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Show imi!SNinw...BBI- Pineapple Recipe Could Be . . . Ticket To Cruise Hawaii A glamorous, expense-paid Hawaiian cruise for two Is the exciting grand prize being offered In the new Hawaiian Pineapple Cruise Contest. Ten lucky winners will enjoy en-joy a seven-day dream holiday sailing to Hawaiian ports of call aboard American Hawaii's luxury liner, S. S. Oceanic Independence. In-dependence. Prizes include round-trip airfare to Honolulu. Grand prize winners will bp selected from 50 state finalists who will share $25,000 in cosh prizes. Canned pineapple recipes reci-pes may be entered in any or all of the contest categories: Main Dishes, Salads and Desserts. Des-serts. All winners will be selected se-lected solely on the basis of their recipes. Contest sponsors, the Pineapple Pine-apple Growers Association of Hawaii, have set January 15. 1981 as entry deadline. Official entry blanks and contest rules are available by writing to: Hawaiian Pineapple Cruise Contest, 747 Front Street 4th floor. San Francisco, CA 94111. CHOCOLATE P1NEAPP1.E UPSIDE-OOWN CAKE 1 (20 ounce) can pineapple slices i rup melted butter '4 cup brown sugar (packed) S maraschino cherries, halved 1 tablespoon sliced almonds Vt cup sifted all-purpose flour 2'A tablespoons unsweetened cocoa Vt teaspoon salt 4 Urge egfs M cup so car Chocolate Whipped Cream Drain pineapple well. Melt Vi cup butter In 9-inch upside up-side down cake pan, and mix with brown sugar. Place 1 pineapple slice In center of pan, and overlap remaining slices around It. Place a cherry ., r:. . yy J This new version of an old favorite Is the type of recipe that could win you an unforgettable vacation Hawaiian cruise. While you are baking this economical and easy "Chocolate Pineapple Upside-Down Cake," dream up new canned pineapple recipes of your own to enter in the Hawaiian rinrapplc Cruise Contest. half in center of ench slice. Sprinkle almonds around edKC of pan. Reslft flour with cocoa and salt twice, and set aside. Combine Com-bine unbeaten ckrs and sugar In top of double boiler. Set over hot but not boiling water (water should be Just simmering, and not touch bottom of upper pan). Warm mixture gently, stirring constantly with a wire whisk, until mixture roaches lukewarm, about 5 minutes. Remove from heat, and beat at high speed until very thick and light, about 6 to 7 minutes. Mixture will have consistency of a soft meringue. Gradually fold In flour-cocoa mixture until no strenks of flour remain. Drizzle remaining cup melted butter over batter, and fold In quickly but lightly. Pour batter Into prepared pan. Bake In center of moderate oven (350 degrees F) 50 to 55 minutes, until cake has risen In center and springs back when touched lightly. Remove from oven and let stand 5 minutes (cake will settle slightly In center). Loosen edges with small spatula, and Invert over serving plate. 8erve warm with Chocolate Whipped Cream. Makes 8 servings. Chocolate Whipped Cream: Beat 1 cup whipping cream to soft peaks with 2 tablespoons sugar and 1'.4 teaspoons chocolate extract, |