Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Friday, 3 August 2012
I thought I’d give Les a rest from pineapple, well
for a few days. So I took my copy of the Golden Circle Tropical Recipe Book
over to my mother, Moira’s place to assemble some cartwheel salads for lunch. I
made a few changes to the suggested ingredients, simply combining the cream
cheese with finely chopped celery and carrot. They mixed well with the
pineapple, and ham sandwiches.
Pineapple Cartwheel Salad.
440g can Golden Circle Sliced Pineapple, 250g
dessert prunes, 250g cream cheese. Flavour
variation (1) – dash paprika and garlic powder, 1 tblsp grated onion, pinch
salt, ¼ cup green and red peppers, diced. Flavour
variation (2) – 1 tblsp chopped onion, pinch salt, pinch sugar, few drops
tabasco, 1 dstsp horseradish sauce.
Cut each pineapple slice in halves and stand on
edge. Combine either of the two flavour variations with the cream cheese and
pack between the pineapple halves. Serve with prunes and brown bread
sandwiches. Serves 4.