Remember Christmases of the past when you went to Grandma’s house for Christmas, and the table was filled with dishes of delicious foods and goodies. Somes dishes considered “vintages” may not only look good on the dinner table this Christmas, but are very tasty. Some suggestions from Taste of House are:

LAYERED CHRISTMAS GELATIN

INGREDIENTS 1 package (3 ounces) lime gelatin 1 cup boiling water 1/3 cup unsweetened pineapple juice 1 cup crushed pineapple, drained CREAM CHEESE LAYER: 1 teaspoon unflavored gelatin 2 tablespoons cold water 1 package (8 ounces) cream cheese, softened 1/3 cup whole milk BERRY LAYER: 2 packages (3 ounces each) strawberry gelatin 2 cups boiling water 1 can (14 ounces) whole-berry cranberry sauce Optional ingredients: thawed whipped topping, lime wedges and fresh strawberries DIRECTIONS Dissolve lime gelatin in boiling water; stir in pineapple juice. Stir in pineapple. Pour into an 11×7-in. dish; refrigerate until set. In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a small bowl. Beat in cream cheese and milk until smooth. Spread over lime layer; refrigerate until set. Dissolve strawberry gelatin in boiling water; stir in cranberry sauce. Cool for 10 minutes. Carefully spoon over cream cheese layer. Refrigerate until set. Cut into squares. If desired, serve with whipped topping, lime wedges and fresh strawberries.

BAKED HAM WITH PINEAPPLE

INGREDIENTS 1 can (20 ounces) DOLE® sliced pineapple 1 fully cooked bone-in ham (6 to 8 pounds) Whole cloves 1/2 cup packed brown sugar 12 maraschino cherries DIRECTIONS Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Drain pineapple, reserving 1/4 cup of the juice. Combine brown sugar and reserved pineapple juice; pour over ham. Arrange pineapple slices and cherries on ham. Bake, uncovered

CATHEDRAL COOKIES

INGREDIENTS 1 cup (6 ounces) semisweet chocolate chips 2 tablespoons butter 1 large egg, room temperature, lightly beaten 3 cups pastel miniature marshmallows 1/2 cup chopped pecans or walnuts 1 cup sweetened shredded coconut DIRECTIONS In top of a double boiler or a metal bowl over simmering water, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 minutes. On a sheet of waxed paper, shape mixture into a 1-1/2-inch-diameter log. Place coconut on another sheet of waxed paper. Gently roll log over coconut to coat sides. Wrap up tightly, twisting ends to seal. Freeze for 4 hours or overnight. Remove waxed paper. Cut into 1/4-inch slices. Store in an airtight container in the refrigerator.

CREAMY PINEAPPLE FLUFF SALAD

INGREDIENTS 1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 1/4 cup lemon juice 2 cans (20 ounces) pineapple tidbits, drained 1-1/2 cups multicolored miniature marshmallows, divided 1 carton (8 ounces) frozen whipped topping, thawed 1/2 cup chopped nuts 1/3 cup maraschino cherries, chopped DIRECTIONS In a large bowl, beat the cream cheese, milk and lemon juice until smooth. Add pineapple and 1 cup marshmallows; fold in whipped topping. Sprinkle with the nuts, cherries and remaining marshmallows. Refrigerate leftovers.

FAVORITE HOT CHOCOLATE

INGREDIENTS 1 can (14 ounces) sweetened condensed milk 1/2 cup baking cocoa 6-1/2 cups water 2 teaspoons vanilla extract Sweetened whipped cream, optional DIRECTIONS Place milk and cocoa in a large saucepan; cook and stir over medium heat until blended. Gradually stir in water; heat through, stirring occasionally. Remove from heat; stir in vanilla. If desired, top with whipped cream.