I didn't have any pineapple but I did have a small can of pineapple juice. I was making a ham slice for two people so I halved the recipe and used almost the entire 4oz can of pineapple juice in making the sauce and followed the recipe. I cut the baking time by 5 minutes as it was only 1lb but it was a thick cut slice. It came out perfect and what a tasty delight. I will certainly serve this again. Thank you Ruth for a great addition to my menu selection.

Reviewed On: Oct. 18, 2009

I've never had marinated artichokes before. I've really been missing something. They are delicious and this recipe went over like wildfire at my church barebecue. I doubled it and since I had a 37 ounce jar of marinated artichoke hearts I added considerably more to the recipe than called for. I also added about 1/2 c. of finely chopped spanish onions, lots of chopped fresh basil and 1 tbs. of white wine vinegar to the liquid from the marinated artichoke hearts. I was careful on the amount of liquid I added to the salad as many had mentioned how oily the salad was. It was simply scrumptious and very nutritious, I might add.

Reviewed On: Aug. 9, 2009

I love Bleu Cheese dressing but this time I had some gorgonzola. I used this recipe substituting some 1% milk with a litte vinegar for the buttermilk and cider vinegar for the white wine vinegar. It still was fantastic.

Reviewed On: Aug. 4, 2009