"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pineapple Casserole, by Sarah Bray, is from Family Blessings Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 - 20 oz cans chunk pineapple, drained, reserving juice 2 cups grated cheddar cheese 1 cup sugar 2 Tbsp flour 4 Tbsp pineapple juice 1 cup melted butter - divided 1 cup Ritz crackers, crushed
Mix sugar and flour. Stir in pineapple juice. Mix pineapple, cheese, sugar mixture and 1/2 cup melted butter. Spread into casserole dish. Bake at 350º for 20 minutes. Lower temperature to 300º and bake 20 miutes longer. Cover with mixture of remaining 1/2 cup butter and the crushed Ritz crackers. Bake until slightly browned.
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