The Bible and Scalloped Pineapple

Last night was a wonderful celebration. The Disciple Bible Study group that I signed up for in September came to a close. Our group met for 34 Wednesday evenings and read from Genesis to Revelation together. It is a beautiful group of people who I am so blessed to call friends now. For our last meeting we gathered at Sue's house for a potluck dinner and Last Supper together. We've already started to plan how and when we'll get together again; none of us want to experience "Disciple-withdrawal."

On a personal note, I have felt so uplifted and loved through praying with these friends. Words can't express how much I appreciate their love. And how much I've learned from them!! I particularly thank them for pouring their prayers on Aunt Sandra and our extended Waller family in Texas these past months. She's slowly leaving this life and ending her battle with lung cancer.

Without too much thought, I made Scalloped Pineapple for our potluck last night. As we were serving ourselves, it occurred to me that this is Aunt Sandra's recipe. Since meeting her in 1999 and I haven't eaten ham without scalloped pineapple. To think that she was with me as I completed this year of Bible Study, how appropriate! As many of you know, Sandra is a woman of God, a great woman of strength, hope and faith. She's an amazing woman on so many levels -- and and excellent cook. I have to stop typing now and just pass on the recipe.

Scalloped Pineapple by Sandra Dowlen
Lightly grease 9x13 dish & preheat oven to 350 degrees.
3 (20oz) cans pineapple tidbits, drained (reserve amount below)
9 Tbsp. juice (reserved from canned pineapple)
1 cup sugar
9 Tbsp. flour
2 cups shredded sharp cheddar cheese
1 sleeve Ritz crackers, crushed
1 stick melted butter
Mix together pineapple, juice, sugar & flour. Pour into dish. Top with cheese, then crackers. Drizzle butter over crackers. Bake for 30 minutes until bubbly around edges.

Aunt Sandra with sleepy Rachel in 2004.