Mix undrained pineapple and dry pudding mix thoroughly.
Fold in Cool Whip and Pineapple Walnut Delight (can be purchased at deli counters in most supermarkets).
Refrigerate.
Mix Cool Whip and cream cheese with a mixer. Fold in pineapple and walnuts. Pour into a dish, garnish with chopped walnuts and chill overnight.
FOR VARIATIONS: a small package of pistachio pudding (or any other flavor you like), and some small marshmallows can be added to the ingredients above and its taste is excellent, too.
Another option is to add a small package of lime or lemon jello dissolved in a cup of boiling water. Let it set and add the ingredients above. Serve and decorate with some cherries on top.
br>Frost with the Chocolate Walnut Buttercream (recipe follows).
ith plastic wrap.
Place pineapple on a roasting tray and
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
0 minutes before serving.
Walnut Pesto: Place the basil leaves
Melt butter in a 10-inch iron skillet or deep pan.
Sprinkle brown sugar over butter.
Arrange pineapple, walnut halves and cherries over brown sugar.
Sprinkle chopped nuts around outer edges; set aside.
In a mixing bowl, beat eggs until thick. Gradually beat in sugar.
Add sifted flour with baking powder and salt.
Add water; beat thoroughly.
Pour over fruit and nuts in skillet.
Bake in moderate oven (325\u00b0) about 45 minutes.
Cool in pan 10 minutes before turning out.
Makes 8 servings.
ngredients, except sliced apple and Walnut Topping, just until moistened.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
anilla and mix well. combine pineapple and walnuts and stir until
Drain pineapple saving syrup. Pour hot water over walnuts let stand 2 minutes and drain. Heat 2 tablespoons oil in wok or skillet. Stir fry walnuts until brown, remove and drain. Add oil if needed, stir fry chicken, onions, garlic, ginger until chicken turns white. Add broccoli and cook until tender but crisp. Return chicken, nuts and pineapple with syrup from pineapple, soy sauce and corn starch. Cook until thicken. Serve with rice or plain. 4 to 6 servings.
Bake cake in 13 x 9-inch baking pan.
Cool.
Make the vanilla instant pudding.
Spread pudding on top of cooled cake.
Pour can of pineapple (drained) over top of pudding.
Spread Cool Whip over layer of pineapple.
Sprinkle top with crushed walnuts.
Mix sugar, eggs, vanilla and pineapple until well blended. Add flour and baking soda and walnuts.
Mix well.
Do not drain pineapple.
Grease and flour 9 x 12-inch pan.
Bake at 350\u00b0 for 40 to 45 minutes.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking dish.
Place the chicken in the baking dish. Arrange pepper, potatoes, and pineapple around chicken. Pour the reserved pineapple juice over all, and top with barbeque sauce.
Bake 1 hour in the preheated oven, or until chicken juices run clear and potatoes are tender.
Mix together white sugar,eggs,pineapple and vanilla.
Add flour,salt,soda and walnuts.
Pour into well greased 13x9 pan, bake at 325 (glass pan) or 350 (metal pan) for 45 minutes.
For frosting, beat cream cheese and butter, add powdered sugar and beat well.
Add vanilla and walnuts.
Frost cake AS SOON as it comes out of the oven.
Melt marshmallows in pineapple in top of double boiler.
Chill thoroughly; add to whipped cream, mixing well.
Add melted margarine to crumbs.
Sprinkle 1/2 of this crumb mixture in bottom of shallow pan or dish.
Spread cream mixture over this and use rest of crumbs on top.
Chill overnight.
Spread lime jello over pineapple.
Mix Cool Whip and sour cream together; pour over fruit and jello.
Add small marshmallows.
Mix well.
Refrigerate.
Combine dry ingredients.
Add pineapple, stir.
Add eggs, mix thoroughly. Add vanilla, mix. Pour into greased and floured sheet cake pan.
Sprinkle with 1 c coconut.
Bake in 350 degree oven for 35 minutes.
For icing: mix butter,
milk, sugar, and vanilla. Bring to a boil. Sprinkle nuts on cake, spread hot icing over cake.
Heat juice from cans of pineapple.
Mix 4 teaspoons sugar, salt and flour and beat into heated juice.
Remove from heat.
Add beaten eggs and beat entire mixture.
If eggs are small, use a little more flour.
Chill.
Put drained pineapple, sugar and lemon juice in saucepan over medium heat, stirring constantly.
Bring to boil and stir in jello until dissolved.
Remove from heat.
Add mixed juice.
Chill until it starts to gel.
Fold in remaining ingredients.
Pour into a 9 x 13-inch Pyrex pan.
Chill until set.
Cut in squares to serve on a lettuce leaf.