Pineapple and date loaf

 Australian Women's Weekly Cakes and Slices Cookbook, original edition 1987

I served this sliced and buttered, Ann

Pineapple Beef Curry

1989 Hastings Valley Summer Cookbook, Port Macquarie News NSW

Main course: Pineapple Beef Curry, contributed by Lorraine Searl

Ingredients: 1 onion; 1 carrot; 1 apple; 2 tblsp butter; salt & pepper; ½ lemon; 1½ lb (680g) mince steak; 3 tblsp plain flour; 2 cups water; 1½ dstsp curry powder; 2 beef stock cubes; 15 oz (425g) can pineapple pieces; ¼ cup sultanas (optional)

Method: Chop onion, grate carrot, peel core and chop apple. Melt butter in frypan, add onion and fry until transparent. Add carrot, apple and meat, stir until meat is brown and separated. Pour off any surplus fat. Stir in flour and curry powder, cook further 1 minute, remove from heat, gradually add water in which stock cubes have been dissolved. Cook stirring until the mixture boils and thickens. Add sultanas, drained pineapple and lemon juice. Place in saucepan, lid on and simmer slowly 1 hour; add salt and pepper to taste; serve with boiled rice and/or vegetables.

Tropical pineapple, mango and avocado salad

Thanks for the loan of this quirky 80's cookbook Barbara!

“The Complete Avocado Cookbook” Christine Heaslip, Australia 1988

2 avocados, cut into slices lengthways; 2 mangoes, cut same as avocados

Pineapple dressing: 100g fresh pineapple, chopped; 20ml salad vinegar; 1 tsp honey; oil

Garnish: pineapple slices; curly endive or mignonette lettuce; julienne strips of carrot, celery, capsicum, zucchini & cucumber; cherry tomatoes

To make dressing: blend all ingredients until smooth, adding only enough oil to make a reasonably thick dressing. Taste for seasonings.

To serve: place avocado and mango slices in a fan shape in a plate. Pour over prepared dressing. Garnish plate with pineapple slices, curly endive or mignonette lettuce leaves and decorate with tropical flowers, julienne vegetables and cherry tomatoes.

Alternatively, chop mangoes and avocados into chunks, toss with dressing and serve in a hollowed out fresh pineapple half, as a centrepiece.

Dragon-skin pears

Adapted from Amy Magill's contribution in Chotsie Blank & Ann Seymour’s 1982 “California Artists Cook Book”

Serves 4 to 8

Approx 3 cups assorted fresh, canned or candied fruit ie pineapple, papaya, mandarin, lychees, kumquats, candied ginger cut in 1.5cm chunks or cubes; 2 cups freshly squeezed orange juice; 1 cup sugar; 2 tblspn Grand Marnier or other fruit liqueur (optional); ¼ tsp five-spice powder (optional); 4 barely ripe pears, with attractive skin markings; ½ cup brandy, heated

Spear the fruit chunks or cubes onto 24 toothpicks, alternating colours and flavours and making them look as attractive as possible. Set aside.

Stir the orange juice and sugar in a saucepan over medium heat until the sugar has dissolved, boil 2 minutes, and reduce the heat to very low. Stir in the optional liqueur and five-spice powder and any syrups from canned fruits you have used.

Cut the pears in half and core them. Slide them into the simmering syrup, raise the heat slightly, and poach 3 to 10 minutes. The time will depend on the ripeness of the pears. They should be poached til tender but not mushy. Transfer the pears, skin up, to a warm platter, stick 3 of the toothpicks in each half.

Ignite the heated brandy and pour over the pears. The effect should be a cluster of flaming jewels.

One-cup Fruit Salad

Chotsie Blank & Ann Seymour’s 1982 “California Artists Cook Book” (contributed by Arthur Nelson)

Serves 6 to 8

1 chilled cup each: white seedless grapes (peeled if desired); pineapple chunks (fresh or canned; if canned, drain); mandarin-orange sections (fresh or canned; if canned, drained); miniature marshmallows; shredded coconut (preferably fresh); sour cream

Toss all ingredients lightly together in a salad bowl and serve at once.

Orange-cup (and pineapple) dessert

Creative Cooking for Two, edited by Jane Solmson 1988 (from the Creative Cooking Series)

                                                                                               Orange-cup Dessert

“A very pretty and refreshing dessert” the author

2 oranges with unblemished skin; fruit such as pineapple, orange sections, grapefruit sections, bananas, maraschino cherries, walnuts (I used pistachios)

Cut slice from top of each orange so insides can be scooped out.

