Tartar Sauce

1 c. mayonnaise (not salad dressing)

1 hard-boiled egg, finely chopped

2 tbsp. grated lemon rind

2 tbsp. lemon juice, fresh

2 tbsp. onion, finely minced

2 tbsp. sweet pickle, finely minced

1 tbsp. fresh parsley, snipped fine

1/2 tsp. salt

Combine all ingredients, blend thoroughly and store in air-tight container in refrigerator.

Pineapple Coconut Bars

Okay, this is the recipe for the filling only, which is so yummy. When I made the entire recipe, the shortbread crust totally bonded with the pan. Could not budge it out, so we just ate the filling, which actually was like eating a pudding. Next time I am going to make this using a macadamia nut crust, but if you just use a shortbread crust from say . . . . a lemon bar recipe . . . be sure it is enough to cover a 9x13" pan.

 2  (8oz.) packages cream cheese
1/4  cup  sugar
1/4  cup  milk
2  cups  crushed pineapple, well drained
2  tsp.  vanilla
2  cups  coconut
2  Tbs.  melted butter

(Pre-bake your shortbread crust for 15 minutes. Then add filling to hot crust.)

Cream the cream cheese, sugar, vanilla, and milk. Add drained pineapple and pour over hot crust. Mix coconut and melted butter. Sprinkle over the mixture. Bake 350 degrees for 20 minutes. Cool, and then chill well before serving.