Shambo, after I got a couple of cans of 'crushed' pineapple that were more like 'pineapple sauce', I started buying only cans of pineapple slices and pineapple chunks. The pineapple slices are easier to cut up into bits when a recipe calls for crushed p'apple than the chunks are. I always want the texture and toothie-ness of defined bits of pineapple. Although I've not tried it, I don't think the food processor would work very good for chopping p'apple. BTW, you might try 'pineapple tidbits' if you can find them. There are several brands of them...Del Monte, Dole & Great Value (Wal-Marts' house brand). I've not used them yet since I mostly use p'apple for upside down cake & stir fry. So I only keep chunks & slices in the pantry & make tidbits out the slices on the rare occasion that I need them.

Here it is: and make it nite before, BUT BE SURE AND TAKE IT OUT A WHILE BEFORE BAKING THE NEXT DAY> Then top with cracker crumbs. I mix the cracker crumbs with butter in a plastic bag, as well, an put in refrig. Be sure and grate your own cheese. And double recipe! Pineapple Casserole 1 20 oz can pineapple chunks, drain, and reserve juice 3 Tbsp flour 1/4 cup melted butter 1/2 cup sugar 1 cup grated cheddar cheese (grate your own) Pre grated cheese doesn't melt 1/2 cup crushed Ritz crackers **I always use saltines Preheat oven to 350 Combine flour, sugar and 3 Tbsp pineapple juice. Stir in cheese and pineapple. Spoon into greased casserole dish. Mix crackers with butter, and add to top of mixture. Bake 25 minutes or until bubbly.

You must have been posting this as I was posting the recipe on your other post! Here it is again, Dearie. Pineapple Casserole-Miss GlendaÂs 1 (20-ounce) can pineapple chunks in juice 1/2 cup sugar 3 tablespoons all-purpose flour 1 cup shredded cheddar cheese DO NOT USE PRESHREDDED, grate your own. PRESHREDDED does not work with the pineapple 1/2 cup butter or margarine, melted 1 stack Ritz crackers, crushed Drain pineapple, save 3 tablespoon of juice. Combine sugar and flour; add cheese, pineapple and pineapple juice. Mix well. Put in greased 8 x 8-inch baking dish. Mix crushed crackers and melted butter together; sprinkle over pineapple mixture. Bake for 30 minutes at 350*F or until browned and bubbly Serves 6.

Back home, for a bit. Here is the Zucchini Soup recipe. Zucchini Soup Yields 12 cups I pound Italian sausage, bulk or remove casings, crumbled 2 pounds zucchini, ends cut off and coarsely chopped 2 cups chopped celery 2 green bell peppers, chopped 1 cup chopped onion 42 ounces canned diced tomatoes 1 (10 oz) can tomatoes with green chiles 2 teaspoons salt 1 teaspoon Italian seasoning 1 teaspoon oregano 1 teaspoon sugar 1 teaspoon minced garlic 1/2 teaspoon basil Grated Parmesan cheese for garnish Brown the sausage in a skillet. Drain. reserving a small amount of fat. Saute the zucchini, celery, bell peppers, and onion in the same skillet until tender. Combine sausage, zucchini mixture, undrained tomatoes, and remaining ingredients, except Parm, in a stockpot or dutch oven. Simmer for 1 hour covered, stirring occasionally. Do not be alarmed if soup appears too thick. Liquid will form as the soup simmers. Ladle into bowls. Garnish with Parm. Freezes well. bbstx's notes: I used sweet Italian sausage. I used a scant 2 cups of celery. It can overpower other flavors so easily. I was careful to choose small zucchinis with smooth, tender skin, so I did not peel the zucchini. I used Original flavor Rotel tomatoes for the tomatoes with green chiles. Bon appetit!