These are our families favorite recipes. Maybe you’ll find something you like.

Main Dishes

Chicken & Broccoli Alfredo

8 oz. fettucine noodles
1 cup fresh broccoli florets
2 Tbsp. butter
3 chicken breasts, cubed
1 can Cream of Mushroom soup
1/2 cup milk
1/2 cup grated parmesan

1. Cook fettucine according to package. Add broccoli the last 5 minutes of cooking time. Drain
2. While fettucine is boiling, melt butter in a skillet on medium heat. Add chicken and cook through
3. Add soup, milk, cheese and linguine to the chicken in the skillet and heat through. Season with salt and pepper to taste.

Chicken Cheese Bake

2 to 3 chicken breasts, cubed
2 cans Cream of Chicken soup
1 cup of mayonnaise
3/4 cup shredded cheddar cheese
1 teaspoon lemon juice

1. In a skillet, cook the cubes of chicken in 2 tablespoons olive oil till cooked through.
Season lightly with garlic salt while cooking.
2. Meanwhile combine the cans of soup, mayonnaise, 1/2 cup of the cheddar cheese and lemon juice
3. Drain the chicken and mix into the mayonnaise mixture
4. Spread into an ungreased baking dish, sprinkle with remaining cheese and bake at 375 for 25 minutes. Serve over white rice.

Ranch Pork Chops and Rice

1 Tbsp. vegetable oil
4 boneless pork chops
1 can Cream of Mushroom soup
1/2 soup can milk
1 pkg. ranch salad dressing mix

1. Heat oil in skillet. Add chops and cook until browned
2. Add soup, milk and 1/2 pkg. ranch mix to the chops. Heat to a boil. Cook over low heat 5 to 10 minutes or until done. Sprinkle Paprika. Serve with Ranch Style Rice.

Ranch Style Rice

Add 1/2 package ranch seasoning mix to water when making rice

Spaghetti Bake

1 lb. ground beef
1 standard jar spaghetti sauce
12 oz. egg noddles, cooked according to directions on pkg.
1 cup cottage cheese
1 cup cream cheese
1/2 cup sour cream
1/4 cup chopped green onions

1. Cook ground beef until browned. Turn off heat. Drain and then add spaghetti sauce
2. Mix together the cottage cheese, cream cheese, sour cream and onions
3. In a 9×13 inch pan, spread a thin layer of beef sauce, then layer with some noodles, then some more beef sauce, then all of the cheese mix, then the rest of the noodles, then the rest of the beef sauce.
4. Bake in a 350 oven for 30 mins. Sprinkle grated cheddar on top and cook 5 additional minutes.

Easy Meatloaf

2 pounds ground beef
1 cup water
1 pkg. Stuffing Mix for beef or cornbread
2 eggs, beaten
1/4 cup ketchup

1. Combine all ingredients thoroughly with gloved hands
2. Shape mixture into an oval loaf in a 9×13 inch baking dish and drizzle some ketchup over the top
3. Bake at 375 for 1 hour or until center is no longer pink

Sausage Rice Cassserole

1 packet original lipton noodle soup
1/2 cup uncooked rice
1 small yellow onion, finely chopped
8 breakfast size sausages
1 can Cream of Mushroom soup

1. Cook the packet of Lipton Noodle soup according to directions.
2.After 5 minutes of cook time, add the rice and yellow onion. Boil 10 minutes more, uncovered.
3. Meanwhile, in a skillet begin cookingthe sausages till done. Cut them into pieces and add them to the rice mixture. Then stir in the Cream of Mushroom soup.
4. Pour into an ungreased baking dish and bake for 30 minutes at 350 degrees

Chicken Crescents

3 chicken breasts, cooked and cubed
3 ounces Cream cheese with chives
1 package herb croutons, crushed
4 ounces walnuts, finely chopped
2 tbsp. butter, melted
2 packages Pilsbury Crescent Rolls
Chicken Gravy

