Cuban Chicken

4 boneless chicken breasts
1 tablspn Oil
1 pkt Spring Veg soup mix
2 bananas, sliced
1 cup pineapple juice
1/2 cup water

Heat oil and brown chicken and bananas, set bananas aside. Add combined soup mix, pineapple juice and water to chicken. Stir until boiling. Cover and simmer gently for 15 mins, until cooked. Add bananas and reheat before serving with rice or vegetables.

Source: contributed by Jean Potter in Camden Primary Recipe Book. Compiled by Linda Mc Gee & Dianne Goldsworthy ([Adelaide], n.p., n.d. [late 1980s-early 1990s]), p.19.

Wine Punch

1/4 bottle port/claret
1/2 pint orange juice
1/2 bottle soda water
1/2 pint lemon juice
1/4 pint pineapple juice
1/2 pint ginger ale

Method: Mix all together and pour into punch bowl with ice blocks. Cherries or orange slices for garnish.

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

Shishkebabs

1 lb rump steak cut into cubes or slices (pound with meat mallet) marinate 4 hours, in 1 cup pineapple juice, 1 cup claret, 1/4 cup water, salt and pepper, oil, garlic, onion, salt, oregano, barbecue spice. Thread on skewers alternately with pineapple, champignons, onions and capsicum. Grill or fry, basting with marinade until cooked as desired.

Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.8.

Lamb Tropic Style

Pineapple Pieces; Green Pepper; 1 Cup Celery; Large Onion; 2 Tablespoons Butter; Lamb or Mutton; 1 Dessertspoon Cornflour; 1 Tablespoon Soy Sauce; 1 Tablespoon Vinegar; Salt, Pepper and Pineapple Juice.

Method: Fry pineapple, onion, celery, green pepper in butter until tender. Remove from pan, add cubed meat, mix cornflour with a little pineapple juice, add rest of juice, sauce, and vinegar. Add to meat. Cook until meat is tender and add vegetable, pineapple, salt and pepper.

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

Pineapple Steak

- use good steak, frying but not best quality
- place in baking dish
- sprinkle with french onion soup
- arrange pineapple circles on top
- pour over juice
- cover, bake in a moderate oven for 1 hour

Source: contributed by Jill Cole in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.41.

Dark Punch

1 cup pineapple juice
1/2 cup blackberry juice
1/2 cup raspberry juice
3/4 cup sugar syrup
1 cup strong tea
1/2 cup lemon juice
1 cup orange juice
2 cups water

Method: Combine ingredients, stir and chill. Freeze a large block of ice with a spray of white gardenias in it. Place in punch bowl, add punch, garnish with slices of lemon, orange, berries, mint leaves.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.72.

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.

Tropical Island Party Punch

1 can pineapple and orange
1 can pineapple and apricot
1 cup pineapple pieces
2 passionfruit
2 slice[d] bananas
orange slices
strawberries
1 bottle lemonade

Method: Mix together adding bananas and lemonade last.

Source: contributed by Maude Anderson in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.87.

Broken Glass Pudding

Make up 3 different coloured jellies adding 1 cup only of boiling water and set in 3 different dishes (make day before). Line a 4 x 11" loaf tin with foil. Crumble together 1 cup Wafer biscuits, 1/4 cup sugar, 1/4 cup melted butter. Put 1/2 this in bottom of tin. Mix 1 envelope of gel[a]tine with 1/4 cup cold water. Heat 1 cup pineapple juice and add to above. Whip 1 cup cream with 1/4 cup icing sugar and 1/2 teaspoon vanilla. When pineapple mixture is quite cold add cream. Cut jellies into small cubes and add to cream etc. [P]our into tin and cover with remaining crumbs. Set in fridge and serve in slices (1 envelope = 1 rounded tablespoon).

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.37.

Fruit Cup (For 100 people)

BASE -
5 cups cold tea
3 cups strained rhubarb juice
1 bottle passionfruit topping
1 lb (450g) sugar
1 litre water (boiled until sugar dissolved - let cool)
1 large tin pineapple juice
1/2 gal. orange juice cordial
1 bottle fruit cup cordial

Method: When ready to serve add 8 large bottles lemonade, 4 large bottles dry ginger, small quantity soda water, crushed ice. Slice bananas and mint leaves. Can be laced with gin or sherry.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.54.

Champers Punch

can of cherries
can pineapple juice
2/3 cup lemon juice
1/2 cup brandy
1 tbs grenadine
2 bottles champagne

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.72 ['Buffet Party Menu']

Pineapple Christmas Cake

1 cup butter, 1 cup pineapple juice, 1&1/2 cups each of currants, sultanas, chopped tinned pineapple, and brown sugar, 1 cup raisins, 1 cup chopped nuts, 1/2 cup mixed peel, 1 small teaspoon salt, 2 teaspoons cinnamon, 2 teaspoons allspice, 1 teaspoon ground cloves, 4 eggs, 3 cups S.R. flour.

Mix butter, sugar, and egg-yolks till creamy. Sift 2 cups of the flour, spices, and salt, and add alternately with the pineapple juice. Then add fruit and nuts previously mixed with the remaining cup of flour. Fold in stiffly-beaten egg-whites. Put into prepared tins and bake in a slow oven for about 3 hours.

Source: contributed by Mrs. A. Bradley (Cungena) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), n.p. "NOV. 29".

