I served this lunch in courses. First I served a large refreshing salad that included three types of Lettuce, (Iceburg, Red Leaf, and Butterhead), Tomatoes, green squash, grated carrot sticks, red onions, hard boiled eggs and croutons. I placed Rolls on small plates beside each plate. I also served crab meat salad, cream cheese mold and crackers.

After the bowls and food was cleared I brought out the ham sliced and topped with pineapples with cherries. And then the Vegtable Medley and Lima Beans, ( Grandma's Potatoe Salad would have been a better idea). Robert said serving the Salad first was a great idea, as the others filled up with Salad it left MORE Meat for him.

After lunch we visited for awhile, then went to the nearby park to hide Easter Eggs for the grand kids. (Jaymen who is now 3, and Jasmine who is almost 16 months old)

For desert after the Park Trip we ate Sunday Pineapple Cake

Mix 1 box Pineapple Cake, 1/3 cup oil, 3 eggs, 6 oz Pineapple Juice and 8 oz crushed Pineapples. Mix and bake in 3 pans. Cool and take out of pans

Place 1 layer on bottom of Trifle Bowl, top with Crushed Pineapple and Pina Colada Icing, place 2nd layer and add sliced bananas and Pina Colada Icing, Place last layer of cake in trifle bowl and top with Strawberries and Whipped Cream. Refrigerate over night.

Pina Colada Icing
For Recipe see MaMa's Pina Colada Cake

Gandy Eggnog. Our favorite Recipe for Homemade Eggnog

Christmas Dinner

Cinnamon Rolls

ButterFinger Balls

Thanksgiving Dinner

St. Patrick's Day Recipes

Easter Cookies

Recipes for Summer Fun

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