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Friday, 21 November 2014

Pineapples by Design

My friend, Jenny Trevethan, created this beautiful pin(eapple) cushion. She is one of the Artisans in the Dungog by Design Collective. I recommend you check them out on Facebook or at the Dungog Markets!
 


Jenny says “Most people would describe me as that grey haired old lady from Glen Martin but really I am just an enthusiastic hand stitcher who loves the garden and the wonderful wildlife it brings so close to us here in our lovely countryside.”
Jenny also lent me this fabulous book – “Betty Crocker’s Cook Book for Boys and Girls first came out 1957, I was nine then. I can remember loving the bright colour photos and trying out some of the recipes. The Easter Hat Cake has a classic look. I made the Raggedy Ann Salad a lot - my middle name is Ann.”
Thanks very much Jenny!


Candle Salad
“It’s better than a real candle, because you can eat it.”
Place crisp lettuce leaf on plate.
For candle base use 1 slice pineapple.
The candle is ½ banana set upright in center of pineapple slice.
The flame is 1 maraschino cherry, fastened on top of banana with a toothpick. 
 
And here are some more pages out of this treasure from Jenny's childhood because I just love it! Anne.
 




 
 

Monday, 17 November 2014

Kathy's scrapbook pineapple recipes



Boiled Fruitcake

 
Ingredients:
12oz pkt mixed fruit; 2 heaped tspn mixed spice; ½ cup sugar; ¼ lb butter; 1 tsp carb soda; small tin crushed pineapple; 1 cup plain flour; 1 cup selfraising flour; 2 eggs
Method:
1) Put all on to boil 1 minute (except flour and eggs)
2) Cool
3) Add flour sifted and 2 eggs – mix well
4) Place in foil-lined cake tin
5) 45 minutes 370°F
6) Add sherry
 
Our wonderful friends, Kathy and Bill. Kathy’s only pretending she’s going to eat some - she doesn’t actually like fruitcake! Anne.
 
Hawaiian Salad
1 tin (small) crushed pineapple; 1 medium tin corn kernels; 1 carton sour cream; 1 or 2 tins mandarins; 2 tblspn coarse shredded coconut
Drain fruit and corn well. Mix in coconut  and sour cream.
Flavour is improved if this is made the day before and refrigerated overnight.

Wednesday, 12 November 2014

Pineapple party time

Ruby Borrowdale said “It’s easy to set a glamour stage for a tropical party. Indoor palms . . . leis . . . flowers for guests’ hair . . . shells doubling for dishes . . .  reed place mats – and party dishes with the true flavour of the tropics – Golden Circle Tropical Pineapple.”
 
And, to top things off ... 

 

The Cookery Year, published by the Reader’s Digest 1973, London
 

Chocolate-covered Pineapple  
Preparation time: 20 min.
Ingredients: small tin pineapple rings; 175g – 200g plain chocolate; decorations
Drain the pineapple rings thoroughly and cut them into halves or quarters. Break up the chocolate and melt in a bowl over a pan of hot water. Using two forks, carefully dip the pineapple chunks in the chocolate, coating them evenly.
Dry on waxed paper, and before the chocolate sets, decorate with crysrtallised violets, yellow mimosa balls or silver dragees.
 

“They tasted really sickly sweet, Darani and her friend Bella were here and they couldn't wait to start making them and eating chocolate!” Jane.
 
And, if that's all not sweet enough try some Pineapple Rock!


 
Or for a summertime party, these icy pineapple sticks that Jane found in her local supermarket.
 
 

Thursday, 6 November 2014

South African party pineapples!

Adventures with cheese and butter 1974 Pretoria, South Africa
 
“Be choosey! Today you can choose from a greater variety of South African cheese than ever before. Something for every taste … a selection for every occasion …smooth, subtly-flavoured cheese … creamy, aromatically-spiced cheese … crisp, sharply flavoured cheese!

Don’t just stick to the old favourites. Experimenting with the different varieties is an exciting adventure, and there are more than 34 different varieties of South African cheese to choose from.

Be known as a connoisseur of cheese.”

Note the pineapple at the "cheese-and-wine stork party"!

Bit of action happening in the background of this candle lit "cheese-and-wine party"!

And there's “a cheese-and-apple-juice party for teenagers” too!

