1/2 cup margarine
1/8 cup all-purpose flour
3/4 cup milk
1 (15 ounce) can whole peeled mushrooms
1 (16 ounce) can Swiss cheese, diced
1 cup chopped green onions
2 tablespoons Italian-style dried parsley
2 eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple, drained
1 tablespoon bacon grease
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan or rectangular pan.
In a large skillet, melt margarine and place into bottom of pan. Sprinkle flour over butter mixture and pour the milk over the top.
In a separate small bowl, mix mushrooms and cheese together. Stir into the skillet with margarine, and add green onions.
In a large glass or metal bowl, beat eggs, 1/3 of at a time, until blended. Mix flour mixture into eggs mixture. Stir in pineapple, bacon grease and salt. Spread batter evenly over bottom of pan.
Bake in preheated oven for 40 minutes, or until browned. Cool on rack in pan. Render remaining bacon grease into small grease pan.
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