Pineapple the Carnation Milky Way

Carnation Cookbook, Sydney 1976

Sausage and Pineapple Patties

Serves 4

500g sausage meat; 425g can crushed pineapple, well drained; 1 small onion, finely chopped; 2 tblsp chopped parsley; 2 tblsp plain flour; 2 tsp salt; ¼ tsp pepper; seasoned flour; Carnation Evaporated Milk; dry breadcrumbs

1. Combine sausage meat, pineapple, onion, parsley, flour and seasonings, mixing lightly but thoroughly.

2. Divide into 12 portions. Shape into patties.

3. Roll in seasoned flour, shake lightly to remove excess, then dip in evaporated milky breadcrumbs.

4. Place on a greased baking sheet.

5. Bake in a moderate oven 180°C for 25 minutes or until golden brown.

6. Serve with Hot Tomato Sauce.

Jelly Whip Parfaits

Serves 6-8

1 packet jelly crystals; 1 cup boiling water; 1 up Carnation Evaporated Milk, chilled icy cold

1. Dissolve jelly crystals in boiling water, cool until consistency of unbeaten egg whites

2. Whip chilled evaporated milk until thick, add jelly mixture and continue beating until thick

3. Pour into parfait glasses or a wetted 4 cup mould.

4. Set in refrigerator.

Variations: 

Chocolate Pineapple Whip: To a jelly pineapple jelly whip, fold in 425g can well drained crushed pineapple. Layer in tall glasses with crushed chocolate biscuits.

Cream Orient: Substitute juice from a 425g can pineapple pieces for water. Lastly fold in pineapple pieces, ½ cup pipped, canned or stewed cherries and ½ cup chopped walnuts.