#3182 - Grilled Kielbasa

(by Shirley McNevich)

1 small can Dole pineapple chunks (drained)
2 onions (cut into chunks)
1 green bell pepper (cut into chunks)
1 red bell pepper (cut into chunks)
1 yellow bell pepper (cut into chunks)
1 orange bell pepper (cut into chunks)
2 lbs. kielbasa--more if you wish (cut into chunks)
1/2 cup cider vinegar
1 1/2 cups apple juice
2 TBSP cornstarch
1/2 cup Domino's dark brown sugar

Thread wooden or metal skewers, alternating between pineapple, onions, all four colors of bell peppers and kielbasa. Place the skewers on cookie sheets. In a saucepan over medium heat add cider vinegar, apple juice, cornstarch and brown sugar--cook/stir until boiling, then turn heat back to medium low and continue cooking/stirring until mixture thickens. Use a pastry brush to brush the cider mixture over the top side of all the skewers. Light grill to medium heat. When ready to grill, place the glazed side of each skewer down on the top grill rack and brush the cider mixture over the tops of all the skewers. Turn/re-glaze often until meat is hot and bubbling and peppers are tender.

#2401 - Banana Split Cheesecake

(by Shirley McNevich)

2 cups graham cracker crumbs
1 cup white sugar
1/3 cup butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
3 eggs
1/2 cup mashed ripe bananas
1 ripe banana
1 tsp. lemon juice
1 - 8oz. can Dole pineapple chunks (drained)
1 jar maraschino cherries (drained and halved)

In a bowl add graham cracker crumbs, 1/4 cup of the white sugar and the melted butter--stir. Press the mixture into the bottom of a greased 9 x 13 cake pan. In a mixer add the cream cheese--beat. Add 3/4 cup white sugar--beat. Add vanilla and eggs--beat until smooth. Add mashed bananas--beat. Pour batter over the graham cracker crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool, then refrigerate until cold. Peel the ripe banana and slice it into coin shaped pieces. In a bowl add banana pieces and the lemon juice--toss to coat. Place the banana slices on the top of the cheesecake. Place the drained and halved maraschino cherries around the banana slices. Spread drained pineapple chunks all over the top in any empty spaces that you find. Keep refrigerated.

#2196 - Coconut Ambrosia Salad

(by Shirley McNevich)

2 - 15oz. cans Dole mandarin oranges (drained)
2 regular sized bags miniature marshmallows
2 - 15oz. cans Dole pineapple chunks (drained) OR crushed pineapple (drained)
1 cup Baker's angelflake coconut (more if you wish)
1 cup Breakstone's sour cream
1 jar maraschino cherries (drained and halved)

In a bowl add drained mandarin oranges, miniature marshmallows, drained pineapple, coconut and sour cream--stir carefully until mixed. Refrigerate until cold. Place halved cherries all over the top before serving.

#2110 - Vanilla Fruit Salad

(by Shirley McNevich)

1 - 20oz. can Dole pineapple chunks (do NOT drain)
1 - 16oz. can Dole fruit cocktail (drained)
1 regular sized can mandarin oranges (drained)
2 bananas (peeled and sliced)
1 - 3oz. box Jell-O vanilla instant pudding

In a bowl add pudding mix powder and pineapple chunks with juice--stir. Add drained fruit cocktail and drained mandarin oranges--stir until mixed. Refrigerate until cold (preferably overnight). Just before serving, peel and slice bananas--add bananas and stir. If you don't wait to add the bananas they will turn brown.

#1390 - Tutti Frutti Lemon Dessert

(by Shirley McNevich)

2 - 8oz. cans Dole pineapple chunks
1 - 16oz. can Dole fruit cocktail
2 TBSP lemon juice
1 - 11oz. can Dole mandarin orange slices
2 bananas (peeled and cut into coin shaped pieces)
1/2 cup Baker's angelflake coconut
a box and a half of 3.5oz. Jell-O instant lemon pudding mix
1 - 8oz. Cool Whip (thawed)

In a bowl add pineapple chunks, fruit cocktail, mandarin oranges, coconut, lemon juice--do not stir yet. Sprinkle all of the pudding powder over the top. Carefully toss the mixture until mixed. Refrigerate until cold. Remove from refrigerator, add banana pieces--stir. Serve with Cool Whip on top of each serving.

#1386 - Strawberry Banana Salad

(by Shirley McNevich)

1 - 20oz. can Dole pineapple chunks
1 - 11oz. can Dole mandarin orange slices
1 - 3.5oz. Jell-O instant lemon pudding mix
1 cup (or more) fresh strawberry pieces
1 cup coin-shaped sliced bananas

Open the pineapple chunks and mandarin orange slices--drain but save the juice. Prepare the lemon instant pudding mix but substitute the saved juice for the milk on the box directions. In a bowl add drained pineapple chunks, drained mandarin orange slices and strawberry pieces--add the prepared lemon pudding and stir carefully. Refrigerate the mixture until cold. When ready to serve, remove from refrigerator, slice the bananas and add to the mixture--stir.

#964 - Sour Cream Heaven

(by Carol Felix - friend)

1 - 20oz. can Dole pineapple chunks (drained)
1 - large can Dole mandarin oranges (drained)
1 cup Baker's angelflake coconut
1 small jar maraschino cherries (drained, halved, and patted dry with a paper towel)
1 envelope Dream Whip (prepared according to envelope directions)
1 cup Breakstone's sour cream
1 small bag multi-colored marshmallows

Prepare Dream Whip as directed on envelope--leave prepared Dream Whip in mixer bowl. Remove bowl from mixer--add sour cream and stir. Add drained pineapple chunks, drained mandarin oranges, coconut, and cherries--stir. Add multi-colored marshmallows--stir. Scoop mixture into a serving bowl. Refrigerate overnight.

#611 - Five Cup Dessert

(by Aunt Eileen [Knouse] Carter)

1 cup drained mandarin oranges
1 cup Dole pineapple chunks (drained, and cut each chunk in half)
1 cup Baker's angelflake coconut
1 cup miniature marshmallows
1 cup sour cream

Drain mandarin oranges and chunk pineapple--slice each pineapple chunk in half. Put the mandarin oranges and pineapple chunks in a large bowl. Add coconut, marshmallows. Pour the sour cream over the top--stir with a spoon until well mixed. Refrigerate a few hours before serving. Transfer into a serving dish. Keep refrigerated.