Several years ago we were hosts to a visiting Chinese student during Thanksgiving. She was familiar with the first Thanksgiving in the colonies. As we were passing food around the Thanksgiving table I explained the symbolism of each dish until I got to the Green Bean Casserole. How does one explain how that dish is one of the "must haves" on most family menus? Since she was a business major she understood that the dish was promoted by companies that make the mushroom soup and onion rings. My sons, who would never touch the casserole, assured her that it was an essential to every holiday meal.
The gourmets, pretentious and down-right uppity cooks ( and many others, I'm told ) disdain the green bean casserole. What's wrong, I wonder, with enjoying and supporting two American companies like French's (?) and Campbells? How about 'buy American' - with understanding to our across the pond dear friends who should support their own homeland companies. One frantic year, I found myself with no green beans. I substituted English peas and asparagus. Nobody noticed. I thought. Next Thanksgiving in Florida, 7 year-old Chad requested Green Bean Casserole like Aunt Polly makes. His mom did it wrong. How was she to know it wasn't supposed to contain green beans? Twenty-five years later, Chad's mom does green bean casserole without green beans. We smile. Take some or pass it on. Personally, I have to have it . .. with whatever's green in the pantry. Polly
We never did have a green bean casserole, for T-day or at any other time of the year! We would usually have a mixture of peas & carrots or maybe just green beans but never the "traditional" casserole. When I started doing the family T-day I always made green beans because DH liked them but have never made the casserole. I usually add button mushrooms and pearl onions to mine and call it good enough :-). CiaoMeow >^;;^<
In my family, the green bean casserole is known as "Dining Room Beans", so named by a little niece. Everyday meals at my mom's were in the kitchen; the dining room was only for holidays or when there were guests. My mom did day care for my niece and asked her one day if she wanted green beans for lunch. The niece said yes, but she wanted plain ones, not dining room beans.
I like to add dried cranberries and slivered almonds to french-cut green beans. I buy the frozen beans, not the canned ones.
Julia > Several years ago we were hosts to a visiting Chinese student during
My Dad, rest his soul, thought he was a real chef after he was allowed to make the GBC and take it to a potluck (my mom was under the weather right then). After that he always took it and accepted the accolades. God, I miss that man! The traditional green food on our table is pretty yucky when you think about it but I love it. What's not to love...almost pure sugar. Pistachio pudding, crushed canned pineapple, CoolWhip and chopped nuts. We call it Green Stuff at our house and some of us like it, most don't. This year DDIL is making a goose. DH proclaimed that he wasn't eating goose so thanks to DS, who requested pork roast as well as goose, DH will have something to eat. Happy Thanksgiving to everyone whether you celebrate it now or not. Donna in Bellevue
Not being a "gourmet" or an "uppity cook", just a healthy one, "that stuff" doesn't darken my kitchen.
GBC: ick. Salty, gray goop. Where's the real food? Yes, SOME people think it's "traditional". Thank god, not in my family. ;-P
About a 1000 milligrams of salt per serving in that nasty stuff.
And what's w/ the fixing? Take 3 or 4 cans of "food", and dump into a dish; dump another load of salted gunk on top and heat it - this is cooking? S-i-l is so proud of herself; she fixes it, puts it on our table (it comes in the front door to the dining room, never into the kitchen), & eats all she wants, takes home her leftovers, thankyouverymuch. ;-D
We've done the years of over-stuffed, fat-heavy, over-salted, groaning table. Now we eat what we really like, and enjoy it all the more: turkey, dressing, a great big green (lettuce) salad, baked sweet potatoes (butter & pepper, thanks), and pie. Various finger foods & snacks. And pie. 8-> No one goes hungry, and they all crowd back the next year.
Meanwhile, the quilting continues, the leftovers are lovely, the house is clean, & Santa Claus is coming to town!
hey Sandy, you actually can make GBC from scratch. A little hint about green beans. When the dog had knee surgery the vet suggested subbing out some of her food with gb's so she didn't gain weight. (everyone I feed gains weight but that is another story) The dog still loves green beans. They are good for you. If make your own 'goo' and use fresh or frozen gb's you can control the salt and fats some.
I made lots of pumpkin dinner rolls to share around and also today I did a batch of our own Anna Belle's caramel corn recipe she shared a year or so ago. Golly, I really like that stuff and it is easy to do. I like traditional chow. Not much gourmet or uppity cooking done here either. Happy turkey day to you all in the US. Taria
Howdy!
To each, their own....
Not being a "gourmet" or an "uppity cook", just a healthy one, "that stuff" doesn't darken my kitchen.
GBC: ick. Salty, gray goop. Where's the real food? Yes, SOME people think it's "traditional". Thank god, not in my family. ;-P
About a 1000 milligrams of salt per serving in that nasty stuff.
