Hawaiian Chops

Thanks Vicky from Unusual Coleslaw !    

Adapted from http://unusualcoleslaw.blogspot.com.au/

4 leg chops;  1 cup breadcrumbs;  1 cup chopped tomatoes;  1 cup shredded pineapple;  1 dessertspoon brown sugar;  Salt & pepper;  4 lightly grilled bacon rashers

Method: Lay chops in casserole with a little water to prevent sticking. Mix crumbs, tomato, pineapple and sugar. Divide into four portions and put one on each chop, cover and cook in moderate oven for 1 hour. Then add bacon rashers and cook further 15 minutes without lid. Serve with rice and minted peas.

Source: contributed by Carola Grantham Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.38.

Ann's savoury pineapple dish

“Simply the Best” Annabelle White and Kathy Paterson 1999 New Zealand

Hot Pineapple Dish

Serves 6 as an accompaniment to bbq pork sausages or grilled chicken

125g butter; 5 slices toasted bread; 432g can crushed pineapple; ½ cup sugar; 2 tblsp flour; pinch of salt; 2 eggs

Melt the butter in a large bowl and reserve. Remove the crusts from the bread and cut into cubes about 2.5cm square. Add the bread cubes to the melted butter, turn gently and coat with butter.

Place the crushed pineapple, sugar, flour and salt in another bowl. Beat the eggs lightly and add to the pineapple mixture. Place the pineapple mix in a buttered 18-20cm ovenproof gratin dish. Spread the buttered bread cubes on top of the mix and bake at 180°C 30-40 minutes.

Pineapple Fry Bread

Thelma Shane’s Pineapple Fry Bread

From Diane and Jerome Rothenberg’s contribution to “The Sun and Moon Guide to Eating Through Literature and Art” edited by Douglas Messerli 1994

2 cups white flour; 3 tsp baking powder; 2 tblspn sugar; pinch salt; 1 cup water; 2 tblspn oil; ½ small can crushed pineapple

Knead together, and let stand for 15 minutes. Break off golf ball sized pieces, and roll each one out 1 cm thick, using flour to prevent sticking. Stab with a fork twice through the centre of each. Fry in deep fat until brown on both sides. Eat hot with butter and preserves.

Slice with pineapple and other delicious ingredients!

Oriental Delight

Thanks to Vicki from Unusual Coleslaw for this delicious recipe    http://unusualcoleslaw.blogspot.com.au/

2 oz Butter; 1/2 cup sugar; 3/4 cup SR Flour; 1 tbsp Cocoa; 4 tbsp Milk; 1 tbsp Coffee Essence; 1 cup Dates; ; 1/2 cup Coconut; 2 Eggs; 1/2 cup Walnuts; ½ cup chopped crystallised pineapple is my addition!

Method: Beat Butter and Sugar, add Eggs, Milk, Coffee, Coconut, Cocoa, Flour, Dates and Walnuts.

Press the mixture into a greased, shallow tin and bake in a moderate oven (approx. 180°C) for 25-30 minutes.

Ice with Chocolate Icing, sprinkle with chopped Nuts

When cold, cut into fingers or squares.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.39.

Pineapple cocktails III

Non-alcoholic Cocktails: The Australian Mixed Drinks Collection 1994 Jon Carroll et al

Copper Stopper

Mixers: 60ml pineapple juice; 60ml orange juice; dash of cream; 2 dashes Angostura bitters; dry ginger ale; lemonade

Method: Shake all ingredients together except lemonade and ginger ale. Pour into a glass and top-up with lemonade and ginger ale.

Driver’s Delight

Mixers: 60ml orange juice; 30ml pineapple juice; 30ml lemon juice; 15ml sugar syrup; 1 dash Angostura bitters; 1 dash of egg white

Method: Shake all ingredients and strain. Coat rim of glass with Angostura and sugar and garnish with a strawberry.

Milt’s Shake

Mixers: 120ml milk; scoop of ice cream; 60ml pineapple juice; dstpn coconut cream; 1 cup of fresh pineapple pieces

Method: Blend all ingredients and pour into a glass. Top-up with a slice of pineapple or cherry. Enjoy through a straw.

