Aali's Astrology Horoscopes Free Horoscope Chart Gemini Food and Fun Facts, Gemini Cookbook, Astrology Cookbook, Gemini Recipes

Pineapple Upside-Down Cake

1-1/2 sticks margarine
2 c. light brown sugar, packed
Pineapple & juice
3 eggs
1 c. sugar
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt

Use 9 or 10 inch iron skillet or round pan. Melt margarine over low heat in skillet. Remove from heat, add brown sugar. Mix together 8 slices of pineapple or 2 cups crushed pineapple (drained). Pour evenly over margarine and sugar. Separate eggs in large bowl. Beat yolks until light and smooth. Add sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is well dissolved. Sift flour, baking powder and salt. Mix well. Beat egg whites until stiff then fold into the above mixture. Pour onto the margarine, sugar and pineapple mixture. Bake at 350 degrees for 35 to 45 minutes. Let cool for 10 minutes, put plate over skillet or pan and dump upside down.

Pineapple Kabobs

Fresh pineapple
1/4 c. honey
2 tbsp. butter
1 tsp. cinnamon

Combine honey, butter and cinnamon. Pare and cut fresh pineapple into long wedges. Grill over medium heat 15 minutes basting with sauce. Turn frequently.

Pineapple Peach Cobbler

1 stick margarine
1 (No. 2 1/2) can peaches, sliced
1 sm. can crushed pineapple
1 c. sugar
1 c. flour (self rising)
1 c. milk

Melt margarine in baking dish. Add peaches and pineapple; Make thin batter of sugar, flour and milk. Mix well; pour over fruit and margarine. Bake a t 350 degrees until golden brown

Pineapple Cobbler

1 lb. 4 oz. can crushed pineapple
1/3 c. sugar
2 eggs
3 tbsp. cornstarch
1 tbsp. butter
1 tsp. vanilla
1 tsp. lemon juice

CRUST
2 c. sifted flour
1/2 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. shortening
1 egg
1/4 c. milk
1 tsp. vanilla
2 tbsp. flour

Combine pineapple, sugar, eggs, cornstarch and butter in a saucepan. Cook, stirring constantly until mixture thickens. Add vanilla and lemon juice. Set aside to cool. Sift together 2 cups flour, sugar, baking powder and salt. Cut in shortening. Blend in egg, milk and vanilla to make a soft dough. Spread half of the dough on the bottom of 9 x 13 x 2 inch pan. Pour filling over dough. Add 2 tablespoons flour to remainder of dough. Roll out and divide into 20 squares. Place on top of filling. Bake in moderate oven (350 degrees) for 30-35 minutes.

Pineapple Crunch Cake

1 pkg. yellow cake mix
6 tbsp. melted butter
2/3 c. drained crushed pineapple
1 c. coconut
1 c. brown sugar
1/2 c. chopped nuts
1/2 c. chopped maraschino cherries

Bake cake according to directions in a 9x13 inch cake dish. Cool cake. Mix together remaining ingredients. Spread over top of cake. Broil until brown and bubbly.

Pineapple Crisp

2/3 c. non-fat dry milk
2 oz. quick oatmeal
1/4 c. brown sugar
1 tsp. cinnamon
2 tsp. diet margarine
1 c. crushed pineapple (no-sugar variety)

Mix all ingredients except pineapple and blend well with pastry fork. Place 1/2 of mixture in pan. Put in pineapple and top with remainder of mixture. Bake at 350 degree for 20-25 minutes.

Rhubarb and Pineapple Cobbler

1 c. ground nuts (walnut or pecan)
1 1/2 c. dates or date sugar
1 1/2 c. quick cooking oatmeal
1/2 c. flour
3/4 tsp. salt

Mix above ingredients well. It will be crumbly; use half for bottom, save half for top. 2 c. crushed pineapple in own juice 3/4 c. pineapple juice concentrate 1/4 tsp. salt 1/4 c. cornstarch or arrow root 1 tsp. lemon juice Cook to thicken. Put together with above mixture in baking dish. Bake 30-40 minutes at 350 degrees. Serves 8.

Pineapple Casserole

1 c. biscuit mix
1 c. milk
4 eggs, beaten
6 tbsp. butter or margarine
1 tsp. Dijon mustard
1/2 tsp. onion powder
Pinch nutmeg

Mix or blend until smooth. 4 oz. diced ham
1 c. shredded Monterey Jack or sharp
Cheddar cheese
2 green onions, chopped
1 c. (8 oz.) crushed pineapple

Bake in 9 inch pie plate at 350 degrees for 35 to 40 minutes.

Pineapple Casserole #2

2 (13 oz.) cans pineapple chunks, cut in halves, drain & reserve 6 tbsp. juice
2 c. grated sharp cheddar cheese
3/4 c. sugar
6 tbsp. flour

Combine ingredients in casserole dish. Mix 1 tube Ritz crackers, crushed with 1 stick margarine and spread over top of casserole. Bake 45 minutes at 350 degrees. Cover with foil if needed.

