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

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

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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!)

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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