Pineapple Compote

My friend Aphra and her husband, Peter, were the managers at a gorgeous retreat center a few years ago. I always loved Sunday breakfast because this delicious dish was always on the buffet. Finally I asked her for the recipe! The new managers don't make it, and Sunday mornings are simply not the same! This was another of her mother's recipes.

Pineapple Compote

1 - 15 oz can pineapple chunks in juice
* add 1 cup grated cheddar cheese (see note)

3/4 cup sugar
3 T flour
1/2 stick butter

10 Ritz crackers, crumbled

Mix everything but the crackers in a casserole dish. Sprinkle crumbs on top.

Bake at 350 for 37 minutes.

*note - pre-grated cheese will not melt properly. However, they used it at the center and I always loved the texture so I would use it again to get the same result. It's your call!

Pontchartrain French dressing

This recipe was given to me by my friend Aphra. It was her mother's, and they served it in the dining room of the retreat center they used to manage. It was the most delicious dressing ever. I am so happy I found this while going through a pile of papers on my desk!

Pontchartrain French Dressing

2 cups olive oil
1/2 cup cider vinegar
1 tsp Creole mustard
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 tsp salt
2 tsp sugar

Beat oil and vinegar together for 2-3 minutes. Add remaining ingredients and mix well.