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.

Pineapple and marshmallows for dessert

The Complete Caravan Chef: Around Australia with 30 Ingredients, Eva Stovern, Explore Australia Publication, Victoria 2011

Mount Magnet Marshmallows

Serves 3 - 4

440g can crushed pineapple, drained; 150g sour cream; 125g marshmallows, halved; 310g can mandarins (optional)

Place the pineapple, sour cream and marshmallows in a mixing bowl and combine.

Stir in the mandarins (if using).

Refrigerate overnight.

Serve cold.

                                   

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

Creative kids love pineapple!

Vivi and Max are an essential ingredient of the Pineapple Princesses children's team ! 

Young Children's Mix and Fix Cook Book, over 55 tasty, nutritious easy-to-make recipes, recipes originally appeared in Humpty Dumpty's Magazine 1975 New York

Cookies, Candies, Desserts and Snacks: Fruit Kabobs

“Good snacks! Handy too – just pass a plateful, no forks or spoons needed!”

What you need: 8 maraschino cherries; 8 pineapple chunks; 8 miniature marshmallows; 8 toothpicks

How to fix:                                                                                                                

1  For each toothpick, stick on one maraschino cherry, one pineapple chunk and one miniature marshmallow (like stringing beads)       

2  Eat with your fingers. Please don’t chew the toothpick! This makes 2 servings.

Max loves his Hawaiian pineapple souvenir!

Thanks for helping, they were delicious!

Pineapple and sweetpotatoes (oh, and marshmallows)

Culinary Arts Institute Encyclopedic Cookbook, new revised deluxe edition, 1967 Sydney

mmmmmmm...

Fried Sweetpotatoes: Sweet Potato Surprises

2 cups mashed sweetpotatoes; 1 egg, beaten; ½ tsp salt; 1/8 tsp pepper; 8 cubes of pineapple (alternatives - 8 marshmallows or 8 orange segments); ½ cup crushed cereal flakes

Combine warm potatoes with egg, salt and pepper. If mixture is too dry, add a little milk. Form into 8 balls with a pineapple cube hidden inside of each. Roll in crushed cereal flakes. Fry in hot deep fat (375°F/190°C) until brown, drain on absorbent paper. Serves 4 or 8.

Balls may be rolled in bread crumbs instead of cereal flakes. (I used rice crumbs)

Alternatives – Add ¾ cup shredded coconut to potato mixture or 1 tsp lemon juice to potato mixture.

Delicious!

Sweetpotato Casseroles and Cups: Sweetpotatoes on Pineapple Rings

2 cups mashed sweetpotatoes; ½ tsp salt; ½ cup brown sugar; 4 slices canned pineapple; 4 marshmallows; 4 maraschino cherries

Combine sweetpotatoes, salt, sugar and 3 tblsp butter in a mixing bowl and beat until light and fluffy. Place slices of pineapple on a baking sheet. Dot with remaining butter. Force sweetpotato mixture through a pastry bag, using the rose tube, onto the slices of pineapple for individual servings. Top each with a marshmallow and a cherry.

Bake in a hot oven (400°F/200°C) until heated through, about 10 minutes. Serves 4. Potatoes may be formed into round cakes ad placed on pineapple if a pastry bag is not available.

Sweetpotato Casseroles and Cups: Pineapple Marshmallow Sweetpotatoes

2 cups mashed sweet potatoes; 1 cup milk; ½ cup pineapple juice; 1 cup diced pineapple; 2 tblsp butter; ½ tsp cinnamon; marshmallows

Mix all ingredients except marshmallows and beat until light and fluffy. Use more milk or fruit juice, if needed. Place in well-greased casserole (I used individual small ramekins) and bake in a moderate oven (350°F/180°C) until heated through, 20 to 30 minutes. Remove from oven and cover top with marshmallows. Return to oven to brown. Serves 6

WARNING: Do not eat too many extra marshmallows during the food preparation!!!

Around South Australia with unusual pineapple recipes

From the great blog Unusual Coleslaw (Thanks for the recipes Vicki)
http://unusualcoleslaw.blogspot.com.au/

Pineapple and Sausage Patties

19 Mar 2017

1&1/2 lb. sausage meat; 2 cups soft white breadcrumbs; 1 tbspn. mixed herbs; salt and pepper to taste; 1 cup drained pineapple pieces; 1 chopped onion

Method: Roll in flour, egg or breadcrumbs. This mixture can either be made into a loaf and roasted, or rolled into patties and fried.

Source:  Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.99.

Pineapple Meat Cake
3 March 2017

1 lb minced steak, 1 egg, 1 chopped onion, salt and pepper, 1 pkt pea and ham soup, 1 small can sliced pineapple, 1 level dspn cornflour, 1 dspn soy sauce.

