUGAR AND SALT TO PINEAPPLE AND BUTTER OR MARGARINE.

2. DISSOLVE CORNSTARCH IN COOL WATER; ADD TO HOT PINEAPPLE MIXTURE WHILE STIRRING; BRING TO A BOIL; COOK UNTIL THICK AND CLEAR.

3. COOL SLIGHTLY BEFORE USING.

NOTE: 1. THIS FILLING MAY BE USED FOR A VARIETY OF SWEET DOUGH PRODUCTS.
SEE RECIPE CARD D-G-7, GUIDE FOR SWEET DOUGH MAKE-UP. IN STEP 1, IF FILLING IS TO BE COOKED IN SWEET DOUGH PRODUCT, MELT BUTTER OR MARGARINE; COMBINE WITH PINEAPPLE. DO NOT HEAT. ADD REMAINING INGREDIENTS. OMIT STEP 4.

NOTE: 2. FOR CAKES USE 3 QUARTS PER SHEET CAKE OR 2 CUPS PER 9-INCH LAYER CAKE.

Recipe Number: G03701

SERVING SIZE: ¼ CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple Fish

Servings: 1 Servings

Ingredients:

1 pound Fish

DOUGH:
12 ounce Flour
1 Egg
2 tablespoon Baking powder
3 ½ tablespoon Cornstarch
1 teaspoon Salt
1 cub Water
Flour to dust
Oil to fry and for the dough
7 ounce Canned pineapple pieces
¾ cub Syrup from canned pineapple
1 tablespoon Cornstarch
2 tablespoon Vinegar
1 tablespoon Soy sauce
2 tablespoon Sugar
Green tops of 2 scallions

Preparation:

Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change.
Remove fish pieces when slightly brown. Let cool 5 minutes. Now fry again in hot oil until the pieces are golden brown. Place pineapple, reserved juice, cornstarch, vinegar, soy sauce, sugar and scallions in a saucepan and bring to the boil, stirring constantly. Add the fish pieces and simmer, covered, for 5 minutes
Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland <kirkland@gj.net> on Nov 10, 1997

Pineapple Fizz

Servings: 1 Servings

Ingredients:

1 ounce Pineapple Juice
½ teaspoon Powdered Sugar
2 ounce Light Rum
Club Soda

Preparation:

Shake with ice and strain into highball glass over two ice cubes. Fill with club soda and stir.

Recipe by: Mr. Boston

Posted to MC-Recipe Digest V1 #1006 by "jms@twave.net" <jms@twave.net> on Jan 12, 1998

Pineapple Fluff Frosting

Servings: 1 Servings

Ingredients:

2/3 cub Pineapple, crushed; drained
2 cub Sugar
3 Egg whites
¼ teaspoon Light corn syrup
½ cub Pineapple, crushed; drained

Preparation:

Combine 2/3 cup pineapple, sugar, egg whites, and corn syrup in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary beater, and coo 7 minutes, or until frosting wilL stand in peaks, Remove from boiling water and continue beating until thick enough to spread (about 4 minutes). Fold in ½ cup pineapple, which has been dried thoroughly between paper towels.
Makes enough frosting to cover tops and sides of two 9-inch layers.

Kate Smith Collection 1940 Published by General Foods Corp (Courtesy of Barb Day)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Freeze

Servings: 4 Servings

Ingredients:

16 ounce Crushed pineapple; undrained

Preparation:

Place unopened can of pineapple in freezer until hard. Then, place under hot running water for 30 seconds and remove from can. Place in blender half at a time and blend to slush consistency.
Serving Ideas : Spoon into serving dishes.

Pineapple French Toast W/ambrosia Salsa

Servings: 6 Servings

Ingredients:

1 can (20-oz) pineapple chunks injuice
1 cub Strawberry halves
¼ cub Toasted flaked coconut
4 tablespoon Sugar; divided
1 Loaf (10-oz) french oritalian bread
3 Eggs
1 ½ cub Milk
1 teaspoon Salt
1 teaspoon Vanilla extract
1 tablespoon Butter

Preparation:

From: arielle@taronga.com (Stephanie da Silva) (COLLECTION)

Date: Sun, 25 Jul 1993 02:12:42 GMT

(source: Austin American Statesman, April 7, 1993)

Drain pineapple, reserving ¾ cup juice and pineapple pieces separately.
In a small bowl, prepare ambrosia salsa by combining strawberries, coconut, reseved pineapple pieces and 2 tablespoons sugar, set aside.

