Boil Macaroni till cooked, set aside in fridge as you are preparing the following ingredients.
dice chicken breast into cubes.
dice pineapple (tidbit size).
peel and dice apple.
dice cheddar cheese.
mix raisins along with the cooked macaroni and all diced ingredients in a large bowl, stir in enough mayonnaise to bind all ingredients together as you don't want your salad too fattening and too creamy.
Sprinkle with a pinch of salt and pepper, you may serve this delicious salad at room temp or cold from your fridge. enjoy!
or 1 hour prior to recipe use.)
Fold the whipped
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Heat oven to 375\u00b0.
Turn pineapple pie filling into a 9-inch metal pie pan.
Place rolls around the edge.
Reserve the can of icing.
Bake 25 minutes.
Remove from oven and spread rolls with the icing.
Serve warm.
Serves 8.
Heat the pineapple in a saucepan.
Mix
Line bottom and sides of spring-form pan with ladyfingers. Set aside.
Whip cream until stiff.
Beat cream cheese and sugar until smooth.
Fold whipped cream into cream cheese mixture. Spoon layer of whipped cream mixture and then layer of pineapple pie filling on ladyfingers.
Repeat with 2 layers of ladyfingers, cream mixture and pie filling.
Refrigerate overnight.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
his step if using a pie crust.
Beat confectioners sugar
Beat egg white and cream of tartar until stiff (not dry). Gradually add sugar, crackers and nuts.
Bake for 25 minutes in 350\u00b0 oven in a 9 x 13-inch pan.
Cool.
Spread the Dream Whip over the top.
Over top of that, add pineapple pie filling.
Chill and serve.
Can use any prepared pie filling in place of the pineapple.
Separate ladyfingers into single layer.
Line sides and bottom of 10-inch spring-form pan.
Press them in firmly.
Whip cream until stiff.
In a separate bowl, mix cream cheese and sugar until well blended.
Fold cream cheese mixture into whipped cream. Spread 1/3 of whipped cream mixture, then 1/4 of pineapple pie filling; add a layer of ladyfingers on top of pie filling and repeat 2 more times with pie filling being last layer on top. Refrigerate overnight.
Mix pudding according to directions on box.
Add cream cheese and beat well.
Pour over graham cracker crust.
When set, top with 1 can of pineapple pie filling.
Cover with a carton of whipped topping.
In a large bowl, mix softened cream cheese with whipped topping, confectioners sugar and vanilla. Mix well and frost cake with this mixture. Spread pineapple pie filling over frosting, sprinkle with coconut and chopped nuts. Enjoy!
reased and floured. Spread the pineapple pie filling evenly over the crust
Crush vanilla wafers.
Melt 1 stick margarine.
Pour over wafers.
Mix well.
Put half of wafers in bottom of dish.
Cream the cream cheese and 1 stick margarine until fluffy.
Add sugar and mix well.
Spread over wafers followed by pie filling and Cool Whip.
Sprinkle rest of wafers on top.
Refrigerate overnight.
Makes one 9\" pie.
Preheat oven to 350 degrees.
Mix pie crust, roll it out and place in pie pan.
Slice rhubarb and place in the pie crust.
Sprinkle sugar over the rhubarb and pour spread the pineapple over the sugar.
Roll out the top crust and cover the pie.
Bake at 350 degrees until the top is golden brown in color, approx.
50 min.
Let cool and serve with whip cream if desired.
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Beat eggs in a large bowl. Combine with corn syrup and beat until well blended. Stir in pineapple, coconut, sugar, flour, and butter and mix well.
Spoon filling into unbaked pie shell. Bake at 350 for 45-60 minutes, until crust is browned and filling is firm.
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
Sift sugar and flour together.
Mix all ingredients together; pour into raw crust.
Bake 40 minutes or until thickened in 300\u00b0 oven.
Beat egg whites.
Add 3 tablespoons sugar and beat until stiff.
Spread over pie and brown.
In large bowl combine pineapple and juice with instant vanilla pudding, whisk together until mixed good.
Add Cool Whip and whisk together, pour into graham cracker pie shell and refrigerate.
You can garnish with toasted coconut and a cherry-- or just serve as is, either way it's a great summer dessert, light cool and refreshing.