Pineapple Bread Pudding 

Combine the following; pour into greased 9x9 casserole:
1/4 cup butter or margarine   2 tbsp. flour     
3 eggs, beaten                   3/4 cup sugar
1 large can undrained crushed pineapple (juice pack)

Drizzle 1/2 cup melted margarine over 2 cups cubed
cinnamon-raisin bread and stir until bread is coated.
Spread over pineapple mixture and bake at 350° for
about 45 minutes.  Makes a delicious pineapple custard with a crunchy topping.

Chicken Cheese Ball 
   from Sue Van Meers; served at
  Edgewater Holiday Open House

2 – 8oz. pkgs cream cheese (at room temperature) 
1 tbls. A1 sauce
1 large can chicken packed in water – drained/broken up
1/4 Cup chopped green onions
1/4 Cup of chopped celery
1 tsp of curry 
1/2 - 1 cup chopped fresh parsley or dried parsley  

Mix first 6 ingredients together, until all ingredients are mixed well.  Form into a ball and roll in parsley.  Refrigerate overnight or for at least 8 hours.

Bourbon Cranberry Sauce
from Bob Tripp

1/4 cup dry white wine
1/4 cup water
1/4 cup sugar
2 tbls. bourbon
1 tbls. molasses
1 12-oz bag fresh cranberries, rinsed/drained
grated zest/juice of 1 lime
grated zest/juice of 1 lemon

Place wine, water, sugar, bourbon and molasses in a 4-qt saucepan and cook over medium heat stirring constantly, until sugar dissolves.  Add cranberries and citrus zest/juice and simmer until cranberries pop, about 15 minutes.  Cool before serving.  Makes 3 cups.

Southern Style Corn Fritters
from Susan Merk

3 eggs, separated
1 15 oz. can whole-kernel corn, 
     drained
1 tsp. salt & ¼ tsp. pepper
¼ cup flour    ¼ cup shortening or oil

Beat egg yolks until light, mix in corn, salt, pepper and flour. Beat egg whites until stiff but not dry. Fold corn mixture into egg whites. Drop by spoonfuls into hot oil in skillet. Cook fritters until brown on both sides. Drizzle with maple syrup and serve with bacon, sausage or ham, Hot Green Bean Salad and fresh fruit salad with Chinese Dressing.

TACO SOUP
from Sue Van Meers

1lb. lean ground beef, browned and drained
2 onions, chopped  

Mix with the following in a large soup pan and simmer for 1 ½ hours on low (or cook in a crock pot for 6 to 8 hours). Serve with tortilla chips.  Serves 18.

1 pkg. Taco seasoning mix
1 pkg. Ranch dressing mix
1 16 oz. can of Pinto Beans
1 15 oz can of Hominy or corn
1 16 oz can of Tomato Sauce
1 15 or 16 oz. can Great Northern Beans
1 15 or 16 oz can Red Kidney Beans
1 15 oz can of Rotel or other brand of chopped tomatoes
1 48 oz can Tomato Juice of V-8
1 4.5 oz. can chopped Green Chiles (optional)

Tzajiki (Cucumber Dip)
A Greek Treat - from Bob Tripp

One cucumber, peeled/finely chopped
One liter of yogurt
4.5 ml olive oil
1.5 ml vinegar
4.5 ml chopped dill
4-5 cloves garlic 

Stir together all ingredients and chill for an hour.

Combine 8 oz cream cheese, softened and 1/2 cup mayonnaise in a medium bowl and mix well.  Add a dash of pepper.  Fold in 1/2 cup pecans and 1 cup drained salad olives.  Store in fridge for up to one week.