Tuesday, March 9, 2010

A side dish for all seasons

Sorry it has been a little while since my last recipe. I really love hearing from everyone who tries the recipes, whether or not you like them. But especially if you like them. My next recipe that I'll share comes from my Christmas dinner menu. And it comes from my love for pineapple. I love all things pineapple (who lives in a pineapple under the sea...) Yet I'm not such a big fan of cutting it up. That's why a sweet pineapple cutter is on my belated Christmas /early birthday /St. Patrick's day list. When cutting a fresh pineapple I find myself scraping for every last good edible piece. That is probably because I've already eaten half of it, my mouth is burning from the citrus juice and now I don't have enough for the recipe. Good thing canned pineapple is usually a good back up.
Pineapple should be used for more than just a fruit salad. Pineapple is a fruit that you should be creative with. Who would have thought to put it on a pizza? (Genius!) Mix it into your Mojito. Pineapple contains a protelytic enzyme bromelain, which breaks down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. That's right, I can google! But seriously, if you have a tough piece of meat, pineapple makes a great marinade. It really goes well with pig. Think Hawaiian Pig Roast. It also makes a great side dish. I made this simple side dish to go along with a pork tenderloin that I baked for our Christmas dinner. So don't be afraid of venturing out of the fruit salad and into the main dish, or the side dish as the case may be.

Pineapple Casserole
1/2 c. margarine
1/2 c. white sugar
4 eggs
ground cinnamon (I don't measure it, I just dump)
ground nutmeg (a little less than a dump, it's up to you)
6 slices white bread, torn (thicker bread is better)
1 (20 ounce) can crushed pineapple with juice

Preheat oven to 350 degrees F. Grease a medium-sized casserole dish. (If you want to use a 9x13 dish, add a few more slices of bread.)
In a mixing bowl, cream together margarine with sugar. Beat in eggs one at a time. Stir in cinnamon and nutmeg. Stir bread and crushed pineapple into the mixture. Transfer mixture to the prepared baking dish.
Bake 60 minutes until bubbly and lightly browned.

No comments:

Post a Comment