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the pineapple cookbook
12 favorite recipes from the Dole kitchen

PINEAPPLE UPSIDE-DOWN CAKE

1/4 cup butter
1/2 cup brown sugar
5 to 7 slices Dole Pineapple (No. 2 or 1 lb., 4 oz. can) Maraschino cherries, optional
1 package white or yellow cake mix for one layer cake (or one-half of a regular size package)

Melt butter, brown sugar and 2 tablespoons of pineapple syrup in an 8 or 9-inch skillet or cake pan or in special Dole upside-down cake pan. (See offer below*.) Remove from heat and arrange pineapple and cherries in mixture.

Prepare batter as directed on cake package. Pour over mixture in the pan. Bake in a preheated 350 degree oven 40 to 50 minutes, until cake tests done. Let stand 5 minutes. Invert on serving plate. Allow 2-3 minutes before removing pan. Serve warm with whipped cream. Makes 5 or 6 servings.

*RecipeCurio Note: offer information not included here

PINEAPPLE GINGERBREAD TORTE

1 package gingerbread mix
1 cup heavy cream
1 teaspoon vanilla
1/4 cup powdered sugar
1 banana, sliced into lemon juice
1 1/2 cups drained Dole Crushed Pineapple (No. 2 or 1 lb., 4 oz. can)
1/3 cup chopped walnuts

Prepare gingerbread following package directions. Bake in a 9-inch round pan. Cool, then split to make 2 layers. Whip cream with vanilla and sugar. Divide. Spread half on bottom layer. Arrange the banana slices around outside edge. Fill center with half of the pineapple. Top with second layer. Spread with remaining whipped cream. Sprinkle nuts around the edge. Fill the center with remaining pineapple. Chill. Makes 6 to 8 servings.

TUNA POLYNESIAN

1/3 cup mayonnaise
1/2 teaspoon curry powder
1 tablespoon chopped onion
2 cans (7 oz. each) tuna, drained
1 1/2 cups drained Dole Pineapple Chunks (No. 2 or 1 lb., 4 oz. can)
1 cup sliced celery

Combine mayonnaise, curry powder and chopped onion and let stand to blend the flavors. Meanwhile break tuna into bite size chunks and combine with the drained pineapple and celery. Toss with mayonnaise and serve in lettuce cups. Makes 4 to 6 luncheon servings.

PINEAPPLE UPSIDE-DOWN SALAD

5 to 7 slices Dole Pineapple (No. 2 or 1 lb., 4 oz. can)
3/4 cup pineapple syrup
3/4 cup water
1 package (3 oz.) orange flavor gelatin
5 to 7 maraschino cherries
1 cup cottage cheese

Drain pineapple and reserve syrup. Combine syrup and water and bring to a boil. Pour over orange gelatin and stir until dissolved. Arrange pineapple and cherries in an 8 or 9-inch round cake pan. Pour half of gelatin over pineapple. Chill until set. Meanwhile, keep remaining gelatin at room temperature.

Combine remaining gelatin with cottage cheese and pour over the “set” gelatin. Chill until firm. Unmold on crisp greens. Makes 5 or 6 servings.

PINEAPPLE LIME BASIC SALAD

1 package (6 oz.) lime flavor gelatin
2 cups boiling water
2 1/2 cups Dole Crushed Pineapple with syrup (No. 2 or 1 lb., 4 oz. can)
1 cup dairy sour cream

Dissolve the gelatin in boiling water. Add crushed pineapple and chill until thickened. Add sour cream and pour into a 1 1/2 quart ring mold. Chill until set. Makes 10 to 12 servings.

NOTE: If desired, additional fruit measuring one cup or less can be added before first chilling.

FROZEN PINEAPPLE CRANBERRY SALAD

1 1/2 cups drained Dole Crushed Pineapple (No. 2 or 1 lb., 4 oz. can)
1 can (1 lb.) whole cranberry sauce
1 cup dairy sour cream
1/4 cup pecans, coarsely chopped

Combine all ingredients and spoon into an 8-inch square pan, or use a 1-quart refrigerator ice cube tray. Freeze for several hours or overnight. To serve, cut in squares or slices and arrange on crisp greens. Makes 8 or 9 servings.

HAWAIIAN BAKED BEANS AND FRANKS

1 1/2 cups drained Dole Crushed Pineapple (No. 2 or 1 lb., 4 oz. can)
2 tablespoons finely chopped onion
2 tablespoons brown sugar
1 tablespoon catsup
1 teaspoon prepared mustard
2 cans (16 oz.) baked beans
1 lb. (8-10) frankfurters, sliced into 1-inch pieces

Drain pineapple well. Combine pineapple with remaining ingredients in a 2-quart caserole. Bake in a preheated 350° oven for an hour. Makes 6-8 servings.

