| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breakfasts | 6 | Servings | |
INGREDIENTS
| 2 | tb | Cornstarch |
| 1/4 | c | Water |
| 2 | Eggs; beaten | |
| 1 | cn | (15 1/4 oz.) crushed pineapple; undrained |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla extract |
| Butter or margarine | ||
| Ground cinnamon |
INSTRUCTIONS
Combine cornstarch and water; stir until smooth. Add eggs, and blend well. Add pineapple, sugar, and vanilla; mix well. Pour into a lightly greased 1 1/2-quart casserole; dot with butter, and sprinkle with cinnamon. Bake at 350 for 1 hour. Yields 6 servings. Recipe by: The Park House Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 12, 1998
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