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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Excalloped Pineapple Recipe

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This recipe for Excalloped Pineapple is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can crushed pineapple (20 oz. size) - use juice
3/4 c sugar
2 T flour - heaping
2 eggs - beaten
7 slices bread - cubed
1 stick butter or margarine - melted
Directions:
Directions:
Slightly brown cubed bread in margarine. Place half of cubed bread in casserole. Beat eggs, add sugar, flour, and pineapple. Pour mixture over bread in casserole. Place rest of bread cubes on top. Bake at 350 degrees for 35 minutes (or until slightly browned)
Number Of Servings:
Number Of Servings:
10 servings
Personal Notes:
Personal Notes:
Bobbie first introduced this delicious casserole at a family holiday gathering a few years ago and it was a big hit. It has been on the request list since then and has appeared on the buffet many times. Bobbie credits Aunt Louise with introducing her to this recipe which can be either served as a dessert or main course casserole.

 

 

 

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