Pineapple Casserole-Miss Glenda's 1 (20-ounce) can pineapple chunks in juice 1/2 cup sugar 3 tablespoons all-purpose flour 1 cup shredded cheddar cheese DO NOT USE PRESHREDDED, grate your own. PRESHREDDED does not work with the pineapple 1/2 cup butter or margarine, melted 1 stack Ritz crackers, crushed Drain pineapple, save 3 tablespoon of juice. Combine sugar and flour; add cheese, pineapple and pineapple juice. Mix well. Put in greased 8 x 8-inch baking dish. Mix crushed crackers and melted butter together; sprinkle over pineapple mixture. Bake for 30 minutes at 350*F or until browned and bubbly Serves 6.

here is the recipe I use at work. 2 cups milk 1/3 cup sugar 1/4 cup cornstarch 4 egg yolks sprinkle of salt Mix all the ingredients together in a microwave safe bowl. I use a 2 quart pyrex glass bowl. Microwave for 2 minutes and stir. Repeat this 2 or 3 more times. It depends upon your microwave as how long it will take. We only have a small one at work. I dont know the wattage. Peel and slice your bananas into 7up or orange juice to prevent them from turning black to fast. Let set for a couple of minutes and drain real well and add to pudding mixture. Put into a baked pie shell or a graham cracker crust. Top with meringue made with the remaining 4 egg whites and bake at 400 degrees for 13 minutes or until desired color. Or you can skip the meringue and use whip cream on top. The salt may be omitted, all it is for is that it takes the really sweet taste out of it and makes it taste much better. THIS SAME RECIPE MAY BE USED FOR COCONUT CREAM PIE.THE ONLY DIFFERENCE IS THAT YOU OMIT THE BANANAS AND ADD A 1/3 CUP OR MORE OF TOASTED COCONUT. IF YOU TOAST THE COCONUT IT GIVES IT A STRONGER FLAVOR. I USE THE MICROWAVE TO TOAST IT. PUT IT ON A PLATE AND MICROWAVE IT UNTIL IT IS CRISP AND BROWNED. BE SURE TO CHECK IT EVERY FEW SECONDS AND STIR IT WHEN YOU CHECK IT OR IT WILL BURN IN ONE SPOT AND NOT BROWN IN THE OTHER SPOTS. THIS IS REALLY EASY. If anyone has any questions or would like a similar recipe for butterscotch pudding please let me know. In fact I was thinking with Marilyn Sues recipe which sounds really good I think my butterscotch recipe might work.

Lived in Manchester, NH for thirteen years. Here's the recipe I use: 3 Cups Milk 1/3 Cup Molasses (we go to the general store & scoop the molasses out of a barrel into a Mason jar) 1/3 Cup Cornmeal 1 Egg, beaten (I use two) 1/4 Cup Sugar 2 Tablespoons Butter 1/2 Teaspoon Ginger 1/2 Teaspoon Cinnamon Salt, if desired In saucepan, combine milk and mollasses, stir in cornmeal. Cook and stir till thick, about 10 minutes. Remove from heat. Combine egg, sugar, butter, giner, cinnamon, & salt (if using). Gradually stir in hot cornmeal mixture. Bake, uncovered, in a 1-quart casserole at 300 degrees about 1-1/2 hours. Serves 6. I discovered that 1 can of Libby's pumpkin added to the above makes a non-traditional but very yummy addition. A handful of raisin or dried cranberries is also a nice addition. When I make this, I quadruple the recipe and cook it on low in a slow cooker. I just toss everything in at once...give it a good stir..set to low...it's done in about 4-5 hours. The reason I quad the recipe is because it freezes beautifully! So, yes you can certainly make it a day ahead. Just reheat in the microwave a few seconds...it doesn't take long. Good stuff. Tricia

When our pastor's grandmother (from Virginia - pronounced Vahginyah), a women in her 90's in the late 1970's) would visit the family, she spent much of her time making Corn Puddin' and the family attacked it like hogs at the proverbial trough. Their eyes would glaze over from the blissful moment when they so much as spoke about it --- it was that good. I mistook what she was making for Corn (STARCH) Pudding, having never heard of, or tasted, Corn Pudding. Because I dislike corn, and my parents were from Canada and it wasn't a dish my mother made (her family considered corn hog food, not people food), or anyone else around here according to the side dishes that were served at church functions. I thought they must be mad to make such a fuss about vanilla pudding. They didn't even dress it up with grated nutmeg, when I asked! How special could pudding BE without nutmeg? LOL -Grainlady