Holiday Pineapple Cheese Ball

Ingredients

2 8oz packages cream cheese, softened
1 15-1/2 oz can crushed pineapple, drained well
1/4 cup green pepper, finely chopped
2 Tbs onion, chopped or grated
1 Tbs Seasoning salt, add less, taste before adding more
1 cup pecans, chopped

Mix first five ingredients until well blended.
Form into a ball, or log
Roll over the chopped pecans

Grandma Nolan's Thousand Island Dressing

Ingredients
6 Tbs Mayonnaise
6 Tbs mixed Chile Sauce & Ketchup
2 Tbs pimento, drained then chopped
2-1/2 Tbs minced green pepper
3 tsp grated onion
2 hard boiled eggs, chopped
1/2 pint heavy cream, whipped

Directions
Mix the first six ingredients in a medium bowl
Fold in the whipped cream
Chill and serve over a crisp green lettuce salad

Nancy's Pecan Pie Recipe

Ingredients
3 eggs
1 cup sugar
1/2 cup Karo Dark Corn Syrup
1/4 cup melted butter
1 cup chopped pecans
9-inch pie shell

Directions
Preheat oven to 350 degrees.
Beat eggs in a bowl.
Stir in sugar, corn syrup, and melted butter.
Then, stir in the pecans.

To avoid the crust from becoming too brown before the filling is set, put the filling in a sauce pan and simmer, stirring occassionaly, until it just starts to thicken.

Pour thickened mixture into a 9 inch pie shell

Bake in center of the oven for 35-40 minutes.

Check after 30 minutes or so to be sure that the pie crust does not get too brown.

Chicken Pot Pie

1 sheet Pepperidge Farm Puff Pastry (Thawed)
4 whole boneless, skinless chicken breasts (About 2 pounds)
1 cup heavy cream
2-4 carrots, peeled and cut into 1/2-inch pieces
2 zucchini, unpeeled, cut into 1/2-inch pieces
5 Tbs butter
2 small yellow onions, coarsely chopped
5 Tbs all purpose flour
1 cup canned chicken broth
1/4 cup dry white wine
1Tbs dried tarragon
1 1/2 tsp salt (less)
1/2 tsp freshly ground black pepper
1 egg
1 Tbs water

1. Preheat oven to 350°
2. Place chicken breasts in a single layer in a baking pan. Pour the cream over and bake 20-25 minutes. Remove the chicken form the cream; reserve the cream and cooking juices. Let the chicken cool and cut into 1-inch pieces.
3. Heat oven to 425°
4. Blanch the carrots in boiling salted water for 3 minutes. Add the zucchini and cook 1 minute more. Drain thoroughly.
5. Melt the butter in a large sauce pan over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the flour and cook, stirring constantly for 5 minutes. Do not let the flour brown.
6. Add the broth and cook, stirring constantly, until thickened. Stir in the reserved cream and cooking juices and the wine. Cook over low heat until thick, about 5 minutes.
7. Stir in the tarragon, salt and pepper and simmer 1 minute. Add the chicken and vegetables and mix gently into the cream sauce. Remove from heat.
8. Mix the egg and water in a small bowl. Pour the chicken filling into a deep 2-quart casserole or soufflé dish. Roll out the puff pastry and place on dish. Trim the pastry leaving a 1-inch border. Brush the edge of the dish with the egg wash and press the overhanging pastry onto the dish. Crimp the pastry decoratively and brush the top with egg wash. Cut a steam vent in the center.
9. Place the dish on a baking sheet and bake on middle rack until the crust is golden about 20-25 minutes. Serve immediately.

6 (generous) portions.

Mustard-Glazed Salmon on Cedar Plank

2-3 lbs salmon filets
Cedar Planks

Mustard Marinade
6 Tbs Olive oil
4 Tbs Dijon mustard
2 Tbs Mustard seeds
2 Tsp Ground Cumin
1/2 Tsp Red Pepper flakes
2 Tbs Lemon Juice
1 Tbs Orange juice
6 Tbs melted butter
3 Tbs chopped parsley (optional)

Mix first seven ingredients in a glass bowl. Spread about 3/4 of the mixture over the salmon filets. Reserve remaining marinade.

Prepare cedar planks by soaking in water for an hour or more and then spread Wesson Oil on one side of each plank.

Heat grill to a medium temperature. Place salmon filets on the oiled side of the cedar planks and place on grill. Cook salmon for about 15 minutes or until desired doneness. Have a spray bottle of water available in case edges of the cedar plank flame.

While the salmon is cooking, heat the reserved marinade mixture and add the melted butter. Use as a basting sauce while grilling or to add to the salmon after cooking.

Served the salmon and sprinkle with chopped parsley as a garnish