MAKE AHEAD FRUITED PASTA SALAD
1 c. Acini dePePe
1 to 1 1/2 c. pineapple orange juice
1 c. sugar
3 T. flour
3 eggs, beaten
2 c. fresh pineapple chunks
2 or 3 tangerines, peeled, sectioned
1 c. miniature marshmallows
1 tub (16 oz.) whipped topping
Cook Acini dePePe according to package directions; drain well. Cool. Combine pineapple-orange juice, sugar, flour and eggs in saucepan or glass bowl; mix well. Cook over mediujm heat until thickened, stirring constantly, or microwave on medium-high, stirring twice. Add to mixture of Acini dePePe and fruit in serving bowl; mix gently. Chill, covered, overnight. MAKE AHEAD TO THIS POINT.
Fold in marshmallows and whipped topping just before serving.
Serve 8 to 10
HAWAIIAN SPARERIBS
2 pounds spareribs, cut into 1 rib sections
1/4 cup flour
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons shortening
1 (9 ounce) can pineapple chunks or tidbits
2 tablespoons brown sugar
2 tablespoons white Vinegar
1/4 cup tomato Ketchup
1 small onion, quartered
1 medium green pepper, cut into 1-inch squares
Shake spareribs in paper bag with flour, salt and pepper. Brown in shortening in skillet.
Drain pineapple; retain juice; add water to make 1 1/4 cups. Combine with sugar, vinegar, ketchup and onion; pour over spareribs. Cover; simmer 1 hour 15 minutes, basting occasionally, or until meat is tender.
Add green pepper and pineapple; simmer 5 minutes or until green pepper is tender. Remove excess fat.
Makes 4 servings
HAWAIIAN MIST
4 ounces ice
8 ounces Ruby Mist iced tea*
2 ounces orange juice
A splash of lemon juice concentrate
OR
1 squeeze fresh lemon
Combine ice, iced tea, orange juice and a splash of lemon juice, in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.
Servings: 2
Banana Slush Punch
5 bananas
1 can frozen Orange juice concentrate -- 12 oz.
1 can frozen Lemonade concentrate -- 6 oz.
2 cups sugar
1 can Pineapple juice -- 46 oz.
2 2 liter Lemon Lime Soda -- chilled
Mash bananas thoroughly and add slightly thawed frozen juices.
Add sugar and pineapple juice. Stir well to disslove sugar. Pour
into one gallon container and add enough water to come within
one inch of the top. Freeze.
When ready to serve, pour in a 2 gallon punch bowl. Add lemon-
lime soda. Enjoy!
Punch base can be frozen and kept indefinately.
Suggestion: Mash the bananas in the blender and add frozen juices to that. In a large pitcher, add pineapple juice and sugar and stir until
dissolved. Mix the two together and pour into a clean one gallon
milk or water (preferable) container. Fill with water and freeze.
When ready to serve, cut plastic bottle off of the frozen base and
pour chilled soda over. Can break up big chunk as it melts.
Jello Slush Punch
2 Small boxes jello (I used peach flavor)
1 can (64 oz) pineapple juice
1 bottle (64 oz) white cranberry juice
1 2 liter bottle Sprite or 7 up
Pour 2 cups boiling water over gelatin and stir until jello is dissolved. Add juices and freeze until solid (overnight). 1 hour before party, thaw jello-juice mixture on counter @ room temperature.
To mix punch:
Place semi-thawed mixture into punch bowl. Pick w/ice pick into chunks. Pour bottle of soda over chunks and serve.
