|Canned crushed pineapple||20 Ounce (1 Can)|
|Shortening||2 Tablespoon (Criscoa Brand)|
|Dried mint leaves||1⁄8 Teaspoon, crushed|
|Bread slices||4 , torn into small pieces|
|Milk||1 Cup (16 tbs)|
|Egg||1 , beaten|
Preheat oven to 375 F.
Drain pineapple; reserve juice.
Melt Crisco® in medium saucepan; stir in mint.
Remove from heat.
Stir in pineapple and bread; mix.
Turn into ungreased 1 quart casserole.
Add enough milk to reserved juice to make 1 cup.
Stir in sugar, salt and egg.
Pour over pineapple mixture; stir lightly.
Bake 40 minutes or until knife inserted in center comes out clean.