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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
Back:
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 Dillies / Pineapple-Lemon Peas / Pineapple-Chili Green Beans
PINEAPPLE DILLIES
1 pound carrots 2 tablespoons butter or margarine
1/2 cup water 3/4 cup pineapple chunks
1/2 teaspoon salt 1/4 teaspoon dried dill
3 green onions Salt and pepper
Cut carrots into 3-inch strips; put in 10-inch skillet with water and
salt; cover tightly and simmer until tender-crisp, 5 to 10 minutes.
Cut onions into thin diagonal slices. Push carrots to one side of
skillet. Add butter to liquid in pan (about a tablespoon will be left).
Turn up heat. When bubbly add drained pineapple chunks, onion
and dill. Heat and stir a minute or two. Combine with carrots.
Season with additional salt and pepper, if desired. 4 servings.
(over)
Back:
Use the same cooking method to make:
PINEAPPLE-LEMON PEAS
2 pounds fresh peas 3/4 cup drained pineapple
1/2 cup water chunks
1/2 teaspoon salt 1/2 teaspoon grated lemon rind
2 tablespoons butter or margarine 1 teaspoon lemon juice
(Cook peas just till tender. Add 1 chopped pimiento, if desired.)
PINEAPPLE-CHILI GREEN BEANS
1 pound fresh green beans 2 tablespoons butter or margarine
1/2 cup water 1/2 teaspoon chili powder
1/2 teaspoon salt 3/4 cup drained pineapple chunks
(Cut beans into 1 1/2-inch diagonal pieces. Cook till tender-crisp, 10
to 12 minutes.)
SF-9326-HE-461-F LITHO IN U.S.A.
---
# Pineapple Dillies
*Makes 4 servings*
## Ingredients
- 1 pound carrots
- 1/2 cup water
- 1/2 tsp salt
- 3 green onions
- 2 Tbsp butter or margarine
- 3/4 cup pineapple chunks, drained
- 1/4 tsp dried dill
- Salt and pepper, to taste
## Instructions
1. Cut carrots into 3-inch strips. Place in a 10-inch skillet with water and salt.
2. Cover tightly and simmer until tender-crisp, 5 to 10 minutes.
3. Cut onions into thin diagonal slices.
4. Push carrots to one side of skillet.
5. Add butter to the liquid remaining in the pan (about a tablespoon will be left). Turn up the heat.
6. When bubbly, add drained pineapple chunks, onion, and dill. Heat and stir for a minute or two.
7. Combine with carrots. Season with additional salt and pepper, if desired.
---
# Pineapple-Lemon Peas
*Makes 4 servings (inferred — see Editor's Notes)*
## Ingredients
- 2 pounds fresh peas
- 1/2 cup water
- 1/2 tsp salt
- 2 Tbsp butter or margarine
- 3/4 cup drained pineapple chunks
- 1/2 tsp grated lemon rind
- 1 tsp lemon juice
- 1 chopped pimiento (optional)
## Instructions
1. Use the same cooking method as Pineapple Dillies (above).
2. Cook peas just until tender.
3. Add pimiento, if desired.
---
# Pineapple-Chili Green Beans
*Makes 4 servings (inferred — see Editor's Notes)*
## Ingredients
- 1 pound fresh green beans
- 1/2 cup water
- 1/2 tsp salt
- 2 Tbsp butter or margarine
- 1/2 tsp chili powder
- 3/4 cup drained pineapple chunks
## Instructions
1. Use the same cooking method as Pineapple Dillies (above).
2. Cut beans into 1 1/2-inch diagonal pieces.
3. Cook until tender-crisp, 10 to 12 minutes. -
Pineapple Coffee Cake
Pineapple Coffee Cake
#2 Can crushed pineapple (drain)
mix syrup with 2 c. biscuit mix
1 egg & 1/4 c. sugar. Pour into greased
8 or 9 in pan & cover top evenly with
crushed pineapple. Sprinkle with
1/4 c. brown sugar & nutmeg or cinnamon.
