Apple/Pineapple Scallop

Name: Apple/Pineapple Scallop
Yield: Makes 8 servings
Ingredients: 1 (1 lb. 4½ oz.) can pineapple chunks; 1 tblsp. cornstarch; ¼ c. sugar; ¼ c. lemon juice; ¼ tsp. salt; 4 slices dry bread, broken into coarse crumbs; 3 c. sliced, tart cooking apples; ¼ lb. process cheese, shredded

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Serve hot as a tangy companion to meats or warm for dessert

Ingredients

1 (1 lb. 4½ oz.) can pineapple chunks
¼ c.

Preserve
Vegetarian

Method

Drain pineapple; reserve ¾ c. liquid. Combine dry ingredients in heavy saucepan; add pineapple liquid. Cook, stirring constantly, until thickened. Remove from heat; stir in lemon juice and set aside.
Layer fruit, crumbs and cheese in buttered 2-qt. casserole. (Pour on sauce before adding last layer of crumbs and cheese.) Cover; bake in moderate oven (350°) about