Category: HELPFUL HINTS

2 cups ground ginger snaps*
3 tablespoons butter, melted
40 ounces crushed pineapple, drained WELL, but save the juice
2 cups pineapple juice (juice from the pineapple plus enough water to make the 2 cups)
2 eggs beaten
4 tablespoons cornstarch
1 cup sugar
1 1/2 + cups mini marshmallows

• Preheat oven to 350 degrees.
• Finely ground the ginger snaps and mix with the melted butter.
• Firmly press the ginger snap mix into a DEEP dish pie plate.
• Fill the pie plate with the pineapple.
• In a large saucepan whisk together the pineapple juice, beaten eggs and sugar until sugar is dissolved.
• Whisk in the cornstarch until smooth.
• Cook until thick, stirring constantly.
• Pour over pineapple in shell.
• Bake 20 minutes.
• Top with marshmallows and return to oven to bake until marshmallows are golden and crispy.
• Chill.

*I sometimes use a combination of ginger snaps and vanilla wafers for a less spicy effect.

• 1/2 cup butter
• 16 oz. whipping cream
• 5 large russet potatoes
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon white pepper
• 1 teaspoon minced garlic (jar) or 1 clove
• 2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
• 2 cups rates sharp cheddar
• Wondra Flour

1. Preheat oven to 350 degrees.
2. Peel and thinly slice potatoes.
3. Grease 9×13 baking dish.
4. In a large sauce pan, melt the butter.
5. Gradually add the whipping cream and spices. Blend well.
6. Gradually add the flour until the mixture thickens, but it is still pourable!
7. Mix the cheeses all together.
8. Layer the potatoes, cheese and cream mixture ending with cheese on top.
9. Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.

3 pounds hamburger
2 large white onions, chopped
2 cans diced tomatoes
2 cans Rotel original tomatoes
2 – 4 oz. cans diced green chiles
3 cups V-8 juice
4 cups beef broth
2 tablespoons ground cumin
2 tablespoons Hungarian paprika
1 tablespoon sea salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
3 teaspoons jar garlic or 3 cloves fresh

• In a large stock pot, brown the hamburger and onion together.
  
• Drain the fat off.
  
• Mix in all the other ingredients.
  
• Bring to a boil.
  
• Turn down to a low simmer for 3-4 hours.
  
• After dinner separate the remaining chili into 4 freezer containers, label and freeze for future meals.