Well, Thankyou Change! If you were looking for the crushed pineapple in heavy syrup, I know that is VERY hard to find. When I do find it I always get a few can for future use. Remember to taste test after boiling so you can adjust the sweetness level to suit your taste. I hope you enjoy it as much as my family does. Same for the crab boil. And don't be shy with it, Since you like Zatarrains (sorry about the spelling) you can toss in some cayanne pepper to spice it up if you like. Joanne

Cover the ham with slices of the pineapple...don't overlay just lay them all over the ham and stick them there with tooth picks... Then mix up the juice from the can of pineapple with brown sugar....actually you just moisten the brown sugar with the pineapple juice....then stir in a little...like one tablespoon of dijon mustard....spread all over the ham and bake at 350.... But it would be more beautiful of you had a jar of marischino cherries and put one in the center of each pineapple slice. If it's pre cooked, just cook about an hour....just to heat it up...and it will help it it's been out of the refrig for about 2 hours before you bake it. Good luck1 Linda C Here is a link that might be useful:

Ditto! This is the recipe that I'm using this year. It was a hit the 2 other times that I made it! Beef Tenderloin With Roasted Shallots **** Submitted by: Christine L. Rated: 5 out of 5 by 328 members Prep Time: 15 Minutes Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 45 Minutes Yields: 6 servings "This tenderloin roast makes a good company dinner, It is similar to Beef Bourgignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled." INGREDIENTS: 3/4 pound shallots, halved lengthwise and peeled 1 1/2 tablespoons olive oil salt and pepper to taste 3 cups beef broth (two 14oz cans) 3/4 cup port wine (used more) 1 1/2 teaspoons tomato paste (maybe more) 2 pounds beef tenderloin roast, Trimmed (I used 4 lbs for 9 people) not too chilled! 1 teaspoon dried thyme (didnÂt use) 3 slices bacon, diced (used two) 3 tablespoons butter (used less) 1 tablespoon all-purpose flour 4 sprigs watercress, for garnish DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. 2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside. 3. Pat beef dry; sprinkle with salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes. LET MEAT REST FOR A BIT AND COOL DOWN BEFORE COOKING IN OVEN!! 4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil. 5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper. 6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress. This recipe appears in our "Allrecipes cookbook". from Allrecipes.com 12/26/2006

Any of you who live in the SF Bay Area, I'm up in the North Bay and I'd love to share some of the leftovers. I swear, my pants fit better before I started cooking for this party! :) Yes, I made a lot of different things, and I still have a folder full of recipes I WANTED to make too. But my freezer is only so big... Thanks for all the kind words, everybody, both your condolences and the kudos on the food. The latter coming from this group feels like high praise indeed. So many of you inspire me.... I really have fun getting ready for parties like this. Trying lots of new recipes, using old favorites, and getting to graze to eat. johnliu - I honestly don't know how many hours I spent on all this. LOTS! :) I started about a month ahead, making and freezing things (quiches, desserts, etc) as I felt like it. I don't work and it's something I truly enjoy doing. dedtired - yes, I hate no shows. A few people let me know they couldn't make it cuz they were sick, but the rest... GRRR! But the way I see it - they missed out and I have all the leftovers! Other than a few more raw veggies than I could finish before they started getting gross, everything left over was eaten quickly or either still in the freezer or freezable. betty - I'll dig out the ham ball recipe and post. It wasn't in my original thread which I've linked below. annie - (assuming you're the same Annie on the Harvest Forum) the apple pie filling was using the NCHFP website recipe. If you didn't help me with that, I know you helped me with other canning things. And I LOVE, LOVE, LOVE your salsa! I would be more than happy to send you some of the little apple pies if I thought they would get there in an edible state. Kathy Here is a link that might be useful: Original thread asking for input