Pineapple Casserole. It's a Personal Thing.

I know someone (a special someone) who has a relationship with pineapple casserole.  This is a love-love relationship no doubt.  The date when these two first got hooked up is unknown but that's not what matters.  What matters is this special person loves pineapple casserole so much that he will eat it for breakfast (and he NEVER eats breakfast), lunch, and dinner if there's leftovers.  In 2008, this someone married another someone who made this casserole for him at least once a week.  Unfortunately, after a month or two, the cookings decreased due to body fat increase.  Recently, it was prepared for friends at the hunting club and as my special someone sat down with his plate of food, I bet you'd never guess what he bit into first?  Let's just say that he had secretly been experiencing withdrawals and I kind of felt an instant of guilt.  I'm not going to reveal this someone's identity as I would hate to embarrass him but as I write this post, I will admit that I am not sure how I've blogged for almost six months and this recipe has not been featured.  Oh well, just make it and you'll see why it's loved so much.

Pineapple Casserole
Adapted from The Ultimate Southern Living Cookbook, 1999

• 2 (20 oz) cans pineapple chunks in juice, undrained
• 1 cup sugar
• 6 Tablespoons all-purpose flour
• 2 cups (8 oz) shredded sharp Cheddar cheese
• 2 - 2 1/2 cups buttery cracker crumbs (we use Ritz)*
• 3/4 stick butter, melted

Drain pineapple, reserving 3/4 cup (or just a shade more) juice**.  Combine sugar and flour; stir in reserved pineapple juice.  Stir in cheese and pineapple chunks.  Spoon mixture into a greased 2-quart casserole. 

Combine cracker crumbs and melted butter, stirring well; sprinkle over pineapple mixture.  Bake, uncovered, at 350 degrees for 20 to 30 minutes or until top is browned.  Serve hot.  Yields:  8 servings

*Crackers can easily be crushed in unopened sleeve. Helps prevent making a big mess!
**Save remaining juice and add to iced tea; makes a refreshing drink, especially in the summertime.

A Dish a Day: Sallie's Sweet Potato Casserole

Today is not just Thanksgiving Day. It is also the 83rd birthday of Sallie Pearl Bradham Gunn, my mother-in-law.

Over 36 years ago, when my in-laws were still "future" ones, I was served this sweet potato casserole during a visit to their home. Of course, I had eaten sweet potatoes in some shape or fashion many times before. But Sallie's dish surpassed them all. Breaking through the crunchy brown sugar and pecan crust to the sweet creamy filling beneath, I couldn't decide if it was a side dish or dessert. One thing I was sure of. I was in love and where I was meant to be!

The recipe was the first of many Sallie passed along to me. It ranks as the number one Gunn family favorite. As far as we are concerned, there is no need to make any other sweet potato casserole.
As good as this dish is, this post today is meant to honor Sallie. She has been and is, in every sense of the word, the "perfect" mother-in-law. Never interfering, never judgmental, she gave her opinion only when asked. If I ever disappointed her, she never let on. Rather, she taught me by quiet example how to be a wife, mother, and, now, a mother-in-law.

Sallie and I have shared so much more than recipes. We have worked together in the family business, taken trips, cooked, shopped, laughed, cried, cleaned, and raised children. There was NEVER, EVER a time I called upon her that she was not there for me.

Not one but two dreaded and cursed diseases are stealing Sallie from us. One, she has a fighting chance against and, from the doctor's report, she is making good progress. The other, only divine intervention can save her from. But what the thieves cannot take away is her sweet spirit, her smile, and her enduring love for her family. Were she able to express it, I am sure Sallie would say that her faith and trust is in the One who holds her tomorrow and her hand. She is neither anxious nor afraid. We, her family, cannot help but be thankful for that.

Today, wherever you are and whatever table you pull your chair up to, savor the sweetness of time shared with loved ones, the bounty of your blessings, and give thanks for all things.
Happy birthday, Sallie! I love you.



Sallie's Sweet Potato Casserole
3 cups of mashed sweet potatoes (please do not use canned sweet potatoes)
1 small can eveporated milk
2 eggs lightly beaten
1 cup sugar
1 stick melted butter
1 teaspoon vanilla extract
Mix all together and pour into casserole dish (the size I use is 8x12. You can use a 9x13 and decrease cooking time some) Sprinkle topping evenly over all. Bake at 350F for 30 to 40 minutes, depending on size of dish used, until center is set.
Topping:  1 cup light brown sugar
                 1/3 cup all-purpose flour
                 1/2 stick butter, softened
                 1 cup chopped pecans
Mix first three ingredients together with a fork or pastry blender until crumbly. Stir in nuts and sprinkle evenly over sweet potato mixture.
  
