What Dish are You Famous For?

JaniceM said:
It was a recipe I was given way back in high school, and I always made a couple on holidays. Very easy, few ingredients, takes little time:

1 ready-made graham cracker pie crust;
1 large tub Cool Whip;
1 giant sized chocolate bar (recipe calls for a Hershey bar, but I use Symphony because it's smoother).

Melt the chocolate bar, and quickly mix it into the softened Cool Whip. Pour into pie crust. Allow it to set in the refrigerator until it's solid.
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The pie was good but a bit too sweet with all those chocolate liqueurs. I could have used half a box and more cool whip. But beautiful taste of Irish whiskey. Next time.
 

Shalimar said:
Country ham biscuits? I have never heard of them.
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Southern country ham is salt cured and well aged (a year or two) ham from a peanut raised pig. There are many brands but one of the best is Smithfield. The ham is soaked at least over night, scrubbed, trimmed and then baked. Years ago, the biscuits would have been what are called 'beaten biscuits' but They are too much trouble to make. I make a raised (buttermilk/yeast) biscuit. Bake, cool split and fill it with several paper thin slices of the ham. Pack filled biscuits in a covered container and refrigerate overnite to let flavors meld. Serve at room temp. And that's probably way more than you want to know about country ham.
 
helenbacque said:
Southern country ham is salt cured and well aged (a year or two) ham from a peanut raised pig. There are many brands but one of the best is Smithfield. The ham is soaked at least over night, scrubbed, trimmed and then baked. Years ago, the biscuits would have been what are called 'beaten biscuits' but They are too much trouble to make. I make a raised (buttermilk/yeast) biscuit. Bake, cool split and fill it with several paper thin slices of the ham. Pack filled biscuits in a covered container and refrigerate overnite to let flavors meld. Serve at room temp. And that's probably way more than you want to know about country ham.
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Not at all. Appreciate the info. Next question, when are you serving?? Loll.
 
My latest discovery was beet cake. We had plenty of beets from the garden and had made more than enough pickled beets. I looked at recipes for sweet potato cake, banana cake and such and came up with a recipe for beet cake. It is delicious. I've made it twice and still have pureed beets in the freezer.
 
rkunsaw said:
My latest discovery was beet cake. We had plenty of beets from the garden and had made more than enough pickled beets. I looked at recipes for sweet potato cake, banana cake and such and came up with a recipe for beet cake. It is delicious. I've made it twice and still have pureed beets in the freezer.
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Never heard of beet cake before, but it makes sense, considering the natural sweetness of beets.
 
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