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In The Kitchen

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you'll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Canadian Chef: Michael Smith

Canadian Thanksgiving October,12, 2009

Thanksgiving Day Recipes

Tried & True Recipe

Pineapple-Cheese Casserole

1 (20 ounce) can pineapple chunks, drained*
1 cup sharp Cheddar cheese, grated
1/2 cup granulated sugar
3 tablespoons flour
1/4 cup butter
1 cup crumbled Ritz® crackers*

Preheat oven to 350 degrees. Spread pineapple into a greased oblong baking dish. Mix sugar, flour and cheese. Spread over pineapple. Crush crackers and spread over the top. Melt butter and pour over crackers. Bake for 30 minutes; serve hot or cold.

* Note: I used Panko crumbs instead of the Ritz® crackers.

Any bread crumbs you have on hand will do.

*Also: I found the pineapple chunks to large so I cut the chunks in half.

Next time I will use a can of crushed pineapple.

No portion of this recipe is to be reproduced without permission.

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