Wednesday, 11 February 2015

Polynesian Pineapple

101 Ways to eat it with Coon Cheese, prepared by the Home Economists from the Kraft Kitchens, Kraft Foods Limited 1980 Melbourne

Polynesian Salad

1 can 425g pineapple pieces, drained, reserving 2 tblspn liquid; 3 cups cooked rice; ¼ cup chopped green pepper; ¼ cup chopped red pepper; 1 cup chopped prawns

Dressing: ½ cup KRAFT Mayonnaise; 1 tspn turmeric, salt, pepper, curry powder and reserved pineapple liquid, mix thoroughly, pour over salad ingredients; chill. 

Before serving place salad in a lettuce lined bowl and serve with Cheese. Makes 6 servings.

I made the Polynesian salad from 101 Ways to Eat it with Coon Cheese. 

What can I say?  

It was a 1970s curried rice salad with some rather delicious Australian tiger prawns.  And pineapple.  And cherry tomatoes instead of red capsicum.  Unfortunately the cheese, in my view, was not necessary, it added nothing except a boost to Kraft sales.  The salad was better without it.  As a matter of interest I used a whole green capsicum and a quantity, maybe two handsful, of tomatoes which was more than the recipe called for and it was an improvement I think, Ann.

And here's another couple of Polynesian style pineapple and prawn dishes in a photo found on Google Images by our friend, Alex.

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