Combine steak, onion, soup, egg, salt and pepper. Mix well together. Form into large cakes, fry quickly on both sides. Place in an ovenware dish. Drain pineapple, reserving liquid. Place slices on top of meat cakes. Make up juice to 1/2 pint with water. Blend with cornflour and soy sauce. Bring to the boil. Pour over the meat cakes. Cover and bake for 1 hour.

Source:  contributed by Gretchen Bartsch in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.9.

Pineapple Savoury
11 March 2017

If you want something different in stew, fry the meat with onion and add 2 dspns port, cook, then add 1/2 can crushed pineapple, several bananas and 2 extra dspns port. This can be done with any meat.

Source:  contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.14.

Call It What You Like

23 Oct 2014

1 packet (small) marshmallows; Pineapple pieces; 1 packet glace cherries

Method: Mix all in whipped cream and sprinkle with coconut. Chill before serving.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.73.

Tropical Cocktail

11 Jul 2017

1 oz pineapple cordial, 1 oz gin. Fill glasses with lemonade. Dash green lime. Decorate with sherry and lemon or orange slices.

Source: contributed by Caroline Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.68.

No Cook Pineapple Marshmallow Fruit Cake

Family Favourites with currants, sultanas, seeded raisins, c1950s Melbourne, Published by The Australian Dried Fruits Association as a service to housewives

Marshmallow Fruit Cake

(No cooking)

½ cup sultanas; 1 cup seeded raisins; ½ cup evaporated milk; 3 tblspn orange juice; 16 finely cut marshmallows; 4 dozen Uneeda (I used 1 ½ packets of Milk Arrowroot); ¼ tspn each cinnamon and nutmeg; ¾ cup walnut pieces; 1/3 cup crystallised pineapple; ½ cup glacé cherries; 2 tblspn grated orange peel

Into a bowl put evaporated milk, marshmallows and orange juice. Crush biscuits to fine crumbs and place in bowl with remaining ingredients, including pineapple and cherries which have been finely chopped.

Add milk mixture to dry ingredients, mix till all crumbs are moistened, press firmly into tin, decorate with further cherries, raisins and walnuts and cover tin tightly.

Chill for 2 days in refrigerator before slicing and keep in a cool place.

Zombie Pineapple

The Art of Eating Through the Zombie Apocalypse: a cookbook and culinary survival guide by Lauren Wilson, illustrated by Kristian Bauthus 2014 USA

If you’re looking for a guide to foraging, hunting or aquatic farming in a ravaged landscape this “epicurean’s apocalyptic toolkit” packed with “skills for the hungry survivor” will be just the thing! 

This useful and fun publication with wonderful illustrations may well appeal to the true zombie-believers in your household. If squirrel jerky, roasted crickets or mealworm fried rice doesn't appeal they may find the sections on filtering captured water, building a mud oven or identifying edible plants handy in their time of need.

Living Off the (Waste)land: Twinkie Trifle

“If I found a Twinkie while scavenging the wasteland during the zombie apocalypse, it would probably be ripped from its packaging and shoved in my face faster than you can say “Hostess” Lauren Wilson.

Yields: 1 Hungry Survivor or Regular Joe serving

Requires: 1 bowl

Time:  5 minutes prep

Ingredients: 3 Hostess Twinkies; 2 tblspn canned pineapple juice (optional, if available); 2 packets fruit jam; (or 2 tblspn); ½ single-serve vanilla pudding pack; 2 tblspn marshmallow fluff (optional, if available)

Method: 

1 Lay the Twinkies at the bottom of a small bowl

2 Drizzle the pineapple juice (if available) over the caked to moisten them, then sprtead a thin layer of fruit jam over the top

3 Cover with half the [pudding pack. Top with marshmallow fluff, if available. Enjoy immediately.

Ky with his housemates Jorge and Daniel relishing their Twinkie Trifles during a rehearsal for the Apocalypse!

The guys then confirmed my ignorance (I had never eaten a Twinkie!) on zombie culture by telling me about ‘Zombieland’ (American film 2009) in which Twinkies have a starring role! Anne.

https://www.youtube.com/watch?v=Px-CBHd0miI

Pineapple in the Fondue

Fondue & Table Top Cookbook, Marina Wilson 1974 Australian Universities Press

“Take about half a dozen good friends prepared to dine informally together in leisurely fashion, seat them round a table on which stands a communal cooking pot half-full of gently simmering cheese-and-wine sauce, equip them with crusty cubes of French bread skewered on forks with which they will scoop up delicious mouthfuls of the ambrosial mixture.

Now add a bowl or two of French-dressed green salad to the table and a convivial bottle or two of the same dry white wine you used to make the sauce, and what have you got? Right first time! A fondue party” Marina Wilson.

Basic Fondue

“. . . the traditional cheese fondue, devised, it is said, by thrifty Swiss villagers as a means of utilising cheese grown hard with age by melting it with wine.”

