Wednesday, 15 February 2017

Pineapple, Beautiful

Found some fabulous magazines from the 1950s that Mum had kept, one even contains a recipe for pineapple . . . Anne

Home Beautiful: Australia's How-To-Do-It Magazine, February 1956


Tropical Lamb Chops (to serve six)

Ingredients: 6 chops cut from large end of lamb loin about 2 in. (6cm) thick

Stuffing: 1 cup drained, crushed pineapple; 1 tspn grated orange rind; 2 tblspn finely chopped mint; ¼ tspn dry ginger; ½ tspn salt; 1 tblsp Soy Sauce if liked

Method: Cut pocket in fat side of chops. Mix stuffing and place 1 or 2 tablespoons in pocket of chops. Reserve remainder. Place stuffed chops in greased shallow baking pan. Bake in moderate oven, 350°F degrees (180°C), for 45 minutes to 60 minutes. Heat remainder of stuffing ingredients with ½ cup drained juice from pineapple, and 2 tablespoons wine vinegar. Serve this as sauce. This is delicious served with creamed potatoes, green beans and side salad.

Judge's comment: “Lamb chops done this way provide a joint that can be used up in one meal with no left-overs and no waste. It is a good tender nutritious cut. Its seasoning is most unusual and offers a specially welcome change for people who have a surfeit of lamb or mutton, because it gives such a piquancy to familiar ways of serving the meat. This dish is particularly suitable for a small dinner party. It can be prepared before-hand, and put in the oven until serving time.

It is also easy to enlarge the number of chops for a larger party. It is a complete dish in itself, and served with potatoes, beans and salad is a complete course.”

Home Beautiful: Australia's How-To-Do-It Magazine, October 1955


Australian House and Garden May 1953

Australian House and Garden Annual 1959


1 comment:

  1. Gorgeous images - I love those Laminex / Formica ones.