SuperMommy
New member
Mmmn something good.
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What's something good to eat?
- Thread starter SuperMommy
- Start date
Pineapple Upside Down Cake
3 8 1/2 ounce cans sliced pineapple in heavy syrup
1/4 cup butter
2/3 cup light brown sugar, packed
1/3 cup pecan or walnut halves
1 cup flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1 egg
1 cup heavy cream, chilled or 1 pint vanilla ice cream
Preheat oven to 350F. Drain pineapple slices, reserving 2 tablespoons of the syrup. In a heavy 10 inch skillet, preferably cast iron, melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted. Remove from heat. Arrange 8 pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan. Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange around the inside of the skillet edge the remaining pineapple, cut in halves. Put pecans/walnuts in the center. In a medium bowl, mix the flour, sugar, baking powder and salt. Add the shortening and milk. Beat 2 minutes at hight speed or until mixture is smooth. Add egg and reserved 2 tablespoons pineapple syrup. Beat two minutes more. Gently pour cake batter over the pineapple in the skillet and spread evenly. Be careful not to disarray the pineapple. On a rack in the center of the oven, bake 40 to 45 minutes or until golden in color and surface of cake springs back to the touch. After the cake is done, let the skillet stand on a wire rack 5 minutes to cool slightly. With a small spatula, loosen cake from the edge of the skillet all around. Place the serving platter over the cake, and turn upside down carefully. Shake gently. Lift off skillet. Serve with fresh whipped cream or vanilla ice cream.
Grilled Ham on Rye Special
1/4 cup Thousand Island salad dressing
1 teaspoon prepared mustard
1 cup preshredded coleslaw mix
1 tablespoon margarine or butter
8 slices rye bread
4 ounces thinly sliced fully cooked ham
4 ounces thinly sliced Swiss cheese
In a small bowl stir together salad dressing and mustard. Stir in coleslaw mix; mix well. Spread a thin layer of margarine or butter on one side of each piece of bread; turn bread over. Top four of the bread slices with half of the ham. Spoon coleslaw mixture on evenly and top with sliced cheese and remaining ham. Finish by topping with remaining bread slices, margarine side up. Heat a large skillet or griddle. Cook sandwiches over medium low heat for 2 to 3 minutes or until golden; turn sandwiches over. Cook 2 to 3 minutes more or until golden and cheese starts to melt. Makes 4 servings.
Frog Lemonade
3 cups fresh lemon juice
1 cup sugar
1 1/2 cups pineapple juice
1 liter seltzer
18 strawberries
1 small pineapple, peeled, cored, and cut into pieces
2 lemons, sliced paper thin
1 block ice
crushed ice
In a punch bowl, combine the lemon juice and sugar with 6 cups of water. Stir until the sugar is dissolved. Add the pineapple juice, seltzer, strawberries, pineapple pieces and lemon slices. Add a large block of ice. To serve, fill each glass 1/3 full of crushed ice. Pour in lemonade, making sure to include a strawberry, a piece of pineapple and a lemon slice. Makes about 1 gallon.
3 8 1/2 ounce cans sliced pineapple in heavy syrup
1/4 cup butter
2/3 cup light brown sugar, packed
1/3 cup pecan or walnut halves
1 cup flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1 egg
1 cup heavy cream, chilled or 1 pint vanilla ice cream
Preheat oven to 350F. Drain pineapple slices, reserving 2 tablespoons of the syrup. In a heavy 10 inch skillet, preferably cast iron, melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted. Remove from heat. Arrange 8 pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan. Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange around the inside of the skillet edge the remaining pineapple, cut in halves. Put pecans/walnuts in the center. In a medium bowl, mix the flour, sugar, baking powder and salt. Add the shortening and milk. Beat 2 minutes at hight speed or until mixture is smooth. Add egg and reserved 2 tablespoons pineapple syrup. Beat two minutes more. Gently pour cake batter over the pineapple in the skillet and spread evenly. Be careful not to disarray the pineapple. On a rack in the center of the oven, bake 40 to 45 minutes or until golden in color and surface of cake springs back to the touch. After the cake is done, let the skillet stand on a wire rack 5 minutes to cool slightly. With a small spatula, loosen cake from the edge of the skillet all around. Place the serving platter over the cake, and turn upside down carefully. Shake gently. Lift off skillet. Serve with fresh whipped cream or vanilla ice cream.
Grilled Ham on Rye Special
1/4 cup Thousand Island salad dressing
1 teaspoon prepared mustard
1 cup preshredded coleslaw mix
1 tablespoon margarine or butter
8 slices rye bread
4 ounces thinly sliced fully cooked ham
4 ounces thinly sliced Swiss cheese
In a small bowl stir together salad dressing and mustard. Stir in coleslaw mix; mix well. Spread a thin layer of margarine or butter on one side of each piece of bread; turn bread over. Top four of the bread slices with half of the ham. Spoon coleslaw mixture on evenly and top with sliced cheese and remaining ham. Finish by topping with remaining bread slices, margarine side up. Heat a large skillet or griddle. Cook sandwiches over medium low heat for 2 to 3 minutes or until golden; turn sandwiches over. Cook 2 to 3 minutes more or until golden and cheese starts to melt. Makes 4 servings.
Frog Lemonade
3 cups fresh lemon juice
1 cup sugar
1 1/2 cups pineapple juice
1 liter seltzer
18 strawberries
1 small pineapple, peeled, cored, and cut into pieces
2 lemons, sliced paper thin
1 block ice
crushed ice
In a punch bowl, combine the lemon juice and sugar with 6 cups of water. Stir until the sugar is dissolved. Add the pineapple juice, seltzer, strawberries, pineapple pieces and lemon slices. Add a large block of ice. To serve, fill each glass 1/3 full of crushed ice. Pour in lemonade, making sure to include a strawberry, a piece of pineapple and a lemon slice. Makes about 1 gallon.