A tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine.
100 Hostess Party
Favourites, forward by Margaret Fulton, promoting Tupperware NSW 1971
ensure that your party is a memorable one two factors are common to all good
hostesses. Planning and confidence. Planning is mostly a matter of timing, always
allow yourself sufficient time to purchase the necessary ingredients for each
dish, time to prepare them and time to cook, prepare the tables and dress at
least 15 minutes before you receive your guests.
Every hostess likes to serve their guests with something new and original. You
can be confident of serving these recipes and ensuring that your party will be
a memorable one.”
lamb shanks, not sawn; 1 x 440g can pineapple slices
1 cup pineapple juice; 2 tspn curry powder; 2 tblspn brown sugar; 1 clove
garlic, crushed; 1 tspn salt; freshly ground black pepper; 2 tblspn salad oil
certain shanks are from the forequarter of the lamb. Wipe shanks with a damp
cloth and place them in a single layer in a glass, earthenware or enamel dish.
Mix marinade ingredients, adding to them the liquid drained from the pineapple slices.
Pour marinade over shanks and marinate for at least 4 hours, turning them occasionally,
To barbecue, place shanks over glowing coals and cook for 25 – 30 minutes,
turning often and basting with marinade. Place pineapple slices on barbecue 5
minutes before shanks are cooked.
The Higher Taste: A
Guide to Vegetarian Cooking and a Karma-Free Diet, based on the Teachings of
His Divine Grace A. C. Bhaktivedanta Swami Prabhupada founder of the
International Society for Krishna Consciousness 1987
cup orange juice; ½ cup apple juice; ¼ cup lemon juice; 2 tblspn turbinado
(raw) sugar; 2 tblspn cornstarch; 225g firm tofu (cut in 3cm cubes); 2 cups
oil; 3 tblsp ghee or oil; 1 tblsp grated fresh ginger; ¼ tspn hing (an Indian
spice that some websites felt could be substituted with garlic if you can’t
obtain any); 1 large green pepper (cut in 1cm wide strips); 2 medium carrots
9cut in5cm sticks); 2 medium zucchini; 100g Chinese pea pods (ends removed); 1
cup pineapple chunks (fresh, or canned in unsweetened juice); 1/3 cup water; 3
tblspn soy sauce; ½ tspn salt; ¼ tspn black pepper; 1 tblspn Chinese sesame oil
orange, apple, and lemon juices, turbinado sugar, and cornstarch in a small
bowl. Set aside.
a small saucepan heat 2 cups oil. Fry tofu cubes until golden brown, about 5
minutes. Set aside.
zucchini lengthwise in half, then slice in pieces 1cm wide.
3 tblspn oil in wok over medium heat, add ginger and hing. Fry for 30 seconds,
then add pepper strips. After 2 minutes add carrots, zucchini, and pea pods,
and stir fry for 3 minutes longer. Add water, soy sauce, salt, pepper, and
pineapple chunks, if fresh. Cover and simmer for 8 minutes or just until
vegetables are slightly tender.
in fried tofu cubes and juice mixture. If canned fruit is being used it should
also be added at this time. Stirring gently, cook until the sauce thickens,
about 3 minutes. remove from heat, stir in sesame oil, and serve immediately.
Cookery Book, 1955 edition, United Kingdom
Soufflés: These are made from a panada mixture which is lightened by the
addition of stiffly beaten egg whites. Its success depends largely on the
adequate whisking of the egg whites, their very light but thorough incorporation
into the mixture, and careful cooking.”
the oven to moderately hot. Prepare the soufflé dish by greasing with butter.
