Grilled Pineapple

Serves 8
Ingredients

For the marinade:
1 tablespoon olive oil
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 TB Honey
1 tablespoon fresh lime juice

1 firm yet ripe pineapple
1 tablespoon grated lime zest

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. Sprinkle with the lime zest. Serve hot or warm.

Recipe source: Mayo Clinic

Homemade Ice Cream

1 can sweetened condensed milk
1 can evaporate milk
1 pt. whipping cream
1 T. vanilla
3 T. lemon juice (1 lemon) - add this right before you mix it so it doesn't curdle the milk
2 c. sugar
2-3 c. mashed fruit (we usually do raspberry or strawberry)

Pour into freezer, add milk to within 3 to 4 inches of top of freezer (approx. 4 cups). We use an old-fashioned Rival, 5 qt. freezer and mix it in the wooden bin and gradually add ice and rock salt, alternating a little at a time. We have also made it in our Cuisinart ice-cream maker, but because it makes so much, we had to do it in two of the freezer bowls, and we don't think the consistency is quite as good as the old-fashioned one, but it still turns out and tastes good.

Kim Eves

Crepes

1 c. flour*
1 egg
2 c. milk

Mix well. Heat a pan & spray with cooking spray between each crepe. Turn crepe when the edges start to pull away from the pan. Cook the other side for about 30 seconds and ENJOY!

Breakfast crepes with ham, eggs, cheese, spinach, tomatoes etc are great. You can also do yogurt with all the fruit you can think of. Dessert crepes are great too. We like Nutella with strawberries, bananas, and whipped cream. Another favorite is created by dusting the crepe with powdered sugar, squeeze juice from a lemon (enough but not too much!), and adding whipped cream. Delish!

*Whole wheat flour does NOT work!

Necia’s Chicken Salad

4 cups cooked chicken cubed
2 cups chopped celery
1 cup red seedless grapes
2 bunches of green onions
1 can pineapple tidbis
1 cup cashews
Black Pepper to taste
12 oz bowtie pasta
12 oz colored rotillini
1 cup mayo
1 small bottle Kraft Coleslaw Dressing

Mix to your taste
Makes a large Tupperware bowl.

Submitted by: Debbie

Chicken Salad

Approximate Proportions:
1 cup chicken
¼ chopped onion
¼-1/2 chopped celery
Enough mayo or miracle whip to coat
Mix and Refrigerate.
Just before serving mix in fruit and nuts.

For mothers weekend we used almost slivers, craisins, and well-drained crushed pineapple. Raisins, halved grapes, or walnuts could also be used. Serve on croissants or on a bed of lettuce.

Submitted by: Debbie

Amazing Summer Salad

2 cups shell roni pasta
1 cup coleslaw dressing
1 cup mayonnaise

Mix and refrigerate first three ingredients.

1/2 tsp grated onion
4 cups cooked chicken
2 cups water chestnuts
2 15 oz can pineapple chunks
2 cups grapes
2 cups apples
2 cups celery
1 1/2 cups slivered almonds

salt to taste mix and chill, serve on lettuce.

My aunt Coy-Ann went to chef school in Belgium-this is one of her standard summer salad recipe's.

Submitted by: Lisa

Cobbler

1c. flour
1 ½ tsp. baking powder
1c. sugar
½ tsp. salt
1c. milk
2 c. fruit (peaches berries etc.)
Pour about half cup sugar over fruit.

Melt 1 cube butter in glass dish. In another bowl mix the other five ingredients for the crust. Pour this mixture into the glass dish with the butter in it. Last put in the fruit. Yes, the fruit goes in last. The crust rises to the top wile baking. Strawberries make a delicious cobbler. Another family favorite is peaches.
Bake at 400 degrees for about half an hour, or until browned on top.

Submitted by: Melinda

Chicken & Pasta Salad

12 oz. Bow Tie Pasta, cooked & cooled
12 oz. Rainbow Twirls Pasta, cooked & cooled
4 chicken breast, cooked & chopped
20 oz. Pineapple tidbits, drained
2 cups celery
4 green onions
1 cup cashews
1 cup red grapes, halved

Combine above ingredients and mix with 1 cup mayonnaise and 1 16 oz. Bottle of Kraft coleslaw dressing. Chill. This makes a large amount, so you may half it.

Submitted by: Vicki

Fruited Chicken Salad

4 cups diced cooked Chicken
1 Tbsp. prepared mustard
1 Tbsp. grated onion
1 cup salad dressing
1 cup chopped celery
Lettuce leaves
½ cup sliced pitted ripe olives
½ cup chopped green pepper
1 15 oz can pineapple chunks, drained
1 11 oz. Can mandarin orange sections, drained
1 5 oz. Can chow mien noodles

In a large bowl combine cooked chicken, pineapple, celery, oranges, olives, green pepper and onion. Blend mayonnaise or salad dressing and mustard. Toss gently with chicken mixture. Cover and chill several hours. Just before serving mix in chow mien noodles, turn salad into a lettuce-lined serving bowl. Makes 8 servings.

