ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Blueberry-Pineapple Topping

Misc.

Terrytx (10:24:56 AM) :

Blueberry-Pineapple Topping

Source: The North American Blueberry Council
Internet address: http://www.webcom.com/bberry
Copyright: The North American Blueberry Council:
Serving Size : 12

1 8-ounce can crushed pineapple -- drained
1/4 cup pineapple preserves
1 cup fresh or frozen blueberries

In a small saucepan over medium heat bring pineapple and preserves to a boil. Stir in blueberries; remove from heat. Spoon into a bowl. Serve at room temperature or chilled over ice cream, pound cake, cut up fruit, etc.

Yield: 1 1/2 Cups


MsgID: 31518
Shared by: Terry/TX
In reply to: Recipe: Dessert Recipes - 1999-06-30
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (48)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Chat Room
2
  Becky,LA
3
  Dawn/NY
4
  Leslie/WA
5
  Verla/IL
6
  Terry/TX
7
  Susan/IL
8
  Susan/IL
9
  Susan/IL
10
  Verla/IL
11
  Terry/TX
12
  Susan/IL
13
  Susan/IL
14
  Susan/IL
15
  Terry/TX
16
  Susan/IL
17
  Terry/TX
18
  Terry/TX
19
  Terry/TX
20
  Susan/IL
21
  Terry/TX
22
  Terry/TX
23
  Dee/PA
24
  Susan/IL
25
  Terry/TX
26
  Judy/AZ
27
  Judy/AZ
28
  Judy/AZ
29
  Judy/AZ
30
  Judy/AZ
31
  Judy/AZ
32
  Judy/AZ
33
  Dawn/NY
34
  Dawn/NY
35
  MED/TN
36
  Dawn/NY
37
  Dawn/NY
38
  Sussie/WY
39
  Eggy/OZ
40
  MeMe/Fl.
41
  Betsy at TKL
42
  Verla/IL
43
  Marie/OH
44
  Ann/MS
45
  Debbie D./AL
46
  Debbie D./AL
47
  Marie/OH
48
  Susan Neitzel
49
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Recipes on a Budget (5+)
  • MAY 23, 2008 RECIPE SWAP FRUGAL FRIDAY - RECIPES ON A BUDGET Please click the POST REPLY button above to add a recipe. ...
  • Old-Fashioned Potato Gratin
  • OLD-FASHIONED POTATO GRATIN 4 large russet potatoes, peeled and sliced about 1/4-inch thick 1 garlic clove, crushed 1 tablespoon unsalted butter, at room temperature Kosher salt and freshly ground white pepper 3 table...
  • Jewish Rye Bread
  • JEWISH RYE BREAD (Recipe #1) Makes 2 loaves 3 1/2 cups rye flour 3 cups all-purpose white flour (about) 2 packages dry yeast 3 tablespoons brown sugar 1 tablespoon salt (uniodized) 1 tablespoon caraway seeds (omit if ...
  • Navy Bean Soup with Snipple Beans
  • My Mother would make snipple beans occasionally. She would prepare a standard pot of Navy Bean soup, and when finished, she'd wash a couple handfuls of beans, and add it to soup, and continue cooking perhaps 20 or 30 m...
  • Tenderloin of Beef with Blue Cheese and Herb Crust
  • TENDERLOIN OF BEEF WITH BLUE CHEESE AND HERB CRUST "Simple and elegant, this dish is a sure winner. Whether serving an intimate dinner for two or a number of guests, the delicious flavors of Madeira and blue cheese ar...
ADVERTISEMENT
  • New-Style Beef Stroganoff (crock pot)
  • NEW-STYLE BEEF STROGANOFF 1 1/2 to 1 3/4 pounds round steak 1 onion, sliced 1 clove garlic, crushed 1 tablespoon Worcestershire sauce 1/4 teaspoon ground black pepper 1/4 teaspoon salt 1/2 teaspoon paprika 1 (10 1/2 o...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Blueberry-Pineapple Topping
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!