"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Baked Pineapple Sauce for Ham, by Stephanie Whipple, is from The Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can crushed pineapple 1/3 can water 2 eggs well beaten 2 Tbsp cornstarch 1 cup sugar dash of salt butter cinnamon
Mix all ingredients together. Cook in a pan on the stove until thick. Pour into buttered casserole dish and sprinkle with cinnamon and a few pieces of butter. Bake 20 mins at 375º or until hot and bubbly. Serve with ham.
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