Comment on Classics: American Chop Suey by Sandy.
Heaven on a plate. Back in the day I could not wait for this to show up on the school lunch menu. And you can put ‘shaky cheese’ on top or not, whatever you like, adding it doesn’t make it less ‘New England’! Love this recipe, it’s got just great flavor. Thank you Malcolm!
Recent Comments by Sandy
Maine Wild Blueberry Pudding Cake
Oh my my my, we hit the jackpot with wild blueberries in Maine this summer and we have been picking for weeks like there’s no tomorrow. I now have over 50 pints in my freezer.
I can’t wait to make this! I’m guessing you fold the blueberries in at the very last? Any need to toss them with a bit of flour to keep them from sinking?
Today’s Sandwich: Meatloaf Parmigiana (Homemade)
BRILLIANT! Oh man, when I saw your comment about ‘meatloaf’ and ‘parmigiana’ in that second sentence, you had me. I think cold meatloaf is my favorite thing for a sandwich and am secretly so happy that my husband doesn’t quite share my enthusiasm…which means I get it all to myself once we get to leftover stage. But i never thought of doing the sandwich parmigiana-style…now I want to go home and make a meatloaf!
My mother-in-law (from ME) gave me this cookbook in the mid-80’s for a birthday gift, and along with Marjorie Standish’s books, it is one that I go to again and again. I’ve made this pie and it’s beyond yummy. I’ve never deviated from the original except to use dried basil once in the winter when I was snowbound and couldn’t get out to go to the market for fresh. It’s a real ‘back in the day’ kind of recipe.