Tonight was our homeschool group's annual picnic/barbecue. The group provides burgers and hot dogs, and everything else is potluck. I brought Tortellini Salad--the same dressing as the one I used here, but with slightly different salad ingredients. I used a package of dried cheese tortellini, cooked until just tender; a package of grape tomatoes; a package of little tiny mushrooms (they were the same price as regular-sized ones); a chopped red pepper; and a few canned black olives. I left out the extra cheese as I didn't think it would hold up well, and it was fine without it. At least it was all gone by the end of the picnic, so I guess that meant it was all right.
I also took a pan of Ruth's Pineapple Cake, from the Harrowsmith Cookbook. This recipe has been around for years but it's still good, and it's very easy to make. It does get a bit sticky, though, so it's best eaten the same day you make it.
Ruth’s Pineapple Cake
2 cups flour
1 ½ cups sugar
2 tsp baking soda
½ tsp salt
1 tsp vanilla
2 cups crushed pineapple, un-drained (= 19 oz. can)
1 cup chopped walnuts (optional--our homeschool events are nut-free, so I leave them out)
Combine all ingredients and beat until smooth (just with a wooden spoon is fine).
Scrape into greased jelly roll pan (a 10 x 15-inch pan) and bake at 325 degrees F for 35 minutes or until brown but not too brown. Cut in squares for serving (use a sharp knife and try to work around the bits of pineapple--otherwise you'll get ragged pieces).
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