#3926 - Brown Sugar Mustard Glaze

(by Shirley McNevich)

1/2 cup Domino's dark brown sugar (packed)
3 TBSP honey
1 TBSP Dijon mustard
1 TBSP pineapple juice

In a bowl add brown sugar, honey, Dijon mustard and pineapple juice--stir well. Taste--if too sweet add more mustard and stir again. If too sour, add a little more pineapple juice and stir again. Use glaze on ham, chicken or pork chops.

#3918 - Spicy Chicken Bites

(by Shirley McNevich)

2 tsp. canola oil + 1 cup canola oil
3-4 garlic cloves (chopped)
3 TBSP chopped green onions
1 cup pineapple juice
2 TBSP chili sauce
2 TBSP white vinegar
4 TBSP white sugar
1 tsp. soy sauce
2 TBSP water
1/2 tsp. cornstarch + 1/3 cup cornstarch
2 boneless/skinless chicken breasts (cut into bite sized pieces)

Cover two dinner plates with paper towels--set aside. Salt/pepper both chicken breasts, then cut them into bite sized pieces. In a bowl add the chicken pieces and the 1/3 cup cornstarch--toss to coat. In a saucepan over medium heat add 2 tsp. canola oil. When the oil is hot add the chopped garlic and the chopped green onions--cook/stir for 30 seconds. Add the pineapple juice, chili sauce, white vinegar, white sugar and soy sauce--cook/stir for 1 minute. Dissolve the 1/2 tsp. cornstarch in the 2 TBSP water, then add it to the saucepan--stir. Keep stirring and bring mixture to a boil. Once boiling, turn heat back to simmer and simmer until mixture is thickened (like syrup). While the sauce is thickening in a skillet over medium heat add the 1 cup canola oil. When the oil is hot add the dusted chicken pieces--cook/stir on all sides until chicken is browned on the outside and no longer pink inside. Drain the chicken on the paper towel covered plates. In a bowl add the drained chicken pieces, and drizzle the sauce over the chicken--toss to coat. Serve the chicken with cooked rice.

#3301 - Pineapple Banana Dessert

(by Shirley McNevich)

1 - 3oz. box raspberry Jell-O
1 cup boiling water
1 cup pineapple juice
1 banana (peeled and sliced into coin shaped pieces)

In a bowl add raspberry Jell-O and boiling water--stir until dissolved. Add pineapple juice--stir to mix. Cool to room temperature, then refrigerate until it starts to thicken. When slightly thickened, add banana slices--stir. Refrigerate until cold.

#3197 - Tang Jell-O

(by Shirley McNevich)

1/3 cup Tang drink powder
1 cup boiling water
1 envelope Knox unflavored gelatin
1 cup cold water
1/4 cup pineapple juice

In a bowl add the Tang, Knox gelatin and boiling water--stir with a whisk until dissolved. Add the cold water and the pineapple juice--stir until mixed. Pour the whole mixture into a serving dish. Cool to room temperature, then refrigerate until set. Note: you can substitute any combination of 1/3 cup pre-sweetened drink mix along with 1/4 cup any kind of fruit juice that you think will taste good when combined with the drink mix.

#2648 - Hawaiian Strawberry Punch

(by Shirley McNevich)

1 - 32oz. can original Hawaiian punch
1 - 32oz. can pineapple juice
1 can frozen Minute Maid orange juice concentrate (no pulp)
1 - 2 liter bottle bottle of Sprite OR 7Up
1 box frozen strawberries (thawed)
2 oranges (sliced but not peeled)

Refrigerate Hawaiian punch, pineapple juice and Sprite until very cold. In a punch bowl add Hawaiian punch, pineapple juice and frozen orange juice concentrate--stir until orange juice thaws and mixes. Add thawed strawberries--stir. Add Sprite--stir to mix. Float the orange slices on top.

#2607 - Banana Crunch Cake

(by Shirley McNevich)

1 box Duncan Hines banana supreme cake mix
3/4 cup water
3 eggs
1 - 8oz. Dole crushed pineapple (drained but save the juice)
1/4 cup of the pineapple juice
1/2 cup chopped nuts (optional)
Frosting: 1 cup Domino's powdered sugar; 3 TBSP of the pineapple juice

In a mixer add cake mix, water and eggs--beat. Add drained crushed pineapple and 1/4 cup of the pineapple juice--beat until mixed, then beat for 2 minutes. Add chopped nuts if you wish--beat. Pour batter into a greased and floured 10" tube cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool cake for 20 minutes. Loosen the cake and invert it on to a cake plate. Cool completely. In a bowl add powdered sugar and 3 TBSP of the pineapple juice--stir until smooth. Drizzle the frosting over the top of the cake.

