Since it was Easter, we decided to splurge. Even though it is just the
two of us, we had a typical holiday ham dinner. Ham, baked with a brown
sugar and orange juice glaze. Typical green bean casserole that Gail
loves, I like and some folks abhor. Scalloped potatoes from a dry mix
packet and a fairly unusual pineapple dish that I really like.

It is on the edge between a sweet side dish and a dessert (almost a
pineapple bread pudding but not as dense).

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Scallop Pineapple (Norma)
Categories: Dessert, Side dish, Easy
Yield: 6 Servings

1/2 c Butter
1 c Sugar
3 lg Eggs
1/2 ts Salt
1 ts Vanilla
1/2 c Milk
20 oz Can Crushed Pinneapple
-drained
4 c Bread cubes (4 slices)
2 tb Butter for topping

NOTE: Use white bread,leave crusts on. Make cubes about thumb nail
size.

Cream butter, sugar, eggs, salt vanilla and Milk - mixing well after
each addition.

Stir in Pineapple and bread cubes.

Pour into 7 x 11 flat casserole dish and dot top with additional
butter.

Bake in preheated 375 degree oven for 45 minutes.

Doubles nicely - use 13 x 9 pan. Baking time may be a bit longer.

MMMMM



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Dale Shipp wrote to All <=-

Since it was Easter, we decided to splurge. Even though it is just the two of us, we had a typical holiday ham dinner. Ham, baked with a
brown sugar and orange juice glaze. Typical green bean casserole that Gail loves, I like and some folks abhor. Scalloped potatoes from a dry mix packet and a fairly unusual pineapple dish that I really like.

It is on the edge between a sweet side dish and a dessert (almost a pineapple bread pudding but not as dense).

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Scallop Pineapple (Norma)
Categories: Dessert, Side dish, Easy
Yield: 6 Servings

As you said. With pineapple subbing for the raisins/dates.

This was supper last night for my joint. I found the recipe in a "cozy
mystery" I was reading and was intrigued. The yield says "6" but I
suspect that is as a side/starter. It served Dennis and me for supper
with no leftovers. I subbed a bag of Dole salad mix for the arugula as
it was Easter and my choice of salad greens sources was severely limited.
And "RealLime" juice for the fresh squeezed.

I did the shrimp on my George Foreman contact grill. Still - it was
tasty and I'll do it again .... with arugula (to see if it makes a lot
of difference) and a "real" grill.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Shrimp Salad
Categories: Seafood, Vegetables, Citrus, Herbs, Fruits
Yield: 6 servings

20 md (U36) shrimp; peeled,
- deveined
1/2 c Minced red onion
1/2 c Minced celery
3/4 c Fresh lime juice
1 tb Minced garlic
1/4 c Chopped cilantro leaves
1/2 c Olive oil
2 tb Soy sauce
2 Avocados; pitted, sliced
2 c Fresh snow peas
1 bn Arugula
Salt & pepper

Grill shrimp on soaked wooden skewers over medium
coals, brushing lightly w/olive oil, about 2 - 3
minutes on each side.

Whisk together lime juice, garlic, cilantro, soy sauce
and olive oil.

Blend in celery, snow peas and onion.

Add shrimp to dressing and toss until shrimp is well
coated.

Before serving toss shrimp and dressing once more, add
sliced avocado, toss with arugula and season with salt
and pepper.

Serve with warm crusty rolls and hot sauce.

RECIPE FROM: A Finely Knit Murder by Sally Goldenbaum

Uncle Dirty Dave's Kitchen

MMMMM

... "Peanut butter is the pate of childhood." -- Florence Fabricant

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Quoting Dale Shipp to All on 04-22-19 01:52 <=-

Since it was Easter, we decided to splurge. Even though it is just
the two of us, we had a typical holiday ham dinner. Ham, baked with a brown sugar and orange juice glaze. Typical green bean casserole that Gail loves, I like and some folks abhor. Scalloped potatoes from a dry mix packet and a fairly unusual pineapple dish that I really like.

We had the ham as part of a planned dinner for a 2nd Sunday church
dinner the week before... seasoned green beans, scalloped potatoes and
various salads (including a bagged Southwest salad from Wegmans, whose
dressing turned out to have pear juice concentrate and pineapple juice concentrate instead of apple)... also Lydia made some of her seasoned
rolls with a choice of frostings...

