Pineapple Cheese Salad
- 2 T. flour
- ½ c. sugar
- 2 eggs beaten
- 1 can pineapple, 20 oz reserve juice
- Cubed cheddar cheese
- In double boiler, combine flour, sugar, eggs, and reserved pineapple juice.
- Whisk over medium heat and cook until thickened.
- Cool this pudding just a bit then combine with equal parts cheddar cheese, marshmallows and pineapple pieces. (I prefer to use tidbits or the rings and slice them into smaller pieces.)
Excerpts of a 1987 letter written to my parents recounting my first visit to meet college roommate, Joann’s, family on their 1000-acre farm in Kentucky… “Dear Daddy and Mama, I had a fun time at Jo’s this week-end. We arrived at about 4:00. After two hours of meeting the family, we ate a delicious supper of turkey, dressing, mashed potatoes and bread. It was good! Friday night we stayed home to wash our clothes and I cross-stitched. That’s what I had wanted to do! Saturday morning Jo’s mother fixed us ham, biscuits, eggs and homemade apple butter at 10:30. …. Jo’s friend, Amy, came over Saturday night for a fine meal. We ate ham, scalloped potatoes, asparagus casserole, corn, bread and a salad with pineapple, cheese, and marshmallows in a sauce. It was so good! For dessert we had a choice of peanut butter pie or red velvet cake….” As I read this letter from times past, I cherish the memories of many visits to the Tapp Family Farm in Kentucky. Mr. and Mrs. Tapp have passed on but the legacy they leave to so many still lives on and beckons me to continue my desire to become the best hostess I can be. To God be the glory for such precious people!