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Pinati Sweet Pickle
"Pinati Sweet Pickle" (Green Tomato
3 # small green tomatoes sliced rather
thick.
2 # of pineapple sliced half the size
of Tomato pieces
2 lbs granulated sugar. (1 tbsp allspice
1 lb clover honey. (1 tbsp whole
1 C. pineapple juice cloves.
4 C. mild cider vinegar 2 tbsp mustard
1 tbsp stick cinnamon peel (½ blade
mace
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Mix vinegar, sugar, honey & pineapple
juice. Tie spices in thin rag &
drop into liquid, bring to a boiling
point & pour over the tomato & pineapple in
a bowl or crock. Cover and let stand 24
hrs, then drain of liquid. Bring to a
boiling point again, put in tomato & pineapple
& cook until tender & clear. Put into sterile jars
cook syrup down until it will coat a spoon. Then
pour over tomato & pineapple filling to seal flooring.
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# Pinati Sweet Pickle
*(Green Tomato and Pineapple)*
## Ingredients
### Produce
- 3 lbs small green tomatoes, sliced fairly thick
- 2 lbs fresh pineapple, sliced to approximately half the size of tomato pieces
### Syrup
- 2 lbs (approximately 4 1/2 cups) granulated sugar
- 1 lb clover honey
- 1 cup pineapple juice
- 4 cups mild cider vinegar
### Spice Bag
- 1 Tbsp whole allspice
- 1 Tbsp whole cloves
- 2 Tbsp mustard seed
- 1 Tbsp stick cinnamon
- 1/2 blade mace (see Editor's Notes)
## Instructions
1. Combine vinegar, sugar, honey, and pineapple juice in a large pot.
2. Tie allspice, cloves, mustard seed, cinnamon, and mace in a double layer of cheesecloth and drop into the liquid.
3. Bring syrup to a boil, then pour over tomatoes and pineapple in a large bowl or crock.
4. Cover and let stand 24 hours.
5. Drain off liquid into a pot and bring back to a boil.
6. Add tomatoes and pineapple to the boiling liquid and cook until tender and clear.
7. Pack tomatoes and pineapple into sterilized jars.
8. Continue cooking syrup until it coats a spoon.
9. Remove spice bag. Pour hot syrup over fruit in jars, filling to within 1/4 inch of rim.
10. Seal jars while hot. Process according to current canning guidelines.
## Editor's Notes
- **"Pinati"** — could be a family or personal name rather than a culinary term; recipe attributed accordingly. Not a recognized period preserve category.
- **"Filling to seal flooring"** — transcription artifact on original card; interpreted as "filling to within 1/4 inch of rim; seal jars." Standard canning headspace instruction. -
Fruit Cup
Fruit Cup
1 cup white grapes
1 cup Sunkist orange sections
1 cup pineapple dice
½ cup Sunkist orange juice
½ cup pineapple syrup
Sugar Few grains salt
Remove skins and seeds from white
grapes, and membrane from orange sec-
tions. Mix fruit, Sunkist orange juice
and pineapple syrup or fresh pineapple
juice, salt and sugar to sweeten. Put in
freezer, pack in ice and salt, and stir oc-
casionally until juice begins to freeze.
Serve in champagne glasses garnished
with maraschino cherries. Makes eight
small or six large servings.