Serves 4; 20 minutes cooking time

1 clove garlic; 2 tspn lemon juice; 3 cups (250g) gruyere cheese, grated; ¼ cup kirsch; ¼ tspn nutmeg; 1 cup hock or Riesling; 2 cups (200g)Swiss cheese, grated; 1 tspn cornflour; ¼ tspn pepper; ¼ tspn paprika

Rub the fondue pot with a garlic clove and then combine the hock or Riesling with the lemon juice and heat slowly. Add the cheese slowly to this mixture and continue stirring until it is boiling slowly. Blend the cornflour with the kirsch and stir this mixture into the cheese. Add the pepper, nutmeg and paprika and cook over a low heat for 3-5 minutes. Serve with French bread.

Rob looks like he's enjoying himself - or perhaps he was being polite!

Chocolate Fondue

Serves 4-6; 10 minutes cooking time.

8oz dark chocolate; ½ cup sugar; 1 cup cream; 3 tblspn Tia Maria; ¼ tspn salt; marshmallows

Melt the chocolate over a low heat, then add the cream, sugar and salt and blend thoroughly. Stir in Tia Maria and serve with marshmallows.

As you can see we used Kahlua instead of Tia Maria (because that was what I had in the cupboard) . . . I'm not sure I'll let Ella pour in the Kahlua next time . . . but it certainly was delicious! Anne

Marshmallows and what ?

Marshmallows and celery !

Tropical Mallow

Golden Circle Pineapple and Orange Drink with Pineapple Pieces set in lime jelly, add chopped celery and a white marshmallow.

Marshmallows and sherry ! Why didn’t I think of that !

Pineapple Delight

440g can Golden Circle Crushed Pineapple, ½ cup sweet sherry, ¼ pint whipped cream, 24 white marshmallows, 1 tblspn gelatine, ½ cup boiling water.

Cut marshmallows into quarters, soak in sherry overnight. Place crushed pineapple and syrup in saucepan, bring to boiling point and stir in the gelatine soaked in the ½ cup boiling water. Stir to blend. Cool. Fold in soaked marshmallows and whipped cream. Turn into 18cm soufflé dish or glass serving dish. Chill until firm.

Ruby had a sweet tooth I suspect!!!

This may not have been the most sensible activity in this summer’s heat (ice cream melts amazingly quickly when you want to take a photograph!) but I couldn’t resist the challenge of the playful colour and flavour combinations of these desserts, Anne.

Spring Feeling

Fill a boat-shaped sundae dish to rim with Golden Circle Tropical Fruit Salad. Have ready lime jelly set ½ cm thick in shallow tray. Top fruit salad with strawberry and vanilla ice cream, sprinkle with tinted coconut and decorate with leaves cut with pastry cutter from lime jelly.

Coral Surprise

Spoon vanilla ice cream and raspberry jam into a sundae dish, taking it up the sides. Fill to rim with Golden Circle Crushed Pineapple. Top with a scoop of strawberry ice cream, dust with crushed nuts and decorate edges with leaves cut with pastry cutter from shallow-set jelly.

Note: My Aunt Joan embroidered this tablecloth for my mother's engagement in 1950.

Sun Worshipper

Fill a chilled parfait glass with alternate layers of Golden Circle Crushed Pineapple, chopped marshmallows and chopped red jelly, and chocolate ice cream. Finish with a layer of pineapple. Top with a generous swirl of whipped cream and a cherry.

Smugglers’ Surprise

Half fill a sundae dish with Golden Circle Pineapple Pieces and top with a large scoop of vanilla ice cream. Surround with chopped red jelly. Quickly press pineapple pieces on to surface of ice cream to resemble pineapple skin, dust with crushed nuts and add a pineapple top made of angelica strips (or candied spearmint leaves).

Sea Sprite

Fill a sundae dish to the rim with Golden Circle Pineapple Pieces and chopped red jelly. Add a scoop of orange ice cream topped with a button meringue and decorate with a starfish of lime jelly. Cut the star shape with a pastry cutter from shallow-set jelly.

Glass Bottom Boat

Pile Golden Circle Crushed Pineapple and blancmange (or milk jelly) into a wide-bowl sundae dish. Place a small scoop each of lime and vanilla ice cream on top and separate with chopped red jelly. Dust each scoop with hundreds and thousands and chopped angelica (I used chopped candied spearmint leaves)

Star Gazing

Line dish with Golden Circle Pineapple Pieces, making peak in centre. Place ice cream scoop either side. Garnish with crushed nuts, chopped jelly and whipped cream, and decorate each ice cream scoop with a star cut with pastry cutter from shallow-set red or green jelly.

We have decided not to make Ruby’s Pineapple Cheesecake or Pineapple Chocolate Cheesecake as we’re not keen on risking it with raw egg dishes, Ann and Anne.