Cut bread in ¾ inch slices. In a 15 by 10 inch jelly roll pan, arrange bread in a single layer, set aside. In a large bowl, beat eggs, milk, vanilla, salt and remaining 2 tablespoons sugar and reserved pineapple juice, pour over bread, turning slices to coat completely. Cover and refrigerate overnight or until all liquid is absorbed, about 1-½ hours.
In a large skillet over medium heat, melt butter. Add bread a few pieces at a time and cook until browned on both sides, turning bread once, and adding more butter if necessary. Serve with ambrosia salsa. Serves 6.

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Pineapple French Toast with Ambrosia Salsa

Servings: 6 Servings

Ingredients:

AMBROSIA SALSA:
1 cub Strawberries, halved
2 tablespoon Sugar
¼ cub Flaked coconut, toasted
20 ounce Pineapple tidbits or chunks drained (reserve ¾ cup juice)

TOAST:
10 ounce French or Italian bread, sliced in ¾ inch slices (1 loaf)
3 Eggs
1 ½ cub Milk
1 teaspoon Vanilla extract
¼ teaspoon Salt
2 tablespoon Sugar
¾ cub Pineapple juice (reserved from above)
1 tablespoon Butter or margarine

Preparation:

In a small bowl, prepare Ambrosia Salsa by combining strawberry halves, pineapple tidbits or chunks, drained (reserving ¾ cup juice), coconut and sugar; refrigerate. Cut 1 loaf French or Italian bread in ¾-inch slices.
Place bread slices in a single layer in a 15x10-inch jelly roll pan; set aside. In a large bowl, beat eggs, milk, vanilla extract, salt, sugar and reserved pineapple juice; pour over bread, turning slices to coat completely. Cover and refrigerate overnight or until all liquid is absorbed. In a large skillet over medium heat, melt 1 tablespoon butter or margarine. Add bread a few pieces at a time and cook until browned on both sides, turning bread once. Serve with reserved Ambrosia Salsa.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Fried Rice

Servings: 4 Servings

Ingredients:

1 large Fresh pineapple
2 cub Cooked long-grain white rice
1 ounce Chinese dried mushrooms
1 small Onion; finely chopped
2 tablespoon Oil, preferably peanut
¼ pound Chinese long beans(OR Green Beans),trimmed and diced
2 Eggs
2 tablespoon Dark soy sauce
1 tablespoon Fish sauce (optional)

Preparation:

CAREFULLY CUT OFF and save the pineapple top, leaving about 1-inch of the pineapple under the leaves. Scoop out the inside fruit leaving the skin of the pineapple whole to use as a bowl for the fried rice. Coarsely chop the pineapple meat. Soak the dried mushrooms in warm water for 20 minutes until they are soft. Squeeze the excess liquid from the mushrooms and remove and discard their stems. Cut the caps into small dice. Heat a wok or large frying pan until it is hot. Then add the oil and wait until it is almost smoking. Add the mushrooms, onions, beans and stir-fry for one minute. Mix in the cooked rice and stir-fry it for one minute. Add the eggs, soy sauce and fish sauce and continue to stir-fry for five minutes over high heat.
Add the chopped pineapple and continue to stir-fry for about two minutes.
Scoop the mixture into the hollowed-out pineapple shell, replace the top and serve the remaining rice on a platter.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Fritters

Servings: 8 Servings

Ingredients:

2 cub Flour
3 teaspoon Baking Powder
½ cub Sugar
½ teaspoon Salt
1 Egg
¾ cub Milk
1 ¼ cub Crushed Pineapple,drain/reserve juiceSauce---
1 tablespoon Cornstarch
½ cub Sugar
¼ teaspoon Salt
½ cub Water
3 teaspoon Lemon Juice
2 teaspoon Butter
Juice From Crushed Pineapple

Preparation:

FOR THE FRITTERS:

Sift flour, baking powder, sugar, and salt. Beat egg, add milk, and add mixture to dry ingredients. Add pineapple, beating rapidly. Drop small amounts into hot fat but cook slowly, turning frequently. Serve at once with sauce.