Black Tea Punch

Dissolve 12 cups sugar in 12 cups of strong black tea (cold). Add 12 cups orange juice, 6 cups lemon juice.

When ready to serve, pour over ice cubes in [p]unch bowl and add 12 bottles Dry Ginger. Pineapple juice can also be added. Float slices of orange, lemon and bananas on top.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.11.

Meatballs in Heavenly Sauce

1 lb. minced meat 

1 dessertspoon cornflour

1 small chopped onion

2 small green capsicums

1 dessertspoon soy sauce

1&1/2 tablespoons vinegar

1/2 cup pineapple pieces

1 egg

1/2 teaspoon salt

1 dessertspoon oil

1 cup pineapple syrup

1 dessertspoon cornflour

3 tablespoons water

1/4 cup sugar

Method: Mix together meat, 1 dessertspoon cornflour, salt, pepper and onion. Stir in the beaten egg. Form into small balls and fry in a little oil until brown all over. Drain. Cut the capsicums into strips, put into a little water and bring slowly to the boil. Boil 2 minutes. Mix together with the remaining dessertspoon cornflour, soy sauce, vinegar, water and sugar. Add to pan and cook, stirring until thickened. Add meat balls, capsicums, and pineapple pieces, cook over low heat, stirring occasionally, until heated through. Serve with rice or boiled noodles.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.48.

Watermelon Punch

1 medium watermelon

1 cup white wine

1 cup pineapple juice

1 cup sherry

1/3 cup lemon juice

1 table spoon sugar

crushed ice, lemon slices, mint leaves

Method: Cut a 5cm slice off the top of the watermelon. Scoop out about half the flesh using a melon baller. Reserve. Scoop out the remaining flesh, remove seeds and discard. Soak flesh in wine for 30 minutes. In the bowl of an electric food processor combined watermelon flesh, pineapple juice, sherry, lemon juice & sugar, process until smooth. Chill until ready to serve. Pour into watermelon shell, add ice & reserved melon balls. Garnish with lemon slices and mint leaves.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.9.

Childrens Punch

1 pkt. raspberry jelly crystals

1 pint boiling water

1 can concentrated orange juice

2 x 450g cans pineapple

juice of small lemon

2 small bottles ginger ale

1 small bottle soda water

1 cup fresh cherries (optional)

Method: Make up jelly, add juices. Chill. Before serving, add chilled soft drinks and icecubes. Float cherries on top (optional).

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.127. [Childrens Munchies for Parties]

Pork Chops in Pineapple

As many pork chops as required.

Method: Fry both sides of the pork chops for 5 minutes each and brown thoroughly. Lay the chops in a casserole dish, then brown in frying pan as many slices of pineapple as there are chops and place one on each chop. Pour over the following mixture.

1 tin pineapple juice, 1 bay leaf, 1 finely chopped celery stick in season, 2 cloves, 1 chopped onion, 1 garlic clove (this is optional). Bake in a moderate oven for 1&1/2 hours covering casserole with a lid. Serve with vegetables in season.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.100.

Pineapple Glazed Mock Ham

1 x 1.5 kg lightly pumped leg of lamb

2 tab[l]espoons brown sugar

1/2 cup pineapple juice

Method: (1) Place lamb fat side down in pyrex baking dish and cover with paper towelling. (2) Microwave on FULL POWER 10 minutes. (3) Reduce to ROAST and continue cooking 10 minutes per 500g turning over (top to bottom) halfway during cooking. (4) Remove paper towelling, drain away juice and fat and sprinkle with brown sugar. (5) Return to microwave on FULL POWER for 4 minutes. Pour pineapple juice over lamb and continue cooking on ROAST a further 10 minutes. Baste with juiced [sic] during cooking. (6) Remove from oven, wrap in aluminium foil and allow to cool. (7) Chill overnight and serve cold with salads.

Source: The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.29.

Rabbit with Sweet & Sour Sauce

1&1/2 lbs rabbit pieces (without bone), 1 tbspn lard or butter, 1/4 cup water, 1/4 cup brown sugar, 2 tbspns cornflour, 1/4 cup vinegar, 1 cup pineapple juice, 3/4 cup sliced green pepper, 1/2 cup chopped celery, 1/4 cup chopped spring onion, 1 small can pineapple pieces, freshly cooked rice, 1 dspn Soy sauce.

Method: Cut rabbit flesh into pieces about 2" long & 1/2" wide. Brown them lightly in hot lard or butter, stirring well. Add the water, cover & simmer until rabbit is tender. Stir occasionally, as there is very little liquid. Combine brown sugar, cornflour, vinegar, pineapple juice & Soy sauce in a bowl, & stir until smooth. Place into a saucepan & stir over a medium heat, until the mixture boils & thickens. Pour over the rabbit pieces. Cover & simmer for about 5-6 mins, then add pineapple pieces, onion, green pepper & celery, & cook for a further 5-6 mins. The vegetables should remain crisp. Serve at once with freshly cooked rice & a little extra Soy sauce if desired.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.17.

Sweet & Sour Sauce to Serve with Prawn Coc[k]tails

1/2 cup unsweetened pineapple juice, 2 teas. cornflour, 3/4 cup water, 2 tabs. tomato sauce, 1 tabs soy sauce, 2 tabs. white vinegar, 1 chicken stock cube.

Method: Mix all to-gether and stir until boiling, Reduce heat and simmer uncovered for 3 mins. Cool.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.47.