Guest guest Posted October 19, 1999 Report Share Posted October 19, 1999 * Exported from MasterCook * Hawaiian Pineapple Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Cake--- 1 cup butter -- softened 2 cups granulated sugar 4 eggs 3 cups Softasilk cake four 1 tsp. salt 1 tsp. baking powder 1/2 tsp. baking soda 2 tsp. vanilla 1 cup buttermilk 1 tbsp. coconut rum liquor ----Filling---- 2/3 cup granulated sugar 2/3 cup water 2 tsp. cornstarch 2 cups coconut ----Frosting---- 1/2 cup butter 2 cups powdered sugar 2 tbsp. milk green food coloring ----Topping---- 1 fresh pineapple 1 cup brown sugar 3 tbsp. butter ----Piecrust leaves---- 1 1/4 cups Softasilk 1/4 tsp. salt 1/3 cup shortening 4 tbsp. cold water -- (4 to 5) Cake: 1. Grease 6 cup oval cake pan. 2. In a mixer bowl, cream butter, gradually add sugar. Add eggs one at a time. 3. Add remaining ckae ingredients and mix. Pour batter into prepared pan and bake 40 to 50 minutes at 325 degrees. Filling: 1. Bring water to boil. Add sugar and cornstarch. 2. Boil four minutes. Add coconut. Topping: 1. Grease cookie sheet with butter. Cut both ends off pineapple and cut pineapple pulp from rind. Cut pineapple pulp lengthwise into quarters. 2. Remove core from quarters, discard core. Remove pineapple rind. 3. Dip in brown sugar. Place on cookie sheet. Bake 20 to 30 minutes until brown. Frosting: 1. Cream butter. Slowly add powdered sugar. 2. Add milk until spreading consistancy. Add green coloring until frosing is medium green. Piecrust leaves: 1. Mix flour and vegetable shortening until pea-size crumbs form. 2. Add water and mix until balls form. 3. Roll into 1/4 inch thickness. Cut into pineapple leaf shape. Bake at 350 degrees 15 minutes until firm. Assemble cake: 1. Split cake in half. Brush buttom layer with coconut rum. Spread with filling. 2. Place top layer on bottom layer. Cover cake with buttercream frosting. 3. Cut pineapple into 1 inch wedges. Apply to entire cake. 4. Apply leaves to top of pineapple. Plate may be garnished with toasted coconut. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Buttered Spaghetti Squash Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Medium sized spaghetti squash 1/2 cup butter or margarine 3 tablespoons parsley -- finely chopped ½ teaspoon Italian herb seasoning or ¼ teaspoon each basil and marjotam ¼ teaspoon garlic salt ¼ teaspoon pepper ¼ cup parmesan cheese Steam spaghetti squash until tender. Meanwhile, melt butter or margarine in pan. Add parsley, Italian seasoning, garlic salt, and pepper to butter. Pull spaghetti-like strands from squash. Drain. Toss with hot, herbed butter. Top with parmesan cheese. Yield: 4 to 5 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * I Can't Believe it's Coleslaw Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Salad---- 2 green bell peppers -- seeded and finely sliced or chopped 1 head green cabbage (about 2 pounds) cored and finely sliced or shredded 1 vidalia onion -- finely sliced or chopped 3 carrots -- coarsely shredded or grated ----Dressing---- 1/2 cup sugar 3 tablespoons vegetable oil 3 tablespoons apple cider 1 1/2 tablespoons Dijon-style mustard 1/2 teaspoon celery seeds salt and freshly ground pepper ----Garnish---- 1 red or other color pepper -- sliced into thin rings 1 bunch fresh parsley and/or chives several large -- outside cabbage leaves, well washed and kept whole 1.In a large nonreactive (glass or stainless steel) bowl, combine the bell peppers, cabbage, onion and carrots. 2.In a small nonreactive sauce pan over medium heat, combine the sugar, oil and vinegar. Add the mustard, celery seeds and salt and pepper to taste and stir until well blended. Bring to a boil and then remove from the heat. (You don't want the dressing to foam all over the stove) 3.Pour the hot dressing over the cabbage mixture and toss until well blended and evenly coated with dressing. 4.Let cool to room temperature, then cover with plastic wrap or a large plate and refrigerate for 2 hours or overnight before serving to allow the flavors to blend. 5.To serve, line a serving bowl with the reserved large cabbage leaves, or use one leaf per serving as a bowl. Top with a sprig of parsley and several long chives pulled through a ring of red pepper. Note: This makes a bunch. If you only want to make a little slaw, just use 1/2 cabbage but keep the dressing amount the same. Also, I find this is more beautiful when the cabbage, peppers, and onion are finely sliced, not chopped. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Island Salsa Recipe By : California Fresh Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Large Ripe Tomatoes -- chopped 1 Mango -- Pealed, Seeded, and chopped 2 Kiwi Fruits -- peeled and chopped 1/2 Cup Chopped Red Bell Pepper 1/2 Cup Chopped Yellow Bell Pepper 1/2 Cup Chopped Green Bell Pepper 1/4 Cup Chopped Red Onion 1 Jalapeno Pepper -- Cored, Seeded and Diced 1 Teaspoon Fresh Lime Juice 1/4 Cup Chopped Fresh Cilantro 1/2 Teaspoon Ground Cumin Freshly Ground Pepper 1. In a large bowl, combine tomatoes, mango, kiwi, bell peppers, onion, corn, jalapeno, lime juice, cilantro, cumin, and pepper to taste. 2. Mix well and chill up to 8 hours. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Eggplant Recipe By : HTTP://www.parkseed.com/ Serving Size : 4 Preparation Time :0:00 Categories : Italian Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant peeled -- cut 1-inch cubes 1/2 cup chopped onion 1/4 cup chopped green pepper 1 tablespoon vegetable oil 1 medium tomato -- peeled 2 tablespoons grated Parmesan cheese 3/4 teaspoon Italian seasoning 1/4 teaspoon garlic powder 1/4 teaspoon lemon-pepper seasoning 8 saltine crackers -- crumbled 1/4 cup shredded sharp Cheddar cheese -- (1 ounce) Paprika Cook eggplant in a small amount of boiling water 10 minutes or until tender. Drain Well. Sauté onion and green pepper in oil in a large skillet until tender; add eggplant and next 6 ingredients, mixing well. Spoon mixture into a lightly greased 1-quart casserole; bake at 350° for 20 minutes. Sprinkle with Cheddar cheese and paprika; bake 10 minutes. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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