July 4, 1955 Pineapples How To Prepare Fresh Pineapple, Orange and Fresh Fruit Pineapple Sherbert, Spanish Rice With Meat, Pineapple Cheese Cake

How To Prepare Fresh Pineapple

1. Slice off the plume of the pineapple.
2. Slice 1/2 inch off the base of the fruit
3. Stand pineapple on its base and slice off the skin vertical fashion just deep enough to remove peel. Pineapple eyes will still be in fruit.
4. Lay pineapple on its side and cut eyes out in a spiral V or trench fashion. All pineapples have eyes in the same design.
5. Slice pineapple in quarters lengthwise. Cut away the V-shaped core.
6. Cut peeled, de-cored quarters into chunks, wedges or strips.

Orange and Fresh Fruit Pineapple Sherbert

1 6-oz can frozen orange juice
2 c. milk
2/3 c. sugar
1 c. shredded ripe pineapple

Mash frozen juice, add milk and sugar. Stir to dissolve. Freeze in refrigerator tray until mushy. Turn into chilled bowl, beat. Add pineapple, return to refrigerator tray. Freeze until firm.

Note: To shred fresh pineapple make lengthwise and crosswise cuts cuts on whole pineapple just to the core, pull of shreds with fork.

Something For Lunch or Supper

Spanish Rice With Meat

1 pound ground beef
1 c. long grain rice
1/4 c. salad oil
1 clove garlic, mashed
2 c. cooked tomatoes
1 small can tomato paste
1.2 bay leaf
1 1/2 t. salt
Dash cayenne pepper
3 c. hot water
1 green pepper, cut into strips
1 t. chili powder
1 t. sugat
1 10 1/2 oz. can beef bouillon

Heat oil in skillet. Stir in rice and keep stirring to brown grains. Add garlic, celery and continue to stir and brown. Pour in tomatoes, tomato paste, bay leaf, salt and cayenne mixed with hot water. Stir well, cover. When mixture boils, reduce heat and simmer 10 minutes. Pan-fry beef until lightly browned. Add green pepper and stir until until lightly browned, remove from heat, stir in chili powder, sugar and bouillon. Now combine rice and meat mixture, simmer 30 minutes. Stir with fork and add a little water or tomato juice if necessary to keep from burning.

Note: Secret of this dish is the browning of the rice for added flavor and the slow cooking with combination of seasonings. Make this early if you wish and reheat in a slow oven at serving time. Serves 4 to 5.

Pineapple Cheese Cake

(Using Basic Cake Mix)

1 c. Basic Cake Mix
1 c. graham cracker crumbs
2 T. butter
2 eggs, separated
2 5-oz jars pineapple cheese spread
3 T. lemon juice
1 t. grated lemon rind

Combine crumbs and melted butter in a deep 8" pie pan. Pat evenly over bottom and sides of pan. Beat egg whites until stiff. Combine Basic Mix and cheese in a bowl. Beat 1 minutes at medium speed with electric beater or 150 strokes by hand. Add lemon juice, rind and egg yolks. Beat 2 additional minutes at medium speed or 300 strokes by hand. Fold in beaten egg whites. Pour into crumb-lined pan. Bake at 325 degrees for 30 minutes. Turn off heat and open door, remove cake after 15 minutes. Serve warm or chilled.

February 25, 1955 Fish Sticks with Spanish Rice, Chocolate Almond Pie, Graham Cracker Crust

Fish Sticks with Spanish Rice

Arrange 1 package of frozen fish sticks on a baking sheet and follow directions on package for cooking. Serve on a platter with Spanish Rice.

Spanish Rice

1 onion, finely chopped
q green onion, finely chopped
1/4 c. diced celery
1/4 c. butter
2 c. cooked tomatoes
2 t. salt
1/8 t. pepper
3 c. cooked rice

Saute onion, pepper and celery in butter. Add tomatoes, salt and pepper and cook slowly for 15 minutes. Stir in cooked rice and heat through. Garnish with pepper rings and arrange on platter with fish sticks.

Tip: If desired you may use raw rice. Combine all ingredients as above using 1 c. raw rice instead of 3 c. cooked rice and 1 additional cup of liquid (water or tomatoes may be used). Cover and simmer for about an hour or until rice is tender. With this method it may be necessary to add more water near end of cooking period.

Chocolate Almond Pie

4 5-cent almond bars (Editor's note, roughly 6 oz. total)
16 marshmallows
1/2 c. milk
1/2 pt. whipping cream

Melt chocolate, marshmallows in milk in double boiler. Cool and when mixture begins to thicken fold in whipped cream. Pour mixture into graham cracker crust (8 inch). Chill.

Graham Cracker Crust

1/4 c. butter
3 T. sugar
1 c. graham cracker crumbs (about 12)

Melt butter, add sugar and crumbs. Pat into well greased 8" pie pan. Bake at 375 degrees for about 8 minutes. Cool thoroughly before adding filling.