Mamas Cheese And Pineapple Salad Recipes

Steps:

• Soften gelatin in cold water.
• Dissolve sugar in pineapple syrup in small saucepan over low heat. Add gelatin and stir until dissolved.
• Chill till partially set, add pineapple and cheese.
• Fold in whipped cream. Turn into serving bowl.
• Chill until firm.

Steps:

• Drain the pineapple rings reserving all the syrup. In a small saucepan combine sugar, flour, beaten eggs and reserved syrup from the can of pineapple rings. Cook the mixture over medium high heat stirring constantly until thickened. Remove from heat and allow sauce to cool completely.
• Cut pineapple rings into bite-size pieces. Stir completely cooled sauce, pineapple pieces, cheese pieces and mini marshmallows together until everything is well coated with sauce. Refrigerate until serving.

Steps:

• Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
• In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.

Steps:

• Drain pineapple, reserving juice. Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. , Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat.

Steps:

• 1. Dissolve jello in hot water. Add cold water and let cool in refrigerator until it thickens to a stiff syrup. (Really watch the jello to be sure that it doesn't set up. Mine turned to a syrup consistency in around an hour or maybe a little over an hour.)
• 2. In a separate bowl, add pineapple, cottage cheese, mayonnaise, and Eagle Brand milk, and nuts and mix together with electric mixer.
• 3. As soon as the jello begins to thicken, whip it well, and then add the other ingredients to the jello and mix well. Lightly grease (with spray) an 11X13 glass baking dish and pour in the jello mixture. Let set up at least 24 hours before serving. Cut into squares like brownies.
• 4. This gets even better as it sits a couple of days and the flavors meld. Ahh, the memories.