This recipe for Scalloped Pineapple, by Cheryl Bertram, is from The Brewer Best ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 T. flour 1/2 c. sugar 20 oz. can pineapple tidbits-drained (reserve liquid) 1 c. grated cheddar cheese 1 tube Ritz crackers-crushed 1/2 c. margarine, melted
Combine flour and sugar. Stir in 3 T. of reserved pineapple juice. Add cheese and pineapple. Mix well. Spoon into greased casserole dish. Combine cracker crumbs and margarine. Sprinkle on top. Bake at 350º for 30 minutes.
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