Posted on 03/07/2008 6:57:55 AM PST by Alex Murphy
Last fall, my husband's Mormon family invited us over for a potluck. Potlucks are a big deal for Latter-day Saints in Salt Lake City, and my in-laws are no exception. Naturally, I wanted to impress them. Naturally, I cracked open The Essential Mormon Cookbook, by Julie Badger Jensen.
Unfortunately, no matter where I turned in Jensen's cookbook, I was called to commit atrocities. After flipping past Jell-O recipes that involved suspending melon chunks in a trembling, plutonium-green blob ("Loveable Lime Jell-O"). After skipping everything that called for a can of Campbell’s soup into which meat, noodle or bean was thrown to either sink or swim. After pondering the dredging of chicken breasts in Russian dressing, apricot jam and dry onion soup mix ("Amazing Apricot Chicken"). After mulling the hithering and thithering of salads with mini marshmallows, pineapple tidbits and Craisins. And after toying with, then quickly dismissing, the possibility of making a cheese ball (dry ranch dressing, chopped chives and cheddar strings), I gave up.
(Excerpt) Read more at maisonneuve.org ...
Jam tarts were favourites of mine as a child especially the green one in the bought boxes. Homemade ones I liked lemon curd.
Shepherd's Pie I prefer this made with lamb rather than beef, beef to me has carrots and peas added and is called cottage pie.
The way I make Shepherd's Pie is what I consider the traditional method. Using the left over meat from the Sunday roast. Cut into small chunks mixed with the left over gravy made with the juices of the meat and fresh rosemary from the garden. Topped with mashed potato, knobs of butter on top of the potato and if you like grated cheese pop in the oven to crisp the potato topping and heat thoroughly through. Serve with fresh veg and boiled new potatoes with a little butter.
Most jelly in Britain in no longer made with animal gelatine most of it is vegetable gelatine no doubt that has a dubious origin as well.
In Britain it is usually called bring and share and normally it is not potluck because before it is decided who does what.
I never tried grilling them. Bet it would be good. I just used to cover cut up chicken w/ the dressing, jam & soup mix combo and bake it in the oven for oh, over an hour.
M dad used to go crazy for it - especially w/ homemade apricot jam.
One quick question - do you melt the apricot jelly to brush it on, or do you just smear it on?
Just dump all stuff, jam, dressing, & soup mix, in a bowl, mix together, and pour over chicken and spread it around.
No fancy cooking techniques here :-)
It wasn’t Horlicks. And I forgot to ask him this weekend what brand it was. Oh well. It was a coffee substitute of some kind.
I think I tried one of those tater tot recipes back in the 80’s.
When I think back on all the favorite Relief Society recipes, they have all contained sour cream or cream cheese. It’s as if the sisters were having a competition to see who could stuff the most grams of fat into a single meal.
All delicious, though.
Gorgeous, Snugs.
My husband also loved Cornish pasties. I used to make them on Christmas Eve for him, although I’m not sure how authentic the recipe was.
FINALLY!
An ecumenical thread where we all are contributing and not putting down others choices!
(Not TOO much anyway! ;^)
[Why am I suddenly HUNGRY??]
But which state SENDS the most?
But which state SENDS the most?
Look at the date. There’s been a lot of water under the bridge since then.
WOW!
I guess so!
The time lags can be QUITE extensive!
(Now to find who pinged me to this...)
| Should We Stop Addressing Old Teachings and Non-Official Beliefs? |
|
“(Now to find who pinged me to this...)”
Probably someone who thought you might have some cut and paste references as to why green jello is evil.
Ah...
It just tastes all limey!
Actually, I don’t like it much either. One teeny, tiny patch of common ground.
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