1. Preheat oven to 375 degrees
2. In a medium size bowl, combine walnuts and croutons; set aside.
3. In another bowl combine the chicken and cream cheese; set aside.
4. On a baking sheet, separate the crescent rolls. Spoon about 2 teaspoons of the chicken mixture into each crescent; roll and seal.
5. Dip each crescent in the melted butter and then coat well in the crouton mixture.
6. Space 1 inch apart on baking sheet and bake for 15 minutes or till golden. Serve with gravy over the top

Taco Soup

1 lb. hamburger
1 pkg. taco seasoning mix
32 ounces crushed or diced tomatoes
16 oz. dark red kidney beans, drained
16 oz. can tomato sauce
1 bag of Frito Lays

1. Brown hamburger; drain. Then add 1/2 packet taco seasoning mix and cook for 2 minutes more
2. Add the remainig ingredients, including remaining taco seasoning to ground beef.
3. Bring to a boil, then turn to low and simmer until warmed through. Serve with sour cream, grated cheddar and Fritos

Chicken Cabbage Salad

1/2 head of cabbage, or a very small whole cabbage chopped
3 boneless skinless chicken breasts, boiled till cooked, then shredded
2 Tbsp roasted sesame seeds, toast at 400 F for 5 minutes
2 oz. slivered almonds, toasted at 400 F for 9 minutes
2 chopped green onions
1 pkg chicken ramen noodles broken into small pieces, save the seasoning packet

1. Combine the above in ingredients, then add dressing and toss

Dressing
1 chicken flavored seasoning packet from the ramen noodles
1 Tablespoon white sugar
1/2 tsp. salt
1/4 tsp. black pepper
2 Tablespoons white vinegar
1/2 cup canola or vegetable oil

1. Whisk these together well then pour over the salad and toss.
Refrigerate the salad for at least 2 hours before serving so the cabbage and noddles soften up and marinate in the dressing for better flavor.

White Chicken Chile

1 Tbsp. veggie oil
1 onion, chopped
3 cloves garlic, crushed
4 oz. diced jalapenos
4 oz. diced green chiles
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground cayenne
2 (14.5oz) cans Chicken Broth
3 (15 oz.) cans white beans
1 cup shredded Monterey Jack
3 cups chopped cooked chicken

1. Heat oil in large saucepan over medium low. Cook and stir onion till tender.
2. Mix in garlic, jalapeno, chile peppers, cumin, oregano and cayenne. Cook and stir till tender, about 3 minutes.
3. Mix in chicken broth, chicken and white beans. Simmer 15 minutes stirring occasionally. Remove from heat and stir in cheese until melted.

Sweet n’ Sour Chicken

Four boneless, skinless chicken breasts, cooked and cubed
1 green pepper, chopped
1 small yellow onion, chunked
1 clove garlic, minced
3 large carrots, sliced
1 can (20 ounces) pineapple chunks
1/2 cup brown sugar
1/2 cup white vinegar
2 teaspoons soy sauce
2 Tablespoons cornstarch
2 tablespoons water
1 teaspoon salt

1. Drain pineapple chunks, reserving juice. Add enough water to the pineapple juice to make 1 cup. Pour this into a large skillet and add brown sugar, vinegar, soy sauce and garlic. Bring to a boil and boil stirring frequently for 6 minutes.
2. Then add cornstarch, water, salt, chicken and remaining ingredients. Boil and stir 2 minutes or until carrots reach desired tenderness.

Chicken Taquitos

2 cups chicken, cooked and shredded
1 can (10 ounces) enchilada sauce
1 cup sargento, shredded 4 cheese blend
1/2 cup minced onion
1 can (4 ounces) diced green chiles
1 teaspoon garlic salt
3/4 cup vegetable oil
24 corn tortillas
non-stick cooking spray

1. Combine chicken, enchilada sauce, cheese, onion, chiles and garlic salt in a large bowl; set aside
2. In a small skillet, heat oil. Using tongs, dip tortillas 3 to 5 seconds on each side; drain on paper towels.
3. Place 2 Tablespoons chicken mixture onto each tortilla; roll up.
4. Place on a cookie sheet sprayed with cooking spray and bake at 400 for 15 minutes.

