I'm such a pineapple nut, I'd have it as the main course, but make double
the amount.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "marilyn deweese" <[email protected]>
To: <[email protected]>
Sent: Wednesday, June 13, 2012 3:30 PM
Subject: Re: [CnD] FRESH PINEAPPLE CASSEROLE RECIPE
I always have it with ham, as part of the meal. It is also good with
chicken. I never thought of it as a dessert.
----- Original Message -----
From: "Maria" <[email protected]>
To: <[email protected]>
Sent: Wednesday, June 13, 2012 1:53 PM
Subject: Re: [CnD] FRESH PINEAPPLE CASSEROLE RECIPE
Hi,
This pineapple casserole sounds yummy. I do have one question, though. Do
you serve this as a dessert, or would it be served as part of the meal?
Maria
----- Original Message -----
From: "marilyn deweese" <[email protected]>
To: <[email protected]>; <[email protected]>
Cc: <[email protected]>
Sent: Wednesday, June 13, 2012 10:49 AM
Subject: [CnD] FRESH PINEAPPLE CASSEROLE RECIPE
FRESH PINEAPPLE CASSEROLE RECIPE
1 to 2 cups fresh chunk pineapple (or canned)
1 cup sharp shredded Cheddar cheese
1/2 cup granulated sugar
3 tablespoons flour
3/4 cup crushed Ritz crackers
1/2 cup butter or margarine
Heat oven to 350 degrees F and grease a 1 1/2 to 2 quart size baking pan
or dish.
In a mixing bowl, mix sugar and flour together. Stir pineapple chunks
into flour and sugar mixture. Place in greased baking dish. Sprinkle
evenly with cheese. Add cracker crumbs and spread evenly. Drizzle melted
butter or margarine over casserole. Bake at 350 degrees for 35 minutes
till topping is browned and the edges are bubbling slightly. From
Angelique.
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