SWEET AND SOUR MEATBALLS

1 pound ground beef
1 teaspoon salt
1/4 teaspoon pepper
8 slices Dole Pineapple (No.2 or 1 lb., 4 oz. can)
1/2 cup sweet pickles with juice
1 tablespoon cornstarch

Season ground beef with salt and pepper and form into meatballs about 1 inch in diameter. (One tablespoon each.) Brown in skillet. Drain pineapple slices reserving juice. Mix the pineapple syrup, pickes with pickle juice and cornstarch. Add to skillet. Cook and stir until gravy thickens and is clear. Add the pineapple slices, cover and cook 5 minutes or until heated through. Makes 4 servings.

PINEAPPLE BARBECUE SPARERIBS

2 to 3 pounds spareribs
1 1/2 cups barbecue sauce
1 1/2 cups drained Dole Crushed Pineapple (No. 2 or 1 lb., 4 oz. can)

Arrange spareribs in a shallow baking pan. Mix the barbecue sauce into crushed pineapple. Pour over and between spareribs. Bake in a preheated 400° oven for 20 minutes, then lower temperature to 250° and bake for 2 to 2 1/2 hours or until tender. Makes 3 to 4 servings.

PINEAPPLE HAM ‘N CHEESE ON RICE

2 cups drained Dole Pineapple Chunks (No. 2 or 1 lb., 4 oz. can)
2 cups cooked ham, cubed
1 cup peas
1 can (10 1/2 oz.) cheese soup
1/2 cup water
2 tablespoons chopped onion
4 cups cooked rice

Combine first six ingredients. Bring to a boil, reduce heat and simmer 5 to 7 minutes. Press cooked rice into an oiled ring mold. Leave about 5 minutes. Unmold rice while still warm and spoon cheese mixture into center. Makes 6 generous servings.

QUICK PINEAPPLE CHEESE PIE

1 package (8 oz.) cream cheese softened to room temperature
1/4 cup sugar
1 cup heavy cream, whipped
1 1/2 cups drained Dole Crushed Pineapple (No. 2 or 1 lb., 4 oz. can)
1 9-inch graham cracker pie shell

Whip softened cream cheese and sugar together well. Fold in the whipped cream, then the well drained crushed pineapple. Spoon into the pie shell. Chill thoroughly, about two hours, until filling is set. Makes 6 to 8 servings.

PINEAPPLE LEMON PIE

1 package lemon pudding and pie filling mix
2 1/2 cups Dole Crushed Pineapple with syrup (No. 2 or 1 lb., 4 oz. can)
1/2 cup water
2 tablespoons butter
1 8 or 9-inch graham cracker crust
Whipped cream

Combine lemon pudding and pie filling mix, undrained crushed pineapple, water and butter. Bring to a boil, stirring constantly. Cool about 20 minutes. Pour into cooled graham cracker crust and chill until ready to serve. Garnish with whipped cream. Makes about 6 servings.

12 pineapple quickies

• Stir a cup of well drained crushed pineapple into mashed sweet potatoes and sprinkle with a dash or two of nutmeg. Top each serving with a chunk of butter.
• Mix fresh or frozen whole strawberries with a little brown sugar and cinnamon, then combine with drained chilled pineapple chunks. Refreshing zip to an easy dessert.
• Add drained pineapple chunks, or crushed pineapple, to cole slaw for a bright flavor change.
• Combine a cup of drained crushed pineapple with a small jar of orange marmalade. Marvelous combination for ice cream, waffles, even toast!
• Stir a cup of drained pineapple chunks into Harvard beets for a delightful new taste combination.
• Top chilled pineapple chunks with sour cream and a sprinkling of brown sugar.
• Sprinkle pineapple slices with sugar and nutmeg, then dot with butter. Bake in a hot oven about 10 minutes. Excellent with ice cream!
• Fold crushed pineapple and mandarin oranges into sweetened whipped topping or cream. Marvelous mousse!
• Stir two tablespoons of horseradish and one tablespoon mustard into a drained #2 can of crushed pineapple. Tingly relish for meats and sandwiches.
• Fill cornucopias of salami with drained crushed pineapple. Secure with toothpicks for a quick trick appetizer.
• Top pineapple slices with mounds of kidney bean salad. Add crumbled blue cheese for a new flavor.
• Wrap pineapple chunks with half slices of bacon and hold with toothpicks. Brown until bacon is crisp. Appetizing!