Pineapple, cheese and ham pinwheels

https://www.bestrecipes.com.au/recipes/ham-pineapple-pinwheels-recipe

Ingredients:  2 sheets ready rolled puff pastry thawed; 450 g (crushed) canned pineapple; 4 tbs tomato paste; 8 slices ham (deli); 100 g mozzarella shredded; 1 cooking oil spray

Method:

Spread tomato paste over the pastry sheets, leaving approximately 1 cm gap at the top end of the pastry.

Top with ham, then pineapple and cheese.

Gently but firmly roll up like a jam roll, rolling the pastry towards the end with the gap. Place the join underneath.

Cut roll into approximately 1½ cm slices.

Place cut side down on an oven tray pre-sprayed with cooking oil, allowing a small amount of room for each one to spread.

Bake at 220⁰C for approximately 15 minutes or until golden brown.

Pineapple Casserole

Ideal for incorporating festive season leftovers. Adapted from

https://www.allrecipes.com/recipe/214024/southern-pineapple-casserole/

Ingredients:

1 cup fresh pineapple, chopped & fried lightly in 1 tblsp butter; 1 cup chopped leftover meat ie ham, chicken or turkey; 2 cups shredded sharp Cheddar cheese; 2 tblsp pineapple juice;  ⅓ cup all-purpose flour; pinch chili flakes; ground black pepper to taste; 40 savoury crackers, crushed; ½ cup butter, melted;

Directions:

Preheat the oven to 175°C

In a large bowl mix together chopped, fried pineapple, leftover meat pieces, cheese, flour, juice chili flakes and black pepper.

Pour into a casserole dish.

Mix cracker crumbs and melted butter in a small bowl; sprinkle over pineapple mixture.

Bake in the preheated oven until golden brown, about 30 minutes.

Sage ham steaks with pineapple

Thanks for showing me this recipe Rose

Woolworths Fresh magazine March 2017

Sage ham steaks with pineapple

Serves 8

¼ cup oil; ½ cup sage leaves; 8 ham steaks; 8 thin slices fresh pineapple, core removed; 2/3 cup maple syrup; salad of mixed leaves, avocado, mango, red onion and roasted macadamias (or cashews) to serve

1 Heat half oil in a small frying pan on medium. Cook sage leaves, in 2 batches, for 1minute, until crisp. Remove with a slotted spoon and drain on paper towel.

2 Wipe out pan and brush with remaining oil. Heat on high. Cook steaks for 2 – 3 minutes each side. Transfer to a plate.

3 add pineapple to pan. Cook for 1 – 2 minutes each side. Return steaks to pan.

4 Drizzle syrup over. Simmer for 1 – 2 minutes, until thickened slightly. Serve topped with sage leaves and accompanied with salad.

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.

Pineapple Ham Steaks Cooktown-style

Mrs Maurine Mason’s Cooktown Cookbook: From Dampers to Dinners: Five generations of Australian Cooking, Melbourne, 1989

Ham Luau

Ingredients: 6 ham steaks; 6 slices canned pineapple; ½ cup brown sugar; 1 tspn dry mustard; 1/8 tspn ground cloves; 1 egg; ¼ cup butter; 4 cups cubed bread; 1 dstspn mixed herbs of your choice; 1 cup pineapple juice from can

Method: Mix brown sugar, mustard and cloves with the pineapple juice. Trim ham steaks and place over pineapple rings on a greased foil lined pan. Brush over with the mixture and cover with foil and bake in a moderate oven for 30 minutes.

Mix remaining ingredients with surplus mustard mixture and form into 6 balls, pressing firmly. Place one on each steak. Replace cover and bake a further 10 minutes, then brown without the foil cover. Garnish with parsley. Serve hot with a tossed salad and french fries.

Seasons Greetings, may everyone dream of pineapples

French Cooking Today, A Homemaker's Practical Encyclopedia, Heron Books & Marie-France magazine, 1969 Paris

Christmas Dinner: Pineapple Candelabra

“An idea for Christmas: the Pineapple Candelabra. For a holiday dinner party, make this delightful centrepiece with a silver or china compote dish and oval platter.

