Pineapple

Super Suppers Cookbook By Judie Byrd Dream Dinners By Stephanie Allen and Tina Kuna William Morrow / 2006 / $19.95 Likewise, this cookbook is the result of a meal-assembly franchise begun by the authors from their home base in Washington state. The twist? These recipes include directions for multiplying the servings and freezing the results. In addition, the authors provide quick tips for freezing - use dried herbs instead of fresh and don't try to freeze raw potatoes - and solutions for when the defrosted product doesn't measure up - add chicken stock if it is too dry, turn the oven up and remove the foil if it is too wet. There are crockpot recipes and grilling recipes, and a primer on the basics of freezing, including the fact that freezing does not kill bacteria, yeast and molds.

Got plenty of ice? Summer is all about cool drinks. Sangria just screams summer. We suggest using a Spanish white wine as a base. We tested this recipe using Vega Sindoa, a Spanish chardonnay. For added color, use red and green apple bits. Super White Sangria Makes 8 servings 1 (750-milliliter) bottle dry white wine, such as chardonnay 1 (6-ounce) can frozen lemonade concentrate 1/2 cup light rum 1/2 cup orange-flavored liqueur, such as a triple sec 1 (15.25-ounce) can pineapple tidbits packed in natural juices 1 large apple (about 1 1/4 cups diced)

I KNOW THAT ON A normal weeknight most folks don't sit down to a supper of roasted foie gras with peppered pineapple and 100-year-old balsamic vinegar. I didn't care.This was foie-gras night, the evening of the annual take-your-palate-for-a-ride dining experience known as the Great Chefs' Dinner. It was held last week at Linwood's and Due restaurants in Owings Mill.Without a doubt, it was the best roasted foie gras with peppered pineapple that I have ever eaten on a Tuesday night. And it was just a warm-up.

To show students that doing well can bring them recognition, the Citizens' Advisory Committee of Quarterfield Elementary School has asked The Sun to help publicize its student of the week. Winners of the honor must write about themselves.Hi, my name is Kyle Franklin. I am 10 years old. I attend Quarterfield Elementary School in Glen Burnie.In my spare time, I surf the Internet. I also play soccer during recess with my friends. I enjoy hanging out with my family. I have an older brother. I also have a pet cat named Banjo.

The Pilgrims certainly didn't serve pineapple at their Thanksgiving feast, and it's not a traditional dish now. But you can make a dandy centerpiece with a pineapple.Materials:* 1 piece of medium-weight cardboard* Felt-tip marker* Scissors* 2 red felt pieces (each about 4 by 8 inches)* Craft glue (or a hot-glue gun if a parent helps)* 1 package of green or red pipe cleaners* 1 yellow felt square for beak (2 by 2 inches)* 1 set of large googly eyes* Craft T-pins* A pineappleWhat to do:1. Take a marker and draw on the cardboard a turkey neck and head, about 8 by 3 inches.

Cheryl Hammerand of Wonder Lake, Ill., was looking for a cake from her past. When Hammerand was growing up in a Polish neighborhood on the northwest side of Chicago, her mother "always bought Graham Cracker Cake from the bakery. It was very light with whipped cream icing," she says. "Can you find this," she asks.John Krawczyk, no address given, had the answer.Barbara C. Reier of Towson was seeking a recipe for pineapple jam made with canned crushed pineapple and Sure-Jel or Certo.A response came from Judee Freund of Kelso, Wash.

I am a pro-fruitcake person. There are not many of us.That becomes apparent now in the weeks leading up to Christmas when the anti-fruitcake types are out in force. These anti-fruitcakers do not appreciate the better things of life.They are the kind of people who tell fruitcake jokes. Jokes like "Thanks for the fruitcake. It made a great doorstop." Or, "Thanks for the fruitcake. I used slices of it as drink coasters." Or, "Thanks for the fruitcake. I used a piece of it to cork a wine bottle."

IF THEY have not done so already, advertising types all over the nation are preparing the copy for their giant Fourth of July sales.Soon we will be inundated with newspaper inserts and television commercials telling us to rush down to this department store or that appliance store on the Fourth to buy, purportedly on sale, anything from washing machines and television sets to brassieres and denim jeans.Lost patriotismI don't recall that John Adams said anything about that type of observance when he read the Declaration of Independence to the people gathered in Philadelphia in 1776.

Fruit is the hottest thing on today's salsa market.Peaches, plums, watermelon, cantaloupe, papaya, pineapple, mango and nectarines are cozying up to chilies to create a mixed marriage made in heaven.It ain't your grandpa's salsa, that chunky, jalapeno blend that's red from the tomatoes and hot from the chilies. Now, the haute thing is hot things in many tropical hues."First came the regular stuff we all grew up with - tomatoes, garlic and peppers," says W. Park Kerr, founder of El Paso Chile Co., one of the premier boutique salsa makers.

How about a Swiss-steak dinner followed by a dessert of banana-pineapple cake?Swiss steak cooked on top of the stove was the request of Blanche Moan of Crystal Lake, Ill. She wanted to duplicate a dish made by her sisters, who are now deceased. "All I can remember is that it was delicious," she said.Food tester Laura Reiley chose a recipe from Boots Reichart of Glen Arm to fulfill Moan's wish.A banana-pineapple cake similar to one made by Herman's Bakery several years ago was the request of George M. Walter of Baltimore.

