I have always loved making my own preserves, and when pineapples went on sale this month I went on the hunt for a way to put them in a Mason jar!! I found this little gem in the back of a rather dusty old cookbook. Keep in mind that this is a simple fruit preserve, the end result is not as thick as a jam or jelly. Great on a hot biscuit!!!
This is a very flexible recipe. The only part of this recipe that you need is really the "juice". The snack mix is really up to you. Don't like pretzels? Leave 'em out. Want a different kind of nut? No problem. Sesame sticks and Melba toasts are also wonderful. Take the basic mix and be creative, just adjust the amount of "juice" to fit the amount of snack mix you end up with! My family makes this by the barrel full during the holidays!
This is a lovely little hors d'oeuvres that I picked up from the Food Network. It was in the dark ages before I had internet, and I did not write down the name of the show I got it from. Cook time includes chilling the tomatoes after filling.
This recipe was my grandmother's pride and joy. I never knew she had given it to a soul until a woman from her chuch group said she had a copy of it from a church holiday cookbook from 1958. The glaze is tricky, and tends to be a gloppy mess, but the cake is not the same without it. I have included some handwritten notes from whomever owned the book originaly. Give yourself lots of time for assembly.