You will also need a box of multicoloured Swedish candles, a few pine-tree branches, and a large, attractive pineapple.

Put the compote dish in the centre of the platter, slice off the bottom of the fruit and stand it in the middle of the compote. Make as many holes in the sides as you have candles, (use a skewer) and push the candles into place. Decorate the dish and platter with the leaves, and a few gleaming balls.”

4 Ingredients: Christmas, Kim McCosker 2011 Queensland, Australia

 

 

 

Festive Fruit Fizz

 

Serves 8

1 cup watermelon, cut into cubes; 10 strawberries, hlled and halvd; 1 cup fresh, sweet pineapple cubes; 1 litre Lemonade (or sparkling mineral water)

 

Put cubes of watermelon, strawberries and a pineapple pieces on a baking tray and freeze for several hours or until frozen. Process the frozen fruit in a blender until smooth. Spoon blended fruit mixture into a pitcher, add ic cold lemonade or sparkllng mineral water and serve.

Tipsy Tip: Add a little vodka for the adults.

 

                          

     

Unusual Coleslaw http://unusualcoleslaw.blogspot.com.au/  Posted: 19 Dec 2016

 

Glazed Ham

Plumrose shoulder ham; 1/2 cup brown sugar; 1 desspn corn flour; white vinegar 1 desspn; pineapple rings; pineapple juice; 2 tspn french mustard

 

Method: Fasten pineapple rings to ham with tooth picks. Mix other ingredients together and pour over ham, bake 20-30 minutes in moderate oven. Basting frequently.

Source: contributed by D. Frances in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.79.

 

 

Thanks for recipe Vicki, I made a few adaptations to the recipe as we had a mini ham this year!

 

Check out this wonderful “Knitchen” created for the 2014 Jazz and Jumpers in July Festival in Warwick, Queensland. And there's a pineapple,

http://www.abc.net.au/local/photos/2014/07/21/4050199.htm

 

 

http://www.kidspot.com.au/kitchen/recipes/ham-and-pineapple-calzones-3681

Sophie Hanson, Kidspot

Ham and pineapple calzones

“All kids seem to love ham and pineapple pizzas, so the idea of folding this favourite over into a yummy little pizza ‘pie’ like the ham and pineapple calzones below, is an absolute winner. And like all dough/pizza recipes, it's a great recipe for kids to help with.”

Ingredients

For the pizza dough: 3 tsp active dry yeast, 1 tbsp caster sugar, 1 cup (250ml) lukewarm water, 2 1/3 cups (350g) plain flour, 1/2 tsp salt

For the filling:1 tbsp olive oil, 1 medium red onion, finely chopped, 1 can cherry tomatoes or 1 punnet fresh cherry tomatoes, 1 1/2 cups pineapple pieces, drained, 1 cup shredded mozzarella, 6 thick slices good quality ham, shredded or cut into strips

Method

 

1. For the pizza dough; combine the yeast, sugar and water in a large bowl. Mix well then set aside for 5 minutes or until the mixture froths a little on the surface. Add the flour and salt and bring together into a sticky dough. Now either knead this together on a lightly floured surface or use an electric mixer with a dough hook. Either way, knead for 5 minutes or until dough is smooth and elastic. Place in an oiled bowl, cover with plastic wrap and leave to rise in a nice warm spot for 1 hour.

2. Preheat oven to 200C (180C fan-forced) and line two large baking trays with paper. Heat olive oil in a frying pan over medium and cook the onion for 5 minutes or until soft. Add the tomatoes, lower the heat and cook for another 5 minutes.

3. To assemble: Divide the dough into 6 or 8 small balls (depending on how many calzones you would like and how big you'd like them to be). Roll one ball out to a circle about 5mm thick, spread one half with the tomato sauce, leaving a good clear edge for sealing, then sprinkle with the ham, cheese and pineapple. Fold the other half of dough over the top and then seal by rolling the edges up over themselves to form a seal. Brush with a little extra olive oil then slice a couple of 'steam vents' in the top. Repeat with remaining dough balls and filling then bake for 25-30 minutes or until golden and cooked through.

