From: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Newsgroups: rec.food.cooking
Subject: Pineapple-Texas CR-4  1/2
Date: 22 Nov 92 01:40:00 GMT
Distribution: world
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 

To: arielle@taronga.com (Steghanie da Silva)
From: cccbbs!catharine.vinson@uceng.uc.edu (Catharine Vinson)
Sub: Pineapple Recipes CR-4

Four Southwestern US and Central American pineapple recipes....

---------- Recipe via Meal-Master (tm) v7.01

     Title: Grilled Pineapple with Cajeta
Categories: Desserts, Grilled, Pineapple
  Servings:  8

      2 lg Juicy pineapples
      2 tb Corn oil
  2 1/2 c  Cajeta de leche (see note)

  With a long serrated knife, cut off the tops and bottoms of the pineapple.
  Cut away the tough rind and quarter the pineapples vertically.  Cut out
  the tough central core. (The fruit can be prepared several hours ahead.
  Wrap well and refrigerate.)

  Preheat a gas grill (medium) or light a charcoal fire and let it burn down
  until the coals are evenly white.  Brush the pineapple with the corn oil.
  Set the rack about 6 inches above the heat source; lay on the pineapple
  quarters on the grill rack, and cook, covered, adjusting the position of
  the pineapple on the grill to create attractive markings, for 4 minutes.
  Turn the pineapple quarters, cover, and grill for another 4 minutes, again
  adjusting the position of the pineapple quarters on the rack, or until the
  pineapple is attractively marked and heated through.

  Meanwhile, in a small saucepan over low heat, warm the cajeta, stirring
  often.  Slice the pineapple, fan the slices on dessert plates, and
  generously nap with the warm caramel sauce.  Serve immediately.

  Note:  Cajeta de leche is a goat's milk-based sweet caramel sauce.  It's
  available in stores serving Hispanic populations.

  Source: "The El Paso Chili Company's Texas Border Cookbook" by W. Park
  Kerr and Norma Kerr. ISBN 0-688-10941-1.

-----
---------- Recipe via Meal-Master (tm) v7.01

     Title: Pineapple-Apricot Empanaditas
Categories: Pies, Desserts, Pineapple, Cheese, Tea/brunch
  Servings: 24

----------------------------------FILLING----------------------------------
      1 lg Ripe pineapple
    1/2 c  Good-quality apricot
           -preserves
      3 tb Sugar
      3 tb Triple Sec
    1/4 c  Fine dry bread crumbs,
           (commerically prepared)
-----------------------------------PASTRY-----------------------------------
      2 c  Unbleached a-p flour
    1/2 ts Salt
      8 oz Unsalted butter, slightly
           -softened
      6 oz Cream cheese, slightly soft
-----------------------------------GLAZE-----------------------------------
      1    Egg, beated with 1T water
      3 tb Sugar

  With a serrated knife, remove the top from the pineapple.  Quarter the
  pineapple vertically and trim away the tough core from each quarter.  Cut
  the pineapple flesh away from the rind.  Chop the pineapple; there should
  be about 2 3/4 cups.  In a medium saucepan, combine the pineapple, apricot
  jam, sugar, and Triple Sec.  Set over medium heat and bring to a simmer.
  Cook, uncovered, stirring often, until thick, about 40 minutes.  Cool to
  room temperature, and in a food processor partially puree the pineapple
  mixture.  Some texture should remain.  Stir in the bread crumbs.  (Filling
  can be prepared up to 2 days ahead.  Cover and refrigerate.)

  In the work bowl of a food processor, combine the flour and salt and pulse
  briefly to blend.  Add the butter and cream cheese and process until a
  soft dough forms.  Turn the dough out onto a lightly floured work surface
  and divide it in half.  Gather each half into a ball, kneading briefly if
  necessary until smooth, and flatten each ball into a 5-inch disk.  Wrap
  the disks of dough separately in plastic and refrigerate for at least 5
  hours.  (The dough can be prepared up to 2 days ahead.)

  Let the discs of dough stand at room temperature until softened
  slightly. Dust one disc of dough with flour and on a well-floured
  surface roll it out to about 1/8-inch thick.  Using a 3 1/2-inch
  circular cutter, form the dough into about 12 rounds.  Lay the rounds
  in a single layer on a plate or cookie sheet, wrap in plastic, and
  return them to the refrigerator. Repeat with remaining dough.  (Dough
  round can be prepared 1 day ahead.)

  Position racks in the upper and lower thirds of the oven and preheat the
  oven to 375F.  Lightly butter two large baking sheet pans.

  Let the rounds of cream cheese pastry soften at room temperature just
  until flexible.  Making one at a time, spread a heaping teaspoon of
  pineapple filling across the center of each round, leaving a border. Fold
  the round in half, then pinch the edges of the empanadita to seal and crimp
  it decoratively.  Repeat with the remaining pastry rounds and filling,
  transferring the completed empanaditas to the baking sheets and spacing
  them well apart.  Brush each empanadita with the egg wash and sprinkle it
  lightly with sugar.  Bake the emapanaditas, changing the position of the
  sheets on the racks from top to bottom and from front to back at the
  halfway point, until they are puffed, crisp, and golden, about 20 minutes.
  Cool them on a rack before serving.  (The empanaditas can be prepared up
  to 1 day ahead and stored, airtight, at room temperature.)

  Source: "The El Paso Chili Company's Texas Border Cookbook".`
  ISBN 0-688-10941-1.

-----
---------- Recipe via Meal-Master (tm) v7.01

     Title: Jalepeno-Pineapple Coleslaw
Categories: Salads, Pineapple
  Servings:  8

      1 c  Mayonnaise
      1 c  Sour cream or plain yogurt
      5    Pickled jalepenos, stemmed
           -and minced (about 1/2 cup)
      3 tb Dijon-style mustard
      3 tb Sugar
      2 tb Fresh lemon juice
    1/2 ts Salt
      1 md White cabbage (1 1/2lb),
           -cored, finely shredded-8cup
    1/2 lg Ripe pineapple, cored, peel
           -cut into 1/2" cubes (2c)
      3    Green onions, trimmed and
           -sliced (about 1/2 cup)

  In a large bowl, whisk together the mayonnaise, sour cream, jalapenos,
  mustard, sugar, lemon juice, and salt.  Add the cabbage and pineapple and
  stir well.  Cover the slaw and refrigerate it for at least 1 hour.  The
  coleslaw can be prepared up to 1 day ahead.

  Stir in the green onions and adjust seasoning just before serving.
  Source:  "El Paso Chili Company's Texas Border Cookbook"
  ISBN:0-688-10941-1.
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 * OLX 2.2 * cccbbs!catharine.vinson@uceng.uc.edu (Catharine Vinson)
                                       
Newsgroups: rec.food.cooking