Buttered Pineapple Frozen Salad Recipe
Ingredients
| Butter/Margarine | 1⁄2 Cup (8 tbs) | |
| Flour | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Salt | To Taste | |
| Canned pineapple tidbits | 13 Ounce, drained, syrup reserved (1 Can) | |
| Canned crushed pineapple | 16 Ounce, drained, syrup reserved (1 Can) | |
| Lemon juice | 1 Teaspoon | |
| Orange sections | 3⁄4 Cup (12 tbs), cut in 0.5 inch pieces (About 2 Medium Sized Oranges) | |
| Maraschino cherries | 1⁄2 Cup (8 tbs), quartered and drained | |
| Miniature marshmallows | 2 Cup (32 tbs) | |
| Chopped salted pecans | 1⁄4 Cup (4 tbs) | |
| Heavy cream | 1 Cup (16 tbs), whipped (Chilled) |
Nutrition Facts
Serving size: Complete recipe
Calories 3698 Calories from Fat 1946
% Daily Value*
Total Fat 221 g339.6%
Saturated Fat 117.4 g586.9%
Trans Fat 0 g
Cholesterol 570.7 mg190.2%
Sodium 741.5 mg30.9%
Total Carbohydrates 424 g141.4%
Dietary Fiber 15.6 g62.4%
Sugars 320.7 g
Protein 21 g42.2%
Vitamin A 127.5% Vitamin C 6.2%
Calcium 22.8% Iron 18.5%
*Based on a 2000 Calorie diet
Directions
Blend in a mixture of flour, sugar, and salt.
Heat until bubbly.
Gradually add 1 1/4 cups reserved pineapple syrup, stirring constantly.
Bring to boiling; stir and boil 2 minutes.
Remove from heat and stir in lemon juice.
Cool; chill thoroughly.
Lightly toss pineapple with oranges, cherries, marshmallows, and pecans in a large bowl.
Add the chilled dressing and mix to coat.
Fold in the whipped cream.
Turn into a 13x9-inch pan.
Cover pan with aluminum foil; freeze until firm.
Allow salad to soften slightly.
Cut into squares and place on chilled salad plates.
Garnish with sprigs of watercress.
Chef
