BfrLancastar Farming, Saturday, Mai
Jazz
It Up
With Tropical Fruits
In the past, seasons were
defined by the fruit appearing at
the supermarket, but now, fresh
fruits appear year-round. Hie sour
ces often vary from week to'week,
but the taste is similar regardless of
where it was grown.
Prices do vary, but for those
who love fruit it’s well worth
the extra cost to enjoy year-round
good taste.
Fresh tropical fruits taste great
alone but when combined with
other foods the varied tastes are
limitless.
Here are some wonderful
recipes that will jazz up your
menus with tropical fruits.
LEMON JELL-0 SALAD
6-ounces lemon JeII-0
2 cups boiling water
'A cup small marshmallows
20-ounce can crushed pineap
ple, drained
1 cup cold water
2 bananas
Topping:
1 cup reserved pineapple juice
2 tablespoons flour
1 egg
2 tablespoons butter
'A cup sugar
1 package Dream Whip
'A cup chopped nuts or Cheddar
cheese (optional)
Dissolve Jell-0 in boiling water.
Melt marshmallows in boiling
mixture. Add pineapple and 1 cup
cold water. Slice 2 bananas on bot
tom of 9x13-inch pan, pour liquid
in and refrigerate to set. In sauce
pan. mix flour and sugar. Add but
ter. pineapple juice, and egg. Code
until thickened. Cool. Fold in
whipped topping and spread over
gelatin mixture. Sprinkle with nuts
or Cheddar cheese. Yields: 12
servings.
TROPICAL PUDDING
3 eggs, beaten well
3 tablespoons flour
V* cup sugar
Juice from 1 can pineapples
1 cup water
Cook in a double boiler until
thick. Cool. Mix in cubed pineap
ples, bananas, marshmallows, and
nuts. If desired, add whipped
cream.
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
May
13- Mother’s Favorite Recipe
20- Rhubarb, Strawberries
27- Dinner’s On The Grill
June
3- June Dairy Month
6, 1995
PINEAPPLE BLITZ TORTE
Meringue:
3 egg whites
'/ teaspoon cream of tartar
V* cup sugar
l A cup sliced almonds
Cake:
'A cup butter
1 cup sugar
VA cup sifted cake flour
2'A teaspoons baking powder
A teaspoon salt
'A cup milk
1 teaspoon vanilla
2 eggs
Pineapple cream filling
1 cup whipping cream, whipped
For meringue, beat egg whites
with cream of tartar until soft
peaks form. Add sugar, 2 tables
poons at a time, beating well after
each addition until all sugar is dis
solved and whites are stiff and
glossy. Set aside.
For cake, butter two 9-inch
round cake pans. Line bottoms
with waxed paper, butter paper.
Cream butter. Combine 1 cup
sugar, flour, baking powder and
salt Add to butter along with milk
and vanilla; mix until dry ingre
dients are moistened. Beat 2
minutes on low speed of mixer.
Add eggs and beat one additional
minute. Spread in prepared pans.
Spread half of meringue over bat
ter in each pan being careful to
keep meringue VA -inches from
sides of pan. Sprinkle almonds
over meringue. Bake in preheated
oven for 30 to 35 minutes. Cool in
pans on rack IS minutes. Turn out
on rack and remove waxed paper.
Turn meringue side up again.
Cool. Fill with pineapple cream
filling and frost sides with
whipped cream.
Pineapple Cream Filling:
B'/ ounces crushed pineapple,
chilled
D. Wenger
1 teaspoon unflavored gelatin
1 cup whipping cream
2 tablespoons confectioners*
sugar
/t teaspoon rum extract
Drain, pineapple, reserving
'A cup juice. Set aside pineapple.
Sprinkle gelatin over juice to sof
ten; heat over low heat, stirring
constantly until gelatin is dissol
ved. Cool to room temperature.
Whip cream in chilled bowl with
chilled beaters until stiff peaks
form, scraping bowl occasionally.
Fold in sugar, rum extract,
reserved pineapple and gelatin
mixture.
D. Wenger
Pineapples are refreshing in many different dishes.
CREAMY LEMON
COCONUT PIE
Crust:
% cup toasted flaked coconut
Vi cup graham cracker crumbs
Vi cup butter, melted
To toast coconut, spread coco
nut in shallow baking pan. Place in
preheated 350 degree oven. Bake
until lightly browned, about 10
minutes, stirring frequently or
until browned as desired.
Filling:
2 cups cottage cheese
IVi cups milk, divided
2 packages (3Vi -ounces each)
lemon instant pudding
2 teaspoons grated lemon peel
(optional)
'/* cup dairy sour cream
Vi cup toasted flaked coconut
For crust, combine % cup coco
nut, graham cracker crumbs, and
melted, butter. Press evenly onto
bottom and sides of 9-inch pie
plate. Chill.
For filling, place cottage cheese
and V 4 cup milk in work bowl of
food processor; process until
smooth. Prepare pudding, mix
according to package directions
using IVi cups milk. Stir in cottage
cheese mixture; add lemon peel, if
desired. Pour mixture into pre
pared crust Top with sour cream;
sprinkle with remaining 'A cup
coconut. Chill. Several hours.
S. Semmel
PINEAPPLE LIME PLEASER
20 ounces crushed pineapple in
unsweetened juice, chilled
1 pint lime sherbet
IV4 cups cold milk
4 teaspoons fresh lime juice
Place pineapple and juice in
blender container; cover. Puree
until smooth and frothy. Add half
the sherbet and half the milk.
Blend until smooth. Add remain
ing ingredients. Blend until
smooth and frothy. Serve immedi
ately in tall chilled glasses. Yield:
S cups.
S. Semmel
Northampton-Lehigh
Dairy Princess
Featured Recipe
Keep canned pineapples in your pantry. And send for a free recipe
brochure for the many different ways to use them.
For the pineapple recipes, send a self-addressed envelope to Dole
Consumer Center, P.O. Box 8109-B, Clinton. IA 52736.
Enjoy this recipe from the brochure.
HONEY MUSTARD CHICKEN
6 boneless, skinless, chicken breast halves
2 large cloves garlic, pressed
1 teaspoon thyme, crumbled
Salt and pepper to taste
2 teaspoons vegetable oil
1 cup pineapple juice
'/ cup honey
'A cup Dijon mustard
1 tablespoon cornstarch
Rub chicken with garlic and thyme. Season with salt and pepper. In
nonstick skillet, brown chicken in oil. Combine pineapple juice, hon
ey, mustard, and cornstarch until well blended. Pour over chicken.
Cover, simmer IS minutes, stirring occasionally. Serves 6.
Per serving: 223 calories, 28 g protein, 3 g fat, 20 g carbohydrate,
208 mg sodium, 68 mg cholesterol
BAKED PINEAPPLE
'A cup butter
'A -Va cup sugar
3 eggs, beaten
20-ounces crushed pineapple
4 slices white bread, cubed
Dash salt
Cream butter and sugar. Add
egss, one at a time, mix well. Add
remaining ingredients, including
pineapple juice from pineapple:
mix well.
Turn into 8-inch butter square
dish. Bake at 350 degrees for SO
minutes.
Sarah Clark
Breezewood
(Turn to Page B 8)