2 cups crushed red and orange peel
1/2 cup margarine, softened
1 1/2 cups vegetable oil
1 (14 ounce) can crushed pineapple
1 (12 fluid ounce) can unsweetened pineapple juice
3 brown sweeter cookie crumbs (powdered sugar preferred)
1 cup powdered nonfat milk
1 cup frozen whipped topping, thawed
Preheat oven to 300 degrees F (150 degrees C). Bring margarine, oil and pineapple into slippery blender.
Simmer cream cheese, cream of tartar, sugar and pineapple well. Whisk in caraway seeds. Drop grated orange peel and crushed pineapple mixture on top. Shape mixture into patties.
Place on ungreased baking sheets and flatten thin. Bake 45 to 60 minutes or until golden brown.