Oriental Breakfast
1 jar Golden Circle Sweet-Sour Sauce, eggs, butter,
toast.
Toast sliced bread, butter and spread lightly with
Sweet-Sour Sauce. Top with poached or scrambled eggs garnished with chopped parsley.
Just what you might
expect from the list of ingredients – scrambled eggs with sweet and sour sauce
on toast!
Pineapple Coleslaw
440g can Golden Circle Pineapple Pieces, 1 sugar-loaf
cabbage, ½ cup bottled Italian Liquid dressing, 1 tblspn brown sugar, 1 tblspn
brown sugar, 1 tspn lemon juice, ½ tspn salt, ¼ tspn ground black pepper.
Drain pineapple pieces. Wash and trim outside leaves from
cabbage. Cut into quarters and remove centre cores. Shred remainder finely.
Combine pineapple pieces and cabbage. Blend remaining ingredients together and
sprinkle over the cabbage and pineapple. Cover, chill. Toss with 2 forks before
serving.
Pineapple Sandwich Snack
440g can Golden Circle Sliced Pineapple, 3 slices bread
for each sandwich, cheese, sliced boiled ham or luncheon meat, fruit chutney,
butter.
Drain syrup from pineapple. Toast slices of bread one
side only. Butter untoasted sides lightly. Cover one slice for each sandwich
with slice of ham or luncheon meat, third with fruit chutney topped with slice
of pineapple; brush pineapple with melted butter. Brown all under a griller a
few minutes. Serve open faced with tomato and olives.
Braised Pocket Steak with
Pineapple
440g can Golden Circle Sliced Pineapple, 1 – 1.5 kg
topside steak, 2 tblspns plain flour, 2 tblspns butter, 11 ½ cups stock or
water, 2 cups herb-flavoured breadcrumb stuffing.
Drain pineapple, chop 1 slice fine and add to breadcrumb
stuffing. Cut large pocket in steak and fill with stuffing. Close pocket with
small metal skewers. Run steak with plain flour and brown richly in melted
butter. Place in casserole, add stock, cover and bake in slow oven (160° C)
until steak is tender. Whole potatoes, onions and carrots can be added during
the last hour of cooking. Or potatoes can be baked separately. Brown remaining
pineapple slices and serve with the steak.
This photo is uninspiring
– but it didn’t taste too bad.
Meringue Nests with Pineapple
44og can Golden Circle Pineapple Pieces, 2 egg whites, ½ cup
castor sugar, pinch salt, vanilla, coconut.
Drain pineapple pieces, reserving syrup for making sauce.
Beat egg whites till frothy then gradually beat in sugar and salt. Beat very
stiff. Add vanilla. Shape into nests on foil-covered baking tray and sprinkle
with coconut. Bake in slow oven about one hour. At serving time fill with
drained pineapple pieces and top with whipped cream. Serve with a clear
pineapple sauce. (Makes 3 to 4 servings).
I cheated and
bought some meringue nests rather than make them, added fresh mango pieces to
the pineapple, forgot about the pineapple sauce and garnished each with a strawberry.
Delicious!
Don't worry I didn't subject all these dishes on the family today, not even the most dedicated Ruby Borrowdale follower could eat this much canned pineapple in one day, Anne.
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