SIDE DISH
SCALLOPED PINEAPPLE
We were introduced to this Southern specialty, usually served with ham, when three dozen readers responded to a request from Georgie Nichols for a recipe like her mother's. This recipe is the one Deborah Dawson got from her grandmother during the late 1960s. But it's very much like the one Lettye Vennell got from her husband's grandmother, who died in 1944 at age 85.
If you wish, add grated lemon zest or juice, vanilla, cinnamon or a dash of curry powder before baking.
• ½ cup (1 stick) butter or margarine, melted
• 4 cups fresh bread cubes (about 6 slices of white bread)
• 3 eggs
• 1 cup sugar
• ½ cup evaporated milk or cream
• 1 can (about 20 ounces) crushed pineapple
Combine butter and bread; set aside. Combine eggs, sugar and evaporated milk. Mix the two combinations together, stirring well, then stir in pineapple with its juice. Place in greased, 2-quart baking dish. Bake, uncovered, at 350 degrees for 1 hour. Makes 8 servings.
Per serving: 316 calories (42 percent from fat), 15.1 g fat (8.7 g saturated, 4.3 g monounsaturated), 114.4 mg cholesterol, 4.9 g protein, 42.4 g carbohydrates, 1.3 g fiber, 192.6 mg sodium.
