Recipe Corner
p. 86 · Read in the full issue
13 EADERS are invited to send !i AV recipes using Pacific Islands ini gredlents or Ingredients readily obi tamable in the Islands. Ten shillings wll be paid for each one used.
Casserole Sausage
Canned food is often most uninteresting and unappetising, but it needn’t be. Thi« is one suggestion for those who are forced to use canned meat frequently. 1 can sausages. 1 small can tomatoes. 2 oz cheese. 1 onion.
Breadcrumbs.
Seasoning.
Fry sliced onion to a nice brown, poun off all but one tablespoon of the fat.
Add one tablespoon flour and mix. Add juice of tomatoes, some water and season ing (a little curry powder if desired), to< make a tasty gravy.
Slice the sausages in rings or long; strips and cover bottom of casserole, coven with a layer of tomato and a grating ofl cheese, pour over part of the onion gravy..
Repeat these layers until ingredients are: finished. Finish with a layer of bread crumbs. Put on casserole lid and placet m hot oven until thoroughly heated; 1 remove lid and lightly brown the bread crumbs.
This dish does not need to be cooked I for long, as the ingredients are already cooked.
If working with a primus only, the other ingredients (except breadcrumbs) can be added to the gravy and heated thoroughly. If the mixture is then poured into a casserole and toasted breadcrumbs sprinkled over the top, the result is much the same. —Mrs. W.R.H., Savusavu.
Pineapple Pie
V*. lb butter. 2 tablespoons sugar. 1 egg. 2 cups of flour. 1 teaspoon baking powder.
Cream butter and sugar, add egg and finally flour and baking-powder. Press mixture into deep dish approximately 8 m. x 9 in.
Filling
2 cups of fresh or one can of crushed pineapple. 1 dessertspoon cornflour. 2 egg yolks. 2 tablespoons sugar.
Put all ingredients into a saucepan and cook over a low heat until thick. Fill pastry shell.
Beat egg whites until thick, add 3 tablespoons sugar, beat again. Put on top of filling.
Bake pie in moderate oven until crust is cooked. Can be eaten hot or cold. —Mrs. R.J.T.