myrosiedog, you could use the tomatoes and chilies in Spanish rice, or an easy dip (Melt a package of Velveeta, add a can of diced tomatoes and one of chiles). You could make nachos and add the beans as well.
With the coconut milk and pineapples, make pina coladas and put the pineapples on toothpicks to garnish, after the weather warms up of course... or use the coconut milk in coconut shrimp and serve the pineapple chilled for dessert.
1 pound fresh or frozen shrimp -- peeled and deveined
3/4 cup canned sweetened coconut milk
2 tablespoons fish sauce
1/2 teaspoon white pepper
1 tablespoon cooking oil
12 ounces fresh bok choy trimmed, bias cut
-- 1" pieces
8 ounces fresh mushrooms -- quartered
2 cups hot cooked rice
2 tablespoons snipped cilantro or parsley
cilantro or parsley sprigs -- optional
Thaw shrimp if frozen. Set aside. For sauce, in a small bowl stir together coconut milk, fish sauce, and whit pepper. Set aside. Pour cooking oil into a wok or 12 inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir fry garlic in hot oil for 15 seconds. Add bok choy; stir fry for 2 minutes. Add mushrooms; stir fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok. Add half of the shrimp to the hot wok. Stir-fry fro 2 to 3 minutes or until shrimp turn pink. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from center of wok. Stir sauce. Add sauce to the center of the wok. Cook and stir until bubbly. Return cooked vegetables to the wok. Stir all the ingredients together to coat with sauce. Cook and stir 1 minute more or until heated through. Toss together rice and snipped cilantro or parsley. Arrange rice mixture on a serving platter or 4 individual plates. Spoon shrimp mixture over rice mixture. Serve immediately. Garnish with cilantro or parsley sprigs, if desired.
You can use the fruit cocktail in this easy fruit cocktail cake; it's a lot better than it sounds!
2 cups unbleached flour
1 1/2 cups sugar
2 cups fruit cocktail
2 tablespoons baking soda
2 large eggs
1 pinch salt
Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes.