"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 Bake, by Alison Acone, is from Family Favorites ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 16-oz. can pineapple 3 eggs 4-5 cups bread, torn small 1 stick butter, melted 1/2 cup sugar (optional)
Blend pineapple with its juice, and eggs. Blend in melted butter. Lay torn bread in baking pan, and pour blended mixture on top. Bake at 350 for 1 hour.
I got this from Mary Saxe, who had gotten it from Kim Galgano (both old HFG members). I make it every Easter - it's a yummy side dish with ham - and every year I promise myself I'll make it more often....this year I mean it.
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