Black-Eyed Pea Soup with Ham & Greens

4 Tablespoons Vegetable Oil
2 medium onions, chopped
2 cloves garlic, minced
1 carro, peeled and finely chopped
1/2 pound cooked ham, diced
1 pound collard greens, stems and ribs removed, finely chopped
14 ounces chicken broth
5 cups water
1 bay leaf
1/2 teaspoon crushed red pepper flakes
32 ounces clack eyed peas
2 teaspoons cider vinegar

1. In a large saucepan heat oil over medium heat. Add onions, garlic, carrot and ham. Cook stirring occasionally until onion is soft.
2.Add collards. broth, water, bay leaf and pepper flakes to the pan and simmer until green are tender, about 25 minutes.
3.Rinse and drain black-eyed peas. Mash about 16 ounces of the peas.
4.Stir mashed and remaining whole peas into soup and simmer 5 minutes.
5.Stir in vinegar and season with salt and pepper.

Strip Steak with Green Peppercorn Sauce

1 3/4 cup beef broth
3 T. butter
4 largestrip steaks
1/4 cup chopped shallots
1 cup whipping cream
3 T. brandy or red cooking wine
2 T. green peppercorns in brine, draines

1. Boil beef broth about 7 minutes till reduced to 3/4 cup. Meanwhile melt butter in large skillet over medium high heat. Season steaks with salt and pepper. 2. Cook steaks on both sides till desired doneness. Transfer to a plate.
3. Add shallots to the skillet the steaks were in and sautee 3 minutes.
4. Add beef broth, whipping cream, red cooking wine and green peppercorns. Bring to a boil and boil till thickened. If more thickness is desired whisk in some cornstarch.

Farfalle with Vegetables

1 16 oz. box Barilla Farfalle
1 1/2 cups slice assorted mushrooms
1 medium tomato, chopped
1 medium onion, chopped
2/3 cup chopped unpeeled zucchini
1/2 cup frozen peas
2 tablespoons dried italian dressing
4 tablespoons olive oil
1 26 ounce jar Boscaiola Sauce

1. Cook Farfalle according to package directions; drain.
2. Meanwhile, cook and stir vegetables and Italian seasoning in olive oil in large pot until tender. Stir in Boscaiola sauce; add salt and pepper to taste. Heat to boiling over medium heat, stirring frequently.
3. Combine sauce with hot drained Farfalle. Serve with grated parmesan cheese.

Quick Moroccan Pita Pockets

1 tablespoon ground cumin
1 teaspoon chili powder
1 pound chicken breasts, cut into 1 inch strips or cubes
1 tablespoon olive oil
1/2 cup lemon juice
2 16 ounce cans Garbanzo beans, rinsed and drained
3 green onion, thinly sliced
1 red pepper, diced
1/2 cup chopped parsley
6 pit breads, tops cut off to form pockets

1. Combine cumin and chili powder in plastic bag. Add chicken and shake to coat.
2. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken; cook 5 minutes or until chicken is no longer pink, stirring frequently. Remove from heat; set aside to cool.
3. In large bowl, combine lemon juice, beans, pepper, green onions and parsley, mixing well. Stir in chicken. Add salt and black pepper to taste.
4. Divide chicken mixture and stuff into pita pockets.

