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Yes, same type of recipe. You can vary the fruits, and even add dried cherries
or cranberries for color. I cook mine on the stove and just let it simmer. I also use much less sugar. > I would have eaten your >curried fruit. I love it! This is the recipe I use (is it similar to >yours?): > >Cyndi > > > >Curried Fruit > >By: Southern Living >Serving Size : 8 > 29 ounce canned sliced peaches, drained > 29 ounce canned sliced pears, drained > 20 ounce canned pineapple chunks, drained > 15 ounce canned apricot halves, drained > 3/4 cup packed brown sugar >1/3 cup butter, melted > 2 1/2 tablespoons curry powder > >Combine fruit in large casserole dish. Combine brown sugar and curry powder >and spoon over fruit. (I mix it up a bit) Pour melted butter on top >Bake at 350 degrees for 35 min or so. > |
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Alex Rast wrote:
> Hear Hear! I can't imagine how such an abomination could possibly have been > liked by so many people as to have made it Canonical on Thanksgiving. I would have agreed with you until I made one from scratch one year. Fresh green beans, mushrooms, cream.... It really did taste pretty good, and I was prepared to hate it. I think we've gotten so used to fresh produce year-round we've forgotten that for a long time you only had vegetables in the winter if you had put them up in the summer, and the taste of canned food wasn't so awful. Dawn |
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Hazels65 wrote:
> If I see one more canned mushroom soup and green bean cassorole with those > greasy onions on top I"m gonna puke, but in our family you wouldn't dare have a > holiday without them. My mother tried a green bean and mushroom soup dish on us when I was a kid. It was just a few weeks after a visit to an uncles pig farm, and it looked too much like pig slop for me to eat it. |
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Thunder, we love the cranberry sauce made basically the way the bag
instructs. I don't really understand why people don't like cranberry sauce. I wouldn't eat it as a kid (from the can), but then I wouldn't eat onions and tomatoes either! This year I grabbed a couple of extra bags and threw them in the freezer, so if we get the urge to have cs later in the year, we can. I make a sweet potato casserole on Thanksgiving, with a little orange juice and sugar, topped with a pecan/flour/sugar mixture. It's not horrific at all; got the recipe from Bon Appetit several years ago. I can see if there's too much sugar it could easily get overwhelming. I think it goes really well with stuffing and turkey. Thanksgiving is one of those meals that always seems to have such a mishmash of flavors and types of foods. One year I picked plums off the tree in my dad's backyard and had them out in an appetizer dish. They stayed untouched (except by me). Funny how people get in their minds that if it's not store bought, it must be "dirty" or "unedible." Alex, we love strawberries. I can imagine that scene very easily. Americans are so used to drinking soda, eating sweet cereals, using artificial sweeteners (which dulls your senses to how sweet foods are naturally). We eat tons of fresh fruit in our house. I love the white peaches that come out in the summer. One year I made a pie with them, and just thought adding sugar took away from how good they are. I just eat the peaches now. |
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>> > And, who thought it would be
>> >a good idea to melt very sweet marshmellows (not my first food >> >choice, anyway), on top of brown-sugar sweetened, sweet potatoes? They had an interview with Julia Childs on the morning show (obviously an old one) and she was talking about how she liked the traditional dishes at Thanksgiving. "I even like marshmellows on sweet potatoes!" she confessed. Joelle The world is a book and those who do not travel read only one page - St Augustine Joelle |
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>> > And, who thought it would be
>> >a good idea to melt very sweet marshmellows (not my first food >> >choice, anyway), on top of brown-sugar sweetened, sweet potatoes? They had an interview with Julia Childs on the morning show (obviously an old one) and she was talking about how she liked the traditional dishes at Thanksgiving. "I even like marshmellows on sweet potatoes!" she confessed. Joelle The world is a book and those who do not travel read only one page - St Augustine Joelle |
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OK, OK, I got a gross one for ya.
