Pineapple au gratin

18 Servings

Ingredients

Quantity Ingredient
2 cups Self-rising flour *
2 cups Sugar
3 cans Unsweetened pineapple chunks; 20 oz. each
1 cup Shredded cheddar cheese; 4 oz.
½ cup Butter or margarine; melted
70 Butter flavored crackers; crushed

Directions

In a bowl, combine flour and sugar. Drain pineapple, reserving 1½ cup juice. Add juice to flour mixture; mix well. Stir in pineapple and cheese.

Pour into a greased 13x9" baking pan. Cover and bake at 350 F. for 30 minutes. Uncover and stir; bake 10 minutes longer. Combine melted butter and cracker crumbs; sprpinkle over pineapple mixture. Return to the oven for 10-15 minutes or until a knofe inserted near the center comes out clean. Yield: 16-20 servings. *Editors Note: as a substitutefor each cup of self rising flour, place 1 ½ tsp. baking powder and ½ tsp. alt in a measuring cup; add all purpose flour to equal 1 cup. MC formatting by bobbi744@...

NOTES : Recipe from Back Home Restaurant, 251 W. Dixie, Elizabethtown, Kentucky, owned by Linda and Tom Fulkerson.

Recipe by: Taste of Home Magazine, April/May '97, p. 51 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 29, 1998

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