Scalloped Pineapple

Today we celebrated Christmas with a luncheon at Greg's office. There was a good spread of food and lots of laughter during the gift exchange. Mrs. Claus & Santa made an appearance for all the kids and a few Atmos folks were dressed as elfs...too funny!
My contribution to the buffet was Scalloped Pineapple, and to no surprise, folks have asked for the recipe. I searched through our family blog and have reposted it below. Enjoy!!

From Waller Family Blog May 2009:
Last night was a wonderful celebration. The Disciple Bible Study group that I signed up for in September came to a close. Our group met for 34 Wednesday evenings and read from Genesis to Revelation together. It is a beautiful group of people who I am so blessed to call friends now. For our last meeting we gathered at Sue's house for a potluck dinner and Last Supper together. We've already started to plan how and when we'll get together again; none of us want to experience "Disciple-withdrawal."

On a personal note, I have felt so uplifted and loved through praying with these friends. Words can't express how much I appreciate their love. And how much I've learned from them!! I particularly thank them for pouring their prayers on Aunt Sandra and our extended Waller family in Texas these past months. She's slowly leaving this life and ending her battle with lung cancer.

Without too much thought, I made Scalloped Pineapple for our potluck last night. As we were serving ourselves, it occurred to me that this is Aunt Sandra's recipe. Since meeting her in 1999, I haven't eaten ham without scalloped pineapple. To think that she was with me as I completed this year of Bible Study, how appropriate! As many of you know, Sandra is a woman of God, a great woman of strength, hope and faith. She's an amazing woman on so many levels -- and and excellent cook. I have to stop typing now and just pass on the recipe.

Scalloped Pineapple by Sandra Dowlen
Lightly grease 9x13 dish & preheat oven to 350 degrees.
3 (20oz) cans pineapple tidbits, drained (reserve amount below)
9 Tbsp. juice (reserved from canned pineapple)
1 cup sugar
9 Tbsp. flour
2 cups shredded sharp cheddar cheese
1 sleeve Ritz crackers, crushed
1 stick melted butter
Mix together pineapple, juice, sugar & flour. Pour into dish. Top with cheese, then crackers. Drizzle butter over crackers. Bake for 30 minutes until bubbly around edges.

Sleepy Rachel with Aunt Sandra in 2004.

Bear Bread

Here's two recipes from Rachel. She's been a busy baker this week.

#1 - Bear Bread

Rachel found this idea and recipe in her Highlights Magazine. We purchased frozen bread dough and followed the package instructions to thaw and rise the dough. Shape dough into bears - 2 larger balls for the body and head, 4 smaller balls to attach as hands and feet, and three even smaller balls for ears and nose in the center of the face. Push in raisins for eyes and bake following instructions, or at 375 degrees for approximately 25 minutes. Glaze with butter while warm. Yummy with soup!

#2 - Chocolate Chip Cookie

This cookie is a play-doh creation that Rachel was very proud of. I think it's one of the most detailed things I've seen her make with play-doh. The chocolate chips have perfect form and the blue frosting around the edge makes the cookie "ready for a special person" according to Rachel.

Orange Rice

This is a yummy favorite sidedish. Great with pork, fish and even pot roast! I usually make half the recipe for our family of 2 adults & 2 kids.

2 cups diced celery with leaves
1/2 cup chopped onion
1/2 cup butter or margarine, melted
2 cups water
1 tsp salt
1 T. grated orange rind (no biggie if you don't have)
1 cup orange juice
1 1/2 cups uncooked long-grain rice

Saute celery and onion in butter in large sauce pan over medium heat 5 minutes or until tender. Add water, salt, orange rind and orange juice. Bring to boil. Add rice; cover; reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Yields 6 cups.