Cooking Better Pineapple

Cooking Better Electrically, prepared by the Home Advisory Service, State Electricity Commission of Victoria, 1974 Melbourne

Pineapple Stuffed Shoulder of Lamb

1 boned shoulder of lamb; 1 ½ cups soft breadcrumbs; grated lemon rind; 1 tblspn shortening; salt, pepper; 1 rasher bacon, finely chopped; 1 well beaten egg; ½ cu[p finely chopped pineapple

Rub shortening into breadcrumbs. Add salt, pepper, bacon, pineapple, and bind with egg. Lay shoulder flat and spread on seasoning, roll up tightly and secure. Wrap in foil, place in greased baking dish in oven.

Baked Pineapple and Rice

3 cups cooked rice (just cooked); 1 ½ tblspn butter; ¾ cup pineapple juice; 1 medium can crushed pineapple; ½ cup brown sugar

Place 1/3 of the rice in a greased ovenware dish, cover with 1/3 of the drained pineapple, dot with 1/3 of the butter and sprinkle with 1/3 of the brown sugar. Repeat layers until all ingredients are used, carefully add pineapple juice, Cover and place in oven. Serve hot or cold with ice-cream.