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# Fruit Cup
## Ingredients
- 1 cup white grapes
- 1 cup Sunkist orange sections
- 1 cup pineapple dice
- 1/2 cup Sunkist orange juice
- 1/2 cup pineapple syrup
- Sugar, to taste
- Few grains salt
## Instructions
1. Remove skins and seeds from white grapes, and membrane from orange sections.
2. Mix fruit, Sunkist orange juice and pineapple syrup or fresh pineapple juice, salt and sugar to sweeten.
3. Put in freezer, pack in ice and salt, and stir occasionally until juice begins to freeze.
4. Serve in champagne glasses garnished with maraschino cherries.
5. Makes eight small or six large servings. -
Chinese Chicken Salad
Chinese Chicken Salad
1½ cup shredded ½ cup mayonnaise
cooked chicken ¼ tsp. salt
½ cup shd. celery Lettuce
½ " drained shrd pine- Stuffed olives
apple ½ cup blanched 1 tbs sp. lemon juice
shredded almons -
Combine - chic - p-a - celery - almond and salt - marinade
with lemon j. Mayonnaise. Pile on nest of lettuce. serve
garnish with added May - almond and ½ olives
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# Chinese Chicken Salad
## Ingredients
- 1 1/2 cups shredded cooked chicken
- 1/2 cup shredded celery
- 1/2 cup drained shredded pineapple
- 1/2 cup blanched shredded almonds
- 1/2 cup mayonnaise
- 1/4 tsp salt
- 1 Tbsp lemon juice
- Lettuce
- Stuffed olives
## Instructions
1. Combine chicken, pineapple, celery, almonds, and salt.
2. Marinate with lemon juice and mayonnaise.
3. Pile on a nest of lettuce.
4. Serve garnished with additional mayonnaise, almonds, and stuffed olives. -
Rice Pudding
Rice Pudding Very fine
(Gertrude Rieger)
• 1 cup Rice, salt (4 cup cold water)
1 ... sugar
1 can pineapple (Crushed)
1 jar cream ( Heavy)
Cook rice first then add
sugar pineapple. Whip cream
and add to other
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# Rice Pudding
*From Gertrude Rieger*
## Ingredients
- 1 cup rice
- Salt
- 4 cups cold water
- 1 cup sugar
- 1 can crushed pineapple
- 1 jar heavy cream
## Instructions
1. Cook rice first.
2. Then add sugar and pineapple.
3. Whip cream and add to other ingredients. -
Pineapple Drop Cookies
Pineapple Drop Cookies
1⅓ cups sugar (mix in order given)
2 eggs (well beaten)
2⁄3 cup shortening (scant)
½ .. crushed pineapple
2 teasp lemon extract
1 .. soda in flour
2½ cups flour (good measure)
.. Drop on tins & bake
4400 375 8-
350 good 10 minutes
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MY PERSONAL COMMITMENT
In recognition of my time, talent and treasure as gifts from God, I am happy to
join with others in the following commitment to:
UNITED BAPTIST CHURCH, Lewiston, Maine
GIVING PLAN PER WEEK
Local Expenses ......................................$......................
Benevolences ........................................$......................
Others ...................................................$......................
Total .....................................................$......................
I prefer to give Weekly □ Monthly □
Signature:....................................................................................
This pledge may be increased, decreased or cancelled by notifying the
treasurer or financial secretary.
□ I agree to tithe, giving 1/10 of my income to God's Work.
---
# Pineapple Drop Cookies
## Ingredients
- 1 1/3 cups sugar
- 2 eggs, well beaten
- 2/3 cup shortening (scant)
- 1/2 cup crushed pineapple
- 2 tsp lemon extract
- 1 tsp baking soda (mixed into flour)
- 2 1/2 cups flour (good measure)
## Instructions
1. Mix ingredients in the order given.
2. Drop by spoonfuls onto baking tins.
3. Bake at 350°F for 8–10 minutes. -
Pineapple Pudding
Pineapple Pudding
2 slices of raisin bread, cubed
1 can (1 lb. 4oz) crushed Pine apple
2 Tablespoons of orange juice
1/2 cup of Butter or margarine
3/4 cup of Sugar 3 eggs beaten
1/8 teaspoon nutmeg. 1 large cooked
carrot, grated. 1/4 teaspoon of Salt
Preheat oven to 350°F.
Soak bread crumbs in crushed
pine apple with syrup and
orange juice. cream butter or
margarine and sugar. Beat
until light. Add eggs,
Beat until light and fluffy.
Add nutmeg, carrots and salt
mix until well blended.
