br>Meanwhile, to make the pineapple sauce, heat oil in a wok
owl and stir in undrained pineapple until well combined.
Pour
For sauce, combine pineapple juice, sugar and cornstarch in a small saucepan. Add vinegar, ketchup and pineapple tidbits. Cook and stir until mixture comes to a boil and is thickened. Keep warm while fish is cooking.
In a mixing bowl, combine water, egg, salt, and vegetable oil. Beat slowly to blend. Gradually add flour, beating to form a smooth batter. Add food coloring if desired.
Dip fish fillets into batter and fry in hot oil until golden brown (5 to 6 minutes).
Remove and drain on absorbent towels. Serve with pineapple sauce.
ore, turning occasionally.
Prepare pineapple sauce by puree in blender until
Mix together turkey, water chestnuts, garlic and soy sauce in medium bowl.
Shape into 4 one-half inch thick patties.
Heat oil in skillet over medium heat.
Add patties and cook 10 to 12 minutes or until no longer pink, turning once.
Serve with Sweet Sour Pineapple Sauce.
Combine 1/4 cup flour, eggs, water and salt in small bowl. Stir well.
Cover and chill batter 1 hour.
Dip chicken in chilled batter, dredge in remaining 1 cup flour.
Fry 4 to 5 pieces of chicken at a time in hot peanut oil (375\u00b0) in a large skillet or wok until golden.
Drain well on paper towels.
Serve warm with pineapple sauce.
Yield:
9 appetizer servings.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
eat, sear and soften the pineapple, bell pepper, and jalapeno, turning
ugar and 1/4 cup pineapple sauce.
Pour into the prepared
chili powder, paprika, chipotle chilies, pineapple juice, vinegar and 1 cup
50\u00b0F.
Drain pineapple, reserving juice for pineapple sauce.
Mix flour
Place ham on a rack in a shallow roasting pan.
Bake at 325\u00b0 for 1 1/2 to 2 hours until ham is heated through.
Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple.
Bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Combine cornstarch and remaining water until smooth; stir into pineapple sauce.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with ham. Yield: 16 to 24 servings with 3 cups sauce.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Heat juice to boiling.
Stir in gelatin and stir until dissolved, about 1 minute.
Stir in yogurt.
Chill until thickened slightly. Stir in pineapple sauce.
Fold in whipped cream.
Chill until firm.
Beat butter until creamy.
Add sugar gradually, beating until light and fluffy.
Add egg; beat well.
Add nuts and fruit.
Add remaining ingredients to flour.
Add flour mixture alternately with pineapple sauce, beating after each addition.
Pour into 2 greased loaf pans (8 x 4 x 3-inch).
Bake at 350\u00b0 for 1 hour and 15 minutes.
and keep warm.
Combine pineapple juice and cornstarch in a
br>Serve.
Hot Fudge Sauce#1: Place sugar, corn
b>pineapple juice slowly; bring to boil, stirring constantly.
Add hot sauce
eanwhile, mix the barbecue sauce with the pineapple and cilantro.
For
Drain pineapple; reserve juice.
For sauce, add enough water to make