Wednesday, 15 July 2015
The Liberated Pineapple
The Liberated Cook by the Reluctant Housewife, to aid research into Muscular Dystrophy NSW Date?
Pineapple Stuffed Onions
Peel the onions and remove a small slice off the root end. Slice about 1cm from the top of each onion. Place in dish with sufficient boiling salted water to cover and cook for 25-30 minutes or until onions are tender. Drain and cool slightly. Remove the centre sections of the onions, leaving sufficient flesh for them to retain their shape.
Fill the onions with heated crushed pineapple and place in a buttered oven proof dish, in a moderate oven for 10-15 minutes.
You will need – 6 medium onions; 1 X 470g tin crushed pineapple
Make up pineapple jelly, using the pineapple juice from the can and extra water. Use ice-cubes to get jelly to set quickly, if desired. When jelly is almost set fold in the rest of the ingredients.
Serve with sour cream on a bed of lettuce.
You will need – 1 packet pineapple jelly; small tin pineapple pieces; 1 apple (large) chopped in cubes; ¼ cup chopped celery; ¼ cup chopped walnuts.
Chill evaporated milk. Bring crushed pineapple to the boil and add lemon jelly. Stir until dissolved. Mix in sugar and extra water – cool until almost set. Whip evaporated milk until thick and mix with the pineapple mixture. Put in fridge until set – about 2 hours.
You will need – 1 X 185g tin evaporated milk; 1 tin crushed pineapple plus ½ cup water; 1 packet lemon jelly; 2 tblspn sugar; 1 tblspn lemon juice.