Pineapple Punch

It's wedding season....

Pineapple Punch

1 large can pineapple juice

3 six ounce cans frozen orange juice concentrate

4 cups cold tea

3 quarts ginger ale

1 quart pineapple sherbet

Combine fruit juices and tea.  Fill punch bowl one-fourth full of juices and tea.  Add sherbet and ginger ale, stirring until well blended. Makes 1 ¾ gallons.

Tomato Casserole

Tomato Casserole                                                                                B. Lowe from Mike T

Italian Bread Crumbs – ½ can (2 cups)

Parmesan cheese

3 tablespoons butter

¼ cup onion

½ teaspoon sugar

1 teaspoon salt

¼ teaspoon pepper

Dash cayenne pepper

Sauté onion in butter, add sugar, salt, peppers.  Grease casserole.  Arrange tomatoes and sauce in layers, add bread crumbs to sauce.  Save some crumbs for top.  Top with b. crumbs & Parm cheese.  375° 45 minutes.

Date Bars

interesting..... 

Date Bars                                                                               From Ida

2 eggs

2 cups sugar

½ cup butter

1 teaspoon vanilla

3 cups flour

1 teaspoon soda

1 cup boiling water

1 lb dates

¼ cup nuts

Cream sugar, butter, add eggs then water and soda and then rest of ingredients.  Put in greased pan, 10 x 13 bake 300° 1 hour. Cool cut into squares & roll into confectionery sugar.

Perfect Pasta Primavera

Perfect Pasta Primavera

1 cup broccoli flowerets, steamed for 5 minutes

1 cup asparagus, cut into 1-inch pieces and steamed for 5 minutes

1 cup sugar snap or snow peas blanched for 1 minute

1 small zucchini or yellow summer squash, unpeeled, sliced in half lengthwise, then cut into 1 inch chunks and blanched for 1 minute

1 cup corn kernels (canned or, if fresh or frozen, blanched)

1 tablespoon finely mined garlic (3 large cloves)

1 tablespoon olive oil

1 large or 2 small tomatoes, diced

½ cup mushrooms, sliced

½ cup shredded carrot

¼ cup finely minced parsley

½ teaspoon freshly ground black pepper

12 oz high –protein spaghetti or linguini

Sauce:

2 teaspoon butter or margarine

1 tablespoon flour

1 cup skim milk

½ cup chicken stock

1/2 cup grated Parmesan

¼ cup finely minced fresh basil or 1 teaspoon dried basil

Steam or blanch the broccoli, asparagus, peas, zucchini or squash, and corn.  Combine and keep warm.  In a skillet, saute garlic in oil for one minute, but do not brown garlic. Add tomatoes, mushrooms, carrot, parsley and pepper, and cook for four minutes.  Add this to reserved vegetables, tossing ingredients gently to combine.  To prepare the sauce: In a small heavy saucepan melt butter or margarine and add flour, whisking roux over medium-low heat for one minute.  Gradually add milk and stock, stirring constantly until sauce thickens slightly.  Stir in Parmesan and basil and heat sauce over medium-low flame, stirring it until cheese melts.  Pour sauce over vegetable mixture and toss gently.  Cook spaghetti or linguine al dente, drain and keep warm.  Place cooked pasta in large, heated serving bowl.  Spread vegetable-and-sauce mixture over pasta, toss gently once or twice.  Makes four servings.  Note:  The vegetables can be varied by what you have available but should always be served crunchy.

Ice Cream Pineapple Pie

I was going to lighten it up...but then I found this old one of my Grandma's and couldn't resist.  This looks tasty.

Ice Cream Pineapple Pie

1 cup Kellogg Corn Flake Crumbs

2 tablespoons sugar

1/3 cup margarine or butter melted

9’ shell – mix & spread evenly in pan

1 pint vanilla ice cream

1 cup milk

1- 3 3/5 oz pack instant vanilla pudding mix

Pour milk in large bowl.  Add pudding mix and ice cream.  Beat slowly 1-2 minutes until well blended.  Pour into crust & refrigerate. 

1lb 4 oz. can pineapple

1 tablespoon cornstarch

Drain pineapple – reserve ½ cup syrup.  Combine syrup & cornstarch until smooth.  Stir in pineapple.  Boil until thick & clear – Referigerate until cool – spread evenly over pie.  Chill 1 hr before serving.