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.

Cream Sherry Delight

Cut 1 pkt of white marshmallows in quarters. Pour over 1/2 cup sherry (sweet or cream) and soak overnight. Couple of hours before serving drain 440g can pineapple pieces, and beat 300ml carton cream till thick. Fold all together and chill.

Source: contributed by J. Edwards in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.10 ['Potpourri' insert].

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.

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.

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.

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 Bowl

1 Pineapple; 2 Firm Bananas; 1 Avocado; 1 Cup Brandy or Rum; 8 ozs. Sugar; 1 oz. Butter; 1/4 Pint Claret.

Method: Cut pineapple in half, lengthwise. Remove flesh in 1" wedges. Place these in oven-proof dish and sprinkle with brandy or rum. Place in slow oven for 15 minutes. Cool. Cut avocado into 8 pieces and sprinkle with a little lemon juice to prevent discolouration. Heat butter in pan. Add sugar and claret. Cook for 10 minutes. Add banana pieces and allow them to stand in this mixture for 30 minutes. Turn frequently. Arrange fruit pieces in the pineapple shell. Chill. Serves 4.

Source: contributed by Mrs. J. L. Jenkins in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.52.

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.

Minted Pineapple

Put some diced pineapple in a sealed container with chopped mint and a small quantity of Creme de Menthe liqueur. Refrigerate and shake several times to colour all the pineapple. Make the morning required.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.79 ['Hors d-oeuvres']

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.

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.

Asparagus Salad

18 asparagus spears, cooked or canned.
1 cup diced ham.
1 cup diced fresh pineapple.
3/4 cup thick mayonnaise.
Chopped parsley.
Salt and pepper.
1/2 cup cooked rice.
2 dessertspoons slivered orange rind.
1 tablespoon lemon juice.

Method: Cut asparagus into 1/2 in. lengths. Combine with ham, rice, and pineapple. Lastly add pepper and salt to taste and bind with mayonnaise, to which lemon juice and a little lemon rind have been added. To serve, mound the salad in a bed of lettuce and sprinkle with orange rind and parsley. May be used on its own, or is very suitable for serving with poultry or pork.

Source: contributed by P. J. Peter 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.31.

Fresh Pineapple Dessert

Peel and slice fresh pineapple [centre removed]. Mix the following well:
    Honey
    Chopped nuts
    Cottage cheese
Put into centre of rounds of pineapple and sprinkle with nuts.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Fruit Salad

1 cup stoned prunes                         } soak in 1 cup marsala 
1 cup dried apricots cut in halves  } for 24 hours or more
Add drained:
1 small tin diced pineapple
1 small tin mandarin segments
1 small tin black cherries

Method: Mix well. Serve with cream or icecream. May be kept for months in fridge.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.70.

Salmon Pineapple Salad

2/3 cup uncooked rice, 2 tsps. curry powder, 1 cup chopped celery, three 7oz. tins salmon, 1/2 cup mayonnaise, 1/2 tsp. salt, one 15 oz. tin pineapple pieces (drained), salad greens, 1/4 cup chutney.

Method: Cook and drain rice, mix together mayonnaise, chutney, curry powder and salt, and then add rice, curry, celery, pineapple and salmon. Chill and then arrange in salad bowl lined with lettuce leaves.

Source: contributed by Mrs M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.25.

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.

Pineapple Eggnog

1 pkt. pineapple jelly crystals
2 eggs, separated
1 tablespoon brandy or rum if desired
boiling water
2 cups vanilla icecream

Method: Add enough boiling water to jelly to make 500ml. Stir until dissolved. Beat egg yolks and stir into hot jelly. Add brandy and icecream and stir until melted. Chill slightly until thickening. Beat egg whites and fold into thickened icecream and jelly mixture. Pour into individual sweet dishes and chill. Top with a glace cherry.

Source: contributed by Joy Klemm in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.38.

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.