Pineapple Stuffing

Christmas Ham, Easter Ham, Boxing day or Cinco De Mayo.  It doesn't matter WHEN you make ham, you won't do it without this delicious side dish.  I can't even remember where this recipe came from. I wish I could because I would give that person a giant hug. 
This pineapple stuffing is almost like a bread pudding....no no don't make that face...it's good!
It truly can't be any easier either.  I have adjusted the recipe over the years to suit my taste.  Less butter and sugar, more bread and eggs. 

Ingredients:

5 tbs softened butter
1 20 oz can crushed pineapple (with juice)
3/4 C sugar
5 eggs
8-10 slices white bread

Baking instructions:
Preheat oven to 375 degrees.  Meanwhile, in a large bowl, beat or whisk together the butter, eggs, sugar and pineapple until thoroughly mixed.  Tear the bread in pieces and fold into the mixture.  If the mixture still seems quite liquidy you can add a couple more slices of bread. I have used up to eleven.  Transfer into an 8X8 or 9X9 baking dish.  Bake for about an hour until bubbly and the top is light golden brown.  Let stand for about 10 minutes and serve beside your Halloween Ham. 

                                                                                                

Curry Rice

This is one of my all time favorite rice dishes.  The aroma of curry may linger in my tiny house a little longer than I prefer but it is completely worth it.  This dish travels well and is wonderful for a potluck.   I still happen to have a bit of this leftover in my fridge and may take a curry rice break. BRB!! 

mmm…just as good as a leftover…mmmmm…

So this rice is extremely easy to make and will easily impress.  Let’s get on with it..shall we? Oh, side note, you’re looking at someone that is not all that fond of raisins, but they really do make this dish.  Don’t leave them out the first time, even if you’re not a fan.

Ingredients:

2 Tbs butter

½ medium onion

1 cup Jasmine Rice

2 tbs yellow curry powder

¼ tsp salt

1 tbs chicken bouillon

1 snack size box raisins

2 ¼ cup boiling water

Cooking Instructions:

Preheat oven to 350 degrees

Melt butter in oven proof saucepan over medium heat.  Add rice and onion and cook until onion is transparent.  Add the salt, curry, chicken bouillon and raisins.  Stir to combine.  Remove from heat and carefully add the boiling water. It will sizzle and splatter so do this with caution.  Stir once and cover.  Place the pan in the oven for about 30 min.  Fluff rice with fork and enjoy!!