| 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
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”