Difference between revisions of "Baked Pineapple Stuffing"
Jump to navigation
Jump to search
(No difference)
|
Latest revision as of 12:47, 21 November 2006
Baked Pineapple Stuffing
Cream together 1/2 c (or less) butter and 1 c (or less) sugar.
Beat in four eggs, one at a time; stir in 1 can (1 lb 4 oz) crushed pineapple.
Fold in five slices of white bread, cubed.
Turn into greased 1 1/2 quart casserole dish. Bake uncovered at 350 for one hour.