[HCARC] Recipe Exchange Pineapple Casserole

[Bill Tynan]

PINEAPPLE CASSEROLE (Surprise Potato!!!)

2  large cans chunky pineapple (drained)**
6 Tablespoons flour and 1/8 teaspoon baking powder
1 Cup sugar
2 Cups grated sharp cheese

**Drain pineapple, reserving 4 Tablespoons juice
Combine flour, baking power & sugar and stir in reserved pineapple juice.
Add pineapple chunks and cheese. Mix well!
Spoon mixture into greased 1 quart casserole dish.

Topping
2 cups Ritz cracker crumbs (wheat)
1 stick melted butter ( microwaved)

Mix together (will be crumbly). Spread over casserole.
Bake - 350 degree oven for 25 - 30 minutes until golden brown.

Enjoy

Mattie Tynan (XYL W3XO)


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From: "Gary J - N5BAA" <qltfnish at omniglobal.net>
Sent: Sunday, December 08, 2013 2:01 PM
To: <hcarc at mailman.qth.net>
Subject: [HCARC] Recipe Exchange

> OK I’ll go first.  To do one of my stuffed pork roasts is really easy, but 
> it tastes and looks so good.
>
> Fruit Stuffed Pork Roast
>
> Take 1/2 a pork loin (the large end is easiest to work with).  Put it on a 
> large cutting board on it’s side with the fat cap either to the left or 
> right.  I am right handed and it works best for me with the fat cap to my 
> left.  Take your sharp boning knife and make a cut about 1/2 –3/4’s of an 
> inch inside of the fat cap straight down until you get to about the same 
> thickness of that you cut inside the fat cap.  Then lay the fat cap flat 
> on the cutting board and turn your knife to the right (backwards if you 
> are left handed) and continue the slice until you get to 1/2 –3/4 inch 
> from the next side and then continue to unroll the roast.  Think about it 
> as if you were unrolling a roll of paper towels that was oval instead of 
> round.  When you have completely unrolled the roast it should be laying 
> pretty much flat.  Then take a hand full of raisins, dried cranberries, 
> dried apples, brown sugar, etc  and spread them out across the whole 
> roast.  Remember to season the roast with salt, pepper, garlic salt to 
> your taste.  This ensures each slice is seasoned.  Then roll the roast 
> back up ensuring that the fat cap is on the outside of the roast.  Take a 
> long length of butchers twine or linen string, etc and slide it under the 
> roast and tie the roll in three places across the roast and once long ways 
> on the roast.  Take about 3-4 slices of bacon and put on top of the fat 
> cap to self baste the roast which keeps it moist and makes the gravy 
> really tasty.  I roast in a 350 convection oven with a remote reading meat 
> thermometer until the roast reads 150 degrees.  Remove from the oven and 
> cover with foil and let the roast coast up to the required 160 degrees. 
> This completes the cooking and also lets the meat rest before slicing. 
> An addition to this if making for a holiday presentation if for the last 
> 30 minutes baste the roast with a thick mixture of jellied cranberry 
> sauce, brown sugar and orange juice.  This will give a nice tasty crust on 
> the roast.  You could also lay pineapple rings with a cherry in the hole 
> on top of the roast for the last half hour of cooking.  Fruit goes so well 
> with Pork – they are a natural for each other.   Be Creative – you can use 
> up almost any dried fruit you might have inside the roast.
>
> Gary J
> N5BAA
> HCARC Secretary 2013/14
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