Gluten-free Pineapple Fluff Salad Recipe

By Sandy Kirby Quandt

After my mother’s funeral in November, the ladies at her church served lunch for the family. Among the salad dishes was a fluffy pineapple concoction. It was delicious.

My mother-in-law told me I had to get the recipe. I agreed.

When I asked about the recipe, I was told the luncheon had been catered, and they didn’t have the recipe. Phooey.

So, I searched the internet.

What I found, and what I’m sharing with you today, is a super simple recipe for a pineapple pie filling, which I simply turned into what I call Pineapple Fluff Salad. Pilot thinks it would make a great pie filling with a gluten-free graham cracker crust. And it would.

Pilot also said he believes the dish we ate had pecans in it. I honestly don’t remember, but if you want to add pecans pieces, 1/2 to 1 cup should do.

  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 20 oz crushed pineapple, drained well
  • 8 oz whipped topping, thawed

Beat sugar into softened cream cheese. Add well-drained crushed pineapple. Blend in whipped topping. Add pecans, if using.

Refrigerate.

Enjoy!

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I wish you well.

Sandy

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Don’t Judge a Fish-or Mammal-By Its Fins

bing photosBy Sandy Kirby Quandt

Have you ever made judgements based on what you think is true, only to find what you thought was so, isn’t?

When you think of hot surf spots does Surfside, or Galveston Beach, Texas come to mind? Probably not…unless you live on the Gulf Coast of Texas.

Pilot surfs. I don’t. Although Pilot has tried to teach me to surf, and teaches others the skill, I blame back issues and a lack of ability to stand up on the board for my not conquering the sport.

Several years back, Pilot and I had a lovely picnic dinner at Surfside beach the day before school began. I had a broken bone in my foot, which refused to heal, and was content to dangle from my boogie board while Pilot surfed.

While I dangled and twirled in the water, a school of silver bait fish jumped over my head. My first thought was Beautiful. In an instant, my second was Oh, no!

Pilot had just ridden a wave to shore. He turned, saw the fish, and had the same thought I did.

SHARK!bing photos

Being an intelligent person, I realized  none of the ripples which passed for waves that day would take me safely to shore. With my broken foot, I knew I’d never out swim a shark.

I resigned myself to having Pilot call in a substitute teacher for me while I  spent at least the first day of school in a hospital, recovering from a shark bite. It’d make a great story to tell my fifth graders, don’t you think?

As Pilot rushed to reach me, the shark got closer…

bing photosand turned into a dolphin.

Thank you, Jesus!

Like me mistaking a dolphin fin for a shark, have you ever looked at a situation, circumstance, or person, and made a judgement which upon closer inspection, turned out to be incorrect?

Maybe said something we shouldn’t have, based on what we thought were facts? Acted on errant truth and done more harm than good? Stayed away from a safe situation because we were suspicious?

We lacked discernment. The ability to see and understand people, things, or situations clearly and intelligently.

Are there situations or people we need to deal with differently? Probably. Words we need to leave unspoken? Most assuredly. Words of life we need to speak? Undoubtedly.

Are we mistaking dolphins for sharks?

What to do? I think one thing would be to ask God to give us discernment and wisdom to know the difference. He will, you know. Another thing is to keep pressing on…even when we still don’t get it.

Leave your comments below to share your thoughts on the subject. If you think others would appreciate reading this, please share it through the social media buttons.

But if any of you lack wisdom, you should pray to God, who will give it to you; because God gives generously and graciously to all. James 1:5 (GNT)

I wish you well.

Sandy

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Gluten-free Linguine Salad Recipe

One of my devotions will be posted on Christian Devotions August 29, 2013. Please stop by and check out the site.

Linguine saladHere is another delicious summer salad recipe from the way-back machine. This recipe makes a lot of salad. It is good to take to a pot-luck dinner, or picnic. Leftovers are tasty, but the longer it sits, the stronger the spices become, so beware. The recipe can easily be halved with no problem for smaller amounts.

  • 1 lb. box gluten-free linguine  Spaghetti noodles work fine if you can’t OLYMPUS DIGITAL CAMERAfind g-f linguine. I use Schar noodles.
  • 2 cucumbers, peeled, sliced and quartered
  • 1 red onion, chopped
  • 2 tomatoes, chopped
  • 1 1/2 regular size bottle Viva Italian Dressing
  • 1/ bottle McCormick’s Salad Supreme

Cook linguine as per package directions. Cool.

Chop vegetables

Add Italian Dressing and Salad Supreme

Mix all ingredients well.

Marinate for 24 hours. Linguine salad

Honestly, I’ve never let the salad set this long before eating it for the first time. But, it tastes better if you have let it sit for at least 6 hours.

Enjoy!

I wish you well,

Sandy

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Gluten-free Crab Salad Recipe

Here is another of Pilot’s signature dishes. It is perfect for those hot summer days, when you don’t want to heat up the kitchen. Add Against the Grain baguettes, and you’re set to go.

Crab Salad ingredients

  • 1 stalk celery chopped
  • 1 cucumber peeled, seeded, and chopped
  • 1 pepper chopped (you can use green, yellow, red, or any combination of the three)
  • 15 oz Mandarin oranges chilled. Reserve 1 tablespoon juice from can.
  • 8 oz crab chilled (imitation or real works)
  • 2 tablespoons Ranch Dressing. Just enough to coat ingredients
  • Juice from 1 lime or lemon
  • 2 tablespoons mint – fresh or dried
  • 1 teaspoon basil – fresh or dried
  • 1/2 teaspoon celery seed
  • Pepper to taste
  • Pilot adds pepperoncini peppers and cherry tomatoes for garnish

Mix Together

Mix all ingredients together. Serve.

Enjoy!

 

I wish you well.

Sandy

PS

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