#2521 - Raisin Pineapple Muffins

(by Shirley McNevich)

1/2 cup Domino's dark brown sugar (packed)
1/4 cup softened butter
1 egg
3/4 cup pineapple juice
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 cup raisins

In a saucepan over medium heat add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add brown sugar and butter--beat. Add egg--beat. Add pineapple juice, baking powder, baking soda, salt and cinnamon--beat. Remove bowl from mixer--add flour and the drained raisins--stir just until mixed. Place cupcake liners in muffin tins--fill each 2/3 full with batter. Bake at 375 degrees for 20-25 minutes.

#2411 - Grapefruit Salad

(by Shirley McNevich)

2-3 grapefruits (sliced and sectioned)
1 - 20oz. can Dole crushed pineapple (drained--save the juice)
2 envelopes plain Knox gelatin
1 cup white sugar
1 cup cold water
1 cup pineapple juice
1/8 tsp. salt

In a bowl add gelatin packets and cold water--stir. In a saucepan add 1 cup of the drained pineapple juice and the white sugar--stir. Turn heat to medium--stir and bring to a boil. Once boiling, remove from heat and pour it into the gelatin mixture--stir until dissolved. Add grapefruit sections, salt and drained pineapple--stir. Pour mixture into a 9 x 13 glass baking dish. Cool to room temperature, then refrigerate until cold.

#2218 - Lime Jell-O Salad

(by Shirley McNevich)

1 - 3oz. box lime Jell-O (or any Jell-O flavor you wish)
1 cup boiling water
1 cup Dole crushed pineapple (drained)
1 cup of the drained pineapple juice (if necessary, add enough water to the pineapple juice to make 1 cup)
1 - 3oz. Philadelphia cream cheese (softened)
1 cup mini marshmallows
1 cup thawed Cool Whip

In a bowl add Jell-O powder and boiling water--stir until dissolved. Add pineapple juice--stir. Let it cool to room temperature, then refrigerate until it starts to gel (about 30 minutes). Remove from refrigerator. In a mixer add gelled Jell-O mixture and cream cheese--beat until mixed. Remove bowl from mixer--add drained crushed pineapple, mini marshmallows and Cool Whip--stir until mixed. Pour mixture into a glass 8 x 8 baking dish. Refrigerate overnight.

#2090 - Grape Pineapple Punch

(by Shirley McNevich)

3 cups cold purple grape juice
1 - 46oz. can cold unsweetened pineapple juice
2 cups boiling water
3 tea bags
4 cups cold ginger ale
2 oranges

In a bowl add 2 cups boiling water and 3 tea bags--steep tea for 10 minutes, then remove tea bags. Cool tea to room temperature, then refrigerate until cold. In a punch bowl add grape juice, pineapple juice and iced tea--stir until mixed. When ready to serve add ginger ale--stir. Slice oranges and float them on the top of the punch.

#1707 - Kool-Aid Punch

(by Shirley McNevich)

2 envelopes cherry Kool-Aid
2 cups white sugar
2 quarts cold water
1 large can cold pineapple juice (around 40oz.)
1 quart cold Schweppes ginger ale

In a punch bowl add Kool-Aid, white sugar and cold water--stir until mixed. Add pineapple juice--stir. When ready to serve, add ginger ale--stir. Makes about 1 gallon.

#1706 - Pink Lemonade Punch

(by Shirley McNevich)

46oz. of cold pineapple juice
3/4 cup white sugar
1 - 6oz. Minute Maid frozen pink lemonade concentrate (defrosted)
2 1/4 cups ice water
1 quart premium quality strawberry ice cream
2 1/2 quarts cold Schweppes ginger ale

In a punch bowl add cold pineapple juice, white sugar, pink lemonade concentrate and ice water--stir until well blended. Use a tablespoon and spoon all of the ice cream into the mixture--stir until at least half of the ice cream is melted. Slowly add cold ginger ale--stir. Serve immediately.

#1271 - Pineapple Carrots

(by Shirley McNevich)

3 cups coin shaped carrot pieces
1/2 tsp. salt
4 green onions (chopped)
1/4 cup pineapple juice
2 TBSP honey
2 TBSP butter
1 TBSP cider vinegar
1 tsp. cornstarch
1 tsp. soy sauce

In a saucepan add carrot pieces and salt--cover with water, bring to a boil and cook until almost tender--drain and pour them into a bowl. Dissolve the cornstarch in the pineapple juice. Use the same saucepan and add chopped green onions, pineapple juice/cornstarch, honey, butter, cider vinegar, and soy sauce--cook and stir over low heat until boiling. Once boiling, add the carrots--cook and stir until carrots are hot.

#1142 - Cider Fizz Punch

(by Shirley McNevich)

8 cups apple cider (NOT apple juice)
4 cups Dole pineapple juice
4 cups Tropicana orange juice
4 cups 7UP lemon lime soda
orange slices (optional)

In a punch bowl add apple cider, pineapple juice and orange juice--stir. Just before serving add the 7UP--stir. Float the orange slices on top of the punch. Makes a little more than a gallon.