Pineapple Salads

White Wings Tested Recipes, cards in bakelite box 1960s

 Ham Platter Salad

6 large slices ham; lettuce; radishes; celery; pineapple slices; orange quarters

Method: Make slices of ham into rolls, secure with tooth picks. Arrange crisp lettuce leaves on a large platter. Place the pineapple slices on half the platter and the ham rolls, orange quarters, curled celery and radish roses intermittently on the other half of the platter. Serve with mayonnaise or horseradish sauce.

Individual Continental Salad

1 crisped lettuce heart; 1 hard-boiled egg; tomato and cucumber rings; radish rings; celery curls; diced celery and apple; grated carrot; few pineapple cubes; 2 bananas, split lengthwise; shredded cheese; mayonnaise

Method: In each bowl arrange a small bed of shredded lettuce on a round lettuce leaf. Arrange a slice of tomato and cucumber on each leaf. Place a tablespoon of celery and apple on one side and a tablespoon of carrot on the other. Lay banana and pineapple on top of lettuce bed, arrange egg in quarters or rings. Trim with celery curls. Sprinkle with shredded cheese. Mask with mayonnaise.

Pineapple and leftover Christmas ham

New Idea’s Chinese Cookbook, 194 Recipes from Prawn Toast to Peking Duck, Melbourne 1970s

Sweet and Sour Ham Balls

500g cooked ham; 1 egg; 1 small onion, coarsely chopped; ¼ small green pepper, coarsely chopped; 2 tblspn oil

Sauce: 1 small can pineapple cubes; 2 tblspn vinegar; 1 tblspn brown sugar; 2 tblspn cornflour; 1 tspn mustard powder; ½ tspn salt; 250ml (1 cup) water; ¾ small green pepper, cut in 1 cm squares; 6 shallots, thinly sliced

This dish is prepared very quickly with a blender.

Cut ham into cubes and feed on to the revolving blades off a blender, through the hole in the lid. Continue until blender is a third full of finely minced ham then transfer to a mixing bowl. Continue until all ham is minced.

Place egg, coarsely chopped onion and green pepper in blender and mix until very finely chopped.

Add egg mixture to ham and mix well. Shape and roll ham mixture into 12 balls in cold floured hands. Chill in refrigerator to firm and then reshape into neat balls.

Heat oil in a heavy frying pan or wok and fry ham balls until browned on all sides, turning occasionally. Drain well and keep hot.

Meanwhile, mix the drained pineapple juice, half the pineapple cubes, vinegar, sugar, cornflour, mustard and salt together in the blender for 15 seconds.

Pour water into frying pan and stir over heat to dissolve pan sediments. Add mixture from blender and bring to the boil, stirring continuously.

Blanch green pepper squares and julienne carrots in boiling water for 2-3 minutes. Drain well.

Add blanched green pepper and carrot and remaining pineapple cubes to sauce and heat through.

To serve, pour sweet and sour sauce over ham balls and sprinkle shallots on top. Delicious served with boiled rice.

Serves 3-4 as a main course, 6 Chinese style.

Look'n Cook with Pineapple

Look'n Cook: A complete cook’s encyclopaedia with step-by-step guides to creative cooking in 60 weekly parts, London 1978

Look‘n Cook No 15  

African Stuffed Avocados  

2 avocados; juice ½ lemon; 100g (2/3 cup) ham, finely chopped; 50g (1/2 cup) pineapple, chopped; 50ml (1/4 cup) mayonnaise; salt & pepper; 1 green or red pepper, deseeded & chopped; 5g (1 tblspn) chopped parsley

1 Halve the avocado pears, remove the stones (seeds) & sprinkle with lemon juice

2 Mix together in a bowl the ham, pineapple & mayonnaise & season with salt & pepper

3 Spoon onto the avocado halves, & sprinkle with the chopped pepper & parsley. Serve as an appetiser.

Serves 4

Ladies who lunch on pineapple!

