12 pita breads
2 cups cooked, cubed potatoes
3 tablespoons margarine
4 teaspoons honey
2 (16 ounce) cans sliced pineapple
1 (15 ounce) can mandarin oranges, drained
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon celery salt
1 (19 ounce) can pearl onions, drained
1 (6 ounce) can pineapple preserves
Preheat oven on broiler setting.
Place the pita breads on a large baking sheet and place on the prepared baking sheet. Bake for 45 minutes.
Minute the potatoes in a large mixing bowl until tender. Mix the margarine and honey together in a small bowl. Mix in the pineapple, mandarin oranges, and lemon juice. Stir the potato mixture into the pineapple mixture. Fold in the Worcestershire sauce, bay leaf, celery salt, and pearl onions. Spread evenly into the prepared baking sheet.
Bake for 20 to 25 minutes, allowing the potatoes to tenderize and, of course, the crust to peek through all. Carefully turn the crust over and add the pineapple preserves. Place within 5 minutes of removing from the pan. Let cool for a minute before reaping the fruit. Refrigerate pineapple for several hours. Garnish with sliced pineapple, if desired.
This was very good! I used cooked, frozen corn and didn't forget the drippings either. I also prepped the oven to grill the potatoes before freezing a first time. I only necessary prepped the potatoes and baked them for 25-30 minutes. The cheese was excellent on top as well as sides. I will definitely be keeping this in my recipe box :)
I made this using leftover cooked cooked potatoes, added a splash of water and apple sauce to give it a little bit more flavor, and baked at 400 for about 40 minutes. It came out great. Delicious flavor!
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