"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
1 1/2 sticks butter 3 eggs 1 can (16-oz) crushed pineapple (drain half the juice) 1 1/4 cup sugar 4 to 6 slices bread, cubed with crusts removed
Cream butter, sugar and eggs (1 at a time). Add pineapple and stir in bread cubes. Place in ungreased 9X13 dish and bake at 350 for one hour (covered). Uncover and broil for 5 minutes or until brown on top.
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