French Dip Sandwiches

3 pounds boneless chuck roast
1 1/2 cups water
1/3 cup soy sauce
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 clove garlic, finely chopped
1 dried bay leaf
3 or 4 peppercorns
2 loaves French Bread

1. Trim excess fat from beef. Place beef in slow cooker. Mix remaining ingredients except bread; pour over beef
2. Cover and cook on Low heat setting 7 to 8 hours or until beef is tender
3. Skim fat from surface of juices in slow cooker; discard bay leaf and peppercorns. remove beef from slow cooker. Cut beef into thin slices. Cut bread to make sandwiches. Serve with broth for dipping

Tuna Patties with Dill Sauce

2 large parsnips, peeled and cut into 1/2 inch slices
2 egg whites, lightly beaten
1/2 cup soft bread crumbs
1.4 cup finely chopped green onions
1 tablespoon dried parsley flakes
2 teaspoons lemon juice
1/2 teaspoon dill weed
1/4 teaspoon pepper
12 ounces tuna packed in water, drained and flaked
2 teaspoons olive oil

Dill Sauce

1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon dill weed

1. Place parsnips in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until tender. Drain well.
2. Place parsnips in a food processor or blender; cover and process until smooth. In a bowl, combine 1 cup pureed parsnips, egg whites, bread crumbs, onions, parsley, lemon juice and peel, dill and pepper. Add tuna and mix well.
3. Shape into 1/2 inch thick patties. In a large nonstick skillet, heat oil over medium heat. Cook patties for 5-6 minutes on each side or until lightly browned. Combine sauce ingredients in a small bowl and serve with tuna patties.

Mexican Chicken Soup

1 1/2 lbs. boneless, skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope taco seasoning
32 oz. V8 juice
16 oz. salsa
15 oz. black beans, drained and rinsed
10 oz. frozen corn, thawed
Cheddar Cheese
Sour Cream

1. In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated
2. Transfer to a slow cooker. Add the V8 Juice, salsa, beans and corn; mix well. Cover and cook on low for 3-4 hours or until heated through.
Serve with grated cheddar, sour cream and crispy fired tortilla strips

Potato Chowder

8 cups diced red potatoes
1/3 cup chopped onion
3 cans chicken broth (14 1/2 oz. ea.)
1 can cream of chicken soup
1/4 teaspoon pepper
8 oz. cream cheese, cubed
1/2 pound sliced bacon, cooked and crumbled
1/4 cups snipped chives

1. In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives.

Side Dishes

Golden Carrots

1/2 cup margarine
1 1/2 cup water
2 chicken bouillon cubes
2 teaspoons salt
1/4 teaspoon pepper
1 Tablespoon sugar
10 cups Peeled, diagonally sliced carrots
1 1/2 Tbsp. Lemon juice
1 Tbsp. Parsley

1. Combine all ingredients but lemon juice and parsley. Bring to a gentle boil, the lower heat and simmer until carrots are soft but crisp.
2.Remove from heat and add lemon juice and parsley.

Green Beans Provencale

2 Lbs. Fresh or frozen green beans
2 Tbsp. Olive Oil
1/4 cup chopped onion
2 cloves garlic, minced
1/2 tsp. basil
1 1/2 Tbsp. grated parmesan cheese

1. Cook beans in salted water until tender but crisp, then drain and set in a separate container.
2. In same saucepan used to cook beans, saute onion, garlic and basil in oil until onion is slightly soft. Add the beans and parmesan, saute a minute longer and toss.

Cheese Scalloped Potatoes

1/4 cup chopped onion
2 Tbsp. butter
2 Tbsp. flour
1 1/4 cup milk
1 cup grated cheddar cheese
salt and pepper
4 potatoes, peeled and thinly sliced, not rinsed

1. Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking.
2. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper.
3. Layer half of potatoes in a baking dish and sptinkle with salt and pepper. Cover with half the sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered with foil for 30 minutes onr until potatoes are tender.

Cookies, Cakes and other Treats

No Bake Peanut Butter Oatmeal Cookies

3 cups granulated sugar
3/4 cup unsalted butter
3/4 cup milk
1/2 tsp. vanilla
1 1/2 cups creamy peanut butter
4 1/2 cups quaker oats

1. In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil stirring constantly one minute.
2. Remove from heat and add vanilla and peanut butter, stirring until smooth. Then add the oats stirring until well coated.
3. Drop by spoonfuls onto a cookie sheet lines with wax paper. Let set until firm.

