Stargazer, Brush off the old algebra and half (or other smaller proportion) that recipe. Sometimes the fractions are a bit wacky, but it works out. Melly

Well, I used "low acid" orange juice and it hardly had ANY flavor. It turned out pretty good but it was weird because the dried pineapple had NO flavor. So what I did was marinate the thighs and breasts in a mix of onion, garlic, chopped dried pineapple and low acid orange juice, with ginger and cumin for spices. Then I sauteed the meat briefly and put it in the dutch oven with the marinade, fruit, carrots and baked it at 400 for 45 min. I put the chicken breast tenders in halfway through the baking time, when I also added some cabbage and sauteed green peppers. When everything was cooked I reduced the pan juices to serve as a sauce. You could not taste any pineapple taste when you ate the dried pineapple. It was sweet, but not very sour. Oh, and my folks had some rum which I added a dash to the marinade. My dad liked it, because he said he likes sweet things. Sadly, the whole meal lacked salt as far as I was concerned. I salted everything but not enough for my taste, it was rather bland. I should have added some cider vinegar to the marinade. I had actual cider with dinner and it was the strongest tasting thing on the menu! Oh and we had sweet corn which I have not had very much of this year. That was delish. I'm editing to add that I still have half a bag of the dried pineapple left so I'm open to suggestions. I thought about getting pineapple juice for the marinade but I hardly ever use fruit juice so I know the little cans of pineapple juice would sit around forever. I thought the pineapple might flavor up the blandish low acid orange juice but that was a bust. I think next time I need to do what Ruthanna said and make a stir fry sauce from the dried pineapple and thicken it with cornstarch and use in a stir fry. This post was edited by lpinkmountain on Sun, Sep 28, 14 at 22:15

Not to take away from Glenda at all - this recipe s quite different. My Mother gave me this recipe years ago - super easy & wonderful for either dinner or brunch: Pineapple Dressing 1/2 cup butter (I have used margarine & "spreads") 1 cup sugar 4 eggs 1 cup crushed pineapple, drained 5 slices white bread, sliced (I have used wheat & other) Cream butter and sugar, add eggs one at a time. Add in pineapple. Fold in bread. Put in a greased 1 quart casserole dish (I use non-stick spray). Bake at 350 degrees for 1 hour.

We love to try new things on the grill. Most of my recipes are from Steve Raichlen (I have 3 of his books). We probably do "beer can chicken" the most; sometimes with wine. We also love to just set mussels and clams on the grill and when they open we baste with herb butter. This we don't make often, but it is a show stopper and goes well with pork loin. Barbecued Cabbage (whole) ========================= 4 tablespoons (1/2 stick) butter 4 slices bacon (1/4 pound), cut crosswise into 1/4 inch slivers 1 small onion, finely chopped 1 medium-size green cabbage (about 2 pounds) 1/4 cup of your favorite Barbecue Sauce Coarse salt and black pepper 1. Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumble a piece of aluminum foil and shape it into a ring about 3 inches in diameter (the cabbage will "sit" on this). 2. Cut the core out of the cabbage and discard. Cut the remaining butter into dice. Stir the bbq sauce into the bacon and onion mixture. Prop the cabbage up right on the aluminum foil ring, cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter as will fit. Using a basting brush, paint the outside of the cabbage with bacon drippings. Season the cabbage lightly with salt and generously with pepper. 3. If using a gas grill, place wood chips in the smoker box or make a pouch and preheat on high until you see smoke, then reduce the heat to medium. 4. Place the cabbage on its aluminun foil ring in the center of the hot grate away from the heat - you want indirect heat. 5. Grill the cabbage until very tender (when done it will be easy to pierce with a skewer), 1 to 1/2 hours. To serve, peel off any dired-out or charred outside leaves and discard. Cut the cabbage into wedges and serve. This one makes a great presentation - it is so easy. We like to do these as an appetizer for guests - they take only minutes once they are prepped. Rosemary-Grilled Scallops ========================= 1 2/3 pounds sea scallops 28 to 32 rosemary sprigs (each 3 to 4 inches long) 3 ounces prosciutto, sliced paper-thin 3 tablespoons extra-virgin olive oil or basil oil 1 lemon, cut in wedges Caorse salt and black pepper 1. Pull off and discard the muscles if they have it. Rinse and blot dry. Strip the bottom leaves off the rosemary sprigs. Cut the prosciutto into strips just large enough to wrap around the scallops (about 3/4 by 3/2 inches). 2. Lay scallop flat on your work surface. Wrap a piece of prosciutto around it and skewer it with a rosemary sprig. Arrange the scallops on a plate or in a a nonreactive baking dish. Drizzle with oil over both sides of the scallops, squeeze lemon juice over them, and season with salt and pepper (easy on the salt, as the prosciutto is fairely salty). Let marinate for 15 minutes while you light the grill. 3. Set up the grill for direct grilling and preheat to hight. Brush and oil the grill grate. Place the skewered scallops on the hot grate and grill until cooked, 2 to 3 minutes per side. The scallops are done when they turn white and feel firm. This we make often: Ginger-Soy London Broil ======================= 1 piece (2 inches) fresh ginger, peeled and thinly sliced 1/2 red onion, cut into 1-inch chunks 4 cloves garlic, coarsely chopped 1/2 cup chopped fresh cilantro or parsley 1/4 cup dry red wine 1/4 cup soy sauce 1/4 cup vegetable oil 1/2 teaspoon black pepper 1 flank steak (1/2 to 2 pounds) 1. Prepare the marinade: Place the ginger, onion, garlic, and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil and pepper and process to combine. 2. Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrgerator, covered, for at least 4 hours, ideally 6 hours, or even overnight, turning the steak a few times. 3. Set up grill for direct grilling and preheat to high. Brush and oil the grill grate. Remove steak and drain well. Place the steak on the hot grate and grill, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after 3 minutes if a crosshatch of grill marks is desired. Let rest for 5 minutes. Using a sharp knife, carve it into broad think slices, holding the knife blade at a 45 degree angle to the top of meat. I have more - I will have to come back later. Grilled Eggplant with Caprese Salsa and Yagatori Chicken.