As quiet as Easter and Passover were at my house, things were a lot more fun at Greek Easter in Somers, Connecticut, at the parents’ home of my daughter-in-law. We had two tables of family members, one of which we called the kids’ table even though the youngest is a senior in high school.

The night before, I had just a small supper, since I knew that dinner the next day would be beyond delicious. I made asparagus, and one daughter-in-law made enough mashed potatoes to feed an army, most of which I took home to freeze in one-pound containers to make bread.

But Vange Chatis, the matriarch, made ribs cooked in Coca-Cola, a glazed spiral ham, baked sweet potatoes with brown sugar, cole slaw and a green salad, with desserts that included baklava, Greek cookies, a coconut cream pie, two different kinds of bar cookies and an orange and sour cream Jell-O.

She always makes something new. She knows I will ask for the recipe and put it in my column. The one below is a simply yummy pineapple casserole, but there is another recipe for mushroom pasta. I think you may like both of them.

Pineapple Casserole

From Vange Chatis

Yield: serves 8 to 10 as a side

2 small cans (or 1 large) pineapple tidbits, drained

1/2 cup sugar

1/4 cup flour

1 cup shredded sharp cheddar

1 sleeve of Ritz crackers, crumbled

1 stick of butter

In an oven-proof casserole pan, mix pineapple, sugar and flour together. Top with the cheddar. Toss the crackers over the top of the casserole, and dribble the melted butter over the mixture. Place the casserole in the oven preheated to 350 degrees and cook around 35 to 40 minutes. Serve warm.

Mostly Mushroom Pasta

From Cooking Light, April 2018

Yield: serves 4 (although for big appetites it would serve 2 to 3)

4 ounces uncooked whole-wheat pasta

1 pound portobello mushrooms

8 ounces shiitake mushrooms

3 tablespoons olive oil

1 1/2 tablespoons fresh thyme

5 garlic cloves, minced

8 ounces cremini mushrooms, quartered

1 1/2 tablespoons low-sodium soy sauce

1/4 cup crème fraiche or sour cream

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

Cook pasta according to package directions. Reserve one-half cup cooking liquid; drain pasta.

While pasta cooks, remove stems from mushrooms; reserve for another use, such as stock. Scrape out black gills from underside of portobello caps with a spoon. Discard gills. Cut each cap in half; cut each half crosswise into one-half-slices. Cut shiitake caps into one-inch slices.

Heat oil in a large skillet over medium high heat. Add thyme and garlic; cook, stirring constantly, until fragrant, about 30 seconds.

Add Portobello and cremini mushrooms; cook, stirring often, 3 minutes. Add shiitakes; cook, stirring occasionally, until tender and liquid has evaporated, about 5 minutes. Stir in soy sauce; cook until absorbed. Stir in crème fraiche, salt, pepper and one-quarter cup reserved liquid. Add pasta, toss gently to coat. Stir in remaining cooking liquid as needed to each desired consistency. Sprinkle with parsley.