A friend from Canada who now lives in the US makes this; I'm not sure if it's a Canadian thing or something else. I find it absolutely dreadful, but her family scarfs it up. She takes frozen potato hash-browns (the big chunky, uncooked, unbrowned kind), adds tons of shredded cheese, seasons with salt, pepper. Then it is lavishly topped with (gag), frosted flakes (cereal) mixed with melted butter and baked until the potatoes are done and the topping crisp. Anyone ever try this? Henrietta |
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OK, OK, I got a gross one for ya.
A friend from Canada who now lives in the US makes this; I'm not sure if it's a Canadian thing or something else. I find it absolutely dreadful, but her family scarfs it up. She takes frozen potato hash-browns (the big chunky, uncooked, unbrowned kind), adds tons of shredded cheese, seasons with salt, pepper. Then it is lavishly topped with (gag), frosted flakes (cereal) mixed with melted butter and baked until the potatoes are done and the topping crisp. Anyone ever try this? Henrietta |
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"Melba's Jammin'" > wrote in message ... > In article >, > (Alex Rast) wrote: > >> > And, who thought it would be >> >a good idea to melt very sweet marshmellows (not my first food >> >choice, anyway), on top of brown-sugar sweetened, sweet potatoes? >> >> Again, hear hear! What's so wrong about perfectly good sweet potatoes >> by themselves? Must they be made sweet to the point of sickliness? >> Gee, while we're at it, why not soak the potatoes in sugar-water >> until they can't absorb any more? > > I remember the late Peg Bracken years ago writing that "they've repealed > the law that says you have to have marshmallows with sweet potatoes." > <grin>. > -- > -Barb, ================ I wasn't sure if the law was still in effect or not - so I only put marshmallows on one end of the casserole. Surprisingly enough, I got a few comments of "huh, I never thought to only cover half of it with marshmallows". Cyndi |
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"Melba's Jammin'" > wrote in message ... > In article >, > (Alex Rast) wrote: > >> > And, who thought it would be >> >a good idea to melt very sweet marshmellows (not my first food >> >choice, anyway), on top of brown-sugar sweetened, sweet potatoes? >> >> Again, hear hear! What's so wrong about perfectly good sweet potatoes >> by themselves? Must they be made sweet to the point of sickliness? >> Gee, while we're at it, why not soak the potatoes in sugar-water >> until they can't absorb any more? > > I remember the late Peg Bracken years ago writing that "they've repealed > the law that says you have to have marshmallows with sweet potatoes." > <grin>. > -- > -Barb, ================ I wasn't sure if the law was still in effect or not - so I only put marshmallows on one end of the casserole. Surprisingly enough, I got a few comments of "huh, I never thought to only cover half of it with marshmallows". Cyndi |
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"Hazels65" > wrote in message ... > OK, OK, I got a gross one for ya. > > A friend from Canada who now lives in the US makes this; I'm not sure if > it's a > Canadian thing or something else. I find it absolutely dreadful, but her > family > scarfs it up. > > She takes frozen potato hash-browns (the big chunky, uncooked, unbrowned > kind), > adds tons of shredded cheese, seasons with salt, pepper. Then it is > lavishly > topped with (gag), frosted flakes (cereal) mixed with melted butter and > baked > until the potatoes are done and the topping crisp. > > Anyone ever try this? > > Henrietta ================= Yep. And it's surprisingly good. I think the one I ate had some condensed soup in it as well... . Cyndi |
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"Hazels65" > wrote in message ... > OK, OK, I got a gross one for ya. > > A friend from Canada who now lives in the US makes this; I'm not sure if > it's a > Canadian thing or something else. I find it absolutely dreadful, but her > family > scarfs it up. > > She takes frozen potato hash-browns (the big chunky, uncooked, unbrowned > kind), > adds tons of shredded cheese, seasons with salt, pepper. Then it is > lavishly > topped with (gag), frosted flakes (cereal) mixed with melted butter and > baked > until the potatoes are done and the topping crisp. > > Anyone ever try this? > > Henrietta ================= Yep. And it's surprisingly good. I think the one I ate had some condensed soup in it as well... . Cyndi |