Combine any of the above fruits, or others of your choice; spoon into orange shells. Refrigerate until serving time.

The same thing can be done with grapefruit or split bananas. If desired, a small amount of your favourite liqueur can be added to the fruit.

Pineapple Delicious Pudding

Encyclopaedia of Food and Cookery, Margaret Fulton 2013 edition, first published in 1983 Australia

Desserts and Puddings: Pineapple Delicious Pudding

35g (1 1/4oz /1/4 cup) self-raising flour; 1/4 tsp salt; 110g (4oz/1/2 cup) sugar; 2 eggs, separated; 125ml (4fl oz/1/2 cup) milk; 65g (2oz/1/4 cup) crushed, drained pineapple; 60ml (2fl oz/1/4 cup) pineapple juice

Sift flour, salt and sugar into a bowl.

Beat egg yolks and add to the flour mixture with milk, lemon juice and crushed pineapple and juice, and mix well.

Fold in stiffly beaten egg whites.

Pour into an ovenproof dish and stand the dish in a roasting tin of water. Bake in a preheated moderate oven (180°C/350°F) for about 40-45 minutes or until set.

Serve with cream or ice cream. Serves 4.

This certainly lived up to its name !! Anne

Hawaiian pork chops

A Million Menus, Robert Carrier 1984 London

Hawaiian Pork Chops

4 x 175g/6oz pork chops, about 20mm/3/4”thick; freshly ground black pepper; olive oil; salt; 15-30ml/1-2 tblsp melted butter; 1 dessert apple, thickly sliced; 15ml/1 tblsp brown sugar; 4 pineapple slices, with core removed; 100g/4oz green grapes; 4 bay leaves; 4 cloves

Wipe the chops with absorbent paper, and trim off the excess fat, leaving a narrow layer only. With  a sharp knife, slash the layer of fat at regular intervals to stop the chop curling up under the het of the grill. Season with black pepper and leave to come to room temperature.

Heat the grill to high.

Brush the chops with olive oil, and season with salt and freshly ground black pepper. Grill the chops 7.5 cm/3” from the heat for 6 minutes on each side, or until they are brown and tender. Transfer the chops to a heated serving platter and keep warm.

With a little of the melted butter, brush the apple slices and place them on a strip of foil. Lay the foil on the grid of the grill pan, sprinkle the apple slices with brown sugar and grill for 4-5 minutes, on the sugared side only, until golden. Keep warm.

Brush the pineapple slices with the remaining melted butter and pace them on a strip of foil. Lay the foil on the grid of the grill pan, and heat through for 2 minutes on each side, turning carefully with a fish slice.

Arrange a pineapple slice o the top of each chop. Lay 3 slices of glazed apple next to the pineapple and fill the hollowed-out pineapple with grapes. Pierce a bay leaf with a clove, and attach to the pineapple. Serve immediately.

Pineapple porcupines!

Raw Energy Recipes, Leslie and Susannah Kenton 1985 London

Porcupine Pineapple Chunks

“A lovely idea for children’s parties.”

Cut a fresh pineapple into cubes and skewer on to cocktail sticks. Roll in clear honey and then coat with wheatgerm, sesame seeds or coconut.

Chill and serve.

Pineapple poached in maple syrup

 Len Evans’ Cookbook,1985 Australia

Serves 6-8

1 large pineapple; 2 ½ cups pure maple syrup; 2 cups plain yoghurt

Peel and core the pineapple. Cut the pineapple down the centre in half. Slice each half n 1.5cm slices. In a heavy saucepan bring the maple syrup to the boil. Add the sliced pineapple and remove from heat. Allow the pineapple and maple syrup to cool in the saucepan. Serve the pineapple with maple syrup at room temperature.

Serve the plain yoghurt on the side.

 Cartoon of Evans by his friend John Olsen

Quiche with pineapple !

Thanks for the idea for lunch, Vicky.

http://unusualcoleslaw.blogspot.com/

4 slices of bacon on the base of a dish, add small tin of drained pineapple, some grated cheese. Beat 6 eggs and 1 can of evaporated milk and pour over cheese. Bake for 45 mins. (or until set) in moderate oven.

Source: contributed by Jill Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition)

I made a few changes ie sliced the bacon, used fresh pineapple (diced and sauteed in a little butter), 1/2 can of evaporated milk and only 3 eggs. Plenty for 3 people with yummy sourdough toast, Anne

Pineapple Curry Royale!

