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by Caitlin Saniga

My co-worker suggested this dish by saying, "So you've probably had the pineapple and cheese casserole." I just laughed and waited as he printed out the recipe for me. Thanks, Jerry.

  • 8 tablespoons (1 stick) butter, melted, plus extra for greasing the pan
  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • 2 cups grated sharp Cheddar cheese
  • 2 (20-ounce) cans pineapple chunks, drained and 5 tablespoons pineapple juice reserved
  • 1 cup Ritz cracker crumbs

Pineapple and cheese? Try it.

Preheat oven to 350 degrees. Grease a medium casserole dish with butter. (I used a 9-by-13 glass dish.)

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In a medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake about 30 minutes, or until golden brown.

Makes 12 servings.

Recipe: Paula Deen on FoodNetwork.com (Who else would use that much butter?)

Photos: Holly Saniga

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by Caitlin Saniga

If you plan to keep this salad in the fridge for a few days, hold off on adding the pecans until serving time. This makes a great lunch.

  • 2 large sweet potatoes (about 1/14 pounds)
  • 2 tablespoons light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large celery stalks, coarsely chopped (about 3/4 cup)
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup coarsely chopped fresh pineapple
  • 1/4 cup pecans, toasted and coarsely chopped
  • 1 small green onion, thinly sliced (about 2 tablespoons)
  • chopped chives, for garnish

Using a fork, prick the sweet potatoes in several places. Microwave them on high about 8 minutes, or until tender, turning over midway through cooking. Cool the potatoes until easy to handle. Peel off the skin and cut in chunks.

Meanwhile, in a large bowl, mix the mayonnaise, mustard, salt, and pepper until blended.

Add the sweet potato chunks, celery, red pepper, pineapple, pecans and green onion to the mayonnaise mixture. Toss gently until evenly coated. Sprinkle with chopped chives.

Makes 4 servings.

Recipe: The Oprah Magazine Cookbook

Photo: Caitlin Saniga

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