FOR THE SAUCE:

Mix cornstarc, sugar and salt. Blend with water. Cook, stirring constantly, until it boils. Add remaining ingredients and remove from fire. Serve over hot fritters.

Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974

Recipe by: Mrs. Bert Bradford, Jr. Posted to MC-Recipe Digest V1 #645 by Bill Spalding <billspa@icanect.net> on Jun 17, 1997

Pineapple Frosting

Servings: 20 Servings

Ingredients:

½ cub Water
3 tablespoon Cornstarch
20 ounce Crushed pineapple, undrained
Egg yolk
3 package Equal
1/3 cub Chopped nuts

Preparation:

Dash yellow food coloring. In med. saucepan combine water, cornstarch, pineapple and water; Cook over medium heat til thickened, stirring occasionally. Cool for 25 minutes. Add Equal, coloring and nuts. Source:
newsletter Apr, '90. Dolores, Ohio 04/29 07:27 pm

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Fruit Salad

Servings: 2 Servings

Ingredients:

1 Baby pineapple with leaves
1 Red apple
Juice of 1 lemon
Syrup:
Juice of 1 lemon
2 teaspoon Sugar
2 Dessertspoons Grand Marnier
Fruit Salad:
Seasonal fresh fruit eg.
Apple, orange
Kiwi fruit, banana, pear,
Mango
To serve:
Cream

Preparation:

First make the syrup: mix the lemon juice and sugar in a small pan and simmer for 5 minutes, making sure the sugar dissolves completely. Stir in the Grand Marnier.

Prepare the fruit for the fruit salad and toss in the syrup. Cut the pineapple in half vertically, including the leaves. Scoop out the flesh from each pineapple half with a grapefruit knife, ensuring that the flesh remains in one piece.

Put the fruit salad with the syrup in the pineapple shells. Slice the pineapple flesh and the red apple, dipping the red apple slices in lemon juice to prevent discolouration, then arrange alternate slices of pine- apple and red apple on top of the fruit salad in the pineapple shells.
Serve fresh cream separately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Fudge

Servings: 12 Servings

Ingredients:

2 cub Sugar
1 cub Brown sugar
1 can (8 ½-ounce) crushed
Pineapple and juice
½ cub Milk
1 tablespoon Corn syrup
¼ teaspoon Salt
2 tablespoon Butter
24 large Marshmallows
1 teaspoon Vanilla
1 cub Chopped pecans or walnuts

Preparation:

Combine sugars, pineapple and juice, milk, corn syrup, salt, and butter in a 2-quart saucepan. Cook to 238 degrees F., stirring occasionally. Remove from heat and add marshmallows and vanilla. Mix together to melt marshmallow, then beat until mixture becomes heavy and creamy. Add nuts.
Spread in a buttered 8-inch square pan. Cut into squares when cool and firm. Makes about 49 pieces.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Fudge Chill

Servings: 1 Servings

Ingredients:

-NFSM70B
1 package Chocolate flavored low calmilk beverage mix (I useAlba
½ cub Crushed pineapple w/juice
½ teaspoon VanillaMay add additional sweetnerto taste.

Preparation:

In a small bowl combine above ingredients until well blended. Spread into a foil pan or in a cereal bowl.
Place in freezer until firm. Note: ½ med. banana, peeled and mashed may be used in place of the pineapple. Add small amount of water to moisten for desired consistency to spread. 1 serving = 1 milk, 1 fruit

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Pineapple Galette with Caramel Rum Sauce

Servings: 8 Servings

Ingredients:

1 (15-Oz.) Pkg PillsburyRefrigerated Pie Crusts

TOPPING:
¼ cub Pillsbury BEST All PurposeFlour
2 tablespoon Sugar
3 tablespoon Brown sugar
½ teaspoon Ginger
½ teaspoon Cinnamon
⅛ teaspoon Nutmeg
¼ cub Butter or margarine; cutinto pieces
¼ cub Macadamia nuts; finelychopped
1 (8-Oz.) Can crushedpineapple; drained
1 (15 ¼-Oz.) pineappleslices; drained, cut inhalf

SAUCE:
1 cub Caramel ice cream topping
½ cub Macadamia nuts; coarselychopped
1 tablespoon Rum or 1 teaspoon rumextract; if desired

Preparation:

Heat oven to 375 F. Microwave 1 pie crust pouch on DEFROST (30% power) for 20 to 40 seconds. (Refrigerate remaining crust for a later use.) Remove crust from pouch. Unfold crust; remove top plastic sheet. Press out fold lines. Place on ungreased cookie

sheet; remove remaining plastic sheet.

