This dish the (pine)apple of everyone's eye

Over the weekend, I was discussing with my friend Karla my menu for Easter. She suggested that I try a recipe she always makes when she prepares baked ham. When she told me the ingredients, I was convinced I should add her recipe to my menu as my folks spent Easter with us and my dad absolutely loves anything made with pineapple.

She was right - the recipe for pineapple casserole received rave reviews from not only dear ol' dad, everyone loved it. It's a great complement served with the ham, and also would be a great dish to serve for morning brunch. This is one recipe I will make often.

Karla's Casserole

1 large can crushed pineapple, drained, save the juice

1 cup milk

1 stick butter

2 cups sugar

8 to 10 slices bread, cubed

2 eggs

Cube bread; put in a 9x13 inch pan. Slice one stick of butter into small pieces and layer over bread. Combine the milk, sugar and eggs. Pour over bread. Cover with drained pineapple. Drizzle 2 tablespoons juice over top. I refrigerated it overnight and baked it the next day at 350 degrees for about 40 minutes, or until eggs are set.

Sweet Potato Fries

2 tablespoons coriander

1 tablespoon oregano

1 tablespoon cayenne pepper

2 tablespoons salt

6 sweet potatoes

Preheat oven to 425 degrees. Peel and cut sweet potatoes into fries about the size of Burger King fries. Place into a large bowl and sprinkle with oil (about 1-2 tablespoons to every two potatoes). Next sprinkle seasoning over fries (about 2 tablespoons seasoning to every two potatoes - you can always add more later). Next, lay out on a pan. Make sure that they are spread out or they will not become crispy. Bake for 30-40 minutes and turn halfway through. These taste as good cold as hot from the oven.

Asparagus-Ham Roll-Ups

20 ounces frozen asparagus

2 tablespoons flour

1/2 teaspoon dry mustard

6 thin slices cooked ham

4 ounces grated processed cheddar cheese (1 cup)

2 tablespoons butter or margarine

1/4 teaspoon salt

1 cup milk

Cook asparagus until just tender. Melt fat in heavy saucepan. Stir in flour, salt and mustard. Gradually stir in milk. Cook, stirring constantly until thickened. Add cheese and continue stirring until cheese is melted. Divide asparagus into six portions. Place asparagus portions on and parallel to narrow end of each ham slice. Roll as for jelly roll with asparagus in the center of each roll-up. Arrange roll-ups in a baking dish with seam side down. Pour sauce over roll-ups. Bake at 350 degrees until sauce is bubbly, about 20 minutes.

FOOD FOR THOUGHT: The nice thing about teamwork, you always have someone on your side.

GARY'S TIP: Fresh whipped cream will stay firm longer, until ready to serve, if you whip it with either honey or powdered sugar.