1/4 cup uncooked butter
2 tablespoons olive oil
1/2 pound medium Italian sliced mushrooms, sliced
1 1/2 tablespoons olive oil
1 plum tomato, thinly sliced
1/2 cup packed fresh mushrooms
1/4 green bell pepper, cut into 1/2 inch pieces
1 red bell pepper, cut into 1/2 inch pieces
2 pounds crabmeat
2 cloves garlic, crushed red pepper
1 cup chopped onion
1 cup chopped green bell pepper
salt to taste
1 (15 ounce) can pineapple chunks
1 (15 ounce) can whole pineapple chunks, drained
5 tablespoons herb marinade
1 cup Italian chopped tomato
1 (8 ounce) container sliced pineapple
1 cup chopped mushrooms
In a small bowl, beat together the butter or margarine and olive oil until smooth. Stir in the mushrooms and olives.
In a medium bowl, mix together the tomato and green bell pepper. Mix in crabmeat and pineapple chunks.
Stir marinade into the crab mixture, blending well. Cover and refrigerate at least one hour; for best results, marinate the meat for 30 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Stir in mushrooms and olives until well coated. Cook until tender, about 15 minutes. Remove from pan and place in a bowl to cool.
Heat remaining marinade in a medium saucepan, stirring occasionally until smooth. Add crab mixture, cherries and pineapple. Stir well.
Pour mixture into an 8x8 inch jelly mold. Cover tightly with aluminum foil and chill overnight, turning twice.
Slice into 1/2 inch slices and serve with crabmeat, tomato and cream cheese cake.