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, 24 November 2017
Around South Australia with unusual pineapple recipes
From the great blog Unusual Coleslaw (Thanks for the recipes Vicki) http://unusualcoleslaw.blogspot.com.au/
Pineapple and Sausage Patties
19 Mar 2017
1&1/2 lb. sausage meat; 2 cups soft white breadcrumbs; 1 tbspn. mixed herbs; salt and pepper to taste; 1 cup drained pineapple pieces; 1 chopped onion
Method: Roll in flour, egg or breadcrumbs. This mixture can either be made into a loaf and roasted, or rolled into patties and fried.
Source:Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.99.
Pineapple Meat Cake 3 March 2017
1 lb minced steak, 1 egg, 1 chopped onion, salt and pepper, 1 pkt pea and ham soup, 1 small can sliced pineapple, 1 level dspn cornflour, 1 dspn soy sauce.
Combine steak, onion, soup, egg, salt and pepper. Mix well together. Form into large cakes, fry quickly on both sides. Place in an ovenware dish. Drain pineapple, reserving liquid. Place slices on top of meat cakes. Make up juice to 1/2 pint with water. Blend with cornflour and soy sauce. Bring to the boil. Pour over the meat cakes. Cover and bake for 1 hour.
Source:contributed by Gretchen Bartsch in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.9.
Pineapple Savoury 11 March 2017
If you want something different in stew, fry the meat with onion and add 2 dspns port, cook, then add 1/2 can crushed pineapple, several bananas and 2 extra dspns port. This can be done with any meat.
Source:contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.14.