Chinese Veal

1 small can crushed pineapple
6 veal cutlets
1 tablespoon lemon juice
6 slices fresh canned pineapple
1 tablespoon Worcestershire sauce
2 tablespoons sherry
Salt and pepper
Flour

Method: Roll cutlets in flour, pepper, salt, fry quickly to brown, place in a casserole dish, mix crushed pineapple, some lemon juice and sherry, and pour over cutlets. Cover, cook for 1 hour in moderate oven 375°, fry pineapple slices and arrange around cutlets. Garnish with parsley, serve with boiled rice.

Source: contributed by Mrs. Thelma Stewart (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.31.

Pineapple Savoury

Method: If you want something different in stew, fry the meat with onion and add 2 dessertspoons port wine, cook, then add 1/2 can crushed pineapple, several bananas, 2 extra dessertspoons port. This can be done with any meat.

Source: contributed by Mrs. A. V. Wurst (A.C.H. Wirrabara Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.12.

Eureka Lamb

6 lamb chops (forequarters or chump)
2 tbsp oil
1 small tin crushed pineapple
3/4 cup seeded raisins
2 oranges - peeled and sliced
1/2 cup honey
1 tsp salt
1/2 tsp cinnamon
1/2 tsp mixed spice

Method: Brown chops in oil then place in a casserole dish. Mix together remaining ingredients and pour over chops. Bake in moderate-slow oven for 30-40 minutes or until chops are tender. Delicious when served with rice and green vegetables.

Source: Kangaroo Island Honey Cookbook. Compiled by Mildred Willson to raise funds for Kangaroo Island Anglican Parish (Fourth Edition, 2021 [Openbook Howden Print & Design, St Mary's SA ISBN: 0-646-16341-8]), p.17.

Savoury Puff Pinwheels

4 sheets ready-to-roll puff pastry
Tomato sauce (or jar of flavoured tomato sauce)
Mixed herbs
200g shredded salami
200g shredded ham
1 small tin crushed pineapple (optional)
250g grated cheese (The amount of filling can vary depending on taste.)

Method: Spread puff pastry sheets with tomato sauce, then sprinkle with any combination of salami, ham, pineapple, cheese and herbs. Do not layer too thick. Roll up pastry sheets tightly and cut into slices. Place onto lined oven trays and bake at 200°C for 15 mins or until puffed and golden.

Variation:
An adult version could include chilli sauce with parmesan cheese and spicy salami and meats.

Hint:
Uncooked pinwheels can be frozen for up to 3 months and baked as above when required.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.198.

Fruit Salad Jam

7 lb. melons, 5&1/4 lb. sugar, 2 oranges, 1 lemon, 3 bananas, 2 apples (grated), 1 small tin crushed pineapple, 5 passionfruit.

Method: Cut or mince melon, sprinkle 1 cup sugar and stand overnight. Shred oranges and lemon, bruise bananas with fork. Put all fruit in pan except passionfruit, with rest of sugar and bring to boil. Simmer 1&1/2 hrs., add passionfruit, boil 1/2 hr. or until jellies.

Source: contributed by Mrs T. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.78.

Delicious Salad

1/2 head of celery chopped small
1/2 large onion chopped
1 medium carrot grated
1 apple chopped
small tin crushed pineapple
shallots chopped for added colour

Method: Mix together with mayonnaise and grated cheese.

Source: contributed by Alice in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.41.

Tasty Finger Bits

Can be served hot or cold. Add crushed pineapple for variation.

2 eggs
4 oz grated cheese
2 oz melted butter
pepper and salt
2 Tbspn fruit chutney
1 chopped onion
1 Tbspn Worcestershire Sauce
2 bacon rashers
quantity of sliced bread

Method: Beat eggs lightly, add cheese, salt and pepper, chutney, chopped onion and sauce and lastly add melted butter. Mix well. Spread mixture on slices of bread, cut into fingers and place a strip of bacon on each finger. Bake on greased oven tray in moderate oven for about 5 mins or until light brown.. Sometimes I will substitute the bacon for smoked oysters - also very nice.

Source: contributed by Gloria Wajwoda in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.13.

Tuna and Pineapple Casserole

1 15oz can Tuna
1 quantity White Sauce
1 tablespoon Breadcrumbs
Parsley Springs
1 15oz can Crushed Pineapple
1 teaspoon Lemon Juice
Slices of Lemon

Method:
1. Collect ingredients
2. Combine tuna, sauce and lemon juice
3. Place alternate layers of fish mixture and pineapple in casserole
4. Top with breadcrumbs
5. Bake
6. Garnish with slices of lemon and springs of parsley and serve
Oven temperature: 350°[F]
Cooking Time: 20 minutes

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.25.

Brandied Pineapple Drink

15oz can Crushed Pineapple
1/3 cup Brandy
2 large scoops icecream
1/3 cup Lemon Juice
1/2 cup iced water

Method: Put all into blender, on high speed 30 seconds or until well whipped. Makes approximately 1&1/2 pints.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.110.

