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.

Aloha Joes
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.

Kamaaina Spareribs
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.

Pineapple Fingers

I have quite a few community fundraiser books. I don't look at them too often because they all seem to feature similar common recipes. Today I pick up Cooking in Paradise a fundraiser for The First Evangelical Free Church Of Hawaii Women's Missionary Society from 1979. I have four or five books from Hawaii and they really don't feature recipes that we would think of having an Hawaiian touch. This book came closer than usual with this recipe for Pineapple Fingers:

Pineapple Fingers
Step 1
1 yellow cake mix
2 egg yolks,reserve whites
1 teaspoon vanilla
3 tablespoons melted butter
Combine and press into greased 13 x 9 inch pan.

Step 2
Beat 2 egg whites until stiff

Step 3
Add 2/3 cup sugar to egg whites. Fold in 1/2 cup coconut, and small can crushed pineapple (drained).

Step 4
Spread over cake mixture and bake at 325 degrees for 30 minutes. Cool before cutting.

Chicken With Pineapple

This recipe is from another one of my odd recipe cards. It is labeled Marjon Promotions Inc. 1972. I only have three or four of them and haven't a clue what series they are from. This series had a suggested menu and a timed preparation schedule. The menu suggested was Chicken with Pineapple, Lettuce Wedges with dressing (way retro), Relish Tray, Hot Rolls and Marble pound cake It is a little different from the usual chicken and pineapple recipes as it is not a sweet and sour type dish.

Chicken With Pineapple

4 lbs chicken parts
1/2 cup flour
1-1/2 teaspoons salt
12 teaspoon pepper
1 14-1/2 oz. can sliced pineapple
2 tablespoons butter
2 tablespoon oil
1 large onion, sliced in rings
1 10-oz. package frozen peas
chicken bouillon
salt and pepper
Cut chicken into serving pieces and coat with a mixture of flour, salt and pepper. Drain pineapple slices, reserving juice. Heat butter in a heavy skillet and brown pineapple lightly on both sides. Remove from skillet. Add oil and cook onion rings until golden . Remove onion, then brown chicken in the same fat. Place chicken and onion in a casserole dish. Measure pineapple juice and add enough chicken bouillon to make 2 cups, pour over chicken, season with salt and pepper and bake for about 30 minutes in a 350 degree oven. 20 minutes before serving add defrosted peas and pineapple slice. Makes 4-5 servings. May be made ahead and reheated.

Flank Steak Teriyaki- Cooking with Herbs and Spices

This recipe is from a BHG booklet I got yesterday-Cooking with Herbs and Spices. It is from 1967, back when flank steak was an inexpensive cut of meat. Around that same time period I remember my Mom would make it into pinwheels, wrapping the edges with bacon and then broiling. It was very tender and flavorful that way. Now that everyone has figured out that flank steak isn't tough just because it is so lean, the price has sky rocketed. I haven't bought one in ages, but I bet this recipe would be very good.

Flank Steak Teriyaki

4 to 6 flank steak pinwheels

4 to 6 pineapple slices

Ginger Marinade

1 tablespoon oil

1/2 cup soy sauce

1/4 cup sugar

2 tablespoons sherry

1 teaspoon ginger

1 clove garlic

Combine all marinade ingredients and pour over meat. Marinate 1 to 1 1/2 hours. Broil 4 to 5 inches from heat 7 minutes, brushing once with marinade. Turn and broil 5 to 7 minutes longer, brushing once with marinade. Add pineapple slices to broiler during last 3 to 4 minutes; brush with marinade. Serve with rice.

Broiled Tomato Tower- The Thatched Kitchen

This recipe is from The Thatched Kitchen - Harvest & Holiday Cookbook. It is copyright 1972 by Castle & Cook Inc. Apparently that was the parent company of Dole Pineapple. The description of the recipe: "Plumb fall tomatoes make a dramatic addition to the meal when topped this way and quickly broiled."

Broiled Tomato Towers

5 large tomatoes

1 can (1lb., 4 oz.) Dole Pineapple Chunks

1 cup shredded Cheddar cheese

1/2 cup chopped green onions

1 teaspoon curry powder or 2 tablespoons chopped green chilies

1/4 cup mayonnaise

Wash tomatoes and cut in half crosswise; place on a large cookie sheet, cut-side up. Drain pineapple chunks. Toss with cheese and onions. Blend curry powder and mayonnaise. Combine with pineapple mixture. Spoon onto tomato halves. Broil about 5 inches from source of heat 2 to 3 minutes until cheese is melted and lightly browned. Makes 10 servings.

Pineapple Sweets- Frigidaire Booklet

These recipes are really vintage they are from a 1936 Frigidaire recipe book. They sound like they would still be good today
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Pineapple Milk Sherbet
1/2 cup pineapple juice
1 tablespoon lemon juice
1 teaspoon grated lemon rind
2/3 cup granulated sugar
1 pint milk
Combine sugar, pineapple juice, lemon juice, and lemon rind. Add the milk and stir until the sugar is thoroughly dissolved. Pour into Frigidaire freezing tray and freeze firm. Remove to chilled mixing bowl and beat until mixture is light and creamy. Return quickly to freezing tray and finish freezing.

Marshmallow Delight
1/2 pound marshmallows
1 1/2 cups diced or crushed pineapple
2 teaspoons vanilla
1 pint whipping cream
2 tablespoons sugar
Cut marshmallows in fourths. Add pineapple and place in covered container in Frigidaire over night.
Whip cream, add sugar and vanilla. Fold whipped cream into fruit and marshmallow mixture. Pour into freezing tray and allow to chill thoroughly or partially freeze before serving. Each serving may be garnished attractively with a maraschino cherry and nuts