Title

Pineapple Dillies / Pineapple-Lemon Peas / Pineapple-Chili Green Beans

Subject

carrots

water

salt

green onions

butter

margarine

pineapple chunks

dill

pepper

fresh peas

lemon rind

lemon juice

pimiento

fresh green beans

chili powder

Description

PINEAPPLE DILLIES

1 pound carrots 2 tablespoons butter or margarine
1/2 cup water 3/4 cup pineapple chunks
1/2 teaspoon salt 1/4 teaspoon dried dill
3 green onions Salt and pepper

Cut carrots into 3-inch strips; put in 10-inch skillet with water and
salt; cover tightly and simmer until tender-crisp, 5 to 10 minutes.
Cut onions into thin diagonal slices. Push carrots to one side of
skillet. Add butter to liquid in pan (about a tablespoon will be left).
Turn up heat. When bubbly add drained pineapple chunks, onion
and dill. Heat and stir a minute or two. Combine with carrots.
Season with additional salt and pepper, if desired. 4 servings.

(over)

Back:
Use the same cooking method to make:
PINEAPPLE-LEMON PEAS

2 pounds fresh peas 3/4 cup drained pineapple
1/2 cup water chunks
1/2 teaspoon salt 1/2 teaspoon grated lemon rind
2 tablespoons butter or margarine 1 teaspoon lemon juice

(Cook peas just till tender. Add 1 chopped pimiento, if desired.)

PINEAPPLE-CHILI GREEN BEANS

1 pound fresh green beans 2 tablespoons butter or margarine
1/2 cup water 1/2 teaspoon chili powder
1/2 teaspoon salt 3/4 cup drained pineapple chunks

(Cut beans into 1 1/2-inch diagonal pieces. Cook till tender-crisp, 10
to 12 minutes.)

SF-9326-HE-461-F LITHO IN U.S.A.

---

# Pineapple Dillies

*Makes 4 servings*

## Ingredients

- 1 pound carrots
- 1/2 cup water
- 1/2 tsp salt
- 3 green onions
- 2 Tbsp butter or margarine
- 3/4 cup pineapple chunks, drained
- 1/4 tsp dried dill
- Salt and pepper, to taste

## Instructions

1. Cut carrots into 3-inch strips. Place in a 10-inch skillet with water and salt.
2. Cover tightly and simmer until tender-crisp, 5 to 10 minutes.
3. Cut onions into thin diagonal slices.
4. Push carrots to one side of skillet.
5. Add butter to the liquid remaining in the pan (about a tablespoon will be left). Turn up the heat.
6. When bubbly, add drained pineapple chunks, onion, and dill. Heat and stir for a minute or two.
7. Combine with carrots. Season with additional salt and pepper, if desired.

---

# Pineapple-Lemon Peas

*Makes 4 servings (inferred — see Editor's Notes)*

## Ingredients

- 2 pounds fresh peas
- 1/2 cup water
- 1/2 tsp salt
- 2 Tbsp butter or margarine
- 3/4 cup drained pineapple chunks
- 1/2 tsp grated lemon rind
- 1 tsp lemon juice
- 1 chopped pimiento (optional)

## Instructions

1. Use the same cooking method as Pineapple Dillies (above).
2. Cook peas just until tender.
3. Add pimiento, if desired.

---

# Pineapple-Chili Green Beans

*Makes 4 servings (inferred — see Editor's Notes)*

## Ingredients

- 1 pound fresh green beans
- 1/2 cup water
- 1/2 tsp salt
- 2 Tbsp butter or margarine
- 1/2 tsp chili powder
- 3/4 cup drained pineapple chunks

## Instructions

1. Use the same cooking method as Pineapple Dillies (above).
2. Cut beans into 1 1/2-inch diagonal pieces.
3. Cook until tender-crisp, 10 to 12 minutes.

Source

RCA0007 - Vintage Handwritten Recipe Card Collection w/ Metal Recipe Box 60+ Recipes (eBay)

Date

1960s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0007-20260618-0054

Coverage

Idaho, US