Menu.... February 15 - 21

Is it Sunday already? No? It's Monday!?! Oops! The kids being off for midwinter break has messed up my routine. (I originally typed...It's TUESDAY...then realized I was wrong) It's our annual Island week, so this menu isn't so typical.

Sunday... Frozen pizzas (ICK! Even if they are pizzerio uno's), veggies and dip
Monday... Tom's making a beef soup, biscuits
Tuesday... Teriyaki Pork Loin Roast, sauteed mushrooms
Wednesday... Sweet and Sour Chicken kabobs, sauteed broccoli normandy mix
Thursday... Hawaiian Pizza, snacks
Friday... Cowboy beans (not islandy but I have it in the fridge and I need something easy that night)
Saturday... Fried Seafood

Pineapple Salad

This recipe is EASY! It's a family favorite and served at almost every holiday or special event in my family.

For each batch you use...

1 small box (4 servings) lemon jello
1 20oz can crushed pineapple, drained very well
1 half pint (8oz) heavy cream
1 to 2 Tbsp granulated sugar

Make the jello according to directions, refrigerate until partially set. (jiggles when you touch the top, finger doesn't sink into it easily)
Whip the heavy cream, once it starts to get frothy...add the sugar. Continue whipping until it's very stiff (it looks like what I call crumbly...warning...mix too much and you'll end up with butter)
Fold the whipped cream and drained pineapple into the jello
Return to fridge and allow to set (about 3hrs)

I usually triple or quadruple this recipe which makes tons. (it fills a 4qt pyrex mixing bowl)