Thanks again Vicki, http://unusualcoleslaw.blogspot.com/

Curry Royale

1kg (2 lbs.) lean boneless lamb (cut into small pieces); 2 tablespoons oil; 2 onions; 2 apples; 2 carrots; 1 tin pineapple pieces (drained, retain juice); 3/4 cup sultanas or raisins; 1 tablespoon curry powder; Salt and pepper; Golden Syrup (1 heaped tablespoon)

Method: Toss lamb in plain flour, heat oil and toss meat into pan, brown. Make sure heat is not too severe -- about 250F. Chop apples, onions, carrots and toss in, add drained pineapple, raisins or sultanas, and sprinkle over curry powder, salt and pepper. Mix well with wooden spoon, tossing more flour over so that it will thicken, add pineapple juice and golden syrup, then add enough hot water to make correct consistency, then simmer until meat is tender. Fresh apricots, plums and grapes can be added to this curry. Bananas with coconut plus chutneys can be served with this curry, but do not add them to the curry as it takes away the flavour.

Source: contributed by Mrs. J. H. Gooch (Broadview) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.26.

Banana Pineapple Cake

The Red Cross Tried and True Cookery Book, NSW 1983 

Banana Pineapple Cake (Recipe contributed by Lorna Martin, Chatswood Branch). 

125g (1/4 lb) butter or margarine; 1 cup brown sugar; 2 medium sized eggs; ½ cup crushed pineapple (conserve juice); 2 ripe mashed bananas; 1 tsp cinnamon; 1 tsp nutmeg; 2 cups S R four

Cream together shortening and sugar, add eggs and pineapple. Add mashed bananas, mix spices through flour, add ½ cup pineapple juice. Mix all together thoroughly. Place in a well greased cake tin. 

Cook in moderate oven 35-40 mins. When cooked and cool, ice with pineapple flavoured icing.

Pineapple icing: 1 cup icing sugar; 1 tblsp butter; sufficient pineapple juice to make a creamy icing.

Argentine nougat with pineapple

Antonio Seguí’s recipe in Nadime Haim’s 1988 “The Artist’s Palate”

I made a few adjustments to this recipe and have put them in (brackets) after the original ingredients, Anne

1 pound butter (200g); 1 pound superfine sugar (1 cup castor sugar); 1 pound breadcrumbs (2 cups fresh); 1 pound currants (1 cup); 1 pound roasted almonds (1/2 cup flaked almonds); 1/2 pound pine nuts (here I replaced the pine nuts with 1 cup chopped crystallised pineapple); zest of 10 lemons (I found 2 big lemons to be sufficient, the flavour was   lovely); 1/2 pound lump sugar (1/4 cup sugar); generous amount cinnamon (according to taste) (1 tspn)

Blend the butter and superfine sugar in a heavy pot over low heat until they form a thick paste.

In a bowl mix the remaining ingredients. Add in the butter and sugar paste and stir constantly with a wooden spoon until the nougat becomes smooth and creamy and takes on a golden colour. 

Cook over low heat another 10 to 15 minutes. Cool before serving.

I cut the nougat into quite small pieces as it was delicious, but very rich!

Pineapple Stuff

http://unusualcoleslaw.blogspot.com

From that wonderful blog: Unusual Coleslaw:

Stuff

1 pkt marshmallows (I used ½ pack); 4 ozs ginger; 4 ozs cherries; 2 ozs nuts (I used flaked almonds); 1 pkt malt biscuits; ¾ tin condensed milk; ½ pkt mixed fruit (I used what I had in the cupboard, so instead of ginger, cherries and mixed fruit I used candied pineapple, candied mango and sultanas); desiccated coconut

Method: Crush biscuits, cut all other ingredients. Add condensed milk and mix together. Roll out into a sausage shape, then roll in coconut.

Place in refrigerator til set, then cut into slices. Keep in refrigerator wrapped in foil.

Source: Recipes for Slices and Snacks: Heartbeat Inc Assistance Group, Adelaide central Branch c1980s

Pineapple and blueberry dump cake

http://cakercooking.blogspot.com/search?q=dump+cake

I had my doubts about this recipe. How could it work without the eggs and milk??? But it did, it was easy and delicious! Anne.

1 white cake mix (I used gluten free); 1 can pie filling (cherry, apple or blueberry) (I used some fresh blueberries); 1 can crushed pineapple, partly drained; 1 cup butter or margarine; Coconut

Heat oven to 375°F (190°C). In greased 9"x13” (23cmX33cm) pan (I used a round cake tin), spread pie filling. Next spread pineapple. Cover with dry cake mix. Drizzle melted butter or margarine over cake mix and top with coconut. Bake for 30-45 minutes.

