| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Kentucky | Cheese, Desserts, Bobbie – no, Pineapple, Side dishes | 18 | Servings |
INGREDIENTS
| 2 | c | Self-rising flour * |
| 2 | c | Sugar |
| 3 | cn | Unsweetened pineapple chunks; 20 oz. each |
| 1 | c | Shredded cheddar cheese; 4 oz. |
| 1/2 | c | Butter or margarine; melted |
| 70 | Butter flavored crackers; crushed |
INSTRUCTIONS
In a bowl, combine flour and sugar. Drain pineapple, reserving 1 1/2 cup juice. Add juice to flour mixture; mix well. Stir in pineapple and cheese. Pour into a greased 13x9" baking pan. Cover and bake at 350 F. for 30 minutes. Uncover and stir; bake 10 minutes longer. Combine melted butter and cracker crumbs; sprpinkle over pineapple mixture. Return to the oven for 10-15 minutes or until a knofe inserted near the center comes out clean. Yield: 16-20 servings. *Editors Note: as a substitutefor each cup of self rising flour, place 1 1/2 tsp. baking powder and 1/2 tsp. alt in a measuring cup; add all purpose flour to equal 1 cup. MC formatting by bobbi744@sojourn.com NOTES : Recipe from Back Home Restaurant, 251 W. Dixie, Elizabethtown, Kentucky, owned by Linda and Tom Fulkerson. Recipe by: Taste of Home Magazine, April/May '97, p. 51 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 29, 1998
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