Spoon into a greased 1 1/2 quart
baking dish. Bake for 40-45
minutes, or until done
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# Pineapple Pudding
## Ingredients
- 2 slices raisin bread, cubed
- 1 can (1 lb. 4 oz) crushed pineapple (with syrup)
- 2 Tbsp orange juice
- 1/2 cup butter or margarine
- 3/4 cup sugar
- 3 eggs, beaten
- 1/8 tsp nutmeg
- 1 large cooked carrot, grated
- 1/4 tsp salt
## Instructions
1. Preheat oven to 350°F.
2. Soak bread crumbs in crushed pineapple with syrup and orange juice.
3. Cream butter or margarine and sugar. Beat until light.
4. Add eggs. Beat until light and fluffy.
5. Add nutmeg, carrots, and salt. Mix until well blended.
6. Spoon into a greased 1 1/2 quart baking dish.
7. Bake for 40–45 minutes, or until done. -
Cream Cheese Pineapple Spread
1 pkg Cream Cheese
1/4 cup miracle whip
1/2 tablesp. lemon juice
1/4 teasp salt
2/3 cup or small
can drained crushed
pineapple
6 cut up cherries
1/2 cup cream whipped
Put in Ref. + chill
will keep a long
plain crafty time
mixed
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# Cream Cheese Pineapple Spread
## Ingredients
- 1 pkg cream cheese
- 1/4 cup Miracle Whip
- 1/2 Tbsp lemon juice
- 1/4 tsp salt
- 2/3 cup or 1 small can drained crushed pineapple
- 6 cherries, cut up
- 1/2 cup cream, whipped
## Instructions
1. Mix all ingredients together.
2. Put in refrigerator — will keep a long time. -
Lemon Jello Salad
Lemon Elinor Cook
1 pkg Jello
1 cup boiling water )
chill and then
add 1 small can crushed
pineapple
1 small can cranberry
sauce
add 1 cup nuts
chill salad or whipped
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- March 12
- around 3:30 o'clock
Bill
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# Lemon Jello Salad
*From Elinor Cook*
## Ingredients
- 1 pkg lemon Jello
- 1 cup boiling water
- 1 small can crushed pineapple
- 1 small can cranberry sauce
- 1 cup nuts
## Instructions
1. Dissolve Jello in 1 cup boiling water.
2. Chill until beginning to set.
3. Add crushed pineapple and cranberry sauce.
4. Add nuts.
5. Chill until set. Serve as salad or with whipped topping. -
Pineapple Jello
good Mrs Richardson
10/25/66
Pineapple Jello
(Royal)
1 pkg Pineapple Jello
1 can crushed Pineapple
Whipped Cream
Jell Jello until
just set - add
crushed pineapple
and whip cream
Then let set to
chill
Back:
No. 24 I.O.O.F.
. 4, Worumbus Encamp-
mbus No. 13, and Ladies
uest the pleasure of your
l to be tendered to
GRAND MASTER
O.F. of Maine
GRAND MARSHAL
Armory, Auburn, Maine
3, 1962 at 8:00 P.M.
a P. Thornton, P.D.D. Sec.
ebster St., Lewiston, Maine
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# Pineapple Jello
*Mrs. Richardson — 10/25/66*
## Ingredients
- 1 pkg Royal Pineapple Jello
- 1 can crushed pineapple
- Whipped cream
## Instructions
1. Jell Jello until just set.
2. Add crushed pineapple and whipped cream.
3. Then let set to chill. -
Pineapple Cake
PINEAPPLE CAKE
YELLOW CAKE MIX
YELLOW CAN CRUSHED PINE-OWN JUICE
-COOL WHIP
DRAIN PIN JUICE - USING JUICE AS LIQUID.
IF NOT ENOUGH ADD WATER
STIR 1/2 PIN JUICE IN CAKE BATTER
USE
REAL STRAWBERRY - WHITE CAKE MIX
350°
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# Pineapple Cake
## Ingredients
- 1 yellow cake mix
- 1 yellow can (20 oz) crushed pineapple in own juice
- Cool Whip
## Instructions
1. Drain pineapple juice, using juice as the liquid for the cake mix.
2. If not enough juice, add water.
3. Stir 1/2 pineapple juice into cake batter.
4. Bake at 350°.
## Notes
- Variation: Use real strawberry with white cake mix. -
Cranberry Cherry Salad
Cranberry Cherry Salad
1 can (14-1/2 ounces) pitted tart
red cherries
1 package (3 ounces) cherry
gelatin
1 can (8 ounces) jellied
cranberry sauce
1 package (3 ounces) lemon
gelatin
1 cup boiling water
1 package (3 ounces) cream
cheese, softened
1/3 cup mayonnaise
1 can (8 ounces) crushed
pineapple, undrained
1/2 cup whipping cream, whipped
1 cup miniature marshmallows
Drain cherries, reserving juice; set cher-
ries aside. Add water to juice to measure
1 cup; transfer to a saucepan. Bring to
a boil. Add cherry gelatin; stir until dis-
solved. Whisk in cranberry sauce until
smooth. Add cherries; pour into an 11-
in. x 7-in. x 2-in. dish. Refrigerate until
firm.
