Recipes from Martha Ruth Leonard
Baked Pineapple Toast
1/4 cup butter or margarine melted
8-oz. can crushed pineapple, drained
butter, brown sugar and pineapple. Spread in bottom of 9x13 baking
dish. Top with bread. Beat eggs, milk and salt together. Pour over
bread. Bake, uncovered, at 325° for 25 minutes or until golden
brown. Cool slightly and invert on heated serving platter. Serves 6
1 head cabbage, cut in six wedges
1-1/2 cups shredded
Cook cabbage in boiling, salted water, about 10 minutes, or until tender. Layer drained, cooked cabbage and 1 cup of cheese in 2-qt. casserole. Melt butter in a saucepan. Stir in flour, seasoned salt, sugar and garlic powder. Gradually add milk, stirring until thickened and smooth. Pour over cabbage. Sprinkle with remaining 1/2 cup cheese. Bake, covered, at 350° for 20 minutes, or until heated through. If desired, spinkle with paprika. Serves 6
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