Blackberry Cobbler

1 cup all-purpose flour
1 1/2 cups white sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1/4 cup boiling water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon lemon juice
4 cups fresh blackberries, rinsed and drained

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
4. Bake 25 minutes in the preheated oven, until dough is golden brown.

Blackberry Jam

4 cups crushed blackberries (about 1-1/2 quarts whole berries)
2 tablespoons lemon juice
1 box (1-3/4 or 2 ounces) powdered pectin
6 cups sugar

1. Wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
2. In large, non-aluminum pot, combine the crushed berries, lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Quickly add sugar, still stirring. Return to a full rolling boil that cannot be stirred down; then boil, stirring, for 1 minute. (If using a 2-ounce box of pectin, boil for 2 minutes.) Remove from heat and skim off any foam.

If preparing jam for the pantry, ladle into one hot jar at a time, leaving 1/4-inch headspace. Wipe jar rims with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

If preparing for freezer or refrigerator, ladle the jam into clean jars (or freezer containers, leaving 1/2-inch headspace); apply lids. Let stand for 12 to 24 hours at room temperature; freeze or refrigerate.

Storage Time: Processed, up to 1 year; unprocessed, up to 1 month in the refrigerator or up to 1 year in the freezer.

Carrot Cake Deluxe

2 1/2 cups grated carrot
1 1/2 cups walnut pieces
1 cup chopped or crushed pineapple, drained
2 cups flour
s tsp. cinnamon
2 tsp. baking soda
1/2 tsp. each nutmeg and salt
4 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil

1. Preheat Oven to 350F.
2. Toss carrots, walnuts, pineapple and raisins with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
3. Sift together remaining 1 1/2 cups flour, the cinnamon, nutmeg, baking soda and salt.
4. In a separate bowl blend eggs and sugar till light and fluffy, then drizzle in the vegetable oil while mixing.
5. Fold in the dry ingredients and pour over the carrot mixture. Fold all of that carefully and pour into a greased and floured 10 inch cake pan.
6. Bake 1 to 1 1/4 hours, till cake is firm to the touch in the center, Let cool completely and dust with powdered sugar, or ice with cream cheese frosting.

Drop Sugar Cookies

3/4 cup butter, softened
1 cup vegetable oil
1 cup powdered sugar
1 cup granulated white sugar
2 eggs
2 1/2 teaspoons vanilla extract
4 cups flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt

1. Preheat oven to 375.
2. In a bowl, sift the flour, cream of tartar, baking soda and salt. Set aside.
3. In a large bowl with a hand mixer, cream the butter, oil, powdered sugar and white sugar. Make sure it is well mixed, then add the eggs and extracts . Then stir in the dry ingredients. The dough will be stickier than you might expect for a sugar cookie dough. Roll the dough into small balls and place on a cookie sheet. Slightly flatten the balls with the bottom of a glass dipped in sugar. Bake 8 minutes. Let cool on a cookie sheet for a couple minutes, than transfer to a cooling rack.

Georgi’s Chocolate Chip Cookies

1 cup white sugar
1/2 cup brown sugar
1 cup softened butter
2 eggs
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
1 bag chocolate chips

1. Preheat oven to 350
2. In a large bowl combine the sugar and brown sugar, then add the butter and cream. Mix in eggs and vanilla.
3. Add the dry ingredients and mix well. Then add chocolate chips. Bake for 10-12 minutes.

Knusskipferlin (Nut crescents)

1 cup butter, softened
1/2 cup sugar
2 1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup walnuts, diced

1. Cream the butter and sugar. Then add vanilla and mix well.
2.Add remaining ingredients and bake 10 to 12 minutes at 375.
3. While warm, roll the cookies in powdered sugar till well coated.

