Pineapple on the terrace.

The Terrace Times Cook Book, Paddington Edition by Helen Arbib and Pauline Clements, Australia 1976

“Pineapple Romanoff  is a sweet which depends on a particularly well-stocked drink cabinet.”

Halve a pineapple, remove the fruit, slice away the hard core and cut out the rest into cubes.

Toss the cubes in sugar. Marinate, in a covered jar in the refrigerator, in 3 tablespoons white rum; 3 tablespoons cointreau, or 1 ½ tablespoons each of brandy and orange juice and the grated rind of an orange.

Before serving, whip 1 carton cream; Add 3 tablespoons kirsch.

Place pineapple in hollowed pineapple halves, and spoon the cream mixture over the top.

"Fruits De Luxe is a dessert we reserve for only the most important occasions. Nonetheless it is simplicity itself to prepare."

Chill 1 small bottle of champagne.

Combine 1 punnet ripe red strawberries

2 large ripe peaches, sliced if in season

1 tin sliced peaches, if not

1 small ripe pineapple, cut into cubes

Marinate, in a covered jar in the refrigerator, in ½ cup brandy.

Come the moment, half-fill six goblets – and add the champagne at the table. Very impressive.

If you want to serve the fruit less dramatically, you can pass around a sauce made from

1 carton sour cream

1 tblspn icing sugar

1 ½ tblsp brandy or kirsch

Look'n Cook with Pineapple

Look'n Cook: A complete cook’s encyclopaedia with step-by-step guides to creative cooking in 60 weekly parts, London 1978

Look‘n Cook No 15  

African Stuffed Avocados  

2 avocados; juice ½ lemon; 100g (2/3 cup) ham, finely chopped; 50g (1/2 cup) pineapple, chopped; 50ml (1/4 cup) mayonnaise; salt & pepper; 1 green or red pepper, deseeded & chopped; 5g (1 tblspn) chopped parsley

1 Halve the avocado pears, remove the stones (seeds) & sprinkle with lemon juice

2 Mix together in a bowl the ham, pineapple & mayonnaise & season with salt & pepper

3 Spoon onto the avocado halves, & sprinkle with the chopped pepper & parsley. Serve as an appetiser.

Serves 4

Pineapple and Fig Jam

Day to Day Cookery for Home Craft Students
Compiled by I. M. Downes Australia 2^nd Edition

Fig and Pineapple Jam

INGREDIENTS:

1 kg figs; 1 cup grated pineapple; 1 kg sugar; 120ml water

METHOD:

1. Cook pineapple in a covered saucepan until tender.

2. Add prepared figs and soften a little.

3. Add sugar and water and stir until dissolved.
4. Boil until thick and clear.
5. Bottle and seal.

Pineapple Bake for Easter

The Silver Palate Good Times Cookbook by Julee Rosso and Shiela Lukins,  USA 1984/85

Pineapple Bake   

“This is a very moist and delicious bread pudding – a lovely addition to an Easter menu.”

8 thick slices day-old bread, cut into 1-inch cubes; 2 cups drained crushed unsweetened pineapple; ½ cup (1 stick) unsalted butter, melted; ¾ cup packed brown sugar; 4 eggs, beaten

1. Preheat oven to 350°F. Grease a 1 ½-quart baking dish.

2. Combine the bread and pineapple and place in the prepared baking dish.

3. Mix the butter, sugar, and eggs and pour over the bread mixture.

4. Bake until puffed and golden, about 40 minutes. Serve immediately.

6 portions.

Kylie in Perth, who must be a first class Googler, discovered these festive season pineapple creations by DIY Kelly in Los Angeles. Walnut pineapples for Thanksgiving and boiled egg pineapples for Easter. Kelly is the mistress of her glue gun. Great holiday activities! Anne.

http://www.studiodiy.com/2014/03/31/diy-pineapple-easter-eggs/

http://www.studiodiy.com/2013/11/13/diy-itty-bitty-pineapples/

http://www.studiodiy.com/2013/07/09/diy-fruit-inspired-party-hats/

A brilliantly simple costume  

http://www.studiodiy.com/2013/10/28/diy-pineapple-costume/

And there’s more great photos !!!! at

http://www.studiodiy.com/tag/pineapple-diy/

Pineapple Beauty and the Beast !

Beautiful Ella in some lovely earrings found by Colleen and Les, Anne.

 

In this video Journalist, Richard Noone, bravely seeks to achieve a 1953 Better Homes and Gardens New Cookbook taste zenith with a combination of liverwurst, mayonnaise, Worcestershire sauce, lemon juice, gelatine, pineapple-flavoured icing and stuffed olives!

Can you imagine?

Well worth a look! Thanks for the tip off Vicki I wouldn't want to have missed this!

http://www.news.com.au/national/nsw-act/liver-sausage-pineapple-the-worst-recipe-ever/story-fnii5s3x-1226876137022

Pineapple and Beef Tropicana

Another recipe from one of my favourite blogs, Unusual Coleslaw,

http://unusualcoleslaw.blogspot.com.au/

Beef Tropicana
Source: contributed by G. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.39.

1 Kg. minced steak

1 egg                                                                              

1 packet pea and ham soup

1 large tin pineapple pieces.

Method: Mix together mince, soup, egg and fry lightly. Place in casserole and cover with pineapple pieces. With juice of pineapple make up to 4 cups with water and add 2 tablespoons soya sauce. Boil and thicken with cornflour, pour over rissoles and cover with lid. Cook for 45 minutes in moderate oven.

Good cold weather tucker!

Ladies who lunch on pineapple!

Ladies Who Lunch:  Easy, elegant recipes for brunch, lunch or dinner by Ann Reed and Marilyn Pfaltz 1972  USA

Pineapple Ham Loaf & Fluffy Mustard Sauce

¼ cup light brown sugar, packed; 1-1 ¼ cups pineapple chunks, drained; cloves; 2 eggs, beaten; 1 can (300ml) cream of mushroom soup; ¼ cup ketchup; ¼ cup water; 450g ground cooked ham; 450g ground veal; 1 cup dry breadcrumbs; ½ tsp salt; pepper to taste; 1 onion, minced; 3 tblsp minced green pepper

Preheat oven to 180°C.

Grease a 23cm x 12cm loaf pan & sprinkle pan with the brown sugar. Stick pineapple chunks with clove & place, clove side down, to cover the bottom of the pan. Combine eggs, soup, ketchup & water. Thoroughly mix remaining ingredients. Pack on top of pineapple in pan. Bake for about 1 hr. remove from oven & invert on serving platter. May be served hot or cold with Fluffy Mustard Sauce.

Serves 8 - 10.

Fluffy Mustard Sauce

1 tblsp sugar; 3 tblsp prepared mustard; 2 tblsp vinegar; 1 tblsp water; 33/4 tsp salt; 2 egg yolks, slightly beaten; 1 tblsp butter, melted; 2-3 tsp horseradish; ½ cup heavy cream, whipped

Add sugar, prepared mustard, vinegar, water & salt to the beaten egg yolks. Cook over hot water, not boiling, & stir until thickened. Stir in butter & horseradish. Remove from heat & cool thoroughly. Fold in whipped cream. Serve at room temperature. Yield: 1 ¼ cups.

As those were seriously dull photos here's an inventive keyring given to me by Larna, to lighten things up! Anne.