There have been some exciting birthday celebrations in the last month! Starting with Krystal's 21st!
In the
kitchen with Rosie: Oprah's Favorite Recipes, Rosie Daley 1994 London
Fruit Kebabs
“This is an appetizing
way to serve fruit – one that will appeal to youngsters as well as to adults. I
like to serve fruit kebabs garnished with lime wedges at breakfast along with
spiced bran muffins right out of the oven. They also make great snacks or a
healthy dessert.”
8 X 30cm wooden
skewers; 1 ½ fresh pineapple cubes; 8 X 1cm kiwi slices (2 kiwis); 2 cups cubed
papaya (1 papaya); 2 cups cubed watermelon; 16 strawberries, hulled
Thread an
assortment of fruit on each skewer with a strawberry at either end. Serve chilled.
Golden
Circle Tropical Recipe Book, Queensland 2nd edition 1970s
Rice
and Corn Salad
1 cup long grain rice; 1 X 450g Crushed Pineapple; 1 can
whole kernel corn; 60g smoked almonds; salt and pepper; 60g ham; 2 tblsp
chopped parsley; 3 eggs; 2 tblsp water; 60g cheese.
Put rice in large saucepan of boiling salted water, cook 12
minutes, or until tender but still firm, drain, cool. Add drained corn, drained
pineapple, half the chopped almonds, the chopped ham and parsley, toss lightly.
Spoon into servig bowl.
Beat together the eggs, grated cheese, salt, pepper and
water. Pour into well-greased pan, cook over low heat to make an omelette, cut
into strips. Arrange on top of salad Sprinkle with remainder of chopped
almonds.
Serves 6.
Ella and Les's birthdays!
Woman’s
Day Just Desserts,1983 Sydney
Pineapple
and Rum Chocolate Boxes
Cooking time: 25 minutes; Serves 12
340g pkt chocolate cake mix; 450g can pineapple pieces,
drained and juice reserved; 3 tblsp rum; ½ cup apricot jam; 3 tblsp water; 1
pkt rum slice biscuits or thin chocolate biscuits; 300ml carton cream, whipped;
2 slices glace pineapple; 1 punnet strawberries
Set oven temperature to moderate (180°C). Lightly grease a
28X18cm lamington tin with melted butter or margarine, then line the bas of the
tin with greased greaseproof paper.
Prepare chocolate cake mix as directed on the packet. Pour
into the prepared lamington tin and bake for 20 to 25 minutes, or until cooked.
Turn out onto a wire rack.
Finely chop pineapple pieces and measure out ½ cup of the
reserved juice. Cut the cake in half horizontally. Place the bottom half in a
baking tin and spread with chopped pineapple Top with the remaining half cake.
Prick cake all over with a skewer or fork. Add rum to the
reserved pineapple juice and pour over the cake. Leave to stand for about 1
hour, or until the cake has absorbed all the juice. Leave in the fridge
overnight.
Cut cake into 12 squares. Heat apricot jam with water until
the mixture is smooth, then brush it around the sides of the cake squares.
Press rum slice biscuits around the side of the boxes. Pipe
or spoon whipped cream into the centre of the boxes. Decorate with thin slices
of glace pineapple and strawberries. Chill well before serving.
And Fran's 60th High Tea celebration!
Summer Pine Slice from Golden Circle’s website
Ingredients:
Base: 4 cups cornflakes, crushed; 150g butter, melted
Filling: 250g cream cheese, at room temperature; 375g
can sweetened condensed milk; ¼ cup lemon juice; 450g can Golden Circle Crushed
Pineapple in syrup, drained; 10 strawberries, cut in half for garnish
Method:
1. Combine cornflakes with butter and mix until
crumbs are well coated and moist. Press mixture into the base of a 18cm X 28cm slice
tin then refrigerate whilst preparing the filling.
2. Using an electric mixer beat the cream cheese
until soft. On low speed, gradually add the condensed milk and the lemon juice
mixing until smooth. Fold in the Golden Circle pineapple and then pour the
filling over the chilled base.
3. Refrigerate for several hours until filling is
firm. Slice into twenty squares and garnish with strawberry half.
Tip: This slice can be served with tropical fruit
salad or a passionfruit sorbet for summer dessert option!
Heather also made a beautiful Carrot Pineapple Cake!
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