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Pineapple Casserole

This recipe is very good. Could easily be a dessert. Goes well with ham.

Pineapple Casserole

  • 3 20-ounce cans pineapple tidbits or chunks, in its own juice
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1 cup sharp grated cheese
  • Topping

  • 1 stick of butter, melted
  • ½ cup Ritz cracker crumbs (I just crumble one tube of crackers.)

Drain pineapple, saving 2 tablespoons of juice. Mix the juice, sugar and flour. Add pineapple and cheese. Put in greased casserole. Mix butter and crackers. Put cracker mixture on top of casserole. Bake at 350 degrees F. (175 degrees C) for 20 to 30 minutes.

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Potato Candy

I grew up eating this every Christmas.  It takes a little work working in the sugar with the mashed potatoes because at first the more sugar you add the juicier it gets.  But my kids all love it.  I have met a few people that don’t like it but I think it is the name more than anything.  You can also do the same with sweet potatoes.  Makes a lovely orange colored candy but doesn’t taste much differently.

Potato Candy

  • 1 (1 lb.) box powdered sugar (helps to have extra on hand)
  • 1 very small potato, boiled and mashed
  • 1 small jar creamy peanut butter or about a cup

Mix sugar into potatoes a little at a time by hand. (Don’t panic when potatoes get juicy as the first sugar is added. This is what it’s supposed to do. Just keep adding sugar until it is pastry consistency.) Sprinkle wax paper with additional powdered sugar. Take baseball-sized ball of mixture and roll out like pastry. Spread with peanut butter and roll like a jelly roll. Wrap rolls in plastic wrap; chill and slice.


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Swedish Nut Cake

This cake is very bad for you which is what makes it so good! I often take this for covered dish meals because it can be made ahead of time and refrigerated. But if you want it when it tastes best serve it still slightly warm! 

Swedish Nut Cake

Ingredients

  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 2 eggs
  • 1/2 cup chopped walnuts
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1 (20 ounce) can crushed pineapple with juice 

  • Icing

  • 1 (8 ounce) package cream cheese
  • 1 3/4 cups confectioners’ sugar
  • 1/2 cup chopped walnuts (if desired)
  • 1/2 cup butter
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 11×7 inch baking pan.
  2. In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla. Beat until smooth and pour into 11×7 inch baking pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Don’t overcook. Cake will be moist.
  4. For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners’ sugar until light and fluffy. Fold in 1/2 cup nuts. (I normally don’t add the nuts to the icing.)

I sometimes add about ¾ cup of coconut, estimated amount, to the cake batter before baking.

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Zucchini Jam

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This is such a bizarre idea. The kids thought it sounded gross and it really wasn’t that pretty.  But it was so good, very similar to orange marmalade.

Zucchini Jam

  • 4 cups ground zucchini
  • 1/2 cup crushed pineapple
  • 1/4 cup lemon juice
  • 3 cups sugar
  • 1 (3 oz.) box orange Jell-O

In a large pot, cook zucchini for 10 minutes on medium-low, stirring constantly. Add in the pineapple, lemon juice, and sugar. Cook for 20 minutes. Add Jell-O and boil for 2-3 minutes to make sure the gelatin is dissolved. Ladle into freezer containers, leaving 1 1/2 inch headspace. Put into freezer when cool.

You can also water bath can these. Ladle into clean jars, put lids and rims on, then process in water bath canner for 10 minutes.

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