Pineapple Cream Cheese

1 c. boiling water
1 c. juice
1 pkg. lime Jello
1 pkg. lemon Jello
2 pkg. cream cheese
1/4 tsp. salt
1 can crushed pineapple
1 c. canned milk
1/4 c. chopped walnuts or cashews

Dissolve lime and lemon Jello in 1 cup boiling water, add the juice from the can of pineapple with enough water to make 1 cup. Crumble the cream cheese into Jello mixture (break up with rotary beater), add salt, crushed pineapple, canned milk and nuts. Pour mixture into a flat pan or dish 13x9x2 to chill overnight or until firm.

Pineapple Buttermilk Salad

1 (20 oz.) can crushed pineapple
2 tbsp. sugar
1 (6 oz.) pkg. orange Jello
2 c. buttermilk
1 (8 oz.) Cool Whip topping
1 c. chopped pecans

Combine crushed pineapple and sugar in a saucepan. Bring to boil and remove from heat. Add Jello. Stir until dissolved; cool. Add buttermilk. Fold in Cool Whip and pecans. Pour into 12"x8"x2" dish. Cool until set.

Pineapple Ginger Salad

Drain 1 (15 1/4 oz.) can pineapple chunks in its own juice, reserving juice. Dissolve 2 (3 oz.) or 1 (6 oz.) package lime flavor gelatin in 1 1/2 cups boiling water. Add reserved juice, 1 cup ginger ale and 1/4 teaspoon ground ginger. Chill until slightly thickened. Fold pineapple chunks into gelatin and spoon carefully into 8"x4" loaf pan. Chill until firm, about 4 hours. Unmold. Cut into squares. Garnish with salad greens. Makes 5 cups or 10 servings.

Egg Salad Mold

1 pkg. lemon Jello
1 c. boiling water
2 (8 oz.) cream cheese
1 lg. onion, grated fine
1 c. diced celery
6 hard boiled eggs, chopped fine
3 good size tbsp. Miracle Whip

Dissolve Jello in boiling water. Let cool. Do not let set. Soften cheese (use mixer). Add Miracle Whip and stir well. Add celery and onion. Pour in pan, put eggs in making sure eggs are pressed down to the bottom. This can be made the day before in 9 x 5 x 2 inch pan or any mold.

Deviled Egg Potato Salad

9 hard boiled eggs, peeled
1/2 c. chopped onions
1/4 c. shredded pimentos
1/4 c. shredded green pepper
1/2 c. mustard
1 tbsp. salt
6 c. boiled potatoes, cubed
1/2 c. shredded dill pickles
1/4 c. shredded celery
1 c. mayonnaise
1 tbsp. paprika

Cut 6 boiled eggs in half; remove yolk. Place yolks in bowl and mix with 1 teaspoon pickles, 1 teaspoon mustard, 1 tablespoon mayonnaise, dash of salt; stiff eggs with the yolk mixture. Set eggs aside. Mix potatoes with remaining ingredients. Add eggs (flaked with fork) last. Top with paprika and arrange deviled eggs around top of salad for decorative look.

Egg Salad

6 hard-cooked eggs, chopped
6 tbsp. dairy sour cream
1/4 c. finely chopped green pepper
2 tsp. finely chopped onion
1 1/2 tsp. salt
1 tsp. prepared mustard

In a bowl, lightly mix ingredients just until blended. Yield: approximately 2 cups.

Russian Egg Salad

2 hard boiled eggs, grated
1 tsp. grated onion
1 sm. green pepper, chopped
1/2 c. chopped stuffed olives
1 tbsp. mayonnaise
3 oz. pkg. cream cheese, softened
Sliced bread or crackers

Mix all ingredients. Chill for several hours. Serve on bread, buns or crackers.

Egg Custard

1 c. sugar
2 tbsp. flour
1/2 stick butter or margarine
2 eggs
Vanilla flavoring for taste
1 c. milk

Stir sugar, flour and butter or margarine. Add eggs and beat. Add milk and vanilla flavoring. Pour into unbaked crust. Bake at 325 degrees until barely firm. For Variations: Substitute coconut or lemon for the vanilla.

Deviled Egg Casserole

Asparagus, fresh or frozen
10 eggs, deviled
1 tsp. dry mustard
6 tbsp. flour
6 tbsp. melted oleo
3 c. half and half (or 2 1/2 c. milk + 1/2 c. half and half, if preferred)
2 c. grated cheddar cheese
1 tsp. Worcestershire sauce
1 lg. can deviled ham
Buttered bread crumbs

Line bottom of greased 9"x13" baking dish with very slightly cooked asparagus. Arrange 20 deviled egg halves on top. Make a sauce combining and bringing to a boil, flour and oleo, half and half, dry mustard and Worcestershire sauce. Add grated cheese and deviled ham, stirring until well mixed. Pour sauce over eggs and asparagus. Top with buttered crumbs. This may be prepared the day before baking. Bake at 350 degrees for 30 to 45 minutes or until bubbly.

