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Scalloped Pineapple Recipe
|Canned crushed pineapple||20 Ounce (1 Can)|
|Shortening||2 Tablespoon (Criscoa Brand)|
|Dried mint leaves||1⁄8 Teaspoon, crushed|
|Bread slices||4 , torn into small pieces|
|Milk||1 Cup (16 tbs)|
|Egg||1 , beaten|
Serving size: Complete recipe
Calories 1230 Calories from Fat 407
% Daily Value*
Total Fat 46 g70.5%
Saturated Fat 14.1 g70.6%
Trans Fat 3.9 g
Cholesterol 234.1 mg
Sodium 989.9 mg41.2%
Total Carbohydrates 183 g61.1%
Dietary Fiber 8.6 g34.2%
Sugars 128.1 g
Protein 24 g47.3%
Vitamin A 10.8% Vitamin C
Calcium 37% Iron 25%
*Based on a 2000 Calorie diet
Drain pineapple; reserve juice.
Melt Crisco® in medium saucepan; stir in mint.
Remove from heat.
Stir in pineapple and bread; mix.
Turn into ungreased 1 quart casserole.
Add enough milk to reserved juice to make 1 cup.
Stir in sugar, salt and egg.
Pour over pineapple mixture; stir lightly.
Bake 40 minutes or until knife inserted in center comes out clean.