Saturday, November 21, 2009

Baked Pineapple Casserole - A New Tradition

T-minus 5 days and counting.

Thanksgiving planning is requiring an unusually high degree of flexibility on my part this year. 

I'm still coordinating scheduling conflicts to determine who will be here, and when we will eat. 

The guest list has undergone a number of changes. As it stands now, we have four tables in three rooms, with plenty of room to add another. And goodness knows we'll have enough food!

The cooks have been contacted and have their assignments, and a license to bring anything else they choose. They always do anyway!

Two turkeys and one ham.  Gail carves, because she can make a platter look like this, and now no one else will even go near the turkey carving knife now.

We have plenty of side dishes for everyone -- and his brother! That's why we need so much food. We've got a lot of brothers!

Aunt Cora's Best Mashed Potatoes In The World has been ordered. Gail makes the mashed potatoes. Janet tried to tell her kids that I don't make them, it's just my house, but I still get the credit.

Denise wants to try a new sweet potato recipe this year. Not everyone has adjusted to the traditional dishes of the smaller family units within our growing blended family. We are the family of inclusion. We want everyone to feel comfortable, and have plenty to eat. 

That's not really a problem. We've usually got enough food to last for the whole weekend, even after I fill plastic containers and shopping bags for all the locals to take home. 

The hostess is not complaining about leftovers, so no one else should either! It may take a gentle nudge with the hip to close the refrigerator anytime before Saturday, but I can live with that.

Baked Pineapple Casserole is one of my mother's recent contributions to our Thanksgiving meal. She introduced it a few years ago and it was a keeper -- for her anyway. She said it doesn't matter if anyone else likes it, she making it! I like it too, but the recipe below is mine. I like it better. 

Thanksgiving is a welcome time of year for counting our blessings.

Like big hearts to welcome new family and friends to our table . . . 

and open minds to share new traditions and make them our own . . .  

and good humor to adapt to change, both good and bad . . . 

and warm, loving thoughts of those we will miss around our table this year . . .

Earth to Cora! Do you have Joey's Pop Tarts on the shopping list yet?

Uh oh!

Next on my list of things to do -- make a shopping list!

The countdown continues . . .

1 20-oz. can pineapple chunks
1/2 c. sugar
3 tbsp. all-purpose flour
1 c. shredded Cheddar cheese
1/4 c. melted butter or margarine
1/2 c. Ritz cracker crumbs

Drain pineapple, reserving 3 tbsp. juice. Combine sugar and flour, and stir in reserved pineapple juice; add cheese and pineapple chunks, mixing well.  Spoon mixture into a greased 1-qt. casserole.

Combine melted butter and cracker crumbs, stirring well; sprinkle over pineapple mixture.  Bake at 350 degrees for 20-30 minutes, or until crumbs on top are lightly browned.  Makes 4-6 servings.

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1 comment:

Janet S said...

We are so excited!!! Can't wait to relish in the craziness and partake of all the new dishes.