Ladies Who Lunch:  Easy, elegant recipes for brunch, lunch or dinner by Ann Reed and Marilyn Pfaltz 1972  USA

Pineapple Ham Loaf & Fluffy Mustard Sauce

¼ cup light brown sugar, packed; 1-1 ¼ cups pineapple chunks, drained; cloves; 2 eggs, beaten; 1 can (300ml) cream of mushroom soup; ¼ cup ketchup; ¼ cup water; 450g ground cooked ham; 450g ground veal; 1 cup dry breadcrumbs; ½ tsp salt; pepper to taste; 1 onion, minced; 3 tblsp minced green pepper

Preheat oven to 180°C.

Grease a 23cm x 12cm loaf pan & sprinkle pan with the brown sugar. Stick pineapple chunks with clove & place, clove side down, to cover the bottom of the pan. Combine eggs, soup, ketchup & water. Thoroughly mix remaining ingredients. Pack on top of pineapple in pan. Bake for about 1 hr. remove from oven & invert on serving platter. May be served hot or cold with Fluffy Mustard Sauce.

Serves 8 - 10.

Fluffy Mustard Sauce

1 tblsp sugar; 3 tblsp prepared mustard; 2 tblsp vinegar; 1 tblsp water; 33/4 tsp salt; 2 egg yolks, slightly beaten; 1 tblsp butter, melted; 2-3 tsp horseradish; ½ cup heavy cream, whipped

Add sugar, prepared mustard, vinegar, water & salt to the beaten egg yolks. Cook over hot water, not boiling, & stir until thickened. Stir in butter & horseradish. Remove from heat & cool thoroughly. Fold in whipped cream. Serve at room temperature. Yield: 1 ¼ cups.

As those were seriously dull photos here's an inventive keyring given to me by Larna, to lighten things up! Anne.

Something dad can cook

George’s Smoko Cake

440g can Golden Circle Pineapple Pieces, 125g butter, 180g brown sugar, 1 cup water, 1 tblsp molasses, 1 tsp mixed spice, ½ lb seeded raisins, 2 eggs, 1 cup plain flour, 1 ½ cups self-raising flour, 1 tsp bi-carbonate soda, ½ tsp salt.

Drain pineapple pieces. Place butter, sugar, water, molasses, spice and raisins in a saucepan. Bring to boiling point, stirring occasionally. Cool a little. Beat in eggs. Sift and add plain flour, self-raising flour, soda and salt. Beat well. Turn into well-buttered 23cm cake pan. Press pineapple pieces into top. Bake in moderate oven 180°C about 1 hour.

We enjoyed this hot out of the Webber Q. An extra delicious addition would be hot butterscotch sauce and cream! Anne

Bill’s Brunch Scramble

440g can Golden Circle Pineapple Pieces, 1 sliced onion, 2 sliced tomatoes, ½ chopped ham, or other cooked meat or poultry from fridge, 4 eggs, 1 tblspn chopped parsley, salt and pepper, hot buttered toast.

Drain pineapple pieces. Fry sliced onion and tomato in 1 tblspn butter. Sprinkle with chopped ham. Beat eggs with fork, add salt and pepper. Pour into pan, sprinkle with pineapple pieces and parsley. Cover with lid and cook 5 minutes or until eggs are set. Serve on hot buttered toast.

“Hole-in-One”

440g can Golden Circle Crushed Pineapple, 4 thick slices bread, 4 eggs, butter, salt and pepper, 1 tblspn mustard sauce.

Drain pineapple and stir in mustard sauce. Cut a hole in each slice of bread with drinking glass or knife.  Melt sufficient butter in frypan to cover surface. Fry bread until golden-brown on underside, then turn. Break egg into centre of each, cook until starting to set. Cover with lid until eggs are set. Remove to serving plates. Heat pineapple and mustard sauce in same pan and serve with fried bread and egg.

Charlton’s Steak and Eggs

440g can Golden Circle Sliced Pineapple, 5 pieces rump or T-bone steak, 5 eggs, salt and pepper, coleslaw and crusty bread rolls, butter.

Drain pineapple slices. Pre-heat griller. Place steaks on griller and cook under high heat until brown. Lift off grilling rack. Break eggs into juices in bottom of pan. Turn steaks, brush with butter and season with salt and pepper. Grill until almost cooked. Add pineapple slices to rack and continue cooking until browned. Serve immediately with eggs and the liquid from grilling pan. Add a side dish of crisp coleslaw and crusty bread rolls.