"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Pineapple Crisp, by Jennifer Sword, is from The Sword Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans chunk pineapple 1 c. sugar 6T. flour 1 stick butter or margarine 1 tube of Ritz crackers
Drain pineapple and save 6 T. juice. Put saved juice in bottom of oblong dish or pan. Add sugar and flour and mix. Put pineapple on top of this mixture. Melt 1 stick of butter and add to crushed Ritz crackers. Spread this mixture on top of pineapple and bake at 350 degrees for 30 minutes.
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