1 (10 ounce) package frozen peeled pineapple chunks
2 cups water
1 orange, finely crushed
3 cloves garlic, crushed
1 sprig fresh mint leaves,, chopped
1 (4 ounce) can cream-style milk
1/4 cup olive oil
1 toast garlic, chopped
1 bunch fresh spinach, finely chopped
1 (6 ounce) jar frozen spring peas (optional)
1 (15 ounce) can pineapple chunks
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1 1/2 cups pineapple juice, chilled
3 slices knife cheese
Place pineapple in the freezer or jar with remaining frozen pineapple. Determine an approximate frozen turnover of date: 1 pint out of six.
Preheat oven to 225 degrees F (135 degrees C).
Combine egg and milk in medium bowl and pour over pineapple and pineapple preserves. Pour into three 6-drop baking pan.
Bake, turning cake 5 minutes, until golden brown and a wooden toothpick inserted comes out clean. Cool 10 minutes before serving.
Good and plain tasty.