COOK WITH ELIZABETH

Press, Volume CII, Issue 30056, 14 February 1963, Page 2

COOK WITH ELIZABETH

Apple-Pineapple Barbecue

A delicious suggestion for a follow-up to the tra-

ditional sausage barbe-

cue meal is given by “Elizabeth” in today’s recipe. These will easily serve 12 to 14 persons and provide a welcome, fruity touch. Turn it out of the pan on to a Sato board when it comes from the oven, then for ease of transport, turn back into the dish to carry. Ingredients: 1 10 x 12tin meat dish 12oz flour 3 level teaspoons baking powder 1 teaspoon salt 2 oz sugar 4 oz butter 1 egg 116 oz tin pineapple pieces 3 cups chopped apple 2 oz additional butter

6 tablespoons brown sugar Additional flour.

Method: Drain pineapple and cut the pieces much smaller. Peel and chop apple to the same size and mix the fruits. Rub one ounce of butter over the base of a large meat dish and sprinkle with a little of the brown sugar. Sift flour, baking powder and salt and rub in 4 oz butter. Add sugar and mix Beat egg with 7 tablespoons of the pineapple juice and curt in, binding to a stiff dough. Turn out on to a liberally-floured board. Divide into two. Roll the first half to a thin rectangle—about as long as the rolling pin and 8 inches wide Cover with half the fruit and roll up neatly, pulling out gently to a neat roll around which the thumb and middle finger can reach. Cut into 13 even pieces, placing each as it is cut, flat-side down, into the prepared tin. Work with the second roll in the same way. The pieces will just fill the tin. touching loosely. Make up excess flour from the board to two tablespoons, combine with remaining ounce of butter and the brown sugar. Sprinkle over the top. Bake 45 minutes at 425 degrees, high in the oven. Turn out on to a flat board to cool.