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.

I went looking too and found this one from Moosewood Restaurant. I have always had good luck with their recipes. It's for a crowd but looks very healthy. Corn and Cheese Pudding Recipe From Moosewood Restaurant Cooks For A Crowd (John Wiley & Sons) This makes enough to feed a crowd, but you can cut it down to suit your needs by simple division. INGREDIENTS: * 18 large eggs or 4-1/2 cups * 1 cup white flour * 2-1/4 quarts milk * 1 tablespoon salt * 1 teaspoon black pepper * 2 tablespoons dried dill * 3 quarts frozen or fresh corn (3 pounds, 8 ounces) * 1/2 cup vegetable oil * 3 quarts onions, finely chopped (3 pounds) * 2 quarts carrots, grated (2 pounds, 8 ounces) * 2-1/4 quarts green or red bell peppers, finely chopped (2 pounds, 8 ounces) * 2 quarts sharp Cheddar cheese, grated (1 pound, 8 ounces) * Hot sauce (optional) PREPARATION: In several batches in a commercial blender, combine the eggs, flour, milk, salt, pepper, dill, and half the corn. Sponsored Links Reserve other half of the corn. Saute the onions in vegetable oil until they are translucent. Add the carrots and peppers and saute until softened, for about 10 minutes. Preheat the oven to 350 degrees F. In a large bowl, combine the blended ingredients, the sauteed vegetables, the remaining corn, and the cheese. Divide the mixture among four lightly oiled pans (half-size insert pans, 2 inches deep). Bake, uncovered, for about 35 minutes, until golden and firm. Cut each pan into 6 servings and top with hot sauce if desired. Yield: 24 (10-ounce) servings Source: Moosewood Restaurant Cooks For A Crowd by Julee Rosso & Sheila Lukins (John Wiley & Sons)

I hope this isn't too late for you, Linda. It will at least give you an idea of how much you need to make. PINEAPPLE AU GRTIN 2. c self-rising flour 2 c. sugar 3 cans (20 oz. each) unsweetened pineapple chunks 1 c. (4 oz. shredded cheddar cheese 1/2 c. butter, melted 70 Ritz crackers, crushed Combine flour & sugar. Drain pineapple, reserving 1-1/2 c. juice. Add juice to flour mixture. Stir in pineapple and cheese. Pour into a greased 13x9" pan. Cover and bake at 350 for 30 minutes. Uncover and stir. Bake 10 minutes longer. Combine melted butter and cracker crumbs; sprinkle over pineapple. Bake, uncovered, another 10 minutes or until a knife inserted near the center comes out clean. Serves 16.

Here's one I got off Facebook, tried it & we liked it: **(I edited again trying to get the Weird Symbols out that some were seeing,,,, hopefully they're gone now). Loaded Potato & Buffalo Chicken Casserole 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes⨠8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)⨠1/3 cup olive oil⨠1 1/2 tsp. salt⨠1 TBS. freshly ground pepper â¨1 TBS. paprika⨠2 TBS. garlic powder⨠6 TBS. hot sauce â¨Topping: 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack⨠1 c. crumbled bacon⨠1 c diced green onion ⨠Preheat oven to 500F. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing. Here is a link that might be useful: Recipe is from here This post was edited by BeeOHIO on Wed, Dec 5, 12 at 16:57