#1124 - Glazed Ham Loaf

(by Bernice Merrill - friend)

1lb. ground ham
1lb. ground pork
2 beaten eggs
1 cup milk
1 cup cracker crumbs (more if needed)
Glaze: 1/4 cup cider vinegar; 3/4 cup pineapple juice; 1 tsp. French's mustard; 1 cup Domino's dark brown sugar

In a large bowl add ground ham and ground pork--mix with your hands. Add the eggs, milk, and cracker crumbs--mix with your hands until well mixed. Form the mixture into two loaves. Glaze: in a bowl add vinegar, pineapple juice, mustard and brown sugar--stir with a spoon until smooth. Place ham loaves into a greased casserole dish. Pour the glaze over the tops of the ham loaves. Bake at 350 degrees for 60-90 minutes. Every 20 minutes while baking, use a spoon to get syrup from the bottom of the casserole and drizzle it on the two ham loaves. When you think they are ready, slice through one loaf to see if the inside is hot.

#1047 - Glazed Ham Balls

(by Shirley McNevich)

3/4 lb. ground cured ham
1/4 lb. fresh ground pork
2 eggs
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. Worcestershire sauce
1 tsp. French's yellow mustard
1/2 cup Heinz ketchup
1/2 cup (or more) breadcrumbs or cracker crumbs
canola oil (for frying)
cracker crumbs (for coating)
Topping: 1 1/2 cups Domino's dark brown sugar; 1 tsp. French's yellow mustard; 1/4 cup cider vinegar; 1/2 cup pineapple juice; 1 TBSP Worcestershire sauce

In a bowl add eggs--beat with a fork. In a separate bowl add ham, pork, beaten eggs, pepper, paprika, 1/2 tsp. Worcestershire sauce, 1 tsp. mustard, ketchup, and bread crumbs--mix with your hands thoroughly. Mixture should have enough consistency to form (and hold) into a ball shape--if it doesn't, add more bread crumbs and remix--set aside. In a separate bowl add cracker crumbs--set aside. Scoop ham mixture a bit at a time into your hands and form into meatball-sized balls. As you finish forming each ball, roll them in the cracker crumbs--place each on wax paper. In a skillet over medium heat add a little canola oil. Place a few ham balls at a time into the skillet and brown them all sides. Remove browned ham balls and place them in a greased 9 x 13 cake pan. In a bowl add brown sugar, 1 tsp. mustard, cider vinegar, pineapple juice, and 1 TBSP Worcestershire sauce--stir until mixed. Pour the brown sugar mixture on top of each ham ball. Bake at 350 degrees for 1 hour.

#1013 - Summer Punch

(by Shirley McNevich)

1 - 32oz. bottle orange juice (chilled)
1 - 32oz. bottle pineapple juice (chilled)
1 - 32oz. bottle apple juice (chilled)
1 - 2 liter bottle cherry 7Up (chilled)
1 jar maraschino cherries (chilled)

Chill all ingredients the day before your event. Slowly pour orange juice, pineapple juice, and apple juice into a punch bowl--stir. Add the maraschino cherries (juice and all)--stir. When you're ready to serve, add the chilled cherry 7Up--stir and serve.

#998 - Fresh Red Raspberry Punch

(by Shirley McNevich)

1 1/2 cups fresh red raspberries (washed in cold water, drained and refrigerated a few hours)
1 - 46oz. can Dole pineapple juice (refrigerated)
2 cups red raspberry sherbet
1 - 2 liter bottle Schweppes Ginger Ale (refrigerated)
1 can frozen Minute Maid pink lemonade concentrate (do NOT mix according to can directions)

In a punch bowl add pineapple juice and pink lemonade concentrate--stir slowly until mixed. Add red raspberry sherbet and ginger ale--stir slowly until mixed. Add fresh red raspberries--stir. Instead of putting ice in the punch bowl, add ice cubes to the serving cups before filling them.

#733 - Pineapple Citrus Punch

(by Shirley McNevich)

2 - 12oz. cans frozen lemonade
2 - 12oz. cans frozen orange juice
2 - 46oz. cans of pineapple juice (NOT frozen)
1 cup of white sugar
6 cups of water
2 liters ginger ale
1 lemon

In a large container add the frozen lemonade, frozen orange juice, pineapple juice, white sugar, and water--stir until well mixed. Pour mixture into containers and freeze for 12 hours. Remove from freezer, empty containers into a punch bowl and add enough ginger ale so that it is slushy when you stir it. Add more ginger ale as needed. Slice the lemon and float on top as garnish.

#613 - Pina Colada

(by Shirley McNevich)

4oz. of Coco Lopez cream of coconut
4oz. of Dole pineapple juice
3oz. rum (omit this for non-alcoholic drink)
2 cups ice

Place all ingredients in a blender. Beat until ice is crushed, then mix well. Pour into two 8oz. glasses. Garnish with a pineapple slice and a maraschino cherry.