Dot Lane's Pineapple Bake
Extracted from Christian Harmony Notes, No. 17, February, 1997.
| 2 (20 oz.) cans | chunk pineapple |
| 2 cups | shredded cheddar cheese |
| 2/3 cup | sugar |
| 1/3 cup | all-purpose flour |
| 1 cup | Ritz cracker crumbs |
| 1/4 cup | butter, melted |
Drain pineapple; reserve 1/3 cup juice. Place in a 11"x7"x1 1/2" baking dish. Sprinkle with cheese. Combine the reserved juice, sugar, and flour and pour over cheese. Combine cracker crumbs and melted butter. Sprinkle on top. Bake at 350°F—25 minutes or until bubbly.