By ANDREW ARMSTRONG / Recipe Columnist

We are entering into the holiday seasons at last. Halloween, Thanksgiving, Christmas and New Year’s always sneak up on us. These recipes would be great for a social occasion or even just to eat with your family. As you sift through this week’s column, keep that in mind. I hope you enjoy these.

If you have Facebook, follow Andrew M. Armstrong Recipe Columnist, then send your recipes to P.O. Box 693 Leeds, Alabama 35094 to be featured in future additions.

Mexican Trifle Salad

1 small bottle of ranch dressing

1 cup of mayo

1 cup of sour cream

1 loaf of cornbread

2 cans of corn

2 cans of red kidney beans (rinsed and drained well)

3 large tomatoes, chopped

1 red and 1 green bell pepper, chopped

1 red onion, chopped

5 green onions chopped

Cheddar cheese, shredded (8 ounces)

8 pieces of bacon, cooked and crumbled

(Optional) 1 can of chilies, chopped

Break the cornbread up into a trifle bowl or a serving dish. Mix the dressing, mayo, and sour cream together, then layer the other ingredients. Place the dressing between layers. Top with dressing, bacon and cheese.

Sarah’s Strawberry Salad

1 package of frozen sliced strawberries in a box

1 large carton of cool whip topping

1 small box of strawberry Jell-O

1 small can of crushed pineapple

(Optional) 1 package of crushed pecans

Allow the strawberries to thaw at room temperature. Once thawed, place them in a bowl. Add the Jell-O and blend well, then add the pineapple and once it is mixed in with the strawberries add the cool whip topping. Mix it very well until all ingredients are incorporated. If you choose to use pecans add half of the package now and mix well. Chill 2 ½ hours, before serving.

Andrew’s Glazed Ham

1 precooked/partially cooked ham (10-12 pounds)

1 box of dark brown sugar

2 cans of pineapple rings in juice

1 tablespoon of honey

(Optional) 1 jar of whole Maraschino cherries (6-ounce jar)

Preheat the oven at 400 degrees. Slice the ham off the bone completely. Once sliced, pour the juice of the pineapple and cherries in a mixing bowl. Leave the fruit pieces on the side. Combine the brown sugar, honey and juices and whisk until it is dissolved. In an oven safe baking dish with a fitting lid, layer the ham and fruits and pour some of the mixture over the first layer. Repeat the layering and pouring the juice mixture until finished. Place the lid on the dish and bake at 400 degrees for 35-45 minutes. It will look very soupy but as it bakes in these juices it gives great flavor.

Fruited Ribs or Pork Chops

2 tablespoon of butter

4-6 pork chops or a slab of ribs

1 can of pineapple chunks (8 1/4 ounce)

1 cup of pitted prunes

½ a cup of dried apricots

½ a cup of bottled sweet and spicy salad dressing or 1000 Island

Cook pork chops over medium heat until brown. Place pineapple, prunes and apricots on pork. Pour dressing over fruit and the meat. Simmer and cover with a lid and continue cooking 20-25 minutes until pork is done. If using ribs, preheat the oven at 350 degrees. Place ribs in a baking dish with all the ingredients. Cover and bake at 350 degrees in the oven for one hour.