What in Your Life Is Worth Recipes For Living

We are creatures of habit. This is evidenced in our daily lives. We eat, sleep, shower, and go through our own unique routines on a regular basis.

However, for our purposes today, I’m not talking about the many details which are repeated without thinking. Neither are we discussing tasks such as grocery shopping, dry cleaners, pharmacy, banking, errands or other such weekly events such as church services.

Instead, I’m asking about things such as best-loved books you read more than once and favorite movies you watch over and over. I will confess to both of those plus the frequent selection and wearing of one particularly comfortable outfit.

I don’t know about you, but around here, our holiday activities are often re-enacted because they are tradition. For example, when friends and family gather, we usually end up playing our favorite card game while listening to the same playlist of music. Of course, this isn’t until after we have enjoyed the standard celebration meal.

When you need a break from routines and rituals, how do you select a vacation destination? Do you go exploring for things unknown or do you resort back to the familiar and revisit prior locations where you enjoyed the sights, activities and food choices? I’m guilty. I’ll admit it. One of my biggest considerations when traveling includes some of our favorite eating establishments. There have even been times when we added a particular choice to our itinerary, even if it required a detour while en route to our final destination.

If you are anything like us, once you arrive, you order the same meal you enjoyed while there the last time. After all, you already know how good it is and how much you like it.

I’m quite sure I’m not alone when I say I do have several menus which I make again and again. Some of these include specific recipes which are so good, they get used in more than one menu.

Scalloped Pineapple is one such recipe. I first tried it while attending my first luau over fifty years ago. It was an instant favorite! As a result, it has shown up on our holiday table multiple times per year ever since. It is an excellent side dish no matter what your entrée may be or what time of day you wish to eat it. It can even be served for breakfast.

Versatility is a great way to describe this old stand-by recipe. On occasion, it has been made without the pineapple for a bread pudding variation. We have served it hot, cold, room temperature and everything in between. If you wish to try it for breakfast as mentioned above, simply omit the pineapple and add cinnamon to taste. Drizzle with icing if desired. For funeral dinners, or any carry in potluck, it is easy and quick to prepare and transport. Throw in the added bonus of not being terribly expensive and you’ve got a winner all the way around.

Scalloped Pineapple

Drain the juice off one can of pineapple chunks or tidbits. Cut six slices of bread into cubes or tear into small pieces. Combine bread and pineapple but do not mix. Beat two eggs together with one and a quarter cups sugar. Mix this with one stick oleo, melted.

Pour this mixture over the bread and pineapple. Toss lightly until coated but use caution not to overmix or let the bread become crumbs. Transfer to sprayed nine-by-nine inch casserole dish and bake in three hundred fifty degree oven for forty five minutes.

Trust me. THIS is worth repeating!

By Kandy Derden Lifestyles Editor