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1. W African Pineapple Quencher
2. Wagon Wheel Vegetable Salad
3. Waikiki Meatballs
4. Walnut-Lemon Tart
5. Williamsburg Sweet Potato Muffins
1. W African Pineapple Quencher

Categories: None

Yield: 8 Servings      

1 md Pineapple; cut in half lengthwise, pared, and cored, (rinse and reverse peel)
4    Whole cloves; (up to 6)
1/2 c  Water
Peel from 1 small orange; pith & white membrane removed
1 qt Boiling water
2 tb Granulated sugar
Garnish: mint sprigs

Cut 1 pineapple half into small pieces and transfer pieces to large glass or stainless-steel bowl; wrap remaining fruit in plastic wrap and refrigerate for use at another time. Stud pineapple peel with cloves and add to bowl with pineapple.

In small saucepan bring 1/2 cup water to a full boil; add orange peel and cook for 2 minutes. Drain peel and add to pineapple; add boiling water and sugar and stir to combine. Cover with plastic wrap and let stand at room temperature for 24 hours.

Strain liquid, reserving liquid and fruit and discarding pineapple peel with cloves and orange peel. In blender container, in batches, process pineapple with liquid until smooth; transfer to 2-quart pitcher, cover, and refrigerate until chilled. Serve over ice in chilled glassed and garnish each portion with a mint sprig.

Posted to MC-Recipe Digest V1 #1069 by Dianne Weinsaft <> on Feb 1, 1998

2. Wagon Wheel Vegetable Salad

Categories: Pasta, Vegetables, Salads

Yield: 6 Servings

    1/2 pk Wagon-wheel shaped Pasta      
      2 c  Broccoli florets
      1    Stalk of celery, thinly sliced
      2    Green onions, sliced
    1/4    Cucumber, sliced
      2 tb Chopped fresh parsley
      1 c  Mayonnaise
    1/2 c  Sour cream
      2    Cloves garlic, minced
      2 ts Prepared mustard
    1/2 ts Each of paprika and salt
      8    Cherry tomatoes, cut into Wedges

Cook wagon wheels according to package directions, adding broccoli during the last 4 minutes; drain. Rinse in cold water to cool; drain well. In large bowl, combine wagon wheel-broccoli mixture with celery, green onions, cucumber and parsley. In separate bowl, combine mayonnaise, sour cream, garlic, mustard, paprika and salt; mix well. Pour over pasta mixture; toss to coat. Cover and chill 2 hours or overnight. Just before serving, add tomatoes and toss gently. Submitted By A4GY@JUPITER.SUN.CSD.UNB.CA (N. WEBBER) On 29 APR 1995 054425 -0600

From Gemini's MASSIVE MealMaster collection at

3. Waikiki Meatballs


Yield: 1 Servings

1 1/2 lb Ground beef
2/3 c Cracker crumbs
1/3 c Onion; Minced
1 Egg
1 1/2 ts Salt
1/4 ts Ginger      
1 tb Shortening
2 tb Corn starch
1/2 c  Brown sugar; packed
1 cn Pineapple; drained
1/3 c  Vinegar
1 tb Soy sauce
1/3 c Green pepper; chopped
1/4 c Milk; For Meatballs

Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape into balls .Melt shortening, brown and cook meatballs. Remove meat and keep warm, remove fat. Mix cornstarch and sugar. Stir in reserved pineapple syrup vinegar, and soy sauce until smooth.. Cook stirring until boiling. Boil and stir one minute. Add meatballs pineapple and green pepper, heat through.

Posted to MC-Recipe Digest V1 #189

Date: Thu, 8 Aug 1996 19:49:24 -0400

From: Lynn Anderson <> NOTES : From the Betty Crocker Recipe Card Library of 1971.


4. Desserts: Walnut-Lemon Tart

from Portlandís Palate...
A Collection of Recipes from the City of Roses


1 cup all-purpose flour
6 tablespoons butter, chilled and cut into 6 equal pieces
2 tablespoons granulated sugar
1 egg yolk
1 tablespoon cold water
1/8 teaspoon salt


3/4 cup light corn syrup
6 tablespoons butter
1/2 cup brown sugar, firmly packed
2 tablespoons all-purpose flour
3 eggs
1/4 cup freshly-squeezed lemon juice
2-1/2 teaspoons lemon rind, grated
1-1/2 cups walnuts, coarsely chopped
Zest of lemon
Whipped cream for garnish


In a food processor with metal blade in place, combine flour, butter, sugar, yolk, water and salt.  Process for 5 seconds, turning machine on and off rapidly.  Continue processing until a ball of dough forms on the blade.  Chill dough for several hours until firm.

Roll out and fit into a 9-inch tart pan.  Line tart pastry with foil and fill with dried beans or metal pastry weights.

Preheat oven to 375 degrees.

Partially bake in a 375-degree oven for 5 to 6 minutes.  Remove the weights and foil and continue baking for 2 or 3 minutes more, until shell is starting to color and just beginning to shrink from sides of pan.

Remove from oven and set aside.


In a large bowl, combine corn syrup, butter, sugar and flour.  Add eggs, lemon juice and lemon rind.  Mix until smooth.  Stir in nuts and pour mixture into crust.

Bake at 375 degrees for 40 minutes, then remove from oven.  The filling will not be completely set.  Cool on a rack for 20 minutes.

Just before serving, use a lemon zester to cut strips of lemon rind.  Sprinkle on tart.  Decorate with whipped cream.

SERVES:   8 - 10

Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved.

To purchase copies of From Portlandís Palate . . . A Collection of Recipes from the City of Roses, visit the Junior League of Portland, Oregon web site or call (503) 297-6364.
5. Williamsburg Sweet Potato Muffins

Morning never tasted so good

From, "Atlanta Cooknotes ," published in cooperation with your Daily InBox newsletter.


1/2 cup butter or margarine

1-1/4 cups sugar

2 eggs

1-1/4 cups mashed sweet potatoes or canned yams

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup milk

1/4 cup chopped pecans

1/2 cup chopped raisins

Extra sugar TO PREPARE:

Preheat oven to 400 degrees.  Cream butter and sugar; add eggs, mixing well.  Blend in potatoes.  Sift dry ingredients and spices, and add alternately with the milk.  Do not over mix.  Fold in pecans and raisins.  Fill greased muffin tins two-thirds full.  Sprinkle with extra sugar.  Bake for 25 minutes.  Turn out of tins and cool.

YIELD: 18 large muffins

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