(This is absolutely fantastic served with ham! So it is an especially nice dish on the Easter or Christmas dinner table!)

2 (20 oz.) cans crushed pineapple (drain 1 can)
2 T. sugar
2 T. flour
2 c. shredded Cheddar cheese
Ritz crackers, crushed
Butter or Margarine

Mix pineapple, sugar & flour together; put into baking dish. Cover top with cheese; then cover with Ritz cracker crumbs. Put pats of butter over top. Bake at 350-degrees until crackers are crispy brown (15-20 minutes0.


10 c. popped popcorn
1 c. brown sugar
1/2 c. margarine
1/4 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda

Mix margarine, brown sugar, corn syrup and salt in microwaveable bowl with lip for 2 minutes on high. Stir; microwave again for 2 minutes. Add soda (it will foam up, so be careful!); stir until it foams down. Put popcorn in brown grocery bag; pour mixture in and SHAKE. Put bag in microwave for 1-1/2 minutes on high. Take out; SHAKE again. Microwave for 1-1/2 minutes more.


Dice and cook until tender:

2 medium onions, chopped
2 blades celery, sliced

Break up:

1-1/2 loaves bread, toasted
1 skillet-baked cornbread (recipe below)


1 tsp. pepper
2 tsp. sage
Cooked onion/celery (from above)

Add enough turkey broth to make well-moist. Bake at 375-degrees for 15 minutes.

Skillet Baked Cornbread

1-1/2 c. white cornmeal -- 1/2 c. flour -- 1/2 tsp. salt -- 1 T. butter -- 2 tsp. baking powder -- 1 egg -- 1-1/4 c. milk

Sift flour with all dry ingredients. Add milk, beaten egg & butter. Pour into greased (buttered) and heated pan. Bake 30 minutes.