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in article , Melba's
Jammin' at wrote on 12/1/04 9:51 AM: > In article >, > (Alex Rast) wrote: > >>> And, who thought it would be >>> a good idea to melt very sweet marshmellows (not my first food >>> choice, anyway), on top of brown-sugar sweetened, sweet potatoes? >> >> Again, hear hear! What's so wrong about perfectly good sweet potatoes >> by themselves? Must they be made sweet to the point of sickliness? >> Gee, while we're at it, why not soak the potatoes in sugar-water >> until they can't absorb any more? > > I remember the late Peg Bracken years ago writing that "they've repealed > the law that says you have to have marshmallows with sweet potatoes." > <grin>. My Mom's version of Thanksgiving dinner was perfectly roasted turkey, with baked sweet potatoes, buttered peas, and dressing of some sort. In other words, SIMPLY PREPARED side dishes!!!! Plus canned jellied cranberry sauce, served in slices in an oval dish, and those little brown and serve dinner rolls, she would get the package that had half white and half whole wheat rolls. There were some years when my sister made Thanksgiving that we had canned yams cooked with pineapple and marshmallows, but there were always baked sweets on the table, too, b/c Mom didn't really have a sweet tooth and loved baked sweets with butter. Frankly, to this day, that's my preference for sweet potatoes. I don't need the marshmallows. Stove Top stuffing, once it became available, became the norm and we all liked it a lot b/c it tasted like we thought stuffing should taste, but prior to that, she would use either dried cubes or I vividly remember ripping apart unsliced white bread one year, I was tiny, 4 or 5, maybe. And there was a lot of dressing, and some went into the bird, but mostly it was baked in corningware. And no one wanted from the bird, we all wanted the stuff that was baked separately. And there was no "weird stuff" in Mom's stuffing, like giblets, or chestnuts. It was just onions, mushroom slices and celery, maybe an apple....the bread crumbs or bread, all moistened with broth. (I do remember her cooking the neck and disgusting stuff from inside the bird to make the broth for the dressing the night before thanksgiving.) That's all that went into her stuffing. And we loved it. That's probably why she went the Stove Top route. It was what we liked. To this day, my sister, brother and I all prefer Stove Top to any of this other "Gilded lily" stuff people make with chestnuts, meat, etc. And we never had green bean casserole growing up. That was for the "white bread" waspy neighbors, according to my mom. In fact, I never had green bean casserole until I was an adult--I had it at a friend's open house Holiday party. I took a small forkful to taste, just out of curiosity, I had heard so much about it! And I hate to admit it, but I like it. It's rather heavy, and to me, it goes with a simple meal, not a feast. I surely wouldn't want to eat it with any regularity, but it's not a bad thing to eat once or twice a year. |
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in article , Melba's
Jammin' at wrote on 12/1/04 9:51 AM: > In article >, > (Alex Rast) wrote: > >>> And, who thought it would be >>> a good idea to melt very sweet marshmellows (not my first food >>> choice, anyway), on top of brown-sugar sweetened, sweet potatoes? >> >> Again, hear hear! What's so wrong about perfectly good sweet potatoes >> by themselves? Must they be made sweet to the point of sickliness? >> Gee, while we're at it, why not soak the potatoes in sugar-water >> until they can't absorb any more? > > I remember the late Peg Bracken years ago writing that "they've repealed > the law that says you have to have marshmallows with sweet potatoes." > <grin>. My Mom's version of Thanksgiving dinner was perfectly roasted turkey, with baked sweet potatoes, buttered peas, and dressing of some sort. In other words, SIMPLY PREPARED side dishes!!!! Plus canned jellied cranberry sauce, served in slices in an oval dish, and those little brown and serve dinner rolls, she would get the package that had half white and half whole wheat rolls. There were some years when my sister made Thanksgiving that we had canned yams cooked with pineapple and marshmallows, but there were always baked sweets on the table, too, b/c Mom didn't really have a sweet tooth and loved baked sweets with butter. Frankly, to this day, that's my preference for sweet potatoes. I don't need the marshmallows. Stove Top stuffing, once it became available, became the norm and we