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, 20 November 2015
Women’s Weekly Cookbook Sydney 1970, Ellen Sinclair Food Editor
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
Blend arrowroot with pineapple juice in a saucepan, stir
until mixture boils and thickens. Colour as desired.
Mothers’ Auxiliary Selected Recipes, Melbourne 1979