Poor Man's Fillet Mignon

1 lb. mince
1/2 lb. sausage meat
2 cups white bread crumbs
2 eggs
Mixed herbs - 1 teaspoon
1 dessertspoon Soy Sauce
1 large onion grated
1 tablespoon fresh chopped parsley
1/4 teaspoon each of Tarragon, Oragano [sic], onion salt, and Garlic salt
For a change I sometimes add some crushed pineapple

Method: Combine all ingredients as for hamburgers. Rolling in flour, make patties about 3" wide and 1" thick, then wrap around with a piece of bacon and secure with tooth picks. Cooking in a frypan. Heat a little oil and sear both sides of patty to seal in juices and then reduce heat. Don't forget to keep turning them so they don't burn and they'll take approx. 1/2 hour to cook. 5 minutes before serving heat a large tin of mushrooms in butter sauce. To serve, remove toothpicks, place on dinner plates and cover with mushrooms. I usually serve with hot veges, but they are just as nice with salads.

Source: contributed by Joy in More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.7.

Boiled Pineapple Fruit Cake

1 x 450g can crushed pineapple
125g marg.
375g mixed fruit
1 cup sugar
1 tspn. mixed spices
pinch salt
1 cup S. R. flour
1 cup plain flour
1 tpsn. bicarb. soda
2 beaten eggs

Method: Boil first 6 ingredients and also the soda in a saucepan for 10 mins. Allow to cool. Add sifted flours and eggs. Place mixture in an 18cm square cake tin (or as desired) lined with greaseproof paper. Cook for 1 hour at 160°C. Test with skewer. Leave in tin 5 mins., then turn out on rack. Cool. Store in airtight container.

Source: contributed by Lorraine Rosenzweig in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.58.

Rice Salad

1&1/2 cups cooked rice
1 cup grated carrot
1 cup strained crushed pineapple
1/4 cup sugar
1/2 cup capsicum
2 teaspoons lemon rind
4 teaspoons lemon juice

Method: Combine and chill for 2 hours.

Source: contributed by J. Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.13.

Tropicana Dip

1/2 lb cream cheese
1/2 packet mushroom soup
1 15oz can crushed pineapple (drained)
1/4 cup pineapple juice

Method: Place cream cheese in a basin and beat until smooth. Gradually add juice while continuing to beat. Add soup mix and pineapple. Stir until combined then chill before serving.

Variations: 3 ozs chopped ham or crispy cooked bacon may be added.

Source: contributed by Shirley Mundy in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.17.

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.

Baked Grapefruit

3 large grapefruit.
1 cup crushed pineapple.
Brown sugar.
Sherry.
6 cherries or pieces of crystallised ginger.

Method: Cut the grapefruit into halves and cut out the pulp. Carefully remove the seeds and coarse membranes and chop pulp. Put into a bowl with the crushed pineapple and sherry and leave until ready to bake. Place grapefruit shells in an oven-proof dish and fill with mixture. Sprinkle top with the brown sugar and a dot of butter. Bake 10 mins., until hot and bubbling. Be careful not to burn tops. Serve at once, garnished with cherries or ginger.

Source: contributed by Mrs. K. V. Parish in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.5

Cheese Dips

1 pkt. Philadelphia cheese.
1/2 pkt. Velveeta cheese.
1/2 jar Gorgonzola cheese, mixed with mayonnaise to cream consistency.

Variations:
Pineapple - To basic mixture add 1/2 cup crushed pineapple.
Smoked Oyster - To basic mixture add 1 tin smoked oysters.
Shrimps - To basic mixture add small jar shrimps.
Anchovy - To basic mixture add small tin chopped anchovies.

Serve in bowl or scooped-out cabbage or pineapple case. Sprinkle dip with paprika.

Source: contributed by Mrs. A. I. Sach; Mrs. J. Miller in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.5.

Pineapple Slice

Method: Line a slice tin with Coffee Biscuits. Mix 1 tin Condensed Milk, one 15 oz (500gm) tin of crushed Pineapple (drained), 2 oz Lemon juice, 4 oz melted Copha and 2 oz Passionfruit pulp.

Spread evenly over Biscuits and place another layer of Biscuits on top of filling.

May be iced with Chocolate Icing.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.34.

Pineapple and Bacon Dip

4 oz pkt cream cheese, 1 Tbls undiluted evaporated milk, 2 Tbls crushed pineapple, 1-2 Tbls finely diced cooked bacon, salt, pepper

Method: Mix together until creamy, the cream cheese and evaporated milk. Add the savoury ingredients and season with salt and pepper.

Source: Contributed by V. Collins in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.17.

Pineapple Rice Cream

Method: Wash 1/3 cup Rice and slowly bring to the boil in 2&1/2 cups Milk. Cover until Milk is absorbed (approx. 45 minutes). Remove from heat and add 3 tbsp Sugar and 1 tsp Vanilla.

When cold, fold in 1 drained tin of crushed Pineapple and 300 mls Whipped Cream. Refrigerate and sprinkle with Brown Sugar or Cinnamon.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.37.

6 Cup 'Special' Salad

1 cup each of following:
Coconut
Sour Cream
Crushed pineapple
Philadelphia cheese
Mandarin segments (tinned or fresh)
Marshmallows (white, cut finely)

Method: Mix all 6 ingredients together.

Source: contributed by Mrs E. Wood (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.39.