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Wednesday, 9 January 2013

Stuffing, Pineapple Nut:


4 cups                   dry bread crumbs, 1/2 inch cubes
3/4 cup                 finely diced celery
1/2 cup                 chopped walnuts
3/4 cup                 diced pineapple
1                            pimiento diced
1 tsp.                    paprika
                             Dash cayenne
1-1/2 tsp.             salt
1/4 cup                 butter
2                           eggs
1. Combine bread, celery, walnuts, pineapple, pimiento, and seasoning.
2. Melt butter, remove from heat, stir in unbeaten eggs, and add to bread mixture.
3. Toss lightly.
Use as stuffing for turkey, chicken, duck, veal roll, lamb chops, or pork chops. Makes 6 cups
Variations:
Use crisp bacon cut into small pieces instead of nuts, reduce salt one-third and add grated onion, or use red or green bell pepper instead of pimiento. 
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

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