all liked it a lot b/c it tasted like we thought stuffing should taste, but prior to that, she would use either dried cubes or I vividly remember ripping apart unsliced white bread one year, I was tiny, 4 or 5, maybe. And there was a lot of dressing, and some went into the bird, but mostly it was baked in corningware. And no one wanted from the bird, we all wanted the stuff that was baked separately. And there was no "weird stuff" in Mom's stuffing, like giblets, or chestnuts. It was just onions, mushroom slices and celery, maybe an apple....the bread crumbs or bread, all moistened with broth. (I do remember her cooking the neck and disgusting stuff from inside the bird to make the broth for the dressing the night before thanksgiving.) That's all that went into her stuffing. And we loved it. That's probably why she went the Stove Top route. It was what we liked. To this day, my sister, brother and I all prefer Stove Top to any of this other "Gilded lily" stuff people make with chestnuts, meat, etc. And we never had green bean casserole growing up. That was for the "white bread" waspy neighbors, according to my mom. In fact, I never had green bean casserole until I was an adult--I had it at a friend's open house Holiday party. I took a small forkful to taste, just out of curiosity, I had heard so much about it! And I hate to admit it, but I like it. It's rather heavy, and to me, it goes with a simple meal, not a feast. I surely wouldn't want to eat it with any regularity, but it's not a bad thing to eat once or twice a year. |
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>> OK, OK, I got a gross one for ya.
>> >> A friend from Canada who now lives in the US makes this; I'm not sure if >> it's a >> Canadian thing or something else. I find it absolutely dreadful, but her >> family >> scarfs it up. >> >> She takes frozen potato hash-browns (the big chunky, uncooked, unbrowned >> kind), >> adds tons of shredded cheese, seasons with salt, pepper. Then it is >> lavishly >> topped with (gag), frosted flakes (cereal) mixed with melted butter and >> baked >> until the potatoes are done and the topping crisp. >> >> Anyone ever try this? >> >> Henrietta >================= > >Yep. And it's surprisingly good. I think the one I ate had some condensed >soup in it as well... . > >Cyndi Wow. I just couldn't get past the extremely sweet topping that tasted like cereal at breakfast. Henrietta |
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>> OK, OK, I got a gross one for ya.
>> >> A friend from Canada who now lives in the US makes this; I'm not sure if >> it's a >> Canadian thing or something else. I find it absolutely dreadful, but her >> family >> scarfs it up. >> >> She takes frozen potato hash-browns (the big chunky, uncooked, unbrowned >> kind), >> adds tons of shredded cheese, seasons with salt, pepper. Then it is >> lavishly >> topped with (gag), frosted flakes (cereal) mixed with melted butter and >> baked >> until the potatoes are done and the topping crisp. >> >> Anyone ever try this? >> >> Henrietta >================= > >Yep. And it's surprisingly good. I think the one I ate had some condensed >soup in it as well... . > >Cyndi Wow. I just couldn't get past the extremely sweet topping that tasted like cereal at breakfast. Henrietta |
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> (Snipped) she would use either dried cubes or I vividly remember
>ripping apart unsliced white bread one year, , Melba's >Jammin' at My, you brought back some forgotten memories. My Mom would save all the crusts of bread in a brown paper bag and let them dry there for a while before Thanksgiving. Then they were soaked in milk, squeezed failry dry and made into stuffing. Henrietta |
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> (Snipped) she would use either dried cubes or I vividly remember
>ripping apart unsliced white bread one year, , Melba's >Jammin' at My, you brought back some forgotten memories. My Mom would save all the crusts of bread in a brown paper bag and let them dry there for a while before Thanksgiving. Then they were soaked in milk, squeezed failry dry and made into stuffing. Henrietta |