Source: "Let's Break Bread Together," The United Churches in Canada c1988

Pineapple crumble

http://unusualcoleslaw.blogspot.com/2016/09/pineapple-crumble-with-coconut-topping.html

Pineapple Crumble with Coconut Topping 

Source:  Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.117.

850g crushed pineapple; 1/2 cup caster sugar; 2 lightly beaten eggs; 3 passion fruit; 300g sour cream; 2 tbspns. plain flour

Method: Combine undrained pineapple and passion fruit in shallow ovenproof dish, sprinkle with 1/3 sugar. Mix sour cream, eggs and remaining sugar and sifted flour on bowl. Beat until smooth. Pour over pineapple mixture. Sprinkle with topping. Bake in moderate oven for 30 mins. or until set and golden brown.

Crumble topping: 1/3 cup brown sugar; 1 tspn. grated orange rind; 2/3 cup plain flour; 1 cup coconut; 90g butter

Method: Combine sifted flour, sugar, coconut, rind and 1/2 tspn. nutmeg in bowl. Rub in butter.

This was delicious, the orange rind in the crumble was special! Anne

Pineapple and apple slice

This was a very nice slice, suitable for dessert, served warm with cream or custard. Not too difficult and I am sure you could substitute fruit. Apricots would be good, maybe with some slivered almonds on top, Ann

Australian Family Circle Cookbook Rigby Publishers 1982

Pineapple and Apple Slice

Ingredients:

185 g butter; 2 teaspoons grated lemon rind; ¾ cup sugar; 2 eggs; 2 Tablespoons crystallised ginger, chopped; 1 ½ cups plain flour, sifted; 470 g can crushed pineapple, well drained; 3 medium cooking apples, peeled, sliced, lightly cooked and well drained

Method:

Beat butter with lemon rind and sugar until creamy.

Add eggs, one at a time, beating well after each addition.

Mix in ginger and flour.

Spread half mixture into greased lamington or slab tin.

Mix pineapple and apple, spread evenly over cake mixture

Cover with rest of cake mixture.  Place in little spoons full and spread carefully so as not to disturb fruit.

Bake in moderate oven 45-50 minutes until browned.

Serve warm or cold, cut into squares and dusted with icing sugar.  Accompany with cream, custard or ice cream if desired.

Note: A 470 g can of pie apples can be used instead of fresh apples.

Pineapple chocolate truffles

The Lunchbox Book: Over 100 mix-and-match recipes to tempt your kids with – easy to make and great fun to eat, Emma-Lee Gow and Janet Smith 1988 London

Sweet Treats: Truffles

Makes about 12

50g (2oz) plain, milk or white chocolate; 25g (1oz) polyunsaturated margarine; 50g (2oz) sponge cake, crumbled; 25g (1oz) icing sugar, sifted; 10ml (2tsp) orange, apple or pineapple juice; chocolate vermicelli, to coat (optional)

1 Break the chocolate into squares and place in a small heatproof bowl with the margarine. Stand the bowl over a saucepan of simmering water and stir until the chocolate has melted.

2 Stir in the cake crumbs, icing sugar and fruit juice. Cover and chill in the refrigerator for about 30 minutes or until the mixture is firm enough to handle.

3 Dust your fingers with icing sugar and divide the mixture into twelve and roll into small balls. Coat in the vermicelli if using.

4 Put the truffles in petit four cases. Chill I the refrigerator until ready for transporting.

Packing and storage: Wrap in plastic wrap or foil for transporting. Store in the refrigerator for up to 2 – 3 weeks.

Pineapple, jelly and custard 2

The Red Cross Tried and True Cookery Book, NSW 1983

Pineapple Sponge (Recipe contributed by Beryl Kreckler, Toongabbie Branch)

1 can pineapple pieces; 2 passionfruit; 2 eggs; 1 pineapple jelly; 1 pint (2 cups) milk; 2 tblsp custard powder; vanilla; 2 tblsp sugar

Drain pineapple pieces and make juice up to 1 ½ cups with water. Make jelly with heated juice and allow to cool. Put pineapple pieces in base of a serving dish. Pour passionfruit over pineapple pieces (2 or 3 according to size).

Separate the eggs, make a custard using egg yolks, milk, custard powder, sugar and vanilla and pour it over the pineapple pieces and passionfruit. Beat egg whites until stiff. Fold into cooled jelly and pour over custard and fruit. (If you are reluctant to use raw egg white, you could just pour the jelly over the custard).

Refrigerate and serve with cream or ice cream.

Very sweet, a custard lover would enjoy this dish! 

It would look more glamorous made in the small individual bowls 

rather than served from the large one! Anne