Wednesday, January 27, 2010
Something a little different
Southern Living 2005 Annual Recipes Copyright 2005
2 (20-ounce) cans pineapple chunks in heavy syrup
1 tablespoon all-purpose flour
½ (8-ounce) block Cheddar cheese, shredded
38 round buttery crackers, crushed (1 sleeve)
¼ cup butter, melted
Drain pineapple chunks, reserving ½ cup syrup.
Sprinkle flour over pineapple chunks in a medium bowl, and toss to combine. Spread pineapple mixture evenly into a lightly greased 8-inch square baking dish. Drizzle with reserved ½ cup syrup. Top with cheese and cracker crumbs; drizzle with butter.
Bake at 350 degrees for 25 to 30 minutes or until browned. Serve immediately.
Makes 4 to 6 servings.
This recipe has been around for quite a while but I'm just now getting around to trying it. I halved the recipe since I knew only my husband and I would be eating it. It was good but hey - cheese, Ritz and butter - what wouldn't taste good underneath that combination?
I was confused about the cheese.
"½ (8-ounce) block Cheddar cheese, shredded"
Is that half of an 8-ounce block or half of a 16-ounce block? I used about 1/4 of an 8-ounce block of cheese (for the halved recipe). That seemed like enough.
There are many variations of this recipe out there. Paula Deen's version uses 1 cup of sugar, 2 cups of cheese and an entire stick of butter. This version did not induce as much guilt as her's would and we enjoyed it.
Question of the Day: Do you like pineapple? I love pineapple, especially fresh, ripe, sweet pineapple.