Pineapple Rugelach I Recipe

Ingredients

4 slices bacon, sliced

1 pound cooked pork

1 stalk celery

1 cup cooked onion

2 cups milk

2 eggs, beaten

salt and pepper to taste

1/2 cup white wine

1 cup water

salt and pepper to taste

8 ounces potato and thumb bread pieces

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large 5-quart baking dish.

Place cooked pork, celery, onion, milk, eggs, sugar and salt and pepper to taste in a medium saucepan and bring to a boil. Continue to boil for 3 minutes; boil for 2 minutes longer.

While boiling, combine potatoes and bread pieces; stir until smooth. Pour boiling mixture into potatoes and bake in preheated oven for 4 hours, stirring occasionally. When cool, remove potato from oven and dig out all soft fine bits.

Let cool to lukewarm. Top with wine and water.

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Comments

Phyllos Vooghn writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this quick chocolate covered strawberry rhubarb bread with some shaved coconut. I followed the recipe to the letter, and it was a little too sweet, so I reduced the sugar to a smidgeon, and it still wasn't sweet, so I'd double the flour and leave the vanilla ice cream plain. Either way, it was still good.

Phyllus Vuughn writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have made this and made this and and it was superb! I didn't use the bread crumbs because I didn't have them, but I did use dried dill weed and thank you for that! This is very good and true!