1 (10 ounce) can crushed pineapple, drained
1 (8 ounce) can crushed pineapple, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
1/4 teaspoon salt
2 tablespoons melted margarine
1 egg, lightly beaten
1 cup flour
1 1/2 cups milk
2 cups chopped pecans
In a medium saucepan heat 2 packages pineapple juice and 1 1/2 teaspoons salt, stirring occasionally.
Place pineapple into a heavy skillet with juice, salt and pepper. Cook over medium heat, stirring frequently, until paneer turns light golden brown. Remove pineapple from heat, and let cool slightly. Drain pineapple in a colander. Sprinkle pineapple with sugar, and coarsely chop.
Place crushed pineapple and pineapple juice in a glass and 3/4 cup tomato sauce mixture. Fill each glass with 1 cup pineapple mixture. Fill are pineapple with cream of mushroom soup, stirring well. Pour 1 tablespoon fruit or vegetable filling into each pineapple glass.
Pour 1/2 cup pineapple mixture into each pineapple glass. Incorporate orange juice and lemon juice into pineapple mixture. Drizzle with orange slices.
Coat each pineapple with 1/2 teaspoon sugar.
Pour juice from strawberries in to 4 glass garnishes each glass with 1/4 cup pineapple mixture. Garnish with black cherry or lemon slices.