Egg Drop Soup

6 c. chicken broth
2 tbsp. cornstarch
2 tbsp. cold water
1 tbsp. soy sauce
1/2 tsp. sugar
2 beaten eggs
2 chopped green onions
Salt & pepper to taste

Heat chicken broth to boiling. Blend cornstarch and water, soy sauce and sugar. Slowly stir into broth. Boil to clear. Stir constantly. Remove from heat. Pour in eggs, stirring until they separate. Add onions. Serve immediately. Serves 4.

Egg Noodles

2 eggs, beaten
2 tbsp. water
1/4 tsp. baking powder
Flour, enough to roll out like pie
dough

Cover board with lots of flour. Roll dough out thin, cover dough with lots of flour so you can roll it together and it won't stick. Thin out in thin strips (like jelly roll) and shake out each strip. Let it dry for at least 1 hour. Add to boiling chicken broth. Simmer for 25 minutes.

Egg Bake

3/4 to 1 lb. sausage, bacon or ham, cooked chopped
6 to 9 slices bread, quartered
1/4 lb. Monterey Jack cheese, grated
1/4 lb. sharp Cheddar cheese, grated
1/4 lb. mushrooms, sliced
1/4 c. onion, chopped
6 eggs
3 c. milk
1/2 tsp. salt

Grease 9 x 13 inch baking dish. Place bread on bottom of dish. Layer cheese, mushrooms, onions, and meat. Combine eggs, milk and salt using mixer or blender and pour over top. Refrigerate overnight. Bake at 350 degrees for 30 to 45 minutes or until center is set.

Lemon Dessert

1 c. flour (not sifted)
1/2 c. margarine, softened
1/3 c. chopped nuts
8 oz. cream cheese
1 c. confectioners' sugar
2 c. frozen whipped topping
2 (3 3/4 oz.) pkgs. instant lemon pudding mix

Mix flour, soft margarine and nuts. Press into 9"x13" pan. Bake 12 to 15 minutes at 350 degrees. Cool. Mix cream cheese, confectioners' sugar and 1 cup whipped topping. Spread over cooled crust. Mix lemon pudding as directed on package. Pour over cheese layer. Let sit in refrigerator for 1 hour. Top with remaining topping. Chill until ready to serve. Makes 12 servings.

Lemon Fluff

1 (14 1/2 oz.) can (1 3/4 c.) evaporated milk
1 (4 oz.) pkg. lemon gelatin
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar
2-1/2 c. vanilla wafer crumbs or graham crackers

Chill unopened can of milk in refrigerator until ice cold, about 3-4 hours. Dissolve gelatin in hot water and chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture. Line bottom of 9x13 inch pan with crumbs. Pour over gelatin mixture. Top with remaining crumbs and chill until firm. Cut in squares. Serves 12 and can be made the night before.

Lemon Pie

3/4 c. sugar
1 3/4 c. water
1 tsp. salt
3 tbsp. cornstarch
2 tbsp. flour
Grated rind of 1 lemon
Juice of 2 lemons
2 egg yolks (use whites for meringue)

Combine all ingredients. Cook over medium heat in heavy saucepan, stirring constantly. When thick, pour into prebaked pie shell that has cooled completely. Meringue can be made (or cover with whipped topping).

Lemon Icebox Pie

2 eggs
2 lemons
1 can condensed milk
Vanilla wafers

Put your condensed milk in a bowl. Pour 2 egg yolks into it and beat, add lemon juice which cooks egg yolks. Make your crust out of vanilla wafers crushed and mixed with butter. Pour mixture into the crust. Top with meringue and brown in oven for a few minutes. Pie may be eaten this way or put into refrigerator until chilled.

Lemon Sponge Pie

3 egg yolks
1 tbsp. flour
1 c. sugar
Juice of 2 lemons
2 tbsp. butter, melted
1 c. milk

Beat egg whites at last. Stir in well. Cook on crust. Cook around 350 degrees.

Lemon Pound Cake

1 c. Crisco
1 stick margarine
2 1/2 c. sugar
4 eggs
3 1/2 c. all-purpose flour
1/2 tsp. salt
1 c. buttermilk
1 tsp. lemon extract
1/2 tsp. soda
1 tbsp. hot water

Cream butter and shortening. Add eggs one at a time. Sift together dry ingredients, add alternately with milk. Add lemon extract and water. Bake at 325 degrees for 1 hour 15 minutes. Remove immediately from pan.

LEMON SAUCE TOPPING:
1 c. sugar
Juice & rind of 2 lemons
1/2 c. hot water

Bring to boil and simmer 12 minutes. Pour over hot cake.

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