– Recipes –
Pineapple perfection
Are you ready for summer? These pineapple recipes are sure to bring a sweet, summery feel with every bite!
Hawaiian Banana Bread
Joyce Hickerson
Manchester Coffee Farmers Co-op
__________________________________ 3 cups all-purpose flour ¾ tsp. salt 1 tsp. baking soda 2 cups sugar 1 tsp. cinnamon 1 cup walnuts, chopped 1 cup vegetable oil 3 eggs, beaten 2 tsps. vanilla 2 cups very ripe bananas 1 (8-oz.) can crushed pineapples, drained 1 cup maraschino cherries, cut up
Grease two loaf pans, add parchment paper, combine first seven ingredients in a large bowl, add eggs and vanilla, only stirring until combined. Fold in bananas, pineapples, and cherries. Divide batter between two pans and pour into both. Bake at 350° for about 1 hour. Cool 10 minutes before removing from pans.
Pineapple Coconut Poke Cake
Jean Lewis Oneida Scott Morgan Farmers Co-op ___________________________
• 1 box yellow or butter cake mix • 1 cup cream of coconut • 1 can sweetened condensed milk • ½ cup spiced rum • 1 (20-oz.) can crushed pineapple, drained • 1 box French vanilla instant pudding • 1 (8-oz.) Cool Whip • 1 cup shredded coconut Prepare cake according to package directions and bake at 350° in a greased 13x9 pan. While cake is baking, combine the cream of coconut, condensed milk, and rum, then whisk until completely combined. When cake is done but still warm, poke holes with end of a wooden spoon all over cake. Pour rum mixture and spread pineapple over cake. Prepare pudding according to package directions and spread pudding all over the cake and refrigerate. Cake can be wrapped and frozen at this point. To serve, spread Cool Whip on top and sprinkle with coconut (toast coconut if you wish).
Pineapple Cheese Ball
Louise W. Suggs Newport Smoky Mountain Farmers Co-op ___________________________
• 1 (8-oz.) cream cheese, softened • 1 (8-oz.) crushed pineapple, drained • 2 cups pecans, chopped • 1 tsp. celery salt • 1 tsp. garlic salt • 2 tbsps. onion, grated • ½ cup green pepper, finely chopped Combine cheese, pineapple, ½ of pecans, celery and garlic salt, onion, and green pepper. Chill, shape into a ball, and roll in remaining pecans. Serve with crackers of choice.
Sweet and Sour Meatballs
Kerri Miller Gray Washington Farmers Co-op ___________________________
• 1 (20-oz.) can pineapple chunks • ½ cup packed brown sugar • 3 tbsps. cornstarch • 1⁄3 cup cold water • 3 tbsps. cider vinegar • 1 tbsp. soy sauce • 30 frozen, fully cooked meatballs, thawed • 1 large green pepper, cut into 1-in. pieces Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into large skillet. In a bowl, combine brown sugar, cornstarch, cold water, vinegar, and soy sauce until smooth. Stir into skillet. Bring to a boil over medium heat; cook and stir until thickened. Add pineapple, meatballs, and green pepper. Simmer, uncovered, for 20 minutes or until heated through. Serve over rice.
Baked Pineapple
June Kemp Cottage Grove Henry Farmers Co-op ___________________________
• 2 (20-oz.) cans chunk pineapple, drained • ½ cup sugar • 2 tbsps. flour • 1 cup shredded cheddar cheese • 1 sleeve Ritz crackers, crushed • 1 stick butter, melted Place pineapple chunks in baking dish. Mix sugar and flour and spread over the pineapple chunks. Next, evenly spread the cheddar cheese on top. Mix the crushed Ritz crackers and melted butter; spread over the shredded cheddar. Bake for 30 minutes at 350°.
Pineapple and American Cheese Salad
Darlene Brooks Greeneville Greene Farmers Co-op ___________________________
• 1 cup pineapple, diced • 1 cup American cheese, diced • 1 cup miniature marshmallows • ¼ cup nuts, chopped • 1 egg • ½ cup sugar • ½ cup pineapple juice • ¼ cup water • 2 tbsps. flour Mix pineapple, cheese, marshmallows, and nuts in a bowl, set aside. In a saucepan, beat egg, then add sugar, pineapple juice, water, and flour, cooking until thick. Cool and pour over the pineapple, cheese, marshmallows, and nuts mixture. Makes 6 to 8 servings. Can be served as a dessert or as a salad by placing it on lettuce.
Beef recipes in July
July is Tennessee Beef Month, and we want to see your best beef recipes. Whether it’s a classic burger, hearty stew, or unique pasta, what is your favorite way to cook with beef?
We want to see the delicious recipes you have because the person submitting the recipe judged best will be named “Cook of the Month” for the July issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?”certificate.
Monday, May 18, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.