PINEAPPLE SOUFFLE 
1 c. soft butter
2 c. sugar
4 eggs
1/4 c. milk
2 lb. can crushed pineapple, DRAINED
6 slices stale bread, crumbled very fine

Beat together butter, sugar and eggs. Add milk and mix well. Add crumbled bread. Mix and FOLD IN the pineapple. Bake in casserole 1 hour at 350 degrees. Can be a rich side dish.

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“PINEAPPLE SOUFFLE”

 

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