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Date: 2014-06-16 17:27:17 Hawaiian cuisine Tropical agriculture Food preservation Canning Frozen custard Frozen food Tomato Pineapple Peach Food and drink Ice cream Fruit		The[removed]http://lancaster.unl.edu Email: [removed] • Fax: [removed] Add to Reading List Source URL: lancaster.unl.edu Download Document from Source Website File Size: 308,32 KB Share Document on Facebook

	Pineapple and Nectarine Jam How it is done Peel pineapple, remove stalk, chop finely and weigh out 700 g. Wash, pit and finely dice nectarines and weigh out 300 g. In a saucepan, mix fruit and citric acid well with Extr DocID: 1vcG6 - View Document
	MENU STARTERS Pineapple and Black Pepper Carpaccio Thin slices of pineapple marinated with black pepper accompanied with cured ham and figs DocID: 1uCNs - View Document
	GARDEN KITCHEN CATERING MENU Breakfast £7.00 per person Fresh fruit – melon, pineapple, grapes and berries Bagels, cut into quarters: Smoked salmon and cream cheese, Bacon, cheddar and tomato, brie and sun blushed tom DocID: 1uCr3 - View Document
	White Wine, Champagne & Sparkling Wine 1. Los Pastos Chardonnay (Chile) 2 Smooth & satisfying with ripe peach & pineapple flavours £13.95 DocID: 1uxfL - View Document
	Pineapple quilt layout design by Jackie Padesky (@jackiepadeskyquilts) block inspiration from @simplelovequilts via @dearstella’s tutorial For reference, here’s the cutting for one block: Yellow – cut½” s DocID: 1uuTk - View Document