Pineapple & Cranberry Jell-O Salad

Adapted from Evelyn Lang’s recipe in 2015 “Joys of the Table: An anthology of culinary verse” edited by Sally Zakariya

1 pk raspberry jelly; ½ cup sugar; 2 cups boiling water; 1 small can crushed pineapple; juice 2 oranges; 1 chopped apple; 1 cup chopped cranberries

Mix sugar, jelly crystals & dissolve in boiling water. Add remaining ingredients & mix. Pour into jelly mould or serving dishes. Refrigerate & serve. 

Pineapple tarts

This book was in Ruby Borrowdale's own cookbook collection, 

now at the Queensland Library, Brisbane

Pineapple tarts

18 slices white bread; ½ cup sweetened condensed milk; ¼ cup chopped pecans; 1 cup pineapple filling – jam or crushed; whipped cream

Heat oven to moderately hot. Cut 18 rounds from the bread slices with a large cookie cutter. Place 6 of the rounds on a greased baking sheet and brush with condensed milk.

Cut centres from the remaining rounds with a smaller cookie cutter. Use rings of bread for sides of tarts.

Place a ring of bread on each base round of bread and brush with condensed milk. Top with a second ring and brush again with condensed milk. Sprinkle with pecans. 

Bake 10 minutes and cool. At serving spoon pineapple filling into tarts and garnish with cream. Serves 6.

(Leftover bread pieces may be used for bread pudding or breadcrumbs)

I used this delicious German jam that friends Catherine and Vic found 

at a grocer in Sydney, thank you!

It's also delicious on toast! Anne

Pineapple, Chicken and Rice

Adapted from “Cooking n Baking” facebook page. Thanks for the link Leila.

Ingredients:

1 pound chicken breast, cubed; 1 cup pineapple, cubed; 1 tablespoon olive oil; 1 red bell pepper, diced; 1 cup jasmine rice; 2 cups chicken broth; 1 tablespoon soy sauce; 1 teaspoon ginger, grated; salt and pepper to taste; 1/4 cup parsley, chopped; ¾ cup raw cashews; 1 tablespoon sesame seeds

Directions:

In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add the red bell pepper. Cook until soft.

Add the pineapple and cook for an additional 2 minutes.

Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.

Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.

Return the chicken to the skillet, mix well, and heat through.

Serve garnished with cashews, parsely and sesame seeds.

Fruit loaf

“Everything I know about cooking I learned from the Country Women’s Association of NSW” Sydney 2018

1 cup cold tea; 1 cup sugar (brown or white); 1 cup mixed dried fruit (I used my favourite dried fruits - pineapple, dates, cranberries & sultanas, chopped) ; 2 cups self-raising flour, sifted

Soak together tea, sugar and fruit for 2 hours. Fold in sifted flour. Bake in a greased and lined cake tin in a moderate oven for 40-50 minutes.