Sunday, 22 May 2016
Australian Lifestyle Cookbook 1990 Polly Book Publishing Company, Melbourne
Poultry: Pineapple Turkey Loaf (Microwave)
4 cups cooked, minced turkey; 1 tblspn butter or margarine; 1 large onion, finely chopped; 500g can pineapple rings; 1 cup cooked rice; ½ tspn mixed spice; 1 tspn mixed herbs; salt, pepper; 3 eggs; 2 tblspn parsley
1. Place butter and onions in a small bowl and cook on high for 2 minutes
2. Drain pineapple juice and reserve
3. Grease a 22cm X 18cm loaf dish and place 4 pineapple rings on the base
4. Place turkey in a large bowl, add cooked onion and remaining ingredients and mix well to combine. Add a little pineapple juice to moisten if needed
5. Place turkey mixture into the loaf tin and cover with plastic wrap. Cook on high for 9 – 12 minutes
6. Shield ends of dish with strips of foil for half the cooking time
7. Stand covered 5 minutes. Unmould and serve hot or cold with vegetables or a salad
Serves 6 - 8
Thanks for oven mitt from Fiji Ella, it's more of a decorative than practical item,
but hey! It's a pineapple!
Tuesday, 17 May 2016
The Art of Chinese Cooking by the Benedictine Sisters of Peking, Sister M. Francetta and Sister Regia, illustrations by M. Kuwata,1962 USA and Japan
“Visualise a long, narrow room, one end a demonstration kitchen, the other end with chairs for students. At the stove stand two smiling-faced nuns, clad in voluminous white aprons over flowing black robes. Their own obvious enjoyment in their task, as they stir and taste and answer questions, enhances the gay atmosphere, and from the stove exotic odors waft across the room.
These two delightful and courageous American women came to Japan from war-ravaged China with little else than their skill in Chinese cooking. To earn their living they started to teach, and as their celestial cuisine won fame in the city of Tokyo they could not keep up the demand. For the benefit of those who were unable to attend their classes, they have written THE ART OF CHINESE COOKING, which describes the tempting variety of Chinese cooking in concise, easy-to-follow style. Here are their secrets. Use them – and good eating!” (From the back cover of the book)
Sweet-sour beef balls with pineapple and peppers:
Suan T'ien Niu Jou Po Lo La Tzu
Mix 450g ground beef, 1 egg, 1 tblspn cornstarch, 1 tsp salt, 2 tblspn onion chopped, and a few grains of pepper; form into 18 balls or more. Brown them in a small amount of oil; drain
To 1 tblspn oil add 1 cup pineapple juice and cook over low heat a few minutes. Add mixture of 3 tblspn cornstarch, 1 tblspn soy sauce, 3 tblspn vinegar, 6 tblspn water, and ½ cup sugar. Cook until juice thickens, stirring constantly.*
Add meat balls, 4 slices pineapple, cut in pieces, and 3 large green peppers, each cut into 12 to 15 strips lengthwise. Heat thoroughly. Serve hot. Serves 6 to 8.
* May be made in advance to this point
Pineapple chicken: Po Lo Chi
Dredge 450g uncooked chicken meat, cut in 3cm pieces, with a mixture of 1 tblspn cornstarch, 1 tsp salt, 2 tspn cold water, and 1 tblspn soy sauce. Sauté 1 ½ cup onions, sliced lengthwise, in 1 tblspn oil for 2 minutes and remove from pan. Sauté 1 cup celery, cut diagonally, and 10 water chestnuts, sliced lengthwise, in 1tblspn oil for 2 minutes or less and remove from pan. Sauté the dredged chicken in 2 tblspn oil until brown.*
Add the vegetables, 4 large slices of canned pineapple, cut in wedges, and finally 4 tblspn pineapple juice to the chicken and simmer until thoroughly heated. Serve hot with rice. Serves 6.
* Beef or pork may be substituted for the chicken. The vegetables should be crisp and not cooked soft.
I was pleased to find this book on my mother's shelf recently
as it brought back memories of my introduction to Chinese food as a child, Anne.
