Ingredients:
1 unbaked best pizza crust recipe
2 cups best pizza sauce recipe
2 Tbs olive oil
2 cups green bell pepper, thinly sliced
salt and pepper to taste
1 cup ham; cut in strips
1 can chunk pineapple, drained
2 cups cheddar or mozzarella cheese, grated

Preparation:

1. Heat oil in the skillet. Add the peppers, salt and pepper and cook the mixture at a very low temperature, stirring occasionally, until peppers are softened.
2. Spread pizza sauce over pizza crust to within 1/4″ of edge. Top with the ham and pineapple. Place green pepper mixture over ham. Sprinkle with cheddar or mozzarella cheese.
3. Bake 20 minutes in 205 C (400 F) oven, or till the crust is golden brown.

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Ingredients:
1 unbaked best pizza crust recipe
2 cups best pizza sauce recipe
2 cups ham; cut in strips
1 can chunk pineapple, drained
2 cups cheddar or mozzarella cheese, grated
1/2 cup Parmesan cheese, grated

Preparation:

Spread pizza sauce over pizza crust to within 1/4″ of edge. Top with the ham and pineapple. Sprinkle with cheddar or mozzarella and Parmesan cheese.

Bake 20 minutes in 205 C (400 F) oven, or till the crust is golden brown.

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Ingredients:
1 unbaked best pizza crust recipe
1 can chunk pineapple
6 oz tomato paste
1/2 teaspoon dry oregano
1/4 teaspoon sugar
1clove garlic, minced
salt and pepper to taste
2 cups ham; cut in strips
2 cups cheddar or mozzarella cheese, grated
1/2 cup Parmesan cheese, grated

Preparation:

1. Drain pineapple reserving juice. Mix reserved juice with tomato paste, oregano, sugar, garlic, salt and black pepper. Spread over pizza crust to within 1/4″ of edge. Top with the ham and pineapple. Sprinkle with cheddar or mozzarella and Parmesan cheese.
2. Bake 20 minutes in 205 C (400 F) oven, or till the crust is golden brown.

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Preparation:

1. Soak four ounces gum arabic in one cupful pineapple juice until dissolved.

 

2. Put into a granite saucepan with a half pound of powdered sugar, and set in a larger pan of hot water over the fire. Stir until the mixture is white and thickened. Test by dropping a little in cold water.

 

3. If it “balls”, take from the fire and whip in the stiffly whipped whites of three eggs. Flavor with a teaspoonful vanilla or orange juice, then turn into a square pan that has been dusted with cornstarch. The mixture should be about an inch in thickness.

 

4. Stand in a cold place for twelve hours, then cut into inch squares and roll in a mixture of cornstarch and powdered sugar.

    

   This is a good confection for Thanksgiving.

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Ingredients:
CAKE:
5 egg whites
140 g (5 oz) sugar
1 tsp vanilla extract
5 egg yolks
100 g (3.5 oz) cake flour
20 g (1 ½ Tbs) cornstarch
a pinch of baking powder
FILLING:
8 pineapple rings (canned)
1/4 l (1 cup) pineapple juice
1/4 l (1 cup) water
30 – 40 g (2 – 3Tbs) cornstarch
50 g (3.5 Tbs) sugar
1/2 l (2 cups) cream (for whipping)
70 – 100 g (2.5 – 3.5 oz) powdered sugar
3 – 4 Tbs rum

Preparation:

1. CAKE: Sift together flour, cornstarch and baking powder. In a separate bowl whip the egg whites till stiffened. Gradually add the sugar and beat well again. Add yolks and vanilla extract and beat well. Fold in the sifted flour mixture.Pour into lined tin and bake for 12 minutes at 180 C (350 F). Insert a skewer into the centre of cake and if cooked it will come out clean.When cool, divide the cake into two uniform layers with a serrated knife.

 

2. FILLING: Cut 8 pineapple rings into squares, and quarter the remaining 3 rings. Take 4 Tbs of pineapple juice into a small bowl and mix with cornstarch. Combine remaining pineapple juice and water and bring to boil. Add cornstarch mixture and cook for about 2 minutes. Let cool. Fold in pineapple squares.Whipp cream until stiff. Add sugar. Combine1/2 of whipped cream with the pineapple filling.

 

3. Sprinkle bottom layer of cake with rum, spred with the filling, cover with second layer.

 

4. Frost cake top and sides with remaining whipped cream. Decorate with pineapple ring quarters.

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Ingredients:
2 lbs. (1 kg) crushed pineapple
1 1/2 lbs. (750 g) sugar
2 cups water
Nutmeg
Cinnamon

Preparation:

1. Cut, core and wedge pineapple.

 

2. Mix sugar and pineapple.

 

3. Add spices.

 

4. Boil over slow heat until all of the liquid is absorbed, only a little syrup should be left with the jam to keep it moist.

 

5. Ladle into hot, sterilized jars. Seal airtight immediately.

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