Cream Cheese Pie or German Cheesecake

3/4 cup sugar
8 ounces cream cheese
1 1/4 cup cool whip

1. Cream the sugar and cream cheese very well.
2. Add cool whip and thoroughly combine.
3. Spread in a graham cracker crust and chill for 2 hours.
4 Serve plain or top with fruit

Flourless Peanut Butter Cookies

1 cup sugar
1 cup peanut butter
1 egg
1 teaspoon vanilla

1. Mix all ingredients together and place by spoonfuls on an ungreased cookie sheet.
2. Flatten with the tines of a fork. Bake in a 375 oven for 8 to 10 minutes.

Lemon Jell-O Cake

1box lemon cake mix
4 eggs
1 small package lemon jell-O
3/4 cup water
3/4 cup oil

1. Preheat oven to 350.
2. Mix all ingredients and pour into a greased and floured 9×13 inch cake pan. Bake for 35 to 40 minutes. Poke holes all over the cake with a fork while hot and spread with glaze

Glaze

2 cups powdered sugar
5-6 tablespoons lemon juice

1. Whisk together

Fresh Peach Crisp

5 peaches, peeled and thinly sliced
1 cup oatmeal
1/2 cup flour
3/2 cup brown sugar
1/4 cup white sugar
1/2 cup butter

1. Mix peaches and 1/4 cup of the brown sugar. Set aside.
2. In a separate bowl combine the oatmeal, flour, sugar and remaining brown sugar. Then using a pastry cutter cut in the butter until mixture forms coarse crumbs.
3. Place peaches in a glass casserole dish and sprinkle oatmeal mixture over the top. Bake in a 375 oven 45 minutes.

Peach Freezer Jam

2 cups peaches, peeled and thin sliced
3 tablespoons lemon juice
4 cups sugar
1 package (1 3/4 oz.) powdered pectin
1 cup water

1. In a pyrex or other heat resistant bowl, combine peaches and lemon juice, using a fork to crush the peaches. Stir in sugar and let stand 20 minutes.
2. In a saucepan combine the pectin and water. Bring to a boil and boil 1 minute, stirring constantly. Pour pectin mix over peaches. Stir for 2 minutes. Pour mixture into sterilized jars or freezer containers. Good for 6 weeks in the fridge.

Best Flaky Pie Crust

2/3 cup plus 2 tablespoons shortening
2 cups flour
1 teaspoon salt
4 to 5 teaspoons cold water

1. In a bowl cut the shortening into the flour until fine crumbs form. Add salt.
2.Then add the water a teaspoon at a time, creaming mixture together.
3.Knead with hands and roll out on a floured surface.

Streusel Cake
Cake
1 egg
2 cups bisquick baking mix
2/3 cup milk
2 Tbp. sugar

Streusel
2/3 cup bisquick
2/3 cup brown sugar
1 tsp. cinnamon
4 Tbp. butter

1. Stir all cake ingredients together and set aside.
2. To make streusel topping, in a separate bowl cut the butter into all of the dry ingredients until the mixture is crumbly.
3. Spread half of the cake mixture into a greased 8 inch cake pan. Sprinkle with half of the streusel, then spread the rest of the cake mixture on top and sprinkle with remaining streusel topping.
4. Bake at 375 for 18 to 22 minutes.

Skillet Pineapple Upside-Down Cake

1/2 cup butter
1 cup packed brown sugar
20 oz. pineapple rings
1/2 cup chopped pecans
3 eggs, room temperature, separated
1 cup white sugar
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt

1. Melt the butter in a 10 inch cast iron skillet. Add brown sugar; stir until sugar melts
2. Drain pineapple, reserving 1/3 cup juice. Arrange pineapple slices in a single layer over melted brown sugar. Sprinkle pecans over the pineapple; set aside.
3. In a mixing bowl, beat egg yolks until thick and lemon colored. Gradually add the white sugar, beating well. Blend in vanilla and reserved pineapple juice.
4. In a separate bowl, combine flour, baking powder and salt; add to batter.
5. In another bowl, beat egg whites until stiff but not dry; fold into main batter. Spoon in to skillet
6. Bake at 375 for 25 to 30 minutes or until cake is springy when touched
7. Allow to sit 10 minutes before inverting onto a serving plate.