Yes, I did grate. I buy pre-grated at times, but swear something's been done to it; it just doesn't taste as good as home-grated. I'm planning to make your pineapple recipe at Easter. Thanks again, Glenda.

I did. My daughter's boyfriend said his stepmom made it and it was disgusting and my daughter agreed. But when my daughter read the ingredients she said hers was different as it had jello. Anway, I made her boyfriend try it and he came back for seconds. I sent my daughter the recipe and she made it again today for the two of them. It was a hit with everyone except my dad who hates pineapple. I'll make it again someday.

We're having our traditional roast ham for Christmas and I'm serving the hash brown potato casserole made with cream of chicken soup and cheese and corn flake crumb topping (can't make any other kind or there is mutiny from DS - they've had this every year since they were children and since their Mom is gone, we will always make this casserole just this way - the 'kids' are all grown up now and all still make this when they host Christmas dinner :) I'm also making Glenda's pineapple casserole (first time for me) and roasted asparagus. We also always have a green salad and I'm making a couple of homemade dressings (that I don't always bother to do) and one of them will be creamy blue cheese, don't know about the others yet. Ken makes his family's Swedish meatballs too and this time I'm going to try this glaze for the ham, it sounds good. Posted by steelmagnolia2007 (My Page) on Thu, Dec 20, 07 at 21:25 1 cup dark brown sugar, packed 3 Tablespoons Dijon mustard 5 Tablespoons balsamic vinegar Score top of ham. Cook, uncovered, for about an hour and a half at 325. Then mix glaze ingredients and slather generously all over exposed portions of ham. Continue cooking for another 30 minutes, or until ham reaches 'safe' temperature, basting every 10 minutes. Mixing the pan juices with a little bit of glaze makes a fab gravy! Glenda's Baked Pineapple Casserole 1 (20-ounce) can pineapple chunks in juice 1/2 cup sugar 3 tablespoons 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 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 (175*F) Serves 6 BLUE CHEESE DRESSING Posted by: MQmoi (My Page) on Tue, Sep 3, 02 at 19:47 This is delish. I've made it many times. Found it on Epicurious.com, it's from The Blue Room restaurant, Cambridge Mass. It has a creamy base, but you can simply fold in the Roquefort in chunks rather than crumbles. You may also want to increase the amount of cheese. 1/2 cup mayonnaise 1 large shallot, minced 1 tablespoon Sherry wine vinegar 1 large garlic clove, minced 2 teaspoons Dijon mustard 1/3 cup crumbled Roquefort cheese 3 tablespoons whipping cream Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Put it all together the nite before. I always do that, EXCEPT FOR THE CRACKERS AND BUTTER. Refrigerate. I do mix the crackers and butter together and put in a plastic bag. And refrig them, as well. Take everything out that morning, set on counter for a while, then bake. So everything will get heated all the way thru. Then top with the crackers right before putting in oven. My DS has been caught eating leftovers cold, standing at the refrigerator door. But for meals, I serve warm. Enjoy, Greta!