Weigh out all ingredients carefully. Melt the butter in a fairly large pan over
a low heat, and stir in the flour with a wooden spoon. Add the hot milk
gradually and stir over the heat until it leaves the sides of the pan. Be sure
it is quite smooth.
from the heat and add the egg yolks, one at a time. Beat in each yolk
thoroughly, and blend all the ingredients so that no unmixed panada remains
around the sides of the pan. Add the sugar and well drained chopped pineapple and leave aside while preparing the
the egg whites to a stiff froth – it is essential that they should be very
thoroughly whisked. Do not prepare them until just before they are required, so
that the air bubbles will not break down before the eggs are incorporated with
the other ingredients.
the beaten egg whites into the panada mixture as lightly as possible, using a
metal, not a wooden, spoon. Do not stir the mixture, as this tends to break
down the air bubbles.
a few pieces of angelica to form diamond-shaped leaves. Decorate the bottom of
the buttered soufflé dish with these.
thoroughly blended, pour into the soufflé dish and bake in a moderately hot
oven for about 30 minutes, or until well risen, golden brown, and firm in the
centre. Serve at once with a sauce made from the pineapple juice.
I made a sauce by mixing 1 cup pineapple juice, 1 tblspn brown sugar and 50g butter in a saucepan over low heat for about 3 minutes. I then added 1 tblspn cornflour blended into ¼ cup cold water and stirred until it thickened, then served it hot onto the soufflés with cream. A lovely light dessert, Anne.
Beat in a separate bowl: 2 eggs Combine and add: 2 tblsp melted butter; ¾ cup milk Stir the liquid quickly into the dry ingredients, taking
only 15 or 20 seconds in which to do it. Make no attempt to stir or beat out
the lumps. Ignore them. Unnecessary handling of the batter results in tough
muffins. Pour the batter at once into greased tins or paper baking cups. Fill
them about half full. The tops may be sprinkled with 2 tblspn poppy seeds. Bake
the muffins from 15 to 20 minutes in a hot oven 220°C. remove them at once from
the tins. To reheat them, place them ion a paper bag, close the bag and place
it in a hot oven 220°C for about 5 minutes.
Imagine, an electric kettle with LED lights! I love it!
mother, Moira who is now 87, wanted to join into the Pineapple Princess fun
when she found a recipe for Islander’s Chicken and Pineapple Casserole with
Rice in one of her recipe books from the 1970s. She was a bit rebellious when
following the recipe, but it was a delicious meal! Anne.
Cookbook and other poultry, June Phillips 1974 Sydney
Chicken and Pineapple Casserole with Rice
“A great party chicken dish, sautéed with pineapple and
coated with a delicate cream sauce and served on a pile of golden rice pilaf.
The whole dish can be cooked on top of the stove or it can be finished in the
12 chicken pieces (legs, thighs or breasts); 60b butter;
1 tblspn oil; 2 onions, thinly sliced; 470g can pineapple slices, well drained;
pinch grated nutmeg;; 1 lemon; 1 cup chicken stock or water; salt and freshly
ground black pepper; ½ cup cream
Wipe chicken pieces and brown on all sides in a heavy
saucepan or fireproof casserole in butter and oil. Remove chicken and add
onions to pan and fry gently until golden. Add to chicken. Halve pineapple
slices and fry until golden. Remove. Return chicken and onion to pan. Add
nutmeg and two strips of thinly peeled lemon rind. Add stock and season with
salt and pepper to taste. Place pineapple on top of chicken, then cover and
simmer over as very gentle heat, or in a moderately slow oven 160-180°C for
about 1 hour or until chicken is tender. While chicken is cooking prepare the
Remove the chicken and pineapple from pan and keep warm.
Discard lemon rind and boil the juices in pan, adding lemon juice to taste.
Stir in the cream and cook rapidly until sauce thickens slightly. Taste and add
more salt and pepper if needed. Serve the chicken on a bed of the rice and
spoon sauce over.
90g butter; 1 large onion; 2 cups long grained rice; 1
tspn turmeric; 3 ½ cups chicken stock; 2 tspns salt; freshly ground pepper
Heat butter in a large heavy pan and fry onion until
transparent. Add rice and stir for 1 minute, then add turmeric. Pour in the
stock and season with salt and a good grinding of pepper. Bring to the boil,
cover and cook over a low heat, without stirring, until rice is tender and all
the liquid is absorbed, about 25 mins. Fluff up with afork before serving.