Marshmallow Dessert

1 package marshmallows
1 pint cream
3 cups crushed graham crackers
1 cup crushed pineapple
1 cup milk
3 teaspoons margarine

Mix together graham crackers and margarine. Line a 9 x 13 pan with crumbs saving a few for the top. Melt marshmallows with milk. Cool, then add pineapple and whipped cream. Put on top of graham cracker crust, top with remaining graham crackers.

Baked Beans

2 large cans pork and beans
2 green peppers copped
2 onions chopped
1 small can crushed pineapple
2 tablespoons Worcestershire sauce
3/4 cup brown sugar
1 cup ketchup
1/2 pound bacon

Put all ingredients in crock pot. Start on high. After beans are hot, turn to low and cook for 8 hours.

Christmas Salad

1 small lemon Jell-O
1 cup finely diced celery
1 small can crushed pineapple
1 small lime Jell-O
1 cup diced apples
1/2 cup nuts Mix Jell-O as directed. Add fruit and nuts.

Pineapple Dr. Pepper Spare Ribs

8-10 boneless pork spare ribs
1 (6 oz.) can tomato paste
1 green bell pepper diced
1 cup medium Pace Picante sauce
1 yellow onion diced
3/4 cup brown sugar
1 (20 oz.) can pineapple tidbits
4 cloves garlic minced
1 (12 oz.) can Dr. Pepper
2 tsp. coarse ground black pepper
Trim most of the fat from ribs. Arrange ribs in the bottom of a 12" Dutch oven. Drain pineapple reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs. In a large bowl stir together the remaining ingredients including the reserved pineapple juice and pour over ribs. Cover oven and cook for 2 hours using 6-7 briquettes bottom and 12-14 briquettes top heat (325° F.) replenishing briquettes once after 1 hour of cooking time. Turn and baste ribs in oven juices carefully every 1/2 hour.

Pineapple Cheese Salad

1/2 cup crushed pineapple
juice from half a lemon
1 1/2 cups boiling water
1/2 cup whipped cream
1/2 cup sugar
1 small lemon Jell-O
1/2 cup grated cheese