Cream together:
1 stick butter
1 c sugar

Mix in:
2 eggs
20 oz can of crushed pineapple with juice
3 c bread cubes, packed

Bake 45 to 60 minutes at 350

2 1/4 c water
1/2 t salt
1 10-oz pk quick cooking couscous

Boil water and salt, remove from heat, stir in couscous. Cover and let stand 5 minutes. Fluff with fork.

Combine 1/3 cup olive oil and 3 T lemon juice. Add mixture to couscous. Stir to coat and let stand until completely cooled.

Stir in 4 cups torn fresh spinach, 1/4 cup sliced green onions, and 3 T snipped fresh dill. Refrigerate 2 to 12 hours or until throughly chilled.

Sprinkle with 1/3 c crumbled feta, lemon wedges, and fresh dill sprigs. 8-10 servings.

2 cans black beans
1 can crispy corn
diced red onion
diced green pepper
fresh cilantro
cumin
1 lime, juiced
2 T red wine vinegar
1 T olive oil
drops of hot sauce
red pepper
black pepper
garlic powder

serve chilled