Food for Thought

Real Simple - - Contents -

Read­ers share the most un­usual dish on their hol­i­day ta­bles

BA­NANA-STUFFED CRES­CENT ROLLS

The se­cret is cin­na­mon sugar. Over time, these rolls be­came part of the sa­vory spread on ev­ery hol­i­day ta­ble. The kids get in­volved and are ex­cited about spend­ing time to­gether as a fam­ily in the kitchen. JENNY GILL, HUD­SON,

NEW HAMPSHIRE

GREEN NEVER MIND (A.K.A. WATER­GATE SALAD)

It’s a mix­ture of pis­ta­chio pud­ding, crushed pineap­ple, mini marsh­mal­lows, pecans, and

Cool Whip. My moth­erin-law, Lu­cille, started mak­ing it in the 1960s for those who didn’t like the Wal­dorf salad we served. When asked what it was, she’d say, “Well, it’s green... oh, never mind!”

DENA STONE, HAWKINSVILLE, GE­OR­GIA

SUSHI ROLLS

My grandma taught us how to make sushi rolls. She would roast the nori on her gas stove. We’d grab sushi rice from a pot, put the rice on the nori that had been placed on a sushi mat, and then add what­ever we wanted—fried egg, cu­cum­ber, car­rots, daikon. They came out ugly but de­li­cious! Now we buy the fu­tomaki be­cause it’s eas­ier. SASHA TAKETA,

WAIPAHU, HAWAI I

MY AUNT’S CHI­NESE STICKY RICE

It has gluti­nous rice, pork, shi­itake mush­rooms, dried shrimp, fried shal­lots, soy sauce, and five-spice pow­der. It’s served in ad­di­tion to the corn­bread stuff­ing we usu­ally have. I guess we like carbs. WENDY JOONG,

STATEN IS­LAND, NEW YORK

PICK­LED WA­TER­MELON RIND

My English grand­mother loved it, and the tra­di­tion just stuck. My mom would buy Old South pick­les by mail or­der (pre-in­ter­net days!). BROOKE MCDON­ALD,

NEW YORK CITY

TONGUE TA­COS

I make a red and green salsa with chopped cilantro, limes, and onion and put it next to the slow cooker filled with meat. When it’s time to eat, ev­ery­one can make their own ta­cos. I also make the tra­di­tional turkey and ham din­ner, but this is some­thing dif­fer­ent on the side for those who don’t like turkey. YURI LUNA,

GRANDVIEW, MIS­SOURI

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