If you like chicken livers you'll like this.
My parents, Barbara Moran Mackie and John Mackie vacationed in Maine from the time Jackie and I were 4 and 5. When they retired that's where they went. They joined the Ogunquit Baptist Church, a beautiful old one and were part of much that went on there from rummage sales to suppers and mother was the church secretary for a number of years.
Indian Pudding is an old New England recipe and the original was a little more involved. Whenver the church put on their suppers for the tourists in summer and the residents the rest of the year they had their version of Indian Pudding. It even was printed in their local paper.
The original was made with cornmeal and took much longer to cook. Cornflakes create nearly the same results.
Nanna and my mother both used to make this quite a bit. Don't know who Rachael was.
A quick and easy supper.
This used to be on the grapenuts cereal package maybe 70 years ago. I remember Nanna and my mother both making it and I used to make it quite often myself. Nanna came to vist us in Maine one summer and made this for us while she was there.
Do you know what an icebox is? This recipe was from before refrigerators when you stored things in an icebox that looked like a refrigerator, but was cooled by a big block of ice the iceman brought.
Do you know what a refrigerator dish is? (I think they have made a comback with Martha Stewart).They are long and narrow, about 3 or 4 inches high and about 9 inches long and 3 inches wide.
When zucchini is plentiful I shred it and freeze 2 cups in a baggie. It is easier to use fresh than to wait for the thawing. Don't drain if using thawed. This recipe was one my mother (Barbara Moran Mackie) found years ago and our whole family loves. There are lots of variations out there, but this is simple and we serve it with sliced tomatoes and cucumbers or a salad or just by themselves.
Simple casserole to make the night before for a family gathering.
Nice compliment for Thanksgiving dinner. Makes a pretty gift.
I like this as a compliment to cheese souffle. It's good right out of the jar and the pecans are great. I remember driving to New York State to buy the peaches when they were in season to make this.