"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 Stuffing., by Janet Kerekes, is from The Kerekes Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
10/12 sliced of cubed white bread 1/2 cup margarine 1 cup of sugar 4 eggs crushed pineapple 1lb.4oz. can
cream together the softened margarine and 1 cup of sugar, beat in the 4 eggs and stir in the pineapple with the juice from can.
Grease a large casserole dish and put in the cubed bread. Add the pineapple and egg mixture and mix together well.
Set the casserole dish in a larger pan that has water in it, so that the stuffing doesn't get brown on the outside. cook for 1 hr. at 350F. test by sticking a knife in the center of stuffing. it should come out clean, if not bake a little while longer and test again.
This is Brandons favorite stuffing.!!!!!!!!!!!!!!!!!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.