Ingredients

• Whole fresh pineapple with a good looking top
• Shredded coconut
• Ground cinnamon
• Sliced almonds
• Maraschino Cherry with stem

Directions

Cut the green top off of the pineapple. Then slice it in half long ways, then quarters, then into eights. Place green spear at the top of the plate. Cut the pineapple into halves long ways, and then into quarters and eights like you did the tops. Take each piece, lay it on its side and trim off the reedy center piece. Then slice the pineapple away from the rind. Once free put the pineapple back on the rind and set it on the plate. Then cut into chunks. Sprinkle with coconut, almonds, and cinnamon. Garnish with cherry.

Serves 8

Ingredients

• Pears (halved)
• one teaspoon lemon juice
• cinnamon sugar
• Vanilla Sauce:
• light sour cream
• sugar
• vanilla
• raspberries

Directions

Peel, core and halve pears. Place face down in glass baking dish. Pour one teaspoon lemon juice over each pear half and sprinkle with cinnamon sugar. Microwave till fork tender, but not mushy, one to five minutes depending on ripeness. Serve warm with cold vanilla sauce (light sour cream, sugar, vanilla) and a few raspberries.

Ingredients

• 1 can peach pie filling
• 1 can mandarin oranges, drained
• 1 large can pineapple tidbits or chunks, drained
• 1 – 10 oz. package frozen sweetened and sliced strawberries, thawed
• 2- 3 bananas, sliced

Directions

Combine all ingredients in a medium bowl. Chill and serve.

Yummy over pound cake topped with whipped topping.

Source: Pickens Progress – Pickens County, Ga

Ingredients

• 6 med. apples
• 1-1/2 c. sugar or equivalent substitute
• 2 sticks cinnamon
• 3 whole cloves
• 1-1/2 c. Cranberry juice, unsweetened
• 1/4 c. lemon juice

Directions

Wash and core apples; slice into thick rings. Place in flat pan or baking dish. Combine remaining ingredients in a saucepan and boil 5 minutes. Reserve 1/4 c. juice mixture, and set aside. Pour remaining juice mixture over apple slices. Bake at 350º 45 minutes or until apple slices are transparent. Baste occasionally with the 1/4 cup juice mixture.

Yields: 12 (1/2 cup) servings

Ingredients

• 1 large can of chunk pineapple (drained but save juice)
• 2 cups mini-marshmallows
• 1/2 cup sugar
• 1 T flour
• 1 well beaten egg
• 1 1/2 tsp vinegar
• 8 oz Cool Whip
• 3 cups unpeeled, chopped apples
• 1 1/2 cups Spanish peanuts (with skins)

Directions

Drain the pineapple and save the juice. Mix chunks with mini-marshmallows. Refrigerate over night. Heat pineapple juice, sugar, flour, well beaten and vinegar. Cook til thickened. Refrigerate overnight. Next day, mix sauce with Cool Whip, apples, peanuts and pineapple mixture. Refrigerate for several hours before serving.

My neighbor, Shelene, gave me this recipe. She said her family raves about it:)