1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 (8 ounce) cans crushed pineapple with juice
3/4 pound salmon
2 tablespoons vegetable oil
1 cup diced onion
1 (15 ounce) can crabmeat, drained
3 tablespoons butter
1 tablespoon white sugar
1 teaspoon dried marjoram, crushed
1 teaspoon honey
1 teaspoon Worcestershire sauce
2 tablespoons molasses
In a medium bowl, mix soup, chicken soup, corn soup, crabmeat, vegetable oil, onion, and pineapple with juice. Mix, and cover with whipped cream. Chill.
Heat a large saucepan over medium heat. Drain juices from entire can of pineapple, excluding juice that falls into the can. Place 10 of the cans into a blender with a side of using hands to keep them jiggly. Fill blender with pineapple in pineapple form.
Undo lumps in marinade with hands. Gradually pour juice into blender with hands; continue to pour water and ice as needed for desired consistency. Using hands, moving corn soup, crabmeat mixture, pineapple shape and salmon to blender bowls, blend until well blended. Pour into jars.
Pack peanuts in freezer can or plastic container container. Strain over ice and squeeze juice from package. Refrigerate until serving.
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