Sunshine

Mixers: 90ml pineapple juice; 30m cream; 30ml coconut cream; 30m sugar syrup; ½ banana; crushed ice (to fill half the glass)

Method: Blend all ingredients with ice until smooth, garnish with a wedge of pineapple and 1 cherry.

Pineapple cocktails II

Non-alcoholic Cocktails: The Australian Mixed Drinks Collection 1994 Jon Carroll et al

Beat the Booze Bus

Mixers: 100ml pineapple juice; 100ml orange juice; 25ml lemon juice; 1 dash grenadine; 1 dash Angostura bitters

Method: Shake over ice and pour. Garnish with pineapple slice, lemon slice, swizzle sticks and straws.

Boo Hoo

Mixers: dash Angostura bitters; 45ml pineapple juice; 45ml dark grape juice; 45ml apple juice

Method: Add dash of Angostura bitters to ice. Pour in juices. Garnish with mixed fruit.

Chilled Rabbit

Mixers: 30ml lemon juice; 30ml lime juice; 30ml pineapple juice; top-up with soda water; 2 scoops vanilla ice cream

Method: Mix juices, top-up with soda water, ice cream. Garnish with cinnamon and chocolate shavings.

Sydneysider

Mixers: 30ml lemon juice; 30ml orange juice; 30ml grapefruit juice; 30ml pineapple juice; 60ml apple juice; ½ egg white; dash Grenadine

Method: Shake with ice and pour. Garnish with an apple fan.

Pineapple cocktails I

Non-alcoholic Cocktails: The Australian Mixed Drinks Collection 1994 Jon Carroll et al

Beach Cruiser

Mixers: 6 crushed raspberries; 100ml pineapple juice; top-up lemonade (I used soda water); ice

Method: Blend all ingredients together, (I blended the pineapple juice and raspberries, poured into a glass then topped up with soda water, yum) then serve in glass garnished with pineapple spear. 

Orange Slush

Mixers: 150ml orange juice; 50ml pineapple juice; 2 scoops vanilla ice cream

Method: Blend on high for 10 seconds or until mixture is smooth. Pour into serving glasses.

Be Bop A Do Da

Mixers: ½ ripe banana; 1 tblsp passionfruit pulp; 1 tblsp crushed pineapple; 15ml lemon juice

Method: Blend with ice and pour. Garnish with long pineapple wedge and optional decoration.

Taity’s Shake

Mixers: 50ml apple and blackcurrant juice; 50ml pineapple juice; 1 tub boysenberry yoghurt; 150ml milk

Method: Shake all ingredients together and pour into a glass. Decorate with blue straws.

Sweet Tongue

Mixers: 100ml pineapple juice; 100ml orange juice; 50ml apricot nectar; 2 tsp Grenadine

Method: Shake all ingredients, then strain into glass. Sugar edge of glass.

Cinderella meets the Rabbit over cocktails

Thanks for being expert taste testers Ella and Rob, Anne

Non-alcoholic Cocktails: The Australian Mixed Drinks Collection 1994 Jon Carroll et al

Cinderella

Mixers: 50ml Pineapple Juice; 50ml Orange Juice; 50ml Lemon Juice; Soda water; Grenadine

Method: Shake all ingredients together, strain into glass over ice cubes.

Top-up with soda water then splash a little Grenadine on top. Garnish with orange, lemon and cherry. 

Rabbit’s Dream

Mixers: 150ml Carrot Juice; 150ml Pineapple Juice; 2 shakes Tabasco sauce

Method: Shake carrot and pineapple juices together over ice.

Pour into serving glass, add Tabasco sauce and garnish with 2 stalks celery.

Isabel Allende and pineapple

Aphrodite: A memoir of the senses, Isabel Allende, recipes by Panchita Llona, drawings by Robert Shekter, 1998

“Isabel Allende brings her magical storytelling powers to a highly personal and charmingly idiosyncratic look at the intertwined sensual arts of food and love. Blending personal reminiscence with folklore from around the world, historical legends, and memorable moments from literature—erotic and otherwise—Allende spices her narrative with equal portions of humour and insight.

