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.

Whirligig Cookies Preheat oven to 375 degrees Baking time 10 to 12 minutes. 1/2 cup shortening 1/2 cup brown sugar 1/2 cup granulated sugar 1/2 cup peanut butter, creamy 1 egg, unbeaten 1 1/2 cups all purpose flour, sifted before measuring 1/2 teaspoon soda 1/2 teaspoon salt 1 package (6 ounces) chocolate chips Cream the brown sugar, white sugar and shortening and peanut butter thoroughly. Add the egg, beat until light and fluffy. Sift flour with soda and salt. Add to egg mixture and blend well. Roll dough into an oblong shape 1/4 inch thick. Melt chocolate chips over boiling water. Cool slightly. Spread on rolled dough with spatula. Roll up like a jelly roll and chill. Slice 1/4 inch. Place on ungreased cookie sheet. Bake. Remove from pans to racks to cool. I would use parchment paper for easy removal. Makes about 3 doz. cookies. From the 1954 Betty Furness Westinghouse Cook Book Sue

Tabbouleh has always intrigued me, yet I've never made it. This looks like a quick and easy recipe using quinoa, which we love. (I don't like barley at all, which is used often in tabbouleh). I'm going to look at more recipes and see what other veggies can be added. Quinoa Tabbouleh 1 cup quinoa, rinsed well 1/2 teaspoon kosher salt plus more 4 tablespoon fresh lemon juice 1 garlic clove, minced 1/4 cup extra-virgin olive oil or canola oil Freshly ground black pepper 1 large English hothouse cucumber cut into 1/4" pieces 1 pint cherry tomatoes, halved 2/3 cup chopped flat-leaf parsley 1/2 cup chopped fresh mint 2 scallions, thinly sliced Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Here is Glenda's Pineapple Casserole recipe: Glenda’s Pineapple Casserole glenda_al@gardenweb Caution: grate your own cheese, do NOT use preshredded, as it does not melt right with the pineapple. I always double the recipe. 1 (20-ounce) can pineapple chunks, drain, keep juice 1/2 cup sugar recommend reducing sugar to 2 T for a sidedish CindyMac@gardenweb 3 Tbsp all-purpose flour 1 cup shredded Cheddar cheese 1/4 cup butter or margarine, melted 1/2 cup crushed Ritz crackers Drain pineapple, save 3 Tbsp of juice. Combine sugar and flour with 3 Tbl pineapple juice. Add cheese, pineapple. Mix well. Put in greased 8 x 8-inch baking dis). Mix crushed crackers and melted butter together; sprinkle over pineapple mixture. Bake for 25 minutes at 350 degrees F. or until bubbley