Recipe for food recipes

Recipe for... breakfast recipes

 

 Recipe for...
 Recipe for bread
 Recipe for cake
 Recipe for chicken
 Recipe for cookies
 Recipe for kids
 
 All recipe categories
 All recipes

Pineapple Biscuits

This recipe is rated : 1

Recipe Ingredients

12 Rhodes Anytime! Buttermilk Biscuits, thawed
20-oz. can crushed pineapple
3/4 cup brown sugar
1/2 teaspoon vanilla
1/2 cup butter, softened

Cooking Procedures

Drain pineapple well, reserving juice for later. In a medium size bowl combine pineapple, sugar, vanilla and butter. Divide pineapple mixture equally between 12 large size sprayed muffin cups. Place 1 biscuit on top of pineapple mixture in each muffin cup. Drizzle 1 tablespoon of reserved pineapple juice over each biscuit. Bake at 350 F 15-20 minutes. Remove from oven and invert onto serving platter. Spoon any filling left in muffin cups over biscuits. Serve warm. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

so. A. T. Galbraith. ESCALLOPED FISH 1 cup fish. 2 cups white sauce. 1 cup cooked rice. Crumbs. Grated cheese. Butter substitute. Salt to taste. Mix the fish and rice and white sauce. Put in oiled baking dish. Cover with grated cheese and bits of butter substitute. Bake twenty minutes or until well browned. Mushrooms, corn, peas or hard-boiled eggs may be added to vary the dish. Mrs. Carleton H. Parker. STEWED FISH (An old Amsterdam Recipe) 6 small white onions, sliced. 3 lemons.

© 2009