Editor’s Note: Eat Drink D-FW is hosted by Dallas Morning News Food Editor Erin Booke with food reporters Sarah Blaskovich and Claire Ballor. Each week, our food journalists dish, debate and analyze local restaurant news, food and drink trends, tips for cooking and shopping, and other obsessions. You’ll also hear from chefs, farmers and foodies like yourself as we explore the people who make D-FW one of the most vibrant, diverse and ambitious food scenes in the country.
Eat Drink D-FW from The Dallas Morning News is made possible by Central Market. All editorial decisions are made by The News.
Why food insecurity in D-FW is worse now than at height of pandemic
“Food insecurity is a complicated issue, feeding our neighbors facing hunger is not,” says Trisha Cunningham, president and CEO of the North Texas Food Bank. Listen as The Dallas Morning News food team talks with Trisha about the history of the food bank, why there is more food insecurity now than at the height of the pandemic, and how we all can help our more than 700,000 hungry neighbors have a good holiday season. Then, grab your Jell-O molds as we launch our new Retro Recipes project led by Claire Ballor, who is combing The Dallas Morning News archives for the tastiest and weirdest recipes from the past. For a taste test, we also went retro with the new “figgy pudding” SPAM flavor.
Bonus recipe: Trisha Cunningham of the North Texas Food Bank says this is the dish her family “will riot over” if she does not cook it on Thanksgiving:
Trisha’s Pineapple Cheese Casserole
1 large can of crushed pineapple (drained)
2 large cans of pineapple chunks (drained)
¾ to 1 cup sugar
¾ cup all-purpose flour
2 cups sharp cheddar cheese, shredded
1 ½ sleeves of Ritz crackers, crumbled
1 stick butter, melted
Preheat oven to 350 degrees. Spray bottom of 13x9 glass casserole (or 2 quart casserole) with non-stick cooking spray. Spread drained crushed pineapple in bottom of the dish. Spread drained chunk pineapple on top of the crushed pineapple.
In a small bowl, mix sugar, flour and cheese. Spread on top of pineapple. Top with crumbled crackers. Pour melted butter over crackers. Bake for 30-40 minutes.
This is a family favorite for every special holiday. Eat it as a side for something sweet with a savory meal. My family will grab a bowl and just eat that for breakfast or a snack if there are leftovers.
SOURCE: Trisha Cunningham