Sunny pineapple recipes
It has been cold, gray and rainy here for the last few days. I was digging in a box of books and found my misplaced Dole pineapple book. It reminded me of several vacations in Hawaii. Even when it rains there is usually on the warm side and there always seems to be a beautiful rainbow afterword. Wish I could go back someday.
Anyway, here are some recipes from the booklet. It is a Favorite Brands book and they are usually good.
1 can (20 oz.) Dole pineapple tidbits
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, pressed or minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 oz.) tomato sauce
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
6 hamburger buns, split and toasted
Drain pineapple. In large skillet, brown meat. Add onion and garlic; cook until onion is soft. Drain and discard fat. Sprinkle meat mixture with salt and pepper. Stir in tomato sauce, Worcestershire and chili powder. Simmer uncovered, 15 minutes. Stir in pineapple. Remove from heat. Spoon onto buns.
4 pounds lean pork spareribs
Salt and pepper
1 can (20 oz.) Dole crushed pineapple, drained
1 cup catsup
1/2 cup brown sugar, packed
1/3 cup red wine vinegar
1/4 cup soy sauce
1 teaspoon ground ginger
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
Have butcher cut across rib bones to make strips 1 1/2 inches wide. Preheat over to 350 degrees. Place ribs close together in single layer in baking pan. Sprinkle with salt and pepper to taste. Cover tightly with aluminum foil. Bake in preheated oven 1 hour. Uncover; pour off and discard drippings. In bowl, combine remaining ingredients. Spoon sauce over ribs. Grill over hot coals 15 minutes or bake, uncovered, 30 minutes longer or until ribs are tender and glazed. Makes 6 servings.