Pineapple sandwiches

Woman’s Day Magazine, August 1969, USA

Tropical sandwiches

1 cup creamed cottage cheese; ¼ cup mayonnaise; 1/3 cup drained crushed pineapple; 1/3 cup chopped dates; sliced dark bread

Combine first 4 ingredients. Chill and serve between slices of bread. Makes enough filling for 4 – 6 sandwiches.

Pineapple-Ham Rolls

1/3 cup butter or margarine, softened; 3 tblsp light-brown sugar; 1 can 250g crushed pineapple, drained; 8 sandwich rolls; sliced baked or boiled ham.

Mix first three ingredients and spread between rolls. Wrap each in foil. When ready to serve heat each over coals a few minutes on each side, then fill with ham. Rolls can also be heated in hot oven (200°C) oven for 10 minutes.

Ginger Up Your Pineapple

Ginger Up Your Cookery, Edited by Charles Seely, decorations by Kate Simunek, London 1977

Pear Mango Salad

1 small fresh pineapple; 225g creamed cottage cheese; 2 pears, peeled and cut in chunks; 1 mango, peeled and sliced; 1 ½ tblspn toasted, sliced Brazil nuts; 1 ½ tblspn sliced preserved ginger; sweet French dressing

Beginning at crown, cut pineapple in half lengthways. Scoop out fruit. In bottom of each half, place layer of cottage cheese. Remove core from pineapple and cut fruit into chunks. Place layer over the cottage cheese. Arrange a layer each of pears and mangoes over the pineapple. Top with a sprinkling of ginger and nuts, and serve with a sweet French dressing. Serves 4.

A salad or a dessert?

Don’t forget, as Ruby said in the Golden Circle Tropical Recipe Book:                                                                                                       

“Imagine how long the list would be if you wrote down all the flavours you can recognise. And each of these is a bright, new theme for eating enjoyment . . . a way to make your meal-time the scene of unending surprise and variety . . . to make meals the happiest experiences your family shares. On this stage, you are the star – and pineapple a versatile winner of family applause, for every course from the before breakfast fruit drink to the gala dessert.”
The orange jelly and cottage cheese combo in this recipe was certainly a surprise for this family! Anne.

Pineapple Double Decker.

825g can Golden Circle Sliced Pineapple, 2 pkts orange-flavour jelly crystals, 250g cottage cheese, cherries and lettuce leaves.

Drain syrup from pineapple slices. Measure syrup into saucepan and add boiling water to make up to 3 cups liquid. Bring to boiling point and add jelly crystals. Remove from stove, stir to dissolve. Divide into 2 equal parts. Cool. Add one half jelly to cottage cheese, stir to blend. Turn into 22 cm square cake pan. Chill until firm. Arrange drained pineapple slices on cheese layer, with cherry in centre of each. Carefully pour remaining cooled jelly over pineapple slices and chill again. Cut in squares and serve on lettuce leaves.