I hope this isn't too late for you, Linda. It will at least give you an idea of how much you need to make. PINEAPPLE AU GRTIN 2. c self-rising flour 2 c. sugar 3 cans (20 oz. each) unsweetened pineapple chunks 1 c. (4 oz. shredded cheddar cheese 1/2 c. butter, melted 70 Ritz crackers, crushed Combine flour & sugar. Drain pineapple, reserving 1-1/2 c. juice. Add juice to flour mixture. Stir in pineapple and cheese. Pour into a greased 13x9" pan. Cover and bake at 350 for 30 minutes. Uncover and stir. Bake 10 minutes longer. Combine melted butter and cracker crumbs; sprinkle over pineapple. Bake, uncovered, another 10 minutes or until a knife inserted near the center comes out clean. Serves 16.

Here's an easy one & can be reheated: HOT CABBAGE SLAW (serves 4) 3 cups shredded green or white cabbage 1 tsp salt 1 TBL butter 1/2 cupmilk 1 tsp caraway seeds 1/2 tsp tarragon or more Pepper to taste Put the cabbage ina 1 qt pan. Rinse & drain. Sprinkle w/the salt, cover & place over medium heat. When the cover is hot to the thouch, reduce the heat to low & cook 5 minutes. Add butter, milk & caraway seeds. Add teh tarragon & pepper & stir to blend. Bring to a boil. Serve hot.~~Craig Claiborne This is forgiving as far as quantities: GERMAN SWEET & SOUR CABBAGE (serves 4) 4-6 slices bacon 1 small cabbage, coarsely chopped 1 medium onion, coarsely chopped 1/3 cup sugar Salt & pepepr 2/3 cup white vinegar Fry bacon until crisp; drain, reserving drippings. Crumble bacon. Place cabbage in a large saucepan; cover w/water. Bring to a boil. Reduce heat to medium & cook 10-12 minutes or until crisp-tender. Drain & return to suacepan. While cabbage is hot, stir in onion, sugar & salt & pepper to taste. Let stand over low heat, tightly covered for several minutes. Reheat reserved drippings in a small saucepan. Stir in vinegar & bring to a boil. Pour over cabbage, stir & let stand 2-3 minutes. Top w/crumbled bacon.~~Food for Thought

I haven't made this but it's from the American Century cookbook & sounds really good: TAMALE PIE (serves 6) Cornmeal Crust: 4 cups water 3/4 tsp salt 1 1/2 cups cornmeal 2 TBL butter or lard (not shortening) Filling: 2 TBL bacon drippings or vegetable oil 1 medium yellow onion, peeled & chopped 1 small green bell pepepr, cored, seeded, chopped 1 1/4 lbs lean ground chuck 1 TBL chili powder 1/2 tsp ground cumin 1 cup canned crushed tomatoes (I'd use Ro-Tel) 1/2 cup beef broth 3/4 tsp salt or to taste For the crust: Preheat oven to 350°. Grease 2 1/2 qt casserole; set aside. Bring water & salt to boiling in a medium heavy saucepan over high heat. Whisking vigorously, add cormeal gradually & continue beating until thick & smooth; beat in butter. Spoon 3/4 of mixture into casserole & with spoon, press over bottom & up the sides. Set aside. Keep remaining cornmeal mixture covered until ready to use. FILLING: Heat drippings in large heavy skillet over moderate heat 1 minute, add onion, green pepper & garlic & stir-fry until limp, about 5 minutes. Add beef, chili powder & cumin & cook, breaking up lumps until meat is no longer pink, about 5 minutes. Add tomatoes, broth & salt & cook & stir 5 minutes. Taste for salt & adjust as needed. Spoon meat mixture into cornmeal "crust" & cover with remaining cornmeal mush. Bake uncovered until browned & bubbly, 30-35 minutes.~~

Hi everyone, I'm new to this forum. I'm Lynne and I live in central Florida. I'm usually hanging out on the garden and decorating forums. I'm cooking-challenged. Do you use cooked oatmeal or what? Thanks so much Lynne