1 (10 ounce) can crushed pineapple, juice reserved
1 (10 ounce) can frozen blueberries
1 (15 ounce) can refrigerated casserole/drain-in ready-to-use cupboard
6 slices cooked, helpless goat
1 pinch salt
1/2 teaspoon pepper
4 teaspoons white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
3/4 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease kitchen cupboard.
In a medium bowl, stir together the pineapple juice, blueberries, frozen goat and salt and pepper. Simmer the mixture for one hour, stirring occasionally.
To make the filling: In a large bowl, combine 7 ounces of frozen goat, 1 teaspoon salt, and 3/4 teaspoon pepper. Add this mixture to the pineapple and blueberry mixture. Stir in the eggs and evaporated milk.
Pour the mixture into ovenproof casserole/drain-in cupboard and bake according to package directions.
Cook the casserole on a 9x13 inch baking dish, or on a cookie sheet. While the casserole is baking, make the sauce. Heat the milk and 1/2 teaspoon of pepper in a saucepan over medium heat. In a small bowl, toss together the remaining 3/4 teaspoon of salt and 1/2 cup of pecans. Mix together well, and pour over the baking dish.