Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
br>Fold pecans into the apple-pineapple relish. Divide the Brussels sprouts
he mixture over the potato salad and stir in lightly.
Drain pineapple, reserving syrup.
Add water to pineapple syrup to make 1/2 cup.
Combine syrup mixture, beaten eggs, sugar, salt and lemon juice.
Cook over low heat until thick, stirring constantly.
Chill.
Fold in apple, pineapple, celery and the whipping cream.
Heat butter and lemon juice until butter is melted. In a bowl combine cornstarch and water until smooth. Stir in pineapple juice from can. Bring to boil. Add sugar; cool. Combine pineapple, apples, and grapes; add dressing. Cover and chill.
Drain pineapple juice into a saucepan.
Add margarine and lemon juice; cook over medium heat until margarine is melted.
In a small bowl, combine cornstarch and water until smooth; stir into juice mixture.
Bring to a boil; boil and stir for 2 minutes.
Reduce heat; add sugar.
Cool to room temperature; about 30 minutes.
In a large bowl, combine pineapple, apples, grapes and poppy seeds.
Add the dressing; toss to coat.
Cover and chill for at least 1 hour.
Just before serving; gently toss in pecans.
In medium saucepan, mix pineapple, flour, sugar, and salt. Cook until thick.
Add margarine and cool.
Add chopped apples. Pour into serving dish and chill.
Top with whipped topping and nuts.
s a good thing.
Salad - In a stainless steel bowl
Mix together the first five ingredients and cook until thickened over low heat.
Cool in refrigerator.
Add 4 peeled, diced apples.
Mix with pineapple mixture.
Cover with Cool Whip and refrigerate.
Mix Jell-O as directed on package.
Add crushed pineapple and shredded apples.
Stir and pour into mold or fruit dish.
Chill until set.
Place spinach in a salad bowl and top with rest of salad ingredients.
Refrigerate until serving time.
Heat salad oil in a skillet and add the sesame seeds and brown.
Add remaining dressing ingredients and mix well.
Transfer mixture to a covered jar and refrigerate for several hours.
Shake well before using.
CURRIED MAYONNAISE:
Combine all ingredients thoroughly.
CHICKEN AND PINEAPPLE SALAD:
Toast coconut on oven tray in moderate oven for about 5 minutes.
Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
Refrigerate 1 hour before serving.
Serves 4.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.
Dissolve Jell-O in boiling water.
In blender, mix together cranberry sauce, orange juice and lemon juice on low-medium speed. Pour into Jell-O.
Add undrained pineapple.
Chill until firm. Top with Pineapple Salad Dressing.
Beat eggs and lemon juice.
Put in saucepan.
Cook slow until thickened.
Let cool.
Pour over Cool Whip and cream cheese. Chill the Orange-Pineapple Salad.
Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar.
Cut off top of pineapple; cut pineapple into fourths.
Cut fruit from rind, remove core and \"eyes\".
Slice each fourth lengthwise and then crosswise into chunks.
Toss pineapple chunks, apple and green onions with dressing.
Place romaine in bowl, mound fruit in center.
Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar; set aside.
Place pineapple chunks, apple and green onions in bowl. Add the dressing and toss well.
Place romaine in a shallow bowl, and mound the fruit mixture in the center.
Stir together orange zest, orange juice, honey, lemon and cinnamon stick in a nonreactive saucepan.
Stir in apricots and dried cherries, and heat over medium-low heat. When mixture simmers, remove it from heat, and set it aside to cool to room temperature, about 30 minutes.
Place fruit mixture into a large bowl, and stir in apple, pineapple and brandy. Serve immediately, or chill before serving.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Stir pudding mix, pineapple with juice, marshmallows and nuts
Melt butter and mix in powdered sugar until sugar is disolved. Let cool.
Drain pineapple to make sure that any excess juice is removed.
Cut Snickers once lengthwise and then slice into 1/8\" slices.
Mix apples, pineapple and snickers until well combined. Be sure to remove any juice from bottom of bowl.
Mix in butter/sugar mixture.
Once everything is combined, fold in Cool Whip.
You can't prepare everything ahead and then add the cool whip right before serving.