Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Pineapple Stuffing for Chops, Pork Roast




Source of Recipe


Mercyteapot


List of Ingredients




1/2 c. butter or margarine
1 c. sugar
4 beaten eggs
1 (8-oz.) can crushed pineapple, drained or undrained
5 to 8 slices of white bread, cubed
cinnamon

Recipe



Cream butter and sugar in a bowl. Add eggs and pineapple, stir in bread cubes. Bake in greased 1 1/2-quart casserole in 350° oven for 45 to 60 minutes or until lightly browned. Sprinkle with cinnamon.