In a bowl, dissolve lemon gelatin in
boiling water. In a small mixing bowl,
beat the cream cheese and mayon-
naise. Gradually beat in lemon gelatin
until smooth. Stir in pineapple. Refriger-
ate until almost set. Fold in whipped
cream and marshmallows. Spoon over
cherry layer. Refrigerate until firm. Yield:
8-10 servings.
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# Cranberry Cherry Salad
## Ingredients
- 1 can (14-1/2 ounces) pitted tart red cherries
- 1 package (3 ounces) cherry gelatin
- 1 can (8 ounces) jellied cranberry sauce
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling water
- 1 package (3 ounces) cream cheese, softened
- 1/3 cup mayonnaise
- 1 can (8 ounces) crushed pineapple, undrained
- 1/2 cup whipping cream, whipped
- 1 cup miniature marshmallows
## Instructions
1. Drain cherries, reserving juice; set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan. Bring to a boil.
2. Add cherry gelatin; stir until dissolved. Whisk in cranberry sauce until smooth.
3. Add cherries; pour into an 11-in. x 7-in. x 2-in. dish. Refrigerate until firm.
4. In a bowl, dissolve lemon gelatin in boiling water.
5. In a small mixing bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth.
6. Stir in pineapple. Refrigerate until almost set.
7. Fold in whipped cream and marshmallows. Spoon over cherry layer.
8. Refrigerate until firm. Yield: 8-10 servings. -
Lime-Pineapple Fluff
Lime-Pineapple Fluff
Sugared raspberries atop add just the
right flavor bouquet for this tangy gela-
tin whip—
1 No. 2 can (2½ cups) crushed
pineapple
• • •
1 envelope (1 tablespoon) un-
flavored gelatin
⅓ cup sugar
Dash salt
• • •
¼ cup lime juice
• • •
1 cup heavy cream, whipped
Few drops green food coloring
Drain pineapple and add enough
water to syrup to make 1½ cups.
Combine gelatin, sugar, and salt;
add syrup. Heat and stir till gela-
tin dissolves. Remove from heat;
add lime juice. Chill till partially
set; beat with rotary or electric
beater till light and fluffy. Fold in
drained pineapple and whipped
cream. Tint pale green with few
drops food coloring. Pour into 1-
quart mold. Chill till firm. Un-
mold. Top with additional whipped
cream and sweetened red raspber-
ries; or pass a bowl of thawed
frozen raspberries (a few crystals
Makes 6 to
Back:
remaining) for a sauce. Makes 6 to
8 servings.
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# Lime-Pineapple Fluff
*Sugared raspberries atop add just the right flavor bouquet for this tangy gelatin whip—*
## Ingredients
- 1 No. 2 can (2 1/2 cups) crushed pineapple
- 1 envelope (1 Tbsp) unflavored gelatin
- 1/3 cup sugar
- Dash salt
- 1/4 cup lime juice
- 1 cup heavy cream, whipped
- Few drops green food coloring
## Instructions
1. Drain pineapple and add enough water to syrup to make 1 1/2 cups.
2. Combine gelatin, sugar, and salt; add syrup.
3. Heat and stir till gelatin dissolves.
4. Remove from heat; add lime juice.
5. Chill till partially set; beat with rotary or electric beater till light and fluffy.
6. Fold in drained pineapple and whipped cream.
7. Tint pale green with few drops food coloring.
8. Pour into 1-quart mold. Chill till firm.
9. Unmold. Top with additional whipped cream and sweetened red raspberries; or pass a bowl of thawed frozen raspberries (a few crystals remaining) for a sauce.
Makes 6 to 8 servings.