Tropical Spaghetti.

When my friend Maria offered me some lean farm fresh beef steaks and mince recently I decided it was time for Spaghetti with Meat Sauce Tropical – I have never mixed pineapple pieces into my meat sauce before and it wasn't bad. I was disappointed with the Pineapple Sunshine Pudding as it was a bit too sweet, Anne.

Spaghetti with Meat Sauce Tropical.

440g can Golden Circle Pineapple Pieces, thin spaghetti, 500g topside mince, 1 small can tomato soup, 1 clove garlic, 2 onions, 250g grated cheese, 1 tblsp butter.

Drain pineapple. Cook and drain spaghetti. Melt butter in pan and fry chopped onions and garlic, add topside mince and cook. Add undiluted tomato soup and cook until evenly blended. Add pineapple pieces, reserving a few to garnish. Arrange alternative layers of spaghetti, cheese and savoury mince on large heated platter. Garnish with pineapple pieces, green peas or parsley. (This dish could be served for family dinner).

Pineapple Sunshine Pudding.

440g can Golden Circle Crushed Pineapple, 3 oz lemon-flavoured pudding mix, ¾ cup water, 2 dstsp sugar, 2 egg separated, 1 tsp gelatine, ¼ cup cold water.

Combine the undrained crushed pineapple, pudding mix, water, sugar and beaten egg yolks in saucepan. Bring to boil, stirring constantly, until thickened. Remove from stove, stir in gelatine soaked for 5 minutes in cold water.

Meringue: Beat 2 egg whites until frothy then gradually beat in 3 tblsp sugar.

Fold meringue into hot pineapple mixture. Beat well. Pour into shallow pan (approx. 17cmx28cmx2.5cm) lined with crushed biscuits. Chill till firm. Cut into squares, serve topped with whipped cream or ice cream.