SIGNATURE DISH: Colleen Volstad, a mother of three, including Florida Marlins pitcher Chris Volstad, says her pineapple cheese casserole is a family favorite. Brandon Kruse/The Post

The cook: Colleen Volstad of Palm Beach Gardens

Her story: I was born in Greenville, Pa., and because of my dad’s (Jim Thompson of Palm Beach Gardens) job at Westinghouse, I moved to Muncie, Ind., when I started sixth grade. I am the oldest of three children.
I graduated from Indiana University in Bloomington, Ind., and later from Palm Beach Community College Dental Hygiene School.

I have been married to Ken Volstad for nearly 36 years. We have three children: Carrie Volstad Wallace, who teaches math at Palm Beach Gardens High School; Chris Volstad, a starting pitcher for the Florida Marlins; and Kyle Volstad, a junior who plays football and volleyball at Quincy University in Quincy, Ill.

I work as a dental hygienist with my husband in his office in Palm Beach Gardens. I like reading, bicycling, working out and going to Marlins games.

Her cooking story: I didn’t help my mom, Janet, in the kitchen. She is a great cook and makes the best unlumpy gravy and pot roast. I still sometimes ask for her help.

When I was a teenager, the thing that I liked to do in the kitchen was to make homemade chocolate chip cookies. I became interested in cooking through necessity.

My husband was still in dental school when we first married and I just jumped in there and started cooking. Good thing he isn’t a picky eater, and he was very supportive of my efforts.

The first cookbook I bought was Betty Crocker’s Cookbook that I got with S&H Green Stamps (does anyone remember them?) I like to cook, but I feel I’m a basic cook with dishes that please a family. No cooking awards for me. I’m not afraid to try something new, and many of my recipes are from family and friends that have been tried and liked.
When I was first married, my mother-in-law (Harriet Volstad of Palm Beach Gardens) and my mother gave me several of their favorite recipes, such as chili, and pumpkin and banana breads, so I had something to start with.
When my kids were growing up and playing sports, especially during high school baseball season, it was difficult to get to a game and keep everyone well-fed.

I relied upon spaghetti (I do make my own sauce) and quick and easy dishes and casseroles like chicken, rice and salsa; chicken stir fry; onion chicken; chicken, broccoli and rice; crunchy beef bake; and macaroni and cheese.
It was a challenge to keep my kids full since Carrie is 5-feet-11, Chris is 6-feet-8 and Kyle is 6-feet-6. I used to keep “emergency” food and Gatorade in my van after games. It seemed like they were always famished.

Now that my kids are out of the house, we have lighter meals such as sandwiches. I also started Weight Watchers in January so I’m trying to cook healthier meals with fewer calories. This summer will be a bit of challenge when Kyle comes home from college. I still have to fill him up.

Since 1980, four friends and I get together and exchange cookies and recipes at Christmas time. (They’re not always Christmas cookies.) We graduated from PBCC Dental Hygiene School together, and it’s kind of like a mini reunion. It’s called the cookie party, and we meet for lunch, and sample each other’s cookies.

Some favorite cookies that I’ve made include Cowboy Cookies, which is a mixture of oatmeal, nuts and chocolate chips. Another one of my favorite cookies is Minnesota Munchers, which has toffee bits and chocolate chips in it. I like Italian food, and growing up in the Midwest, I’m a meat and potatoes kind of girl.

Favorite food from mom’s kitchen: My favorite food was Sunday dinner, which included roast beef, mashed potatoes and gravy, and it was usually served after church in the early afternoon.

Funny cooking disaster story: I can’t recall any. But if I had any cooking mishaps, my family would eat the dish anyway, and that was true even when my husband and I were first married.

Cooking tool you can’t do without: My stainless steel mixing bowls that I got as a wedding gift in 1973. I use them all the time. They are a little dented around the edges, but they’re still the best.

Her free cookbook: 300 Big & Bold Barbecue and Grilling Recipes by Karen Adler and Judith Fertig (Robert Rose Inc.)
The recipe: Pineapple cheese casserole

About the recipe: It’s probably my signature dish and is requested at most family dinners. It’s a great side dish, especially with ham and turkey. The recipe was given to me about 30 years ago by a co-worker.

My son, Chris, loves this dish. Chris is a very adventuresome diner and always has been. He’s interested in trying new dishes as long as peas are not involved. Even as a baby he didn’t like peas!

THE DETAILS:

Category: Side dishes
Difficulty: Simple
Key ingredients: Canned pineapple
Cooking time: 5 to 10 minutes
Special tools or pans: Casserole dish

Pineapple Cheese Casserole
2 (20-ounce) cans of pineapple chunks in its own juice
1/2 cup melted margarine
1 cup buttery cracker crumbs (I use club crackers.)
1/2 cup of sugar
6 tablespoons flour
2 cups shredded cheddar cheese

Drain pineapple, reserving 6 tablespoons of juice.
Melt the margarine. Add buttery cracker crumbs. (Crush the club crackers in a plastic bag.)
Combine sugar and flour in mixing bowl. Stir in reserved pineapple juice.
Add cheese and pineapple chunks and mix well.
Spoon pineapple and cheese mixture into greased 11/2- to 2-quart casserole dish.
Combine melted butter and cracker crumbs, stirring well. Sprinkle cracker crumbs over pineapple mixture.
Bake uncovered at 350º for 20-30 minutes, or until crumbs are lightly browned.
Serves 6-8.