This recipe for Baked Pineapple Stuffing, by Jan Schade, is from McKee Cooks,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. butter 4 eggs 1 c. sugar 1 lg. can crushed pineapple, drained 5 slices cubed white bread
Preheat oven to 350º. Cream together butter and sugar. Beat in eggs, one at a time. Stir in pineapple. Fold in bread cubes. Put into greased 1 1/2 qt. casserole. Bake uncovered for 1 hour. Serve with ham.
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