Monday's recipe (11/14/11) - Aimee Fortney's pineapple casserole - WSMV Channel 4

Monday's recipe (11/14/11) - Aimee Fortney's pineapple casserole, cranberry salad

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AIMEE FORTNEY'S PINEAPPLE CASSEROLE
This recipe is not for the calorie counters!  It is rich, and it is delicious.  My sweet mother used to make this at Easter, birthdays, Thanksgiving, Christmas, or anytime that I would come home for visits!  I just love this dish.  It is truly a Southern favorite!  I have toned down Mom's original recipe, though, because it is just too rich!  You will see some Southerners put crackers on the top.  To each his own!

1 can crushed pineapple
4 cups bread, cubed (8 slices)
3 eggs, beaten
1 stick butter
1 cup sugar

Mix all ingredients together and bake at 350 for 45 to 60 minutes.  (The original recipe calls for 2 sticks butter and 2 cups sugar.  That is way too rich for me, but you decide!)

AIMEE FORTNEY'S CRANBERRY SALAD
This is one of those wonderful, "hand-me-down" recipes.  My precious Aunt Earlene gave this recipe to me, and she learned it from her mother; my Mamaw Jackson.  (My Great-Grandmother).  I wrote it down one day while we were on the phone, exactly as Aunt Earlene told me.  This is so wonderful and is great for Thanksgiving, because it really feeds a crowd!

2 cups fresh cranberries; (use the whole bag, actually)
2 packages of red jello; raspberry, strawberry or cherry
2 cups boiling water
2 cups sugar
make jello with the sugar, following package directions
2 oranges, cut into pieces
2 apples cubed
small can crushed pineapple, drained
1 cup of pecans

Pulse cranberries in the food processor.  Dissolve jello in hot water, then add sugar.  Mix all ingredients together and let it congeal in the refrigerator.

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