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"On
his second voyage, Christopher Columbus discovered pineapple for the
civilized world. Since then, its history has been linked with
romance and adventure 'round the world.
Epicures in the 18th
century called this delicacy the "King of fruits." Early
travelers found pineapples hanging in the doorways of friendly island
natives. To this day, pineapple is known as the symbol of
hospitality.
Although most historians agree that pineapple
originated in Brazil, over half of today's supply is produced int he
Pacific Islands. About one million dollars is spent each year
by
pineapple companies, cooperatively and individually, in research an
improvement of this versatile golden fruit."
FIJI BEEF CHUNKS
Juicy meat cubes, tangy pineapple, crisp tender vegetables in richly
accented brown sauce.
2 & 1/2 pounds beef
sirloin tip
1 & 1/2 teaspoons garlic salt
1 teaspoon paprika
1/4 cup cooking oil
One 13 & 1/2oz. can pineapple chunks
One 10 & 1/2oz. can beef broth
1/4 cup wine vinegar
1/2 cup diced celery
1/2 cup sliced green pepper
1 cup sliced onion
2 large tomatoes
1 tablespoon soy sauce
3 tablespoons brown sugar
1 tablespoon cornstarch
1/2 cup water
Trim
fat from meat; cut in 2-inch cubes. Sprinkle with garlic salt
and
paprika. Brown in hot oil. Drain off fat.
Add syrup
from pineapple, beef broth and half of vinegar. Cover; simmer
1
& 1/2 hours. Add celery and pepper; cook 5 minutes.
Ad
donion; cook 5 minutes more. Stir in tomatoes cut in wedges
and
pineapple chunks. Blend soy sauce, brown sugar, cornstarch,
water
and rest of vinegar; stir into sauce. Simmer until thickened.
4 Servings.
PACIFICA
TURKEY KABOBS
Has the Oriental flavor of teriyaki.
Cut
2 pounds turkey breast in cubes. Marinate in Teriyaki Sauce 1
hour or longer. Thread turkey and drained pineapple chunks
from 1
pound 4 & 1/2oz. can on skewers. Add water chestnuts,
mushrooms or onions, if desired. Brush with marinade.
Grill
over coals or broil until turkey is tender.
8 Servings.
Teriyaki
Sauce
Beat together 1/4 cup each syrup from
pineapple, honey and cooking oil, 1/2 cup each soy sauce and
catsup, 1/3 cup wine vinegar, 1 teaspoon dry mustard and 2 tablespoons
minced green onion.
PINEAPPLE SHRIMP AND COCONUT CURRY
Pink shrimp and refreshing pineapple in coconut curry sauce.
Accompany with chutney, raisins, and coconut chips.
2 cups milk
1 cup flaked coconut
One 13 & 1/2oz. can pineapple chunks
1 & 1/2 cups deveined cooked shrimp
1/2 cup butter
1 teaspoon curry powder
1/3 cup chopped green onion
1/3 cup chopped celery
1/2 cup sifted flour
1 teaspoon garlic salt
1 & 1/4 cups chicken broth
Combine
milk and coconut. Simmer, stirring occasionally, about 2
minutes
until mixture foams. Strain, pressing through as much coconut
as
possible. Sauté drained pineapple chunks and shrimp in 1/4
cup
butter; remove from skillet. Add rest of butter and curry to
skillet. Cook over low heat, stirring, about 2 minutes.
Add
onion and celery, cook until soft. Blend in flour and salt,
then
broth and coconut milk. Cook until thickened; simmer 5
minutes.
Stir in pineapple, shrimp and coconut. Serve with
rice.
4 Servings.
SOUTH
SEAS CHICKEN WITH PINEAPPLE
Golden chicken cooked with papaya juice, soy sauce, pineapple, and
mushrooms.
Delicious with toasted coconut rice.
Two 2 & 1/2
pound fryers, halved
3 tablespoons flour
1 teaspoon ginger
1/2 teaspoon salt
1/2 cup shortening
1/2 cup chopped green onion
1 cup fresh mushrooms
One 8 & 1/2oz. can pineapple slices
1/2 cup canned papaya juice
One 10 & 1/2oz. can consomme
1 tablespoon soy sauce
Dredge
chicken in flour mixed with ginger and salt. Brown well in
shortening. Drain off fat; use 1/4 cup to sauté onion and
mushrooms. Add sautéed vegetables to browned chicken along
with
syrup from pineapple, papaya juice, consomme and soy sauce.