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"Hazels65" > wrote in message ... >>> OK, OK, I got a gross one for ya. >>> >>> A friend from Canada who now lives in the US makes this; I'm not sure if >>> it's a >>> Canadian thing or something else. I find it absolutely dreadful, but her >>> family >>> scarfs it up. >>> >>> She takes frozen potato hash-browns (the big chunky, uncooked, unbrowned >>> kind), >>> adds tons of shredded cheese, seasons with salt, pepper. Then it is >>> lavishly >>> topped with (gag), frosted flakes (cereal) mixed with melted butter and >>> baked >>> until the potatoes are done and the topping crisp. >>> >>> Anyone ever try this? >>> >>> Henrietta >>================= >> >>Yep. And it's surprisingly good. I think the one I ate had some >>condensed >>soup in it as well... . >> >>Cyndi > > Wow. I just couldn't get past the extremely sweet topping that tasted > like > cereal at breakfast. > > Henrietta =========== Ohhhhhhh... oops, no. The one I had was made with Corn Flakes (basically unsweetened Frosted Flakes). My bad. LOL Cyndi |
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"Hazels65" > wrote in message ... >>> OK, OK, I got a gross one for ya. >>> >>> A friend from Canada who now lives in the US makes this; I'm not sure if >>> it's a >>> Canadian thing or something else. I find it absolutely dreadful, but her >>> family >>> scarfs it up. >>> >>> She takes frozen potato hash-browns (the big chunky, uncooked, unbrowned >>> kind), >>> adds tons of shredded cheese, seasons with salt, pepper. Then it is >>> lavishly >>> topped with (gag), frosted flakes (cereal) mixed with melted butter and >>> baked >>> until the potatoes are done and the topping crisp. >>> >>> Anyone ever try this? >>> >>> Henrietta >>================= >> >>Yep. And it's surprisingly good. I think the one I ate had some >>condensed >>soup in it as well... . >> >>Cyndi > > Wow. I just couldn't get past the extremely sweet topping that tasted > like > cereal at breakfast. > > Henrietta =========== Ohhhhhhh... oops, no. The one I had was made with Corn Flakes (basically unsweetened Frosted Flakes). My bad. LOL Cyndi |
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Henrietta, the vanilla sounds good. I'll have to try that with some
fruit. Sheryl, your t-day dinner sounds a lot like ours. But my mom did like to add the giblets to the stuffing -- us kids would never eat it because of that! ha. And one time my parents made my brother sit at the table until he finished his sweet potatoes so he developed a passionate hatred of them. We stopped having them at any dinner because of that. I "rediscovered" them again as an adult, now I love them, usually without too much extra, maybe a little maple syrup, salt and pepper. We never had that green bean casserole either. For some reason canned peas were the big thing for us. I guess when you have 3 picky kids, the dishes can't get too fancy, haha. |
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Henrietta, the vanilla sounds good. I'll have to try that with some
fruit. Sheryl, your t-day dinner sounds a lot like ours. But my mom did like to add the giblets to the stuffing -- us kids would never eat it because of that! ha. And one time my parents made my brother sit at the table until he finished his sweet potatoes so he developed a passionate hatred of them. We stopped having them at any dinner because of that. I "rediscovered" them again as an adult, now I love them, usually without too much extra, maybe a little maple syrup, salt and pepper. We never had that green bean casserole either. For some reason canned peas were the big thing for us. I guess when you have 3 picky kids, the dishes can't get too fancy, haha. |
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"Hazels65" > wrote in message ... >> (Snipped) she would use either dried cubes or I vividly remember >>ripping apart unsliced white bread one year, > , Melba's >>Jammin' at > > My, you brought back some forgotten memories. My Mom would save all the > crusts > of bread in a brown paper bag and let them dry there for a while before > Thanksgiving. Then they were soaked in milk, squeezed failry dry and made > into > stuffing. > > Henrietta Oh yes. I had almost forgotten that. I've never made stuffing as good as I remember Mother's was. Janet |
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"Hazels65" > wrote in message ... >> (Snipped) she would use either dried cubes or I vividly remember >>ripping apart unsliced white bread one year, > , Melba's >>Jammin' at > > My, you brought back some forgotten memories. My Mom would save all the > crusts > of bread in a brown paper bag and let them dry there for a while before > Thanksgiving. Then they were soaked in milk, squeezed failry dry and made > into > stuffing. > > Henrietta Oh yes. I had almost forgotten that. I've never made stuffing as good as I remember Mother's was. Janet |
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