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OMG, English muffin pizzas are the best. I still make them with crisco, tomato paste, oregano, pepperoni and cheese. Any attempt to improve them with more gourmet ingredients is not as good.
I just made them for lunch, so here they are in progress. Today, I used a mishmash of cheeses- mozzarella, cheddar and provalone.
Anyone have a tried and true Southern mac and cheese recipe they wouldn't mind sharing? I love the stuff and mine is always too dry and floury tasting. I use tons of cheese.....
Anyone have a tried and true Southern mac and cheese recipe they wouldn't mind sharing? I love the stuff and mine is always too dry and floury tasting. I use tons of cheese.....
Not sure what is different about southern Mac and cheese, but if it’s dry you need to either use less macaroni, or double the other ingredients.
Here’s Paula Deens recipe. You cain’t git much more southern than that.
My mother made box cakes—when she made cakes—and sometimes used the broiled coconut topping she calked “Lazey Dazey”. She generally used the term “icing” instead of frosting. .
I don’t have too many fond food memories, frankly. But mom did do a jello “salad” made of red gelatin, bananas and nuts, and possibly chopped celery, with a sour cream layer. She jelled the first gelatin layer, spooned the sour cream layer over, and then poured more gelatin on top. I liked it as a kid, but would never make it now! How could we regard it as a salad?
My mother worked most of the year teaching school, and came home to cook dinner. She was not a happy cook, nor an inventive one. She tried very hard on holiday meals. I learned turkey stuffing, in part, from her. She also made a good potato salad.
One thing she did right was to allow her daughters to have the run of the kitchen. I learned to bake in her kitchen.
But those vintagey recipes have almost no appeal for me.
Probably nothing is different. I grew up in the North so don't know why I used that qualifier. Will try Paula's recipe and thanks for the other tips. As you can tell, I'm no cook but I do make a killer apple pie.
No, you use the store bought muffins and top it with cheese, sauce and whatever else you like as topping then bake. I believe the oven temp needs to be 400 or 425 because they need to be crispy.
My husband remembers eating Ambrosia salad as a kid. He said he loved but has not eaten it in years. He said the thought of it now makes his stomach turn. My mom used to to hollow out tomatoes and fill it with tuna salad.
I thought those "ladies who lunch" were a little crazy putting carrots and celery in their jello. And calling it a jello "mold" put the final nail in the coffin for me as a kid. Then there was that little dish of mayo and cream "dressing" on the side. . .
But when my daughter was baptized nearly fifty years ago I was very proud to be able to put a lime, pineapple, cottage cheese jello salad on the table. Hard to believe I'd do that to company.
In truth, I'd probably eat a little bowl of it myself, right now but times have changed about what we consider appropriate.
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