1 16 oz. can crushed pineapple, drained but reserve some liquid
6-8 pork chops
Salt and pepper to taste
2-3 potatoes, sliced
8-10 strips of bacon or slices of Canadian bacon
Spray casserole dish with non-stick cooking spray. Spread bottom of casserole with crushed pineapple, then distribute the pork chops over the pineapple and season with salt and pepper. Layer slices of raw potato, covering the pork chops, then slices of bacon. Cover with lid and bake for 1 hour at 350 degrees. Check dish a few times while cooking and if the casserole starts to dry out then add some of the reserved pineapple juice.
1 pkg. Lemon Jello
1 pkg. Orange Jello
2 cups boiling Water
1 1/4 cup cold Water
1 can crushed Pineapple (reserve Juice)
3 Bananas, sliced
1 pkg. Mini Marshmallows
Dissolve lemon and orange jello in hot water, mix well. Then add cold water and mix well. Mix in crushed pineapple (no juice, reserve for later), and bananas. Pour into cake pan.* Place marshmallows on top of mixture and chill until jello is set.
5 Tbsp. Flour
2 cups Pineapple Juice
Mix ingredients in sauce pan and cook until thick. Cool completely, then pour on top of 1st layer.
2 pkg. Dream Whip**
1 cup Milk
8 oz. carton Cream Cheese
Whip Dream Whip and milk. Add cream cheese, blend well. Spread on second layer. Chill until ready to serve.
– From Nana’s Recipe Collection
*I suggest a 9×13 cake pan
** You can use Cool Whip, but you need to omit the milk.