BAKED PINEAPPLE

I got this recipe from my Aunt Jean also.  It's a great side dish for Sunday dinner.  Baking the pineapple releases all it's sweetness and the buttered Ritz crackers make a great counterpoint.  

As always, Splenda or one of the new sugar substitutes can be used instead of real sugar.


BAKED PINEAPPLE

Ingredients

2- 20 oz cans of chunk pineapple

½ cup all-purpose flour

1 cup sugar

1 stack Ritz crackers

1 stick (½ cup) melted butter or margarine

Preheat oven to 350 ^o f . 

Drain pineapple and mix with flour and sugar by hand.  Pour into a well greased (using butter or butter flavored Pam or Crisco) small 9 inch casserole.

Crush crackers and mix with melted butter.  Pour evenly on top of pineapple mix.  Bake for 45 minutes.  Serve warm.

14 DAY PICKLES

Fair warning!  These are incredible pickles and worth the effort it will take.  If you like sweet pickles or bread and butter pickles, these will taste like a little bit of heaven!

14 DAY PICKLES

Ingredients

2 gallons cleaned sliced cucumbers

2 cups salt

1 gallon boiling water

1 gallon boiling water

1 tablespoon alum

1 gallon cold water

Use a glass, ceramic or plastic container for this.

Day 1 - Place cucumbers in 2 gallon container.  Spread salt on top. Pour 1 gallon boiling water over the cucumbers and salt.

Day 2 - Let stand

Day 3 - Let stand

Day 4 - Let stand

Day 5 - Let stand

Day 6 - Let stand

Day 7 - Let stand

Day 8 - Let stand

Day 9 – Drain, pour 1 gallon boiling water over the cucumbers, let stand 24 hours

Day 10 - Drain water, mix together alum and 1 gallon cold water and pour over cucumbers and let stand 24 hours.

Ingredients-Syrup

6 cups sugar

5 cups apple cider vinegar

8 teaspoons mixed pickling spices in cheesecloth

Day 11 – Drain, mix syrup ingredients and boil, then pour over cucumbers

Day 12 – Drain and re-heat syrup and pour over pickles

Day 13 – Drain and re-heat syrup and pour over pickles

Day 14 – Drain syrup, add 1 cup sugar and re-heat syrup, removing the spices in cheesecloth.  Place pickles in canning jars and pour syrup over pickles.  Add some of the spices from the cheese cloth to each jar and seal.  

Jars should seal tightly as they cool.  If any jars don’t seal, place in hot water bath and then cool again.  Any pickles that don’t seal should be used as soon as possible.