Last week was our Herb Club's Christmas luncheon at the home of one of our members. She moved all the furniture out of her living room so that she could set up enough small tables to seat the 30 ladies who attended! Everything looked (and tasted!) lovely. Besides eating, we also exchanged gifts and heard a short presentation by one of the founding members about Christmas legends involving rosemary and thyme. A fun & festive afternoon -
My contribution to the feast was Pineapple Au Gratin, a recipe from my mother that she's made over the years for various functions. Delicious and different.
Pineapple Au Gratin
2 - 20 oz. cans of pineapple chunks, drained
2 tabl. sugar
1/4 C. flour
1 C. grated cheddar chesse
1/8 C. melted butter
1 C. crushed Ritz crackers
Combine first four ingredients and place in a casserole dish. Mix melted butter and cracker crumbs; sprinkle over pineapple mixture. Bake at 350 for 20-25 minutes.