Submitted by: Vicki

Ice Cream Dessert

½ gallon of pineapple sherbet ice cream
3 diced bananas
1 pkg. Frozen strawberries with juice

Soften sherbet ice cream. Add bananas and frozen strawberries with the juice. Stir together and then re-freeze.

Submitted by: Vicki

Cookie Salad

1 container (8-12 oz.) cool whip
1 can (crushed or cubed) pineapple
2 cans mandarin oranges
2 4 oz. Packages pudding mix (vanilla, banana, lemon, etc.
example: pistachio and cheesecake pudding)
1 pkg. Chocolate striped cookies, crumbled

Mix all. Save some cookies to sprinkle on top.

Submitted by: Vicki

Summer Jello

1 6 oz. Lemon jello
Cottage cheese
1 8 oz. Cream cheese
Crushed pineapple
8 oz. Cool whip

Put cut up fresh fruit on top. (grapes, strawberries etc.)

Submitted by: Vicki

Peach Glaze

1 C. unsweetened pineapple juice
½ C sugar
2 TBSP cornstarch

Mix together before adding to juice.
Cook til’ thick.

Stir in:
2 tsp lemon juice
1 TBSP butter

Add fresh sliced peaches and serve over ice cream (serves 10)

Submitted by: Vicki

Mango Salsa

1 C fresh pineapple, diced
2 fresh mangoes, peeled, seeded and diced
3 ripe tomatoes, chopped
1 small jalapeno pepper, chopped and seeded
1 TBSP minced fresh cilantro
2 ripe nectarines, diced
2 TBSP fresh lime juice
Salt to taste

Combine ingredients in a bowl and chill.

Submitted by: Vicki

Peaches ‘n’ Cream Salad

1 pkg (3 oz.) lemon gelatin
1 cup boiling water
1 cup orange juice
1 pkg. whipped topping mix (Dream Whip)
1 pkg. (3 oz) cream cheese, softened
¼ cup chopped pecans

Dissolve gelatin in boiling water; add orange juice. Refrigerate until slightly thickened. Prepare topping mix, blend in cheese; stir in pecans. Fold into gelatin mixture and pour into a 9x9x2 inch pan. Chill until almost firm. Top with peach layer when it has cooled (but not set) and chill until firm.

PEACH LAYER:
1- 3 oz pkg. lemon gelatin
1 ½ C boiling water
1 TB. lemon juice
2 c. fresh peach slices, sweetened

Submitted by: Vicki

Macaroni Fruit Salad (Frogeye Salad)

R & F Brand macaroni (bead size)
2 lg cans chunk pineapple
1 lg can crushed pineapple
3 cans mandarin oranges
1 Tbsp. Flour (maybe more)
1 cup sugar
2 Tbsp. Butter
1 egg
1 pkg. Coconut
1 pkg. Sm marshmallows
1 large cool whip

Drain all fruit and save pineapple juice. To pineapple juice add flour, sugar, butter and egg. Cook over low heat until thick like pudding. Cool in fridge. Cook macaroni (1/2 box) and add cooled sauce to it and cool. After it has cooled add fruit, coconut, marshmallows, and cool whip. Keeps for a long time.

Submitted by: Vicki

Raspberry & Vanilla Ice Cream

½ gallon of raspberry sherbet ice cream
½ gallon of vanilla ice cream
3 diced bananas
1 small can of cashews

Soften sherbet & vanilla ice cream and mix together. Add bananas and ¾ can of cashews and stir together. Then
re-freeze.

Submitted by: Vicki

Chicken & Pasta Salad

12 oz. Bow Tie Pasta, cooked & cooled
12 oz. Rainbow Twirls Pasta, cooked & cooled
4 chicken breast, cooked & chopped
20 oz. Pineapple tidbits, drained
2 cups celery
4 green onions
1 cup cashews
1 cup red grapes, halved

Combine above ingredients and mix with 1 cup mayonnaise and 1 16 oz. Bottle of Kraft coleslaw dressing. Chill. This makes a large amount, so you may half it.

Submitted by: Vicki

Fruit Dip

1 box instant vanilla pudding
1 can sweetened condensed milk
½ cup cold water

Mix the above ingredients together and put in fridge for 5 minutes.

Add:
1 8 oz. Cool whip

Put in fridge until set.

Submitted by: Vicki

Fresh Apple Cake

Sift together and set aside:
1 c. sifted flour
1 tsp. Baking soda
½ tsp. Salt
¾ tsp. Cinnamon

Cream together:
¼ c. shortening
1 c. sugar
1 egg beaten

Add alternately with flour mixture:
2 c. chopped apple
1 c. chopped walnuts

Beat until somewhat smooth-but Do Not Over Beat. Bake in 8x8x2 pan (greased & floured) or use Pam. Bake at 300 degrees for 45 minutes. Serve with whipped cream or frost with a brown sugar frosting.

Submitted by: Anna