400 25-30 min.
Back: blank
---
# Pineapple Coffee Cake
## Ingredients
- 1 #2 can (20 oz) crushed pineapple, drained (reserve syrup)
- 2 cups biscuit mix
- 1 egg
- 1/4 cup sugar
- 1/4 cup brown sugar
- Nutmeg or cinnamon, to taste
## Instructions
1. Drain the crushed pineapple, reserving the syrup.
2. Mix the pineapple syrup with 2 cups biscuit mix, 1 egg, and 1/4 cup sugar.
3. Pour batter into a greased 8 or 9 inch pan.
4. Cover the top evenly with the crushed pineapple.
5. Sprinkle with 1/4 cup brown sugar and nutmeg or cinnamon.
6. Bake at 400°F for 25–30 minutes. -
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. -
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
Back:
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.
---
# 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. -
Pina Colada Cake
Pina Colada Cake
1 box white cake mix
1 pkg (3 3/4 oz) coconut cream instant pudding
4 eggs
1/2 cup water
1/4 cup oil
1/3 cup rum
1 cup flaked coconut
Blend all cake ingredients except
coconut in a large mixing bowl.
Beat 4 minutes at medium speed
of electric mixer. Pour into 2 greased
and floured layer cake pans. Bake at 350°
25 to 30 minutes. Do not underbake. Cool in
over,
Card 1 Back:
Pans 15 minutes, remove and cool on racks.
Frosting
1 can (8 oz) crushed pineapple, including juice
1 pkg (3 3/4 oz) coconut cream instant pudding
1/3 cup rum
1 carton (9 oz) cool whip
Combine pineapple with pudding mix
and rum, beating until well blended. Fold
in cool whip. Fill and frost cake.
Sprinkle coconut on top. Chill before
serving: Keep refrigerated
Mom this is a delicious
cake.
---
# Pina Colada Cake
## Ingredients
### Cake
- 1 box white cake mix
- 1 pkg (3 3/4 oz) coconut cream instant pudding
- 4 eggs
- 1/2 cup water
- 1/4 cup oil
- 1/3 cup rum
- 1 cup flaked coconut
### Frosting
- 1 can (8 oz) crushed pineapple, including juice
- 1 pkg (3 3/4 oz) coconut cream instant pudding
- 1/3 cup rum
- 1 carton (9 oz) Cool Whip
- Flaked coconut, for sprinkling on top
## Instructions
### Cake
1. Blend all cake ingredients except coconut in a large mixing bowl.
2. Beat 4 minutes at medium speed of an electric mixer.
3. Pour into 2 greased and floured layer cake pans.
4. Bake at 350°F for 25 to 30 minutes. Do not underbake.
5. Cool in pans 15 minutes, then remove and cool on racks.
### Frosting
1. Combine pineapple with pudding mix and rum, beating until well blended.
2. Fold in Cool Whip.
### Assembly
1. Fill and frost the cooled cake layers with the frosting.
2. Sprinkle coconut on top.
3. Chill before serving. Keep refrigerated. -
Pin Wheel Appetizers
Pin wheel appetizers.
Roll thin slices of meat. or veal loaf.
around whole stuffed olives or whole sweet
pickls. sticks colored wood picks through the roll.
at ½ inch spaces. cut in slices between the pick.
meat rolls.
Spread slices of large bologna with cream
cheese. mixed with prepared horseradish roll up
with pick place parsley in end of each roll.
any other meat, spiced. other spreads cream
cheese. mustard
Back: blank
---
# Pin Wheel Appetizers
## Meat Rolls
1. Roll thin slices of meat or veal loaf around whole stuffed olives or whole sweet pickles.
2. Stick colored toothpicks through the roll at 1/2 inch spaces.
3. Cut in slices between the picks.
## Bologna Rolls
1. Spread slices of large bologna with cream cheese mixed with prepared horseradish.
2. Roll up with a pick.
3. Place parsley in the end of each roll.
## Notes on Variations
- Any other meat, spiced.
