Side Dishes:

Scalloped Pineapple

Comment on this recipe

I experimented a little with this recipe to make it simpler. I use 2 percent milk rather than the evaporated milk, and crushed pineapple if I don't have the chunks. Other breads may be used too. I use butter-topped wheat bread. The darker the bread, the darker the finished product.

Ingredients

3 large eggs, beaten
1 cup granulated sugar
Pinch of salt
1/2 cup evaporated milk
1/2 cup melted butter or margarine
1 can (20 ounces) pineapple chunks and juice
5 slices cubed bread

Instructions

Mix together the beaten eggs, sugar, salt, milk and butter. Add the pineapple, juice and all. Fold in bread. Put into a 2-quart buttered casserole dish. Bake at 350 degrees, uncovered, for 40-50 minutes, or until lightly browned on top.

Susie Moseley
Reynolds