Pineapple

Pineapple cookies For the cookie: 1/2 cup butter, softened 1 cup white sugar 2 eggs, beaten 2/3 cup crushed pineapple in heavy syrup, well drained 1 teaspoon vanilla 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon baking powder 2 cups all-purpose flour 1 cup coconut For the icing: 1 1/2 cups confectioner's sugar 2 teaspoon butter, softened ...

These pineapple swordfish kebobs are loaded with color and flavor. This also gives you a recipe that's easy on your wallet, your waistline and your time.  I prefer swordfish, but you can substitute chicken, pork, beef, shrimp or simply go vegetarian with this dish. The keys to this recipe are the simple ingredients put together on sticks that are marinated in General Tso's sauce just before grilling. Be sure to cut all ingredients to the same size and pre-cook tough cuts of steak so they do not under cook while your veggies slowly carbonize on your grill.  If you prefer to make up your own marinade, then try a 1 tablespoon of soy, 1 cup of orange juice and 1 tablespoon of honey mixed together.

PINEAPPLE UPSIDE-DOWN CAKE Start to finish: 1 hour (20 minutes active) 3 tablespoons butter 1/2 cup light brown sugar 9 slices canned pineapple in juice, drained 5 maraschino cherries 1 1/2 cups sifted all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup vegetable shortening 2/3 cup sugar 1 large egg 3/4 teaspoon vanilla extract 2/3 cup milk Preheat the oven to 350 degrees. Place the butter in an 8-by-8-inch pan and place in the oven to melt.

Vickie Nichols of Largo, Fla., was seeking a restaurant's recipe for Texas Tornado Cake, noting that the dessert had crushed pineapple in it and a coconut topping. Anne Bryant of Sun City Center, Fla., sent a recipe -- but not the restaurant recipe. This is a very easy recipe to make, suited to any skill level. When I first read this recipe, I realized there's no fat in it, meaning no butter or oil, and there's no vanilla. Well, the lack of butter or oil didn't affect the taste, but I did miss the vanilla.

The pineapple was once a very lonely fruit sent over to the mainland from Hawaii.  James Dole canned his heart out but realized that many homemakers and cooks had no idea what to do with this product. So he had to create some recipes for a fruit he already introduced to the marketplace. The addition of the mango into this recipe adds a nice touch of color and mellowness to the pineapple to really round out this soup.  If you don't like the mango, try kiwi, strawberries, fresh peaches or simply up the amount of pineapple.

Elementary Wednesday - spaghetti or lasagna, tossed salad, roll, pineapple gelatin and milk Thursday - turkey submarine, noodle soup, carrot and celery sticks, banana and milk Friday - cheese bun, broccoli salad, apple, rice crispy treat and milk High School Wednesday - spaghetti or lasagna, tossed salad, roll, pineapple gelatin and milk tray - tuna salad sandwich, broccoli soup, tossed...

Sweet 'n sour o Cost per serving is $3.15 for 6 servings and $2.37 for 8 servings using chicken. Prices are from Weis Markets at the intersection of Dual Highway and Eastern Boulevard. 1 cup brown rice 2 cups water 1/2 teaspoon salt 2 tablespoons vegetable oil 1 medium onion, chopped 2 celery stalks, chopped 2 tablespoons brown sugar 3 tablespoons lemon juice 1 tablespoon soy sauce 1/2 teaspoon garlic salt 14-ounce can pineapple bits in natural juice 8-ounce can tomato sauce (not spaghetti sauce)

2 (8-ounce) packages cream cheese 1 (11-ounce) can crushed pineapple, well drained 1/4 cup chopped green pepper 2 tablespoons chopped onion 1 teaspoon salt 2 tablespoons chopped nuts or minced parsley (optional) Combine first 5 ingredients with hands until blended. Form into a ball. Roll ball in chopped nuts or parsley. Chill. - Courtesy of Cindy Russell

I bought a pineapple at the grocery store, and the process of preparing it for dinner brought back a flood of memories. Suddenly I wasn't standing in my kitchen, but in a stark mission compound in San Jose, Costa Rica, helping to prepare a noonday meal. Two women worked alongside me. One was young and petite. The other was mature and large. Neither of them spoke much English. Everything was in Spanish, even the words on the microwave. Cooking together was interesting.

