My contribution to the feast was Pineapple Au Gratin, a recipe from my mother that she's made over the years for various functions. Delicious and different.
Pineapple Au Gratin
2 - 20 oz. cans of pineapple chunks, drained
2 tabl. sugar
1/4 C. flour
1 C. grated cheddar chesse
1/8 C. melted butter
1 C. crushed Ritz crackers
Combine first four ingredients and place in a casserole dish. Mix melted butter and cracker crumbs; sprinkle over pineapple mixture. Bake at 350 for 20-25 minutes.
5 comments:
Thanks Julie... will make this tonight with bacon quiche for supper tonight!
Mmmm! That sounds amazing!
Sounds delicious, Lori!
Julie, my husband raved about the pineapple au gratin! I made only half recipe and used crushed well-drained because that is what I had. We loved it! I had seen this in "mid-century" recipe books numerous times but never ventured a go at it. So glad I did. I was also trying a recipe from the newest Gooseberry Patch Christmas book -- the "impossible pie" method of a quiche. Have seen those recipes for years also and finally tried it. With orange pecan sweet potatoes and garden green beans with onion and mushrooms on the side, we had a feast! And we both have good hot lunches today as well 8~D You know I love menu ideas and this one all went so well together... thanks for the pineapple idea!
Oh, my, Lori - your feast makes my mouth water! Thanks for sharing, and I'm so glad you enjoyed the dish. I'm making it again on Monday for another Christmas luncheon.
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