Friday, 27 November 2015

No Cook Pineapple Marshmallow Fruit Cake

Family Favourites with currants, sultanas, seeded raisins, c1950s Melbourne, Published by The Australian Dried Fruits Association as a service to housewives

Marshmallow Fruit Cake
(No cooking)
½ cup sultanas; 1 cup seeded raisins; ½ cup evaporated milk; 3 tblspn orange juice; 16 finely cut marshmallows; 4 dozen Uneeda (I used 1 ½ packets of Milk Arrowroot); ¼ tspn each cinnamon and nutmeg; ¾ cup walnut pieces; 1/3 cup crystallised pineapple; ½ cup glacé cherries; 2 tblspn grated orange peel
Into a bowl put evaporated milk, marshmallows and orange juice. Crush biscuits to fine crumbs and place in bowl with remaining ingredients, including pineapple and cherries which have been finely chopped.
Add milk mixture to dry ingredients, mix till all crumbs are moistened, press firmly into tin, decorate with further cherries, raisins and walnuts and cover tin tightly.
Chill for 2 days in refrigerator before slicing and keep in a cool place.

Friday, 20 November 2015

Pineapple tarts

Australian Women’s Weekly Cookbook Sydney 1970, Ellen Sinclair Food Editor

Pineapple and Cream Cheese Tarts:
50g packaged cream cheese; 2 tspn lemon juice; ½ cup drained crushed pineapple; 1 dozen baked tartlet cases
Beat cream cheese until smooth, beat in lemon juice and pineapple. Spoon mixture into pastry cases, level tops. Spoon slightly cooled glaze over, refrigerate before serving.
1 tspn arrowroot; ½ cup pineapple syrup; few drops yellow food colouring
Blend arrowroot with pineapple juice in a saucepan, stir until mixture boils and thickens. Colour as desired.

Whitefriars College Mothers’ Auxiliary Selected Recipes, Melbourne 1979

Pineapple Filling for Shortbread Tarts

1 tin crushed pineapple; 50g butter; 2 tblspn sugar; 1 tblspn custard powder

Melt butter, add custard powder and sugar, then pineapple. Just bring to boil.

And here's something to check out - the latest fashion worn by world leaders - Piña !

Sunday, 15 November 2015

Lamb and pineapple casserole

Great Ways with Steak and Chops, The Australian Women’s Weekly, Ellen Sinclair food editor 1974

Lamb & Pineapple Casserole 

4 lamb chump chops; 2 rashers bacon; 425g can pineapple slices; salt, pepper; 25g butter
Drain pineapple, reserve ½ cup of the syrup.
Remove rind from bacon rashers, cut rashers in half lengthways; wrap each chop in bacon rasher, secure with small wooden sticks.
Put chops in an ovenproof dish, top each with a pineapple slice.
Put a small piece of butter on each and season with salt and pepper.
Pour reserved pineapple syrup over. Cover, bake in moderate oven 60 minutes or until chops are tender.
Serve with mashed potato and broccoli.
Serves 4.

Monday, 9 November 2015

Pineapple and mushrooms

Encyclopaedia of Creative Cooking, a step-by-step guide to the world’s best cooking, Volume 5 Vegetables, Sydney 1979
Stir-fried Mushrooms
25ml (1/8 cup)oil; 1 onion, chopped; 450g (3 cups) mushrooms, quartered; 1 clove garlic, peeled and crushed; 30ml (2 tblspn) soya sauce; 15g (1 tblspn) fresh ginger, chopped; 75ml (3/8 cup) pineapple juice; salt and pepper
Serves 4
1 Heat the oil in a sauté pan and shallow-fry the chopped onion until soft but not brown. Add the mushrooms. Cover with a lid and simmer for 5 minutes.
2 Liquidize together the garlic, soya sauce, ginger and pineapple juice. Add to the mushrooms and onion, season and boil for 2 minutes.
Tips: One of the features of Chinese cookery is the use of fresh ginger, which has a most distinctive flavour.

Saturday, 7 November 2015

More pineapple meat balls

Family Favourites with currants, sultanas, seeded raisins, c1950s Melbourne, Published by The Australian Dried Fruits Association as a service to housewives

Fruit Meat Balls

¾ Seeded Raisins soaked in 2 cups water overnight; ½ cup milk; 1 slice bread; 900g minced steak; 1 egg; 1/ tspn salt, pepper to taste; 2 tblspn salad oil or shortening

Sauce: 2 cups liquid in which Raisins were soaked; ¼ Seeded Raisins; 1 medium-sized can pineapple chunks; ¼ cup chopped green capsicum; ¼ cup sugar; 1 tblspn soya sauce; 1 ½ tblspn cornflour; ¼ cup wine vinegar

Crumble bread and pour milk over to soften.

Combine meat, ¾ cup Raisins, beaten egg, salt, pepper.
Add bread-milk mixture and blend well.

With wet fingers form into balls, brown in hot oil, shaking pan frequently so they will keep their round shape.

Simmer about 5 minutes liquid in which Raisins soaked, pineapple chunks, and their syrup, sugar, vinegar and soya sauce.

Blend cornflour with a little water and stir into hot liquid.
Simmer, stirring constantly, until sauce has thickened.

Add browned meatballs and simmer 30 minutes or until meat balls are tender.

All spoon measurements are rounded.