Heat oven to 350\u00b0.
Grease bottom of a 9 x 13-inch pan.
Blend all ingredients, except pineapple.
Pour into prepared pan. Top with crushed pineapple. Bake for 30 to 35 minutes. Top with your favorite icing, then spread remaining pineapple on top.
o 24 hours. (Fix the Pineapple Salsa now so it can
Heat 2 T oil then stir fry all ingredients in STEP 1, until fragrant.
Add pork and stir fry until color changes and pork it cooked through.
Add STEP 2 ingredients to above and crushed peanuts; stir to mix.
Remove from heat, drain on paper towels, allow to cool completely.
Place meat mixture over pineapple pieces; top with whole cilantro leaf and sprinkle with shredded red pepper.
Preheat oven to 350\u00b0.
Drain pineapple, reserving 3 tablespoons juice.
In medium bowl, combine flour and sugar. Slowly stir in reserved pineapple juice.
Add pineapple chunks and mix well.
Pour into lightly greased 1-quart casserole.
Mix butter and cracker crumbs in small bowl.
Sprinkle over pineapple mixture.
Bake, uncovered, for 20 to 30 minutes until hot and bubbly.
Makes 4 to 6 servings.
(This recipe is easily doubled or tripled for ordinary casserole.)
Drain juice off crushed pineapple (juice is not used for recipe).
Add all ingredients together in large bowl.
Beat cake mix, oil, oranges and eggs together.
Bake at 325 degrees for about 30 minutes.
Cool completely.
Make frosting: Drain a little of the juice off the pineapple and reserve.
Put the pineapple in a large bowl.
Sprinkle pudding on top.
Fold in Cool Whip.
If this seems stiff, add some of reserved juice.
Frost cake, and refrigerate until ready to serve.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
In a large bowl, combine all the ingredients.
Mix nicely.
Spoon into individual serving bowls or 1 large bowl.
Chill for 30 minutes.
Garnish as desired and serve the too good for words delight!
In large bowl, mix ingredients.
Pour into three pans.
Bake at 350\u00b0 for 30 minutes.
Cool.
Dissolve Jell-O in boiling water. Add the remaining ingredients.
The horseradish is important in this recipe.
Do not omit.
Pour pineapple and juice into bowl.
Add the mix.
With a wire whisk, rotary beater or electric mixer at lowest speed, beat until well blended, 1 to 2 minutes.
Fold in whipped topping and nuts; spoon into dessert dishes.
Pudding will be softset and ready to eat in 5 minutes.
Store in refrigerator.
Makes 8 servings. One-half cup equals 1 bread serving or 80 calories.
emove about 1/3 of pineapple.
Scoop pulp from slice
rimp, if needed.
Cut pineapple lengthwise into 1/2\"
Crust: Mix graham crackers and butter together.
Press into 9 x 13 inch pan.
Bake in 250f degree oven for 15 minutes.
Cool.
Filling: In a bowl, cream together butter and icing sugar.
Add eggs and beat well.
Spread over cooled crust.
Bake in 350f degree oven for 25 minutes.
Cool.
Topping: Beat together whipping cream, vanilla and icing sugar until stiff.
Fold in pineapple.
Spread over filling.
Sprinkle extra graham wafer crumbs on top for a finishing touch.
Chill.
Cut into squares and serve.
on-stick cooking spray.
For mandarin orange layer: Dissolve orange
Tear up angel food cake and lay in bottom of 9 x 13 pan.
In large bowl, cream the cream cheese.
Add pudding and milk and mix for 1 minute.
Stir in drained pineapple.
Pour mixture over cake and top with Cool Whip.
Refrigerate for several hours or overnight.
Place in large bowl.
Beat for 3 minutes.
Pour into greased cookie sheet and bake at 350\u00b0 for 25 minutes.
Cool.
cup of buttered crumbs for the top.
Put the
afers.
Reserve 2 Tbsp for topping.
Spread remainder in
reserving juice.
Place pineapple juice in a 2-cup