Simmer 1/2 hour. Add pineapple slices. Cover;
continue
cooking until chicken is tender, about 15 minutes.
Serve with toasted coconut rice.
4 Servings.
Toasted
Coconut Rice
Toss 4 cups steamed rice with 1/4
cup melted butter or margarine and 1/2 cup toasted flaked coconut.
TONGA SPARERIBS
A glaze to glamorize ham and pork, too.
Tonga
Glaze: Heat to simmering 1 (8 &
3/4oz.) can crushed pineapple, 1/2 cup each honey and
pineapple juice, 3 tablespoons vinegar, 1 tablespoon each soy sauce and
minced onion and 2 teaspoons ginger.
Oven
Ribs: Sprinkle
2 sides meaty spareribs (about 4 pounds) with salt and pepper.
Arrange in single layer in shallow pan. Bake in hot
over
(400 degrees F.) 30 to 40 minutes. Drain off fat.
Lower
heat to 325 degrees F. Bake 1/2 hour. Spoon on part of glaze.
Continue baking 30 to 40 minutes longer, basting occasionally
with glaze. Makes 4 servings.
Charcoal
Grilled Ribs: Select lean ribs. Use oven method
up to point of draining off fat. Grill, basting with glaze,
until ribs are tender.
4 Servings.
BANANAS
WITH ROYAL PINEAPPLE SAUCE
Pan broil bananas at the table to be truly spectacular.
One 8
& 3/4oz. can crushed pineapple
2 tablespoons butter
3 tablespoons dark brown sugar
2 tablespoons cornstarch
1/8 teaspoon almond extract
2 tablespoons flaked coconut
1/4 teaspoon grated lemon peel
1 tablespoon lemon juice
4 small bananas
Cook
undrained pineapple, 1 tablespoon butter, sugar, cornstarch, and almond
extract over moderate heat until thick and clear, about 5 minutes.
Stir in coconut, lemon peel and juice. Pan broil
peeled
bananas in other tablespoon butter. Brown all sides lightly.
Serve at once topped with warm pineapple sauce.
4 Servings.
GLAZED PINAPPLE WITH RUM CARAMEL
SAUCE
Imaginative version of pineapple slices with two flavorful toppings.
Gourmet for dessert... elegant with meat entree.
3 tablespoons butter
1/4 cup brown sugar
1 tablespoon rum
One 1 pound 4 & 1/2oz. can pineapple slices
1 teaspoon lemon juice
Butter
Heat
together 2 tablespoons each butter, brown sugar, rum, 1 tablespoon
syrup from pineapple and lemon juice, 3 to 4 minutes. Pan
broil
drained pineapple slices in remaining tablespoon butter; brown both
sides lightly. Allow 2 slices per serving, spooning on rum
caramel sauce. Top with Chutney Cream.
5 Servings.
Chutney
Cream
Stir 2 tablespoons chopped chutney
into 1 cup dairy sour cream.
PINEAPPLE
UPSIDE DOWN CAKE AMERICANA
Traditional in America's heritage of good eating.
A glamorous old-fashioned dessert.
1/4 cup
butter
2/3 cup light brown sugar (packed)
One 1lb. 4 & 1/2oz. can pineapple slices
7 maraschino cherries
6 wanut halves
1 & 1/4 cups sifted flour
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup shortening
1 teaspoon grated orange peel
1 teaspoon vanilla
2/3 cup sugar
1 large egg
1/2 cup milk
1/3 cup flaked coconut
Melt
butter in 9 or 10-inch round pan or skillet. Sprinkle on
brown sugar.
Drain pineapple; arrange 7 slices, with cherry in center of
each, and
walnuts in bottom of pan. Cut remaining slices in half.
Place rounded
side down against sides of pan. Keep warm. Resift
flour with baking
powder and salt. Cream shortening, orange peel and vanilla.
Slowly
add sugar, beating until smooth and fluffy. Beat in egg.
Add flour
alternately with milk, mixing smooth. Stir in coconut.
Carefully
spread over pineapple. Bake in moderate oven (350 degrees F.)
55 to 60
minutes or until done. Let cake stand in pan 5 to 10 minutes
before
turning out, upside down, onto platter. Serve warm topped
with whipped
cream.
6 to 8 Servings.
*Intro/Recipes - Hawaii: New York World's Fair
1964-1965 Souvenir Recipies (presented by Pineapple Growers Association)
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