Assembling a feast of fascinating facts about the aphrodisiac powers of food and drink, Allende serves them up with both convincing admiration and due irreverence. She offers suggestions, both ancient and modern, for luring a lover, kindling sexual ardor, prolonging the act of love, and reviving flagging virility. Dipping into the cauldron of history, she reports on the lascivious appetites of everyone from the emperor Nero to Catherine the Great to France’s notorious Madame du Barry.

A personal ode to the pleasures of food and sex, Aphrodite celebrates the sensual life with joy and imagination. Allende’s exuberance, storytelling powers, and naughty sense of fun make this memoir an irresistible treat for the senses.”  https://www.isabelallende.com/en/book/aphrodite/summary

Appetizers, Amorous Games, Leaf by Leaf, Kiss by Kiss: Spinach California

“Very fresh and original” Isabel Allende

Ingredients: 1 pound raw spinach (10 cups), stems removed; ½ cup ricotta cheese; ½ cup pineapple chunks; ½ cup broken walnuts; 3 strips bacon; 3 tblsp olive oil; 1 tblsp tarragon vinegar; ½ tsp mustard; salt and pepper to taste

Preparation: Wash and dry the spinach. Tear it into smaller pieces. Mix with the ricotta and pineapple chunks. Broil the walnuts and bacon until crisp. Crumble the bacon and add to the salad with the nuts. Combine the oil, vinegar, mustard, salt, and pepper. Pour over the salad just as you serve it.

Desserts, The Happy Ending: Caribbean Bomb

“This recipe is very generous for two but may be served at a small orgy” Isabel Allende

Ingredients: ½ fresh pineapple, cut lengthwise, keeping the leaves; 1 medium mango, cut in cubes; 1 mandarin orange, in sections; ½ cup sliced guava; 1 banana, sliced; juice of ½ lemon; 3 tblsp sugar; 2 tblpn curaçao; 1 cup vanilla ice cream; 2 tblsp grated coconut

Preparation: Hollow out the pineapple, cut the edible portion into cubes, and store the shell in a cool place. Combine the pineapple cubes with the mango, mandarin orange, and guava. Then add the banana sprinkled with the lemon juice to prevent its turning brown. Season with the sugar and curacao. Fill the pineapple shell with vanilla ice cream and top with the cubed fruit. Sprinkle grated coconut over all. Chill until served.

Fantastic plastic pineapple!

Pete Ward's 1997 "Fantastic Plastic: The kitsch collector's guide" featured these terrific fruit tumblers. I'm sure a 2021 edition would include this wonderful plastic pineapple drinking cup. Thanks Donna and Brad!!! Anne

Lady Flo's pineapple desserts

Lady Flo Bjelke-Petersen’s Classic Country Collection: Over 500 recipes and handy hints for classic Australian fare,1996 

Pineapple Pudding

2 tblspn sugar; 2 tblspn plain flour; ½ cup pineapple juice; ½ cup milk; 2 eggs, separated; 4 tblspn sugar; 400g pineapple pieces, fresh or canned

Melt butter in a saucepan, stir in flour smoothly, cook for one minute. Add juice and milk. Continue to cook until mixture boils and thickens. Stir in egg yolks and half of the sugar. Put pineapple pieces in pie dish and cover with mixture. Whisk egg whites to a stiff froth, stir in sugar. Pile meringue over pineapple mixture.

Bake in a moderate oven 180°-200°C until firmly set and light golden brown. Serve hot or cold with custard or cream.

Pineapple Rice

“A beautiful dessert served hot or cold with cream” Lady Flo

1 cup rice; 1 level tsp salt; 1 x 440g tin crushed pineapple; 1 cup brown sugar; 2 eggs, lightly beaten

Bring rice, salt and 1 ½ cups water to boil in saucepan. Cover lightly and cook over low heat, without boiling, until rice is tender and water is absorbed. Combine rice with rest of ingredients and put into a greased ovenproof dish. 

