Hawaiian Curry

1&1/2 lb. minced steak
1 dstp. oil or margarine
salt and pepper to taste
1 pkt. chicken noodle soup
1 dstp. coconut
1 dstp. lemon juice
6 ozs. beans sliced
1 tin mushrooms or champignons
1 small tin pineapple pieces and juice
1/4 lb. cashew nuts if desired
2 white onions (ringed)
1 tblsp. cornflour
2 beef cubes
1 cup water
1 tblsp. sultanas
1 cup carrots (cut into straws)
1 dstp. soy sauce
1 cup cooked rice
curry to taste

Method: Heat oil in frypan, add meat, onions, flour, salt and pepper, beef cubes, soy sauce, chicken noodle soup blended with the water. Saute for 5 mins., add curry, coconut, sultanas, lemon juice, carrot straws and beans. Place lid on pan and occasionally stir. Cook 10 minutes. Stir in mushrooms, cooked rice, pineapple pieces and juice. Add nuts just before serving.

Source: contributed by N. Bridgen, Mt. Remarkable, No. 62 in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.26.

Hawaiian Lamb Chops

6 Short Loin Lamb Chops; 1/2 Cup Soft Breadcrumbs; 1/2 Cup Chopped Tomato Pulp; 1 Teaspoon Brown Sugar; 1 Dessertspoon Soft Butter; 1/2 Teaspoon Salt and Pepper; 6 Bacon Rashers; 6 well-drained Pineapple Rings.

Method: Twist chops into good shape and wrap a bacon rasher around each, securing firmly with a tooth pick. Place the drained pineapple rings in a greased baking dish and top each with a bacon wrapped chop. Combine breadcrumbs, tomato pulp, brown sugar, butter, salt and pepper, mixing well. Form into 6 patties and place one on top of each chop. Cover and bake in a moderate oven for about 1/2 hour. Remove lid or alfoil and cook for further 20 minutes, or until chops are cooked through. Arrange on a hot platter and garnish.

Source: contributed by Mrs. G. J. Russell in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.37.

Hawaiian Coolee

1 lge can unsweetened pineapple juice
1 whole cardamon pod
1/8 tsp ground mace
1/8 tsp ground cinnamon

Method: Bring ingredients to boil. Remove cardamon pod before serving. Serve hot or cold.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.73.

Hawaiian Chops

4 leg chops
1 cup breadcrumbs
1 cup chopped tomatoes
1 cup shredded pineapple
1 dessertspoon brown sugar
Salt & pepper
4 lightly grilled bacon rashers

Method: Lay chops in casserole with a little water to prevent sticking. Mix crumbs, tomato, pineapple and sugar. Divide into four portions and put one on each chop, cover and cook in moderate oven for 1 hour. Then add bacon rashers and cook further 15 minutes without lid. Serve with rice and minted peas.

Source: contributed by Carola Grantham Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.38.

Hawaiian Rice Salad

Toss together: 2 cups cooked rice, 1/2 cup Tongala mayonnaise or french dressing, 1 cup grated cheese, 1/2 cup grated carrot, 1/4 cup pineapple pieces.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.18.

Image: https://www.pinterest.com.au/pin/279082508141178390/

Tongala dairy (Victoria) is no more: 

https://www.dairynewsaustralia.com.au/news/2019/09/26/794340/nestle-to-shut-vic-factory 

Hawaiian Patties

1 lb. minced pork fillets

1/2 lb. minced veal

12 thin pineapple slices

3 level tablespoons apricot jam

1 egg

Pinch nutmeg

Salt and pepper

6 bacon rashers

Method: Mix together the minced meats, 2 tablespoons of the jam, beaten egg, and seasonings. Using a little flour, shape into patties same size as pineapple slices, place one between each two pineapple slices, wrap in a bacon rasher, and secure with a cocktail stick. Brush over with remaining jam. Place patties on greased baking dish; bake in moderate oven 45 minutes.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Hawaiian Casserole

3 handfuls chopped lamb or steak

3/4 cup plain flour

1 tin tomato soup

1 tin pineapple, chopped

1 onion, chopped

1/2 cup water

Method: Season lamb and roll in flour. Add all ingredients to casserole dish, give a stir to mix, cover and cook in moderate oven for 1&1/2-2 hours. Check every hour. May need to add more water.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.95.

Hawaiian Tart Filling

1 8" pastry case (20cm)

3 or 4 bananas, sliced

1 tin condensed milk

approx. 1/2 cup passionfruit pulp

juice of 2 lemons

1 dstspn. gelatine dissolved in boiling water

Method: Beat together milk, passionfruit pulp, juice and gelatine. Lay slices of banana in the pastry case reserving some for decoration. Pour over the mixture. Chill, then decorate with bananas and whipped cream, and serve.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.114.

Hawaian Lamb Chops

6 short lamb chops, 1/2 cup breadcrumbs, 1/2 cup tomato pulp, 1 tspn. brown sugar, 1 dsspn. butter, 1/4 tspn. salt and pepper, 6 bacon rashers, 6 drained pineapple rings.

Method: Twist chops into good shape. Wrap a bacon rasher around each, securing firmly with toothpicks. Place pineapple rings in greased baking dish, top with chops. Combine breadcrumbs, etc. Place on top of chops. Cover. Bake in moderate oven for 1/2 hour. Remove cover. Bake a further 20 mins. or until chops are tender.

Source: contributed by Mrs. G. Johns in Urania Cookery Book. Book 3 (Adelaide: n.d. [reprint with errata of 1976 edition]).

Hawaiian Coffee Dessert

8 oz Plain Flour
Pinch Salt
3 oz Butter
2 tbspns finely chopped Pineapple
1/2 cup Pineapple Juice
1 & 1/2 tspns Baking Powder
4 oz Sugar
1 Egg

Topping:
3 slices drained Pineapple
2 oz Brown Sugar
2 oz Butter, melted
2 oz Plain Flour
1/8 tspn Cinnamon

Method: Sift flour, baking powder and salt into large bowl. Rub in butter and add sugar. Beat egg, add pineapple juice and add to dry ingredients, mixing well. Stir in chopped, drained pineapple and put into greased ovenproof dish. Cut pineapple slices in halves, drain well and arrange on top. Make topping by combining all ingredients and sprinkle around edge and between pineapple slices. Bake 40-50 minutes in moderate oven. Serve with custard, icecream.

Source: Oodnadatta Cookbook (1986), p.79.

Hawaiin Veal

6 Veal Cutlets 1/4 inch thick
2 tablespoons plain flour
1 egg
browned breadcrumbs
oil and butter for frying
250 grams bacon (chopped)
500 grams onions (chopped)
1 cup pineapple pieces
1/2 cup moselle
1/2 cup pineapple juice

Method: Lightly flour cutlets, dip in beaten egg and coat with breadcrumbs. Heat oil and butter and fry veal until golden brown both sides but not cooked through. Place veal in large casserole. Cook bacon for 4 minutes on Full Power. Cook onion with a small amount of oil for 6 minutes on Full Power. Top cutlets with onion, bacon and pineapple. Mix wine and pineapple juice together and pour over meat etc. Place uncovered in microwave on 100% power for 10 minutes then on Medium Power 30-40 minutes until cooked.

Source: contributed by H. Wilson in Country Cuisine (1987, reprint 1989, recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.80.