Happy cooking!
Nan

A Dish a Day: Macaroni and Cheese

I have no doubt whatsoever that macaroni and cheese is a dish that will appear on many tables Thanksgiving Day. I grew up eating mac and cheese prepared on top of the stove. Not the boxed kind...that was never allowed in the house. My mother-in-law's macaroni and cheese is baked and, since that is the way hubby likes it, it is the one I prepare today. Imagine my pleasure, when as a young bride and cook, hubby declared my macaroni and cheese as good as his mother's!

I, also, have no doubt that everyone has their own favorite mac and cheese dish. But try a different way sometime and you just might be surprised!

Macaroni and Cheese
1 & 1/2 cup elbow macaroni
at least 2 cups shredded sharp cheddar cheese (I add a little more..you can't have too much cheese!)
1/4 cup butter, sliced into pats
3 eggs
2 cups evaporated milk
Salt and pepper to taste
Paprika for top (optional)
Cook macaroni according to package directions. Meanwhile, grate cheese. Beat eggs with fork and mix with milk. Drain macaroni. Spray 8x8x2 casserole dish with cooking spray. Place 1/2 of macaroni in dish and sprinkle half of cheese over it. repeat layers once more. Pour egg and milk mixture and sprinkle with paprika if desired. Dot Top with pats of butter. Bake at 350F for 45 minutes.
Happy Cooking!
Nan

A Dish A Day: Something Green

I remember when I was first learning how to cook. I was in college and would call Mama to tell her what I was preparing in hopes that I would get her stamp of approval with a "mmm, that's sounds good". At first, my meals usually consisted of a meat and four or five starches (macaroni and cheese, creamed corn, mashed potatoes, rice, bread). I don't think I understood what a well-rounded meal looked like. Mama would be quick to add, "You need something green." Ever since then, I am constantly assessing my menus to make sure that I include a green of some sort.

Here is a recipe from Momwaw, Brandon's grandmother, for broccoli casserole. This casserole is quick, easy, and delicious.

Momaw's Broccoli Casserole
Ann King, Anderson, South Carolina

2 (10 oz) packages frozen, chopped broccoli
1 onion, chopped
1/2 stick butter/margarine
1 can cream of mushroom soup
1 cup shredded sharp cheddar cheese (I used a little more. My motto is "The cheesier the better!")
1/2 sleeve Ritz crackers (I added more, about 3/4 sleeve per B's request.)

Preheat oven to 350 degrees.

Cook broccoli according to package directions. Drain well and set aside. Melt butter in skillet and saute chopped onion until tender and opaque in color.

In a large bowl, stir together broccoli, sauteed onion, soup, and cheese. Transfer to a lightly greased 13 x 9-inch baking dish. Crumble crackers in your hands and sprinkle evenly over broccoli mix. I like to mist crackers with spray butter.

Place casserole into preheated oven and bake for about 30 minutes or until hot and bubbly.

Happy Cooking,

Marie

Momaw's Chicken Noodle Casserole

Here's a recipe that was handed down to me by B's Momaw. I love Momaw so much and she's a wonderful cook. B and I love going to visit in Anderson, SC. Not only do we get to spend time making precious memories with his family but we have the opportunity to eat all of Momaw's delicious "goodies" she prepares for us. We usually begin with her pound cake for breakfast, chicken salad for lunch, and cheesecake cupcakes and rice krispie treats for dessert. And when B puts in his requests, she'll serve squash casserole, broccoli casserole, and sweet potato souffle` (He's just a little spoiled!). Everything is so wonderful that I eat all weekend and just run an extra lap or two the following week!

This is the recipe for Momaw's chicken noodle casserole. I can remember one of the first times I went to Thomaston to visit and Mrs. Kathy cooked this dish. I instantly fell in love (I had a double dose--I was falling for someone else, too!); it was so comforting and hearty. I got Momaw's permission to share her recipe. I hope you enjoy it as much as we have.

Chicken Noodle Casserole
Ann King, Anderson, SC

1 lb pkg wide egg noodles
2 cups chopped, cooked chicken breasts (about 3-4 boneless, skinless breasts)
1 - 8oz container sour cream
1 - can cream of mushroom soup
1 - can cream of chicken soup
6-8 slices white bread, cubed
2/3 stick butter

Preheat oven to 350 degrees.

Cook noodles according to package directions. (I like to reserve broth from chicken to cook noodles in--adds extra flavor.) Drain and set aside. In a large bowl, combine sour cream and soups. Add chicken and noodles and stir until well combined. Transfer to greased casserole dish ( I think I used a 2 1/2 qt. Corning Ware dish--could also use square casserole).

In a large skillet, melt butter. Turn heat up to medium-high and add bread cubes. Stir and cook until bread browns. Add to top of casserole. Bake for 25 minutes.

Enjoy!
Marie