In medium bowl, combine flour, sugar, brown sugar, ginger, cinnamon and nutmeg; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in ¼ cup macadamia nuts.

Sprinkle half of the crumb mixture over prepared crust to within 1 inch of edge. Top with crushed pineapple and halved pineapple slices. Sprinkle with remaining crumb mixture. Fold in pie crust edge 1 inch to form border; flute.

Bake at 375 F. for 25 to 35 minutes or until crust is golden brown. Cool 30 minutes.

Meanwhile, in small saucepan over low heat, heat caramel topping until warm, stirring occasionally. Stir in ½ cup macadamia nuts and rum.* To serve, cut warm galette into 8 wedges. Spoon 2 tablespoons warm sauce over each wedge.

8 servings.
TIP: * To prepare sauce in microwave, place caramel topping in small microwave-safe bowl. Microwave on HIGH for 1 minute, stirring every 20 seconds or until warm. Stir in ½ cup macadamia nuts and rum.
RECIPE #019393, February, 1996
Recipe By : Edwina Gadsby, Great Falls, Montana

Posted to MC-Recipe Digest V1 #256

Date: Wed, 23 Oct 1996 17:27:35 -0700 (PDT)

From: Greg Leonhardt <gregl@plinet.com>

NOTES : 1996 Bake-Off Contest Finalist, Edwina Gadsby, Great Falls, Montana

Copyright )1996 The Pillsbury Company (http://www.bakeoff.com)

This special occasion pastry is perfect on the dessert buffet or as an

elegant finish to a meal for guests.

Pineapple Gelatin

Servings: 6 Servings

Ingredients:

2 tablespoon Unflavored gelatin
½ cub Cold water
½ teaspoon Lemon juice
¼ teaspoon Cinnamon
¼ teaspoon Orange extract (optional)
20 ounce Can unsweetened cr.pineapple

Preparation:

Sprinkle gelatin over cold water in a small bowl and allow 5 minutes to soften. Dissolve over hot water.

Mix remaining ingredients in blender until smooth. Add gelatin mixture and whip until blended. Pour into 3 cup mold and refrigerate until set. Garnish with whipped topping.

Adapted from Fancy, Sweet & Sugarfree by Karen Barkie, 1985 Shared but not tested by Elizabeth Rodier Feb 94

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Pineapple 'n' Ham Sandwich Roll-Ups

Servings: 6 Servings

Ingredients:

6 Corn or flour tortillas
8 ounce Container cream cheese w/
Pineapple, softened
¼ cub Chopped walnuts or pecans
⅛ teaspoon Pumpkin pie spice or ground
Cinnamon
6 ounce Package thinly sliced ham
(about 18 slices)
Lettuce leaves (6 to 12)

Preparation:

In small bowl, combine cream cheese, nuts and spice. Mix well. For each roll-up, briefly cook tortilla on both sides in nonstick skillet (about 1 minute). Do not brown. Cool slightly.

Spread about 1/6 of the cream cheese mixture over tortilla to with-in ½ inch of edge. Lay 3 thin slices of ham, overlapping across center of tortilla. Top with 1 or 2 lettuce leaves. Roll up and wrap in plastic wrap.
Posted to MM-Recipes Digest V3 #244

Date: Fri, 06 Sep 1996 17:23:34 -0700

From: jessann doe <jessann@texas.net>

Pine-Orange-Banana Smoothie

Servings: 1 Servings

Ingredients:

1 Banana
6 ounce Light fat-free peach yogurt,frozen
6 ounce (1 can) DolePine-Orange-Banana juice
2 teaspoon Sugar if not available

Preparation:

Put all ingredients into blender. Blend until smoothie consistency is reached! Posted to bakery-shoppe digest V1 Number 016 by patsy <patsy@sat.net> on Apr 8, 1997