Rosie Ahern of Willits, Calif., was looking for a recipe for pineapple squares that she remembers from her childhood. Her mother, who baked bread on a weekly basis, came across the recipe on a package of Fleischmann's yeast. Barbara Davis of Salisbury sent in the recipe she believes is likely the one Ahern was searching for. The photocopy she sent in appears to be from a magazine advertisement for Fleischmann's yeast. She says she has had it since it was published back in the 1950s and it is still a favorite with her family today.

2008 Hagafen Sauvignon Blanc From: Napa Valley, Calif. Price: $18 Serve with: Shabbat dinner; white-fleshed fish This, lively, dry kosher wine hasn't given up a molecule of its fruit in the flash-pasteurization process. It's an intensely flavored, mouth-filling wine with hints of pineapple, grapefruit, lime and herbs. Kudos to Hagafen, which continues to produce wines with interfaith appeal, for getting this wine into the market while it's at the peak of its freshness.

Shirley Gladden-Jones of Baltimore was looking for a recipe for something called "Better Than Sex Cake." It was made using a box of yellow-cake mix and a can of crushed pineapples. Based upon the volume of responses her request generated, this must be a very good cake. Either that or people just get a kick out of the name. The recipe seems to have been around for a long time. Marion Sue Fortner of Pasadena sent in a recipe from a magazine for the cake by Paula Deen. It was reprinted from the book Food Network Favorites: Recipes From Our All-Star Chefs.

With warm weather comes delicious fresh wild salmon. Sockeye is in season from mid-May to September, but any variety, wild or farmed, will work in this simple recipe with Mexican flavorings. The salmon can be grilled or broiled, depending on the weather. It's paired with a zesty pineapple salsa. If you like, you can add more zip to the dish with a seafood rub for the fish. Place the salmon skin-side down. When it's done, it should lift easily from the skin. Switch the herb in the salsa (to cilantro or basil, for instance)

Fish makes fast company, and here it's put to work in easy-to-make tacos with a fruity, tangy salsa. The recipe is inspired by a recipe from Deborah Schneider's Baja cookbook, which uses fresh fruit. Here canned pineapple speeds preparation time. Grilling makes fish cookery a breeze but the broiler (or a skillet on the stove top) will work just as well. Renee Enna writes for the Chicago Tribune, which provided the recipe analysis. Tacos by the Sea Serves 4 -- Total time: 21 minutes 1 can (5 1/2 ounces)

Got plenty of ice? Summer is all about cool drinks. Sangria just screams summer. We suggest using a Spanish white wine as a base. We tested this recipe using Vega Sindoa, a Spanish chardonnay. For added color, use red and green apple bits. Super White Sangria Makes 8 servings 1 (750-milliliter) bottle dry white wine, such as chardonnay 1 (6-ounce) can frozen lemonade concentrate 1/2 cup light rum 1/2 cup orange-flavored liqueur, such as a triple sec 1 (15.25-ounce) can pineapple tidbits packed in natural juices 1 large apple (about 1 1/4 cups diced)

Pat Southard of Front Royal, Va., was searching for a recipe for a frozen-fruit slush. Nancy Brown of Huntley, Ill., says this recipe can be made with almost any combination of fruit and juices and is a "super-good" treat, especially in the summertime. Her recipe makes quite a large quantity. Because it has to be frozen and then partially thawed before serving, I decided to freeze it in two separate containers instead of one large one. Some planning is needed for this concoction because it needs to freeze completely, which took eight-plus hours, and then it must defrost for 30 to 45 minutes to have the right slushy consistency for serving.

Maggie Moo's Ice Cream Treatery Circle Drive-In Ice Cream Co. 555 Dundalk Ave., Baltimore -- 410-633-1899 Hours --11 a.m.-10 p.m. Mondays-Thursdays; 11 a.m.-11 p.m. Fridays; noon-11 p.m. Saturdays; noon-10 p.m. Sundays In and out in --6 minutes This banana split, $5.20, had soft ice cream instead of hand-scooped, which meant it quickly melted into a sweet soup. It was topped with wet nuts, strawberry and chocolate syrup and a cherry. It also had a pineapple syrup, which didn't go well with the other flavors.

This dinner is the result of an experiment I recently conducted, making a last-minute menu for drop-in friends using some of my favorite flavors. Wild king salmon wasn't available at the market, so I picked up frozen sockeye salmon instead. In place of the usual sprinkle of sea salt and freshly ground pepper, I concocted a light Asian blend of ginger, citrus and soy to add a bit more flavor to the previously frozen fillets. I carried the pineapple theme from the entree (delicious, with its bites of fish and beans and rice)

Thirteen games into a baseball season can provide quite an education. For instance, having heard the reception that greeted Aubrey Huff's return to Tropicana Field on Monday night, we learned what 12 people booing sounds like. We also know that the reports on Huff's defense at first base weren't exaggerated. He's not going to win any Gold Gloves, though he appeared to be wear ing one on his left hand. We also know that spending $42 million on your bullpen is as fin ancially irresponsible as ordering an extra topping on your pizza.