"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Scalloped Pineapple, by Cathy Lorusso, is from The Lorusso Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Large can or (2) small cans pineapple chunks with juice
Cream sugar and butter. Add 2 eggs and beat until creamy. Add and beat in milk and bread cubes. Stir in pineapple chunks and juice. Bake in ungreased 9 x 13 inch pyrex dish at 350 for 1 hour until golden brown..
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