Monday, 6 February 2017
Pineapple in Jingellic on the Murray
Jingellic Public School Centenary Cook Book NSW 1979
Sweet and Sour Tuna Chunks
1 large onion; 1 green capsicum; 1 red capsicum; ½ cup pineapple pieces, drained; 1 cup pineapple juice; 3cm fresh ginger cut in pieces; ½ tsp salt; mixed pickles; 1 tblsp oil; ½ cup vinegar; 2 tspn tomato sauce; 2 tblsp sugar; 1 tblsp cornflour; 1 can 375g or 470g chunk style tuna, drained
Cut onion and capsicum into chunks. Fry onions in the oil until softened a little. Add capsicum, pineapple pieces. Cook another minute, drain and set aside. Combine vinegar, pineapple juice, tomato sauce, ginger, sugar and salt in a saucepan and heat. Blend cornflour in a little water and stir into a sauce. Bring to the boil, cook 1 minute. Add onions, capsicums, pineapple, pickles and tuna chunks and heat through. Serve with noodles or rice.
Tomato and Pineapple Salad
4 medium sized tomatoes; 4 slices of fresh pineapple; ¾ cup sliced celery; 1 cup cubed cucumber; chopped parsley; lettuce leaves; ½ quantity yoghurt dressing; French dressing; pepperPeel and quarter tomatoes, cut pineapple into cubes and put all in a bowl. Mix in celery, cucumber, salt and pepper, chill well. Spoon the yoghurt dressing over and toss lightly. Tear lettuce into bite size pieces, put into bowl and sprinkle with 1 dstsp French dressing. Top with tomato-pineapple mixture and a good sprinkling of parsley.
1 can (425g) pineapple pieces; 3 cups shredded cabbage; ¾ cup coarsely grated carrots; ½ cup sliced celery; ½ cup coleslaw salad dressing; 1 medium sized green capsicum; 1 tblsp thinly sliced shallots; pepper; salt
Combine cabbage, carrot, celery, drained pineapple pieces, capsicum and shallots, chill well. Just before serving, add salt and pepper and the dressing. Toss lightly.