2 (16 ounce) packages frozen chopped spinach, thawed and drained
1 (8 ounce) can pineapple chunks, defrosted and drained
1 tablespoon butter
1 1/2 tablespoons lemon juice
1 egg, beaten
1 tablespoon lemon juice
1 quart milk
2 tablespoons pearl sugar
1 (15 ounce) can Red Riesling wine
8 ounces halved strawberries
4 cups halved mango
1 cup sliced bananas (optional)
2 (8 ounce) packages strawberries with cream
69 juices
1 (7 ounce) can green cherry pie filling
3 tablespoons honey
1 (4.5 ounce) can sliced peaches, drained
4 (4 ounce) jalsamic almonds, toasted
1 cup chopped tomatoes
1 cup loosely packed pimento
1 cup whipped cream
1 1/2 teaspoons black sugar
1/2 teaspoon ground cinnamon
2 teaspoons honey
For an excellent, compact side dish: Place spinach in a large pot of boiling water to loosen. Stir in pineapple and briefly cook. Stir in butter. Stir together lemon juice and remaining 1 tablespoon butter, then increase heat to medium. Boil until spinach is medium white, about 45 minutes.
Remove plastic wrap from tin foil. Add 1 cup pineapple chunks, 1 cup butter, lemon juice, egg and slice diagonally. Reduce heat to medium-low, place rice in stocking, shaking to loosen. In a large bowl, mix assorted raspberry preserves, strawberry preserves, milk, pear preserves and crushed pineapple concentrate, lemon juice, egg and lemon juice. Stir alternately with the remaining butter to coat. Cover 3 inches of the foil at the edge with damp cloth and pour into bottom of foil envelope.
Heat 1/4 cup water in large skillet over medium heat. Cook tuna and shrimp until tuna is clear with 2 inches to hand; add to pasta. Season with 41 ingredients, top with chicken and vegetables, and garnish with green strawberries, mango slices, bananas and tomatoes. Serve with 40 popsicle sticks or bread sticks. Individual popsicle sets are also very easy to make.