Wednesday, 11 May 2016
Thanks for pointing me at this online recipe Katrina! They were delicious!
Thanks for the picture of your beautiful new teatowel Ivan!
And here's one of mine.
Thanks Phyl and Greg for this great pineapple stamp, I love it -
guess what your next birthday cards will feature???
Couldn't walk past these!
My new socks - bought online from ManyMornings !
And also bought online - Temerity Jones Pineapple Tea Light Candles, very cute!
Tuesday, 3 May 2016
Sundeck Chicken Sizzle [Microwave]
12 chicken wings, tips removed; 1 cup pineapple juice; 1/4 cup tomato sauce; 1 pkt. chicken noodle soup; 1/4 cup peanut butter
Method: Marinate chicken wings for 1-2 hours in a mixture of all ingredients. Preheat browning dish on HIGH for 6 minutes. Add chicken wings and marinade. Cook on HIGH for 8 minutes, turning twice and brushing with marinade sauce several times during cooking. Serve with salad. Serves 4.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.183.
Tuesday, 26 April 2016
Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney
Asparagus with Pineapple and Mozzarella
2 bunches asparagus, trimmed; 2 tblspn water; 440g can Golden Circle Pineapple Slims, drained; 1 cup grated mozzarella cheese; ¼ cup chopped basil; 1 tblspn chopped sun-dried tomatoes; ¼ cup olive oil; 1 tblspn balsamic vinegar; 1 clove garlic, crushed
1. Place asparagus in a microwave-safe dish with water. Cover with plastic wrap. Cook on HIGH (100%) power for 2 to 3 minutes or until just tender
2. Halve asparagus spears. Combine with Golden Circle Pineapple Slims. Arrange on heat-resistant serving plates.
3. Sprinkle with combined cheese, basil and tomatoes. Grill until cheese melts.
4. While hot, drizzle with combined oil, vinegar and garlic. Serve with toasted French bread slices.
Note: Alternately cook asparagus in a frying pan of simmering water for about 4 to 5 minutes or until just tender
Thursday, 21 April 2016
Toni Lamond's Cooking When You're Broke, 1976 Melbourne
Popular Pud: Pineapple Tart
1 large tin crushed pineapple; 2 dstspn custard powder; 1 tblspn sugar; 2 eggs; chopped walnuts; 2 tblspn icing sugar for meringue; pastry
Method: Make pastry case. Cook until brown and crisp.
Filling: Place pineapple, custard powder, sugar in saucepan on a low heat. Separate eggs, add yolks to mixture. Put whites aside. Cook mixture until a bit thickened. Add walnuts at last minute. Pile mixture into pastry case. Beat egg whites until standing up in peaks. Add icing sugar, slowly. Pop on top of tart. Brown in moderate oven about 15 minutes.
And here is Toni Lamond in 1963 singing a medley.
Thursday, 14 April 2016
Country Kitchen Cookbook: A feast of creative homestyle recipes with nutritious high-fibre oats, Quaker Oats, Family Circle Companion Series, Sydney date?
250g butter or margarine; 1 cup CSR brown sugar, firmly packed; 3 large eggs, beaten; 1 tspn vanilla essence; 1 cup desiccated coconut; 1 cup QUAKER quick oats or instant porridge; 2 X 400g cans crushed pineapple, undrained; 3 ½ cups self-raising flour; ¼ tspn salt (optional); 1 cup chopped pecan nuts
1. Beat butter and sugar to a cream; gradually add the eggs and vanilla, beating well.
2. Stir the coconut, oats and undrained pineapple through (the mixture will 'curdle' or separate). Sift flour and salt over the top and add half the pecan nuts.
3. Beat mixture lightly but thoroughly and spoon into 2 lined and well-greased loaf cake pans. Scatter remaining pecans over the top. Bake, side by side, in a moderate oven, reversing the pans once or twice for 55 to 60 minutes.
4. Allow to stand for 7 to 10 minutes in the pans before turning onto a rack to cool.
Note: If the particular brand of crushed pineapple contains excessive liquid, drain lightly before use or add a little extra flour.