These pineapple swordfish kebobs are loaded with color and flavor. This also gives you a recipe that's easy on your wallet, your waistline and your time.  I prefer swordfish, but you can substitute chicken, pork, beef, shrimp or simply go vegetarian with this dish. The keys to this recipe are the simple ingredients put together on sticks that are marinated in General Tso's sauce just before grilling. Be sure to cut all ingredients to the same size and pre-cook tough cuts of steak so they do not under cook while your veggies slowly carbonize on your grill.  If you prefer to make up your own marinade, then try a 1 tablespoon of soy, 1 cup of orange juice and 1 tablespoon of honey mixed together.

I bought a pineapple at the grocery store, and the process of preparing it for dinner brought back a flood of memories. Suddenly I wasn't standing in my kitchen, but in a stark mission compound in San Jose, Costa Rica, helping to prepare a noonday meal. Two women worked alongside me. One was young and petite. The other was mature and large. Neither of them spoke much English. Everything was in Spanish, even the words on the microwave. Cooking together was interesting.

The pineapple was once a very lonely fruit sent over to the mainland from Hawaii.  James Dole canned his heart out but realized that many homemakers and cooks had no idea what to do with this product. So he had to create some recipes for a fruit he already introduced to the marketplace. The addition of the mango into this recipe adds a nice touch of color and mellowness to the pineapple to really round out this soup.  If you don't like the mango, try kiwi, strawberries, fresh peaches or simply up the amount of pineapple.

Two lamp posts are complaining about their placement on a city street: “Other lamp posts overlook parks and flower gardens; so why do we have to be bolted down in the middle of the slums?” one says. “Yeah,” agrees the other. “And all we get to see all day is litter and dirt.” About that time, a dog walks by and says:” I understand your complaint, but instead of worrying about how you see the world, you should think of others. Ask yourself what you can do for them.

Pineapple cookies For the cookie: 1/2 cup butter, softened 1 cup white sugar 2 eggs, beaten 2/3 cup crushed pineapple in heavy syrup, well drained 1 teaspoon vanilla 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon baking powder 2 cups all-purpose flour 1 cup coconut For the icing: 1 1/2 cups confectioner's sugar 2 teaspoon butter, softened ...

Special to The Herald-Mail By definition, an appetizer is a small dish of food or a drink taken before a meal to stimulate one's appetite. Depending upon your choice, appetizers can make or break your nutrition goals to consume a healthier diet. Appetizers can be eaten as the traditional definition describes but also can be used to avoid overeating, curve your appetite or as a wise choice for an entree.   If you choose to eat an appetizer as a precursor to your meal, be careful not to choose typical high-calorie, high-fat, high-sodium appetizers that many restaurants offer.

OK, so you are probably wondering why I'm so crabby. Well, it's a delicious protein that is so easy to us. in a variety of ways. I love the flavor, texture, and the way it takes to just about every dish I create. You will have to forgive my lack of style, however, in that I am simply adding ingredients to this dish based upon what I use on the mainland.  I've never been to Hawaii, but if one of my loyal readers ever heads that way and needs a personal chef, give me a call, I'd be glad to taste my way across the Hawaiian Islands with you. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Jennifer Buhrman said she created her Pineapple Upside-Down Cupcake recipe as she has created many recipes — out of her kitchen creativity. She comes up with recipes using what she has in the kitchen, and writes recipes on envelopes and other bits of paper so she can re-create them later. Buhrman entered this original recipe in The Herald Mail's first cupcake contest. It didn't win, but it to go to the final round. Pineapple Upside-down Cupcake For the cake: 3/4 cup unsalted butter 1/2 cup granulated sugar 1/2 cup brown sugar 3/4 teaspoon vanilla 3 large brown eggs 1/4 cup milk 1/2 cup crushed pineapple 1/4 cup pineapple juice 1 1/2 cups all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons brown sugar 12 maraschino cherries 1 tablespoon butter 1/2 cup pineapple tidbits For the icing: 3/4 cup butter-flavored shortening 4 cups powdered sugar 1/4 cup pineapple juice 1/4 teaspoon vanilla 1/4 cup fluffy marshmallow 1/4 cup crushed pineapple Heat oven to 375 degrees.

Carolyn Etzler, 58, of Hagerstown, recently won champion in the cake division for adults at the Washington County Ag Expo by using a fruit and vegetable not usually paired. Etzler's pineapple zucchini cake with penuche frosting won her the top spot in the cake division for adults. Etzler entered the contest last year and won Grand Champion in the cake division for her Wacky Cake, a chocolate cake with peanut butter icing. Etzler has been baking since she was 13 years old, when her grandmother gave her a cookbook.