Posted on 11/21/2020 5:45:38 AM PST by mylife
My wife makes a similar lime Jello salad, but she adds pecans and also uses sour cream rather than Philadelphia cream cheese. It used to be a big hit with the kids, but it’s gotten to the point where I’m the only one who eats it. My wonderful wife humors me and makes the dish knowing full well I’m the only one who will partake.
This is LOL awful. Poor you. I can’t even imagine.
I think, for 2020, our family should have had some recreational pharmaceuticals as our unique dish. But for my family, I guess for Mom’s (RIP) side, it would have to be the stuffing. Quite unique every year.
It was like a Stephen King short story, an enticing environment and then....
Oh the humanity!
;>)
I like that! It’s very similar to the stuffing I make, but we aren’t doing a bird this year because everybody is scattered. So I think I’ll make those for my son and I. Some turkey gravy would go good over those muffins! We add a bit of poultry seasoning to our stuffing, too.
Thanks for sharing.
WHAT were they thinking?
+++++++++++++++++++++++++++
Not being of Hispanic descent, I had no idea that “manteca” was grease/lard. I looked up the history to see how the town got that name. It appears they weren’t thinking lard at all - it was a spelling error!
From wiki:
The residents agreed to change the name of the community, choosing “Monteca” as the new name.[9] This was misprinted as “Manteca” (Spanish for lard) by the railroad,[9] and the misspelled version was eventually accepted as the name of the town.[10]
This is probably the wrong thread for this, but does anyone know what makes candied yams crispy? Do you put them under the broiler or something to crisp up the sugar mixture?
If there’s a Thanksgiving cooking thread lead me to it?
Thank you: moms recipe has not been lost
That’s a funny story about the naming of the town.
To the south 150 miles is a town named “Coalinga” which has also has an interesting name story.
Wiki —> Before 20th-century diesel locomotives, steam locomotives were used, and powered in the San Joaquin Valley by burning coal mined from the northern foothills of Mount Diablo to the north. The Southern Pacific Railroad Company established the site as a coaling station in 1888, and it was called simply “Coaling Station A.”
Local tradition has it that an official of Southern Pacific made the name more sonorous by adding an a to it. However, it is just as likely that the small railside signs of the day, which often abbreviated names, read “COALINGA” to mean “Coaling A.”
My wife is very diligent about writing recipes down (except that art is rapidly being lost with the Internet and printers). We have binders full of her hand-written recipes. Now that the kids are all grown, our girls often call or text mom and ask “Do you have the artichoke dip recipe?” Mom takes a pic of it and it’s in the kids hands seconds later.
It’s going to be a shame 50 or 100 years from now when all of the loved family recipes are nowhere to be found.
Oh my gosh my mom used to make that. After she passed I tried to duplicate it, guessing at what was in it. It sounds very much like your recipe. Hers also had walnut pieces in it.
our tradition has always been a wonderful savory moist sausage dressing with a piece of brown paper bag oiled down and placed over the dish to bake...that’s the way my mom did it and that’s the way I do it too....
that sounds horrible and I can imagine how it tasted. Yuk!
I am so sad...you love her so much.
God bless you.
I’m not a yammy guy so you got me.
The only way I will eat a sweet potato is like french fries with lots of salt
Lol, never met a vegetarian in maine, I would have expected moose shoulder.
Chili Relleno Pie. More specifically, Picadillo style, which I think refers to the raisins and blanched almonds in the mix. This has been a real hit for holiday meals, but only recently, not a tradition yet.
The Pie “crust” is made with whipped egg whites plus added yolks, flour, & salt. That’s the bottom layer. Poblano or pasilla chilis layered above the egg. Roast & skin the chilis if the skin is tough. Remove the seeds if it needs to be tamed down (for kids or ... ). Next layer is plenty of muenster cheese slices.
Next, the stove-top-cooked filling: chopped vegetables (onion, garlic, carrots, optional jalapenos) + some canned corn, black beans, & tomatoes + “pulled” chicken or any other chopped or ground meat + chopped raisins & blanched/chopped almonds, and also spices (cumin, oregano, cinnamon, red pepper). Reverse the next layers: cheese, then chilis, and lastly the whipped egg white concoction. Bake & serve.
It’s different ... and delectable. Easier to make than regular Chili Rellenos, and never fails to please.
Your question I cannot answer, but while googling it I found this very interesting, old, recipe.
https://www.food.com/recipe/old-fashioned-candied-yams-58263
These look crispy but not too sweet. The “secret” to this recipe, I think, is they baste them with the syrup every 15 min while they’re cooking.
I have had Sonoran picadillo beef, I always thought it was an odd Mexican Christmas thing like the pork tamales with raisins
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