This is an upside-down pineapple noodle kugel

In case you’ve been wondering !

The Myrna Rosen Cookbook 1986 Cape Town, South Africa

Upside-Down Noodle Kugel

I made a scaled down version, Les loved it but found the noodles on the outside a tad crunchy until it had sat in the fridge overnight, Anne

60g margarine; 100g brown sugar; 8 slices canned pineapple, drained; 8 glacé cherries; 500g broad, flat noodles; 5 eggs, beaten lightly; 50g white sugar; ½ cup raisins (optional); 250g margarine, melted; ½ tsp salt; 1 X 113g tin apricot nectar

Method: Melt margarine in a 23cm square or round ovenware dish or pan. Sprinkle with brown sugar. Arrange pineapple rings on top of sugar mixture and place a cherry in each centre.

Cook noodles in salted water until tender. Drain well and mix with remaining ingredients. Spoon over the pineapple rings. Bake in 180C oven for 40-45 minutes. Allow to cool and invert carefully onto a serving platter.

Serves 12

Pineapples for Peace

A great website I came across recently unites recipes from Israel and Palestine.

‘Palestinian and Jewish Recipes for Peace: Celebrating 12 years of sustained relationship-building and outreach’ was put together by the Jewish-Palestinian Living Room Dialogue Group of San Mateo County, California 2004.

http://traubman.igc.org/recipes.pdf

There was even a recipe for Hearty Corn Muffins which used pineapple.

Here are some more recipes that I've found. They were all delicious!

Peach-Pineapple-Papaya Parfait © TheEcoMuslim.com aka Zaufishan Iqbal

http://www.theecomuslim.com/2012/07/10-minute-suhoor-recipes.html

Ingredients: 75ml / 3/4 cup low-fat plain yogurt; 80g/ 1 cup peach chunks, pineapple chunks or papaya; 2 teaspoons toasted wheat germ

Method: Place the fruit in a small bowl. Dollop the yoghurt over and sprinkle with wheat germ.           

Serve!

Palestinian Fruit Soup by Dienia B.

http://www.food.com/recipe/palestinian-fruit-soup-153847

Ingredients: 2 orange (peeled) ; 2 stalks rhubarb (cut up) ; 4 slices fresh pineapple ; 1 cup strawberries ; 1 cup cherries (pitted) ; 6 cups water ; 1 cup honey ; 1 tsp salt ; 1/2 tsp cinnamon ; 2 tblspn lemon juice ; 1 cup sour cream

Directions:

1  Combine all the ingredients except sour cream.

2  Simmer about 30 minutes.

3  Purée.

4  Chill.

5   Add sour cream before serving.

The Jewish Cookbook, Sue Nathan 1974 Australian Universities Press

Pineapple Tapioca Cream

Serves 4   10 minute cooking time

1 egg, separated; 2 cups scalded milk; 5 tblspn tapioca; pinch salt; 3 tblspn sugar; ½ tspn almond extract; ½ cup crushed canned pineapple, drained; whipped cream; chopped nuts

Lightly beat egg yolk, add milk, then stir in tapioca, sugar and salt. Cook for 10 minutes, stirring constantly, then remove from heat. Beat the egg white until stiff and gradually stir into tapioca; cool. Add crushed pineapple and almond extract and chill. Serve topped with cream and nuts.

http://www.jewfaq.org/food.htm 

Tzimmes

Tzimmes is any kind of sweet stew. It usually is orange in colour, and includes carrots, sweet potatoes and/or prunes. A wide variety of dishes fall under the heading "tzimmes."

1 can of pineapple tidbits in pineapple juice

3 large carrots, peeled and cut into large slices

Additional pineapple juice or water if needed