Shelford Pineapple Party-Time, Shelford Pineapple Farms, 1971 South Africa
Shelford Pineapple Cocktail Snacks:                              
Celery sticks with pineapple           
Celery; 3 oz cream-cheese; 2 tblspn onto each stick of celery and sprinkle it with paprika; finely chopped Shelford pineapple; 1 tblspn finely chopped gherkins; 1 tblspn salad cream or mayonnaise; salt & paprika to taste
Scrub the celery and cut it into 2” sticks. Mix the cream-cheese, pineapple, gherkins and mayonnaise. Season the mixture to taste. Pile more cream-cheese mixture onto each stick of celery and sprinkle it with paprika.
Shelford pineapple with salami
Pineapple; French dressing; sliced salami; a few gherkins
Cut the pineapple into pieces of about 1” in length and ½” thick. Dip each piece of pineapple in a little French dressing & wrap it in a piece of thinly sliced salami. Secure each salami roll with a toothpick & a small piece of gherkin.
Nutty pineapple bites
2 tblspn mayonnaise; pinch of curry powder; cubes of Shelford pineapple; finely chopped walnuts
Cover the pineapple cubes with this & roll them in finely chopped walnuts. Put a cocktail stick through each & serve them, with other cocktail snacks, stuck into half a grapefruit, or any other centrepiece.
Savoury stuffed dates
1 tblspn cream-cheese; 1 tblspn chopped Shelford pineapple; 1 tspn chopped gherkins; stoned dates; paprika
Mix the cream-cheese, pineapple and gherkin. Stuff the dates with the mixture & sprinkle with paprika.





Friday, 31 October 2014

Pineapple, topped off with cheese

Friends, Pete and Barbara, lent us this treasured heirloom. They didn't admit to ever having cooked from it. I'm not sure if it was more difficult making these snacks look edible or actually eating them!!!  Anne.

101 Ways to eat it with Coon Cheese, prepared by the Home Economists from the Kraft Kitchens, Kraft Foods Limited 1980 Melbourne



 

Hawaiian Hottie 
Split an English muffin in half. Toast lightly then spread each half with butter, Spread with tomato paste. Top each half with a slice of cold meat, a pineapple ring and a red pepper ring. Season with salt and pepper. Top with slices of COON Cheese, Place in a moderate oven, cook for 5 minutes or until topping is hot and Cheese begins to melt. Makes 1 serving.
Pineapple and Cheese Delight
Slices of bread spread with MIRACLE WHIP salad dressing, topped with drained pineapple slices, sliced cold meat and COON Cheese.
Tropical Rye
Rye bread spread with MIRACLE WHIP Salad Dressing, topped with sliced cold meat, prepared coleslaw, drained pineapple pieces and finely grated COON Cheese.

Friday, 24 October 2014

Pineapple filled cookies and silver spoons

Thanks to wonderful family and friends I seemed to have started a spoon collection! Colleen brought this very pretty, detailed one back from England during the year.

 

 
My friend Sal gave me this lovely one many years ago.
 
 
And Les recently bought this sifter sugar spoon online, Anne.

Betty Crocker’s Cooky Carnival from the famous Betty Crocker’s Picture Cook Book, 1957 USA
 
 
Mix thoroughly . . . ½ cup soft shortening; 1 cup sugar; 2 eggs.
Stir in . . . 2 tblspn thick cream; 1 tsp vanilla
Sift together and stir in . . . 2 ½ cups sifted GOLD MEDAL flour; ¼ tsp soda; ½ tsp salt
Chill dough. Roll very thin (2mm). Cut dough with scalloped round cookie cutter or with heart, diamond, or 6.5cm cutter of any desired shape, cutting 2 alike for each filled cooky. To give a decorative effect, cut the center out of the top cooky with a tiny heart, star, or scalloped round shape. Place the bottom pieces on lightly greased baking sheet. Spread desired filling on each . . . spreading up to the edge. Cover with top pieces, Press edges together.
Amount: 4 doz. 6.5cm cookies.
Pineapple Filling:
Mix in saucepan . . . 1 cup sugar; ¼ cup GOLD MEDAL flour
Stir in . . . 1 ½ cups well drained crushed pineapple; ¼ cup lemon juice; 3 tblspn butter; ¼ tsp nutmeg; ¾ cup pineapple juice
Cook slowly, stirring constantly, until thickened ( 5 to 10 min.) Cool.
Amount: Filling for 4 doz. cookies
 
 

Monday, 20 October 2014

Curried Pineapple Fish

Tropical Summer Cookbook, Over 100 easy to prepare summertime recipes, Golden Circle


Curried Pineapple Fish
Ingredients:
15g butter; 1 T olive oil; 8 shallots, sliced; 1 clove garlic, crushed; 1 teaspoon chopped chilli; 1 Tab garam masala; 1 Tsp ground cumin; ½ tsp ground coriander; 300 ml sour cream; 750g boneless fish fillets, cubed; Juice of 1 lime or lemon; 450g can Golden Circle pineapple pieces; ½ cup slivered almonds, toasted; Salt and pepper; Extra toasted almonds

Method:
•Heat butter and oil, sauté shallots, chilli and garlic for 1 minute.  Add spices, sauté further 1 minute.
•Blend in sour cream, bring to boil, simmer 3 minutes.
•Stir in fish and lemon juice.  Cook, stirring, 3 minutes.  Add pineapple, almonds and seasonings.  Simmer 1 minute.
•Sprinkle with extra toasted almonds
•Serve with steamed rice and poppadums.

Ann’s variations:
•Use skinless salmon fillets
•Substitute Philadelphia cooking cream for sour cream
•Substitute pine nuts for almonds
•Garnish with extra sliced green onion leaves