Bake in a moderate oven 180°-200°C approximately 30 minutes.

Lady Flo’s famous pumpkin scone recipe appears in this straightforward, uncomplicated book of basic, delicious recipes.

Along with some very handy hints, including how to milk the house cow, clean a ceiling that has been blackened by smoke and remove marks from onyx with powdered cuttlefish mixed into a paste with methylated spirits. She offers good advice on what to do if your chimney catches fire, and how to prevent your fishhooks from rusting, Anne.

My personal favourite of her comments is in the chapter on etiquette: “A good restaurant will only have prices on the menus supplied to the men.”                                                   

Pineapples of the United Nations

United Nations Women’s Guild Cookbook 1992 New York

Pineapple Chutney - West Bengal, India - Sauces, chutneys, preserves

1 X 440g (1lb 4oz) can pineapple chunks, sliced thin; 1 raw sweet potato, medium, peeled and thinly sliced; 1/3 cup raisins; ¼ cup fresh lemon juice; 1/3 cup sugar; ¼ tsp mustard seeds; ¼ tsp turmeric powder; 1 tsp salt; 1 tblspn oil; ½ cup water and ½ cup pineapple juice from the can; 2 tsp cornstarch diluted with little water

Heat oil in a saucepan. Put in mustard seeds and when they sizzle and pop, add sweet potatoes and turmeric, frying them for 2 to 3 minutes. Add water and simmer om medium heat until the potatoes are tender.

Crush them a little, add the pineapple pieces, pineapple juice, sugar, raisins, salt and lemon juice. Cook for about 10 minutes uncovered.

Thicken the juice with cornstarch and simmer another 2 to 3 minutes.

The chutney is ready, take off from the heat. Serve cold.

Pineapple and Apple Chutney – Thailand - Sauces, chutneys, preserves

2 cups fresh pineapple, finely diced; 2 apples, pared and cored and cut into pieces; ½ tsp ground ginger; ½ tsp ground cinnamon; 2 cloves garlic, shredded; 2 tblsp preserved ginger, shredded; ½ cup raisins; 1 ½ cups sugar; 1 tsp chili powder; ½ cup white vinegar; 1 ½ tsp salt

Put vinegar, sugar, salt and spices into a deep enamel pot and bring to the boil. Add the pineapple, apple and raisins. Boil slowly, stirring often to prevent burning, until apple is broken up and the chutney a thick consistency (the pineapple will remain in pieces). Cool and keep in bottles. This chutney will keep for months.

Fala Salaki – Samoa – Dessert

8-10 X 12oz cans of crushed pineapple; 1 can coconut cream; 1 tsp vanilla essence or to taste; 6-8 ripe bananas, sliced; 6-8 kiwi fruit, sliced; 1 or 2 ripe papaya, sliced

Empty the cans of pineapple into a large bowl and add the sliced fruit and 6 ozs of the coconut cream and the vanilla.

Mix well and taste. If it is not sweet enough add a little sugar, the superfine type is best as it dissolves quickly.

Yield: 15 to 20 servings.

I scaled down this recipe and used chopped fresh pineapple instead of canned, and coconut milk instead of coconut cream – still a delicious combination of flavours, Anne

Sweet and Sour Carrots – Vegetables and vegetarian dishes

Serves 4 – 6

1 lb carrots, sliced diagonally; 1 medium green pepper, cut into bite-sized pieces; 1 (8oz) can pineapple chunks (in own juice); 1/3 cup sugar; 1 tblsp cornstarch; ½ tsp salt; 2 tblspn cider vinegar; 2 tsp low-sodium soy sauce

Cook carrots in boiling water until just tender. Add green pepper and cook 3 minutes – drain. Measure pineapple juice and make up to 1/3 cup with water if necessary. Reserve pineapple chunks.

Combine sugar, cornstarch and salt and stir in pineapple liquid, soy sauce and vinegar until smooth – cook over medium heat, bringing to a boil stirring constantly. Simmer for 2 minutes until thickened. Pour over carrots an pepper and stir in pineapple chunks. Serve hot or cold.