- Other spreads: cream cheese, mustard. -
Pilaf
Pilafe.
fat - rice saute
1/4 onions -
1/2 cup rice
1/4 Marg -
over a cup . consomm-
or tan - juice.
cover & - till done -
simmer till done -
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---
# Pilaf
## Ingredients
- 2-3 Tbsp margarine
- 1/4 cup onion, diced
- 1/2 cup long grain white rice
- 1 cup + 2 Tbsp consommé or tomato juice (see Editor's Notes)
## Instructions
1. Melt margarine in a heavy saucepan over medium heat.
2. Add diced onion and sauté until softened and translucent, approximately 3-4 minutes.
3. Add dry rice and sauté, stirring constantly, until rice is lightly toasted and opaque, approximately 2-3 minutes.
4. Pour in consommé or tomato juice and bring to a boil.
5. Reduce heat to low, cover tightly, and simmer until rice is tender and liquid is fully absorbed, approximately 18-20 minutes.
6. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
## Editor's Notes
- **Margarine quantity** — original card lists "1/4" alongside margarine but the unit is ambiguous; 1/4 cup of margarine for 1/2 cup rice is excessive. 2-3 Tbsp recommended as more practical.
- **"Over a cup consomm-"** — consommé, with the word cut off. Beef or chicken consommé both appropriate; chicken produces a lighter result.
- **"Tan juice"** — interpreted as tomato juice, with "tom" hastily abbreviated. Tomato juice pilaf was a common mid-century variation producing a reddish, slightly sweet rice dish. -
Pie Filling Cake
Pie Filling Cake
1- Can Pie Filling (fruit)
2- Boxes Jiffy White Cake Mix
1- Stick Margarine
Put fruit mixture in pan 8 x 8
or 9 x 7. Sprinkle cake mix over
fruit dry. Cut up margarine over
top.
Bake 45 minutes at 350°
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---
# Pie Filling Cake
## Ingredients
- 1 can pie filling (fruit)
- 2 boxes Jiffy White Cake Mix
- 1 stick margarine
## Instructions
1. Put fruit mixture in pan 8x8 or 9x7.
2. Sprinkle cake mix over fruit dry.
3. Put margarine over top.
4. Bake 45 minutes at 350°. -
Pie Crust
Pie Crust
3 c. flour }
1 tsp. salt } mix
1 c. shortening }
1 egg }
1 T. vinegar } mix
5 T. water }
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---
# Pie Crust
## Ingredients
- 3 cups flour
- 1 tsp salt
- 1 cup shortening
- 1 egg
- 1 Tbsp vinegar
- 5 Tbsp water
## Instructions
1. Combine flour, salt, and shortening; mix together.
2. In a separate bowl, combine egg, vinegar, and water; mix together.
3. Combine the two mixtures and mix until a dough forms. -
Pie Crust
Pie Crust
Detta
2 cups flour
1tsp. salt or less
2/3 cup Oil
1/3 cup milk
Mix milk and oil together and add to
flour and salt. Roll out between wax
paper.
this is enough for 2 crusts
bake 350 f until done.
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---
# Pie Crust
## Ingredients
- 2 cups flour
- 1 tsp salt, or less
- 2/3 cup oil
- 1/3 cup milk
## Instructions
1. Mix milk and oil together and add to flour and salt.
2. Roll out between wax paper.
3. Bake at 350°F until done.
*Makes enough for 2 crusts.* -
Pie Crust
Pie Crust
7 T. Shortening
1 1/2 c. flour
1 tsp. Salt
8 T. Cold Water
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---
# Pie Crust
## Ingredients
- 7 tablespoons shortening
- 1 1/2 cups flour
- 1 tsp salt
- 8 Tbsp cold water
## Instructions
1. Combine shortening, flour, and salt.
2. Add cold water and mix until dough comes together.
3. Roll out and use as pie crust.