Pastors Wifes Scalloped Pineapple Recipes

SCALLOPED PINEAPPLE CASSEROLE

Steps:

• In mixing bowl, cream butter and sugar.
• Add eggs, one at a time, mixing well after each addition.
• Stir in pineapple, cheese and lemon juice (will look broken from the lemon juice).
• Fold in bread cubes.
• Place in buttered 2 qt baking dish.
• Bake uncovered at 350 for 40-45 minutes until top is light golden brown.
• Serve warm.

CRISPY SCALLOPED PINEAPPLE

Steps:

• On low speed, mix crushed pineapple with juice, bread crumbs, butter, sugar, eggs, and milk.
• Stir in chunk pineapple.
• Spoon into casserole dish and cook, uncovered, 1 1/2 hours at 350 deg.
• or until golden brown.
• Serve hot or cold as a casserole, or as dessert with ice cream.

SCALLOPED PINEAPPLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10 inch casserole dish.
• In a medium bowl combine butter, sugar, pineapple, salt, pepper, cinnamon and nutmeg; mix well. Place bread cubes in the bottom of the casserole dish and pour pineapple mixture on top.
• Bake in preheated oven for 45 minutes or until golden brown and set throughout. If the top browns too fast, before the center is set, cover the dish with aluminum foil until it sets. Let stand 10 minutes before serving.

SCALLOPED PINEAPPLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Cut the bread into 1 inch pieces and place on a baking sheet. Toast for 8 to 10 minutes, stirring occasionally, until lightly browned. Remove from oven and reserve.
• Beat the eggs, milk, butter, and sugar in a large bowl until well combined. Stir in the undrained pineapple and the toasted bread cubes and toss until coated. Pour mixture into the prepared pan.
• Bake until puffed and golden, about 45 minutes. Serve warm with a sprinkle of powdered sugar for garnish.

SCALLOPED PINEAPPLE SOUFFLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat egg whites until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• Beat the egg yolks, sugar, butter, and milk together in a large bowl. Stir in the pineapple and bread. Lightly fold egg whites into the pineapple mixture, then spread the mixture into a large baking dish.
• Bake in the preheated oven until golden brown, 35 to 45 minutes.

OLD-FASHIONED SCALLOPED PINEAPPLE

Steps:

• Preheat oven to 350°. Combine eggs, sugar, pineapple, butter and milk; add bread cubes and toss to coat. Transfer to a greased 8-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Let stand 10 minutes before serving. Refrigerate leftovers.

SCALLOPED PINEAPPLE

Steps:

• Mix first four ingredients.
• Add the eggs and pineapple, stir until blended.
• Bake in a casserole dish at 375°F for 45 minutes, until golden brown.

CHICKEN WILD RICE SOUP FROM THE PASTOR'S WIFE

Steps:

• Combine broth and water. Add wild rice and onion. Simmer, covered, 35-40 minutes until rice is tender.
• In a separate saucepan, melt butter on low heat and stir in flour, salt, chicken seasoning and pepper.
• Stir constantly, to prevent burning, until smooth and bubbly.
• Add half anf half and cook until thickens-about 2 minutes.
• Slowly add half and half mixture to the rice, stirring constantly.
• Add remaining ingredients, stirring until thoroughly heated.
• Add water at the end if you find this to be too thick.

PASTOR'S WIFE'S SCALLOPED PINEAPPLE

Steps:

• Put pineapple and crumbs in a baking dish.
• Mix beaten eggs sugar and butter together.
• Pour over bread crumbs and pineapple.
• Bake at 350° for 30 minutes.