The first time I tasted scalloped pineapple was at a church picnic, a real old-fashioned, southern church picnic, where the food was laid out on large concrete tables built under a metal awning built just for that purpose. I wasn't sure what it was when I made a place for it on my plate, but as soon as I had a bite I wished I'd made more room.
A wonderful blend of sweet and salty, buttery and fruity, this dish is especially good served with pork, but I have served it with poultry and even at cookouts. It's just that good...
What's In It:
1/2 c. sugar
3 tbl. self-rising flour
1 can pineapple tidbits, drained (reserve juice)
1 c. sharp cheddar, grated
1/2 c. Ritz cracker crumbs (Not pulverized. Leave them a little chunky.)
1/4 c. melted butter (Never margarine. This is not a science experiment.)
Butter to grease casserole dish
How To Make It:
Preheat oven to 300 degrees F.
Mix sugar, flour, pineapple, 3 tbl. reserved juice, and cheese in medium bowl.
Pour into buttered 8x8 casserole dish and cover with cracker crumbs.
Pour melted butter over crumbs.
Bake for 20 minutes.
© Copyright 2009-2010 Stacye Carroll All Rights Reserved
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