It is on the edge between a sweet side dish and a dessert (almost a pineapple bread pudding but not as dense).

Looks interesting... :)

Easter itself, we also decided to splurge... and went to Cantonese House
for dimsum... but changed our mind about actually eating there, as the
parking lot was overflowing and filling the next-door's lot as well, and
we knew that meant that inside would have been overfull as well...
apparently lots of people had the same idea... including a van with
Ontario (CA) plates that turned in just ahead of us... :)

So, plan B, check out the Osaka sushi place that's a second location for
a place we've gone to before (ok, but not nearly Fu's level), since it
was on the corner, going out of that area... When we walked in the
door, there was a bit of fish redolence, not a good sign, but figured
we'd take the chance... until we were informed that since it was Sunday,
it was all-day dinner all-you-can-eat... at the hefty price of 22.95
each.... We walked out instead.....

Fu's wasn't an option quite, since on Sundays he doesn't open until 3pm
and it was only a little past one... sigh... But there are plenty of
our A list places in the vicinity, just have to choose between them....

But, as we'd already put ourselves into a willing to try something new
mode, Plan C ended up being to check out a fairly new Indian restaurant, located in the complex of stores (including Barnes and Noble and a few restaurants etc) and student housing on the corner of the RIT campus...
Royal of India... Sunday buffet was 11.99, much more reasonable, and
the young lady in her Indian garb that greeted us recognized us from our
being regulars at Tandoor, where we usually go... she now works (maybe
even is part of the ownership) of this new place, but used to be a
waitress over at Tandoor, and possibly related to that family, although
the restaurant is on its own... There were similar things on this
buffet to the ones we usually see at Tandoor, but everything was a
little different, though still quite good... tandoor chicken drumsticks, makhani chicken, goat curry, saag paneer, a mushroom dish, a dry-fried okra/onion dish among the lot... Nice raita and a rather salty veggie
pickle... mango custard for dessert... also on the buffet was the masala
tea, and some mango juice....

ttyl neb

... To eat is a necessity, but to eat intelligently is an art.

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Quoting Dale Shipp to All <=-

Since it was Easter / holiday ham / baked with a brown sugar
and orange juice glaze / green bean casserole / Scalloped
potatoes / a fairly unusual pineapple dish that I really like.
on the edge between a sweet side dish and a dessert (almost a
pineapple bread pudding but not as dense).

That all sounds good, especially the scalloped potatoes which I
really like but for some reason seldom make.

Title: Scallop Pineapple (Norma)

That does sound unusual. When I read it over, it's not sometime I
would try intuitively but because of your endorsement I'm putting
crushed pineapple on the shopping list.

Most Easters Roslind and her sister Sandra take turns hosting a
large family dinner with the other one contributing a side or two.
But this year we passed on the tradition to the next generation and
relaxed. Sandra and Roslind have a niece here in town who hosted and
did most of the cooking. I may have mentioned Andrea here before
briefly; she is the girl who had triplets 8 years ago (four kids
altogether).

She did up a turkey with mashed potatoes, gravy, stuffing plus extra
pan dressing, and roasted Brussels sprouts for the green vegetable
with help from her husband Mike. The stuffing was moist as it should
be, but the pan dressing was quite different: same recipe but
dampened with stock and then oven baked in an uncovered cast iron
frying pan until toasty dry, dark, hard and crusty. It was then
broken into wedges and eaten with our fingers. I liked it.

Roslind contributed a batch of fry bread and I picked up a bottle of
Piesporter to supplement Andrea's two bottles of Layer Cake Pinot
Noir and Chardonnay. Sandra brought buns and lingonberry sauce.
Somebody else brought a salad and some hot cross buns so we were
more than well served in the bread dept. For dessert Andrea produced
a hot apple and a Saskatoonberry pie along with vanilla ice cream
and the young kids went into the kitchen and found a can of aerosol
whipped cream as well. I enjoyed the Saskatoon berry pie with ice
cream but gave the whipped cream a pass.


Cheers

Jim


... The government makes up all those conspiracy theories.

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