Pineapple lunches across the Pacific

Luncheon Dishes compiled by the National Trust Shop Committee, Hobart

I think this is the littlest cook book I’ve ever used! Anne

Tasmanian Beef Casserole

2 lbs (1 kg) blade steak; 1 dstsp brown sugar; 2 unpeeled apples (chopped); 1 small tin crushed pineapple; 1/3 tin condensed tomato soup; salt and pepper; 1 maggi beef stock cube; 1 stalk celery; 1 diced carrot; 1 small chopped onion

Method: remove any fat from meat and chop into small cubes (I browned these in a little oil, before . . .) Mix well with all remaining ingredients and cook at 350°F (180°C) covered for 2 hours. Serve with mashed potatoes and green vegetables or rice and noodles.

Mexican Fish Dish (Salmon)

1 tin salmon; 1 tin crushed pineapple; ¼ cup rice (measured before cooking); 2 tblsp chutney; 2 tsp curry powder; ¼ tsp salt; 2 cups milk; ½ cup plain flour; ¼ cup margarine; 2 hard boiled eggs (chopped); parsley as garnish

Method: Place fish and cooked rice in casserole and mix well. Make thick white sauce with margarine, flour and milk. Add pineapple, salt, curry, chutney and eggs. Pour over fish and rice. Re-heat and garnish with chopped parsley.