And what's w/ the fixing? Take 3 or 4 cans of "food", and dump into a dish; dump another load of salted gunk on top and heat it - this is cooking? S-i-l is so proud of herself; she fixes it, puts it on our table (it comes in the front door to the dining room, never into the kitchen), & eats all she wants, takes home her leftovers, thankyouverymuch. ;-D
We've done the years of over-stuffed, fat-heavy, over-salted, groaning table. Now we eat what we really like, and enjoy it all the more: turkey, dressing, a great big green (lettuce) salad, baked sweet potatoes (butter & pepper, thanks), and pie. Various finger foods & snacks. And pie. 8->
No one goes hungry, and they all crowd back the next year.
Meanwhile, the quilting continues, the leftovers are lovely, the house is clean, & Santa Claus is coming to town!
"French's" is a British company? Aw now. So much for my explanation of why it's traditional. Give me time. I'll think of another reason. But now, Sandy, we are kind. There are people who cannot quilt without a kit; people who cannot assemble 'goes with' without staying within the boundaries of a designer line. God gave us different gifts and we wonder sometimes what was He thinking. So it is. Happy Thanksgiving. Never mind all that. What kind of pie? Did you say "pie". Polly
You got it, Pol. That's why I say, "Eat what you like, like what you eat!" Dissing the GBC is in a category w/ fracking the fruitcake. ;-D
A pie story: I'll be chair of the church deacons next year; I promised my team if they'd come to training & stay on the team (show up!), there will be pie. Referred to pie a dozen or so times. They showed up. They're on board. I showed up at training, Saturday, w/ 5 dozen fried pies, apple, peach, cherry & chocolate. What a hit! Discovered the owner of the pie factory (he calls it a "frier-y" ) knows one of our retired ministers (wives went to college together); small world moment, and he gave me a great price on all those pies. That frier-y is just about 1/2 a mile from my house. HA! I will have pie, some homemade, throughout the coming year, esp. for the deacons serving with me. I still do a good, old-fashioned pie crust, and a wonderful, simple quiche. Christian Church, Disciples of Christ: we can eat! ;-)
Yep, we all have our talents. Love to see the variety, right here on good ol' RCTQ.
Oh, the British French's Foods: neighbor loves his Ford, swears by his Amurikin Car - doesn't know it's made in Mexico. Whaddya' gonna' do? Happy Thanksgiving, my fine, funny friend!
R/Sandy - ... I meant "funny" as in "humorous", but, then again...
Why I was asking about the pie - I tried (very hard) to double my recipe for pecan pie. Very carefully. Some recipes do not double. The results are: (1) beautiful. (2) not syrupy runny and (3) just a little bit not sweet enough. Solution? easy. There's plenty of vanilla ice cream to scoop on top. All the rumors about fruitcake are true. I have one that makes a nice doorstop. Polly
Spending more time dissing GBC - it's my mission this season. ;-D
I love green beans. Will even eat them from the can; dog eats them, too, for, as you say, low cal grub. That's fine. Also love mushrooms, and onions. We often have fresh green beans, w/ the added goodies. But just can't get into the gray foods, like canned cream soups, so horribly salty. Or greasy fried onions: heart attack in a pan! Mom always made the sweet 'tater casserole w/ brown sugar & marshmallows, and we ate it (me, for dessert). My kids wouldn't touch it. We admitted we don't care about all the extra stuff on top, but we all love-love-love sweet potatoes as themselves. And salad, LOOOOOVE green salad, w/ pecans & onions & black olives & carrots & red cabbage & 5 or 9 different kinds of lettuce. Makes a nice balance to the dressing (baked on the side) & other carbs. There it is again: eat what you like, like what you eat. ... I think there's time tonight to make the cranberry relish; we all relish that. Mmmm: yum! Put it in a pretty, antique canning jar. Picked up this cute little panel for a take-along project, started some outline quilting:
Thanks Sandy, Happy Thanksgiving to you too! Taria
Howdy!
Spending more time dissing GBC - it's my mission this season. ;-D
I love green beans. Will even eat them from the can; dog eats them, too, for, as you say, low cal grub. That's fine. Also love mushrooms, and onions. We often have fresh green beans, w/ the added goodies. But just can't get into the gray foods, like canned cream soups, so horribly salty. Or greasy fried onions: heart attack in a pan! Mom always made the sweet 'tater casserole w/ brown sugar & marshmallows, and we ate it (me, for dessert). My kids wouldn't touch it. We admitted we don't care about all the extra stuff on top, but we all love-love-love sweet potatoes as themselves. And salad, LOOOOOVE green salad, w/ pecans & onions & black olives & carrots & red cabbage & 5 or 9 different kinds of lettuce. Makes a nice balance to the dressing (baked on the side) & other carbs. There it is again: eat what you like, like what you eat. ... I think there's time tonight to make the cranberry relish; we all relish that. Mmmm: yum! Put it in a pretty, antique canning jar.
Picked up this cute little panel for a take-along project, started some outline quilting:
Hostess makes (used to make??) fruit pies. My mom would get them at the day-old place and we'd have them in our lunch boxes. An apple pie like filling, crispy crust with a nice glaze. They also came in blueberry, cherry, lemon.... Not exactly low calorie -- but those were the days where kids had recess and played outside every possible minute.
http://www.m> I may be being dim but ...what is a 'fried pie'?
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