That's pretty much bamakelly's recipe, but a bit different quantites on the egg and butter. But, it was delish, all gone from the dish, and EASIER than pie to make.

I have a new favorite! Thanks, Fodorites!

By the way, there was an "oriental salad" there that was out of this world. Too many people to sort out who brought what. I'll ask the hostess down the road, but if anyone has a recipe for something similar, please share (if this thread stitll continues to survive :-))

Well, heck, that was supposed to be a :-)
Didn't know that if you put a close parenthesis to it you got a :-))
I may get OWJ to give me some emoticon lessons!

Happy 4th of July everyone!

I've been reading your recipes with great interest and imagining some hilarious get-togethers tomorrow.

And, (LOL) just to let you know ... we suffered tuna casserole in its various guises down here in Oz too! No offence guys & gals,but reading some of those recipes just took me straight back back to the days of Apricot Chicken (Packet of French Onion Soup, can of Apricots), Mexican Chicken (cans of baked beans, sweet paprika etc) and worse! Crock pots, bright orange fondu's choc full of mystery lumps. Aaaahhhh .... 60's & 70's are haunting me! Little squares of cheese, cocktail onions & gherkins on skewers! "Little Boys" & tomato sauce (ketchup) (Don't ask! LOL)

Ain't it the truth that food fads travel around the world faster than any virus! And some of 'em are worse! :)

We had a cook who used to get sloshed on lemon essence! My Dad couldn't work out why there was so much lemon essence on the grocery account and so few lemon sagos! Aah the 50's!

Enjoy your holiday !

Bokhara--U just cracked me up and made me think of thing that I had blocked from my mind since I was little!


Starrs--I have a really yummy oriental type cole slaw that I bring to cookouts quite often...I call it crunchy cole slaw. It has ramen noodles, sesame seeds, almonds, cole slaw and and Asian-y dressing. Does that sound like what you had? If so, I'll post it here :)

What the heck, I must have emailed it to someone so already have this typed up....

Crunchy Cole Slaw

Dressing: (Make night ahead or several hrs. in advance)
1c. oil
1/2 c. white vinegar
1/2 c. sugar
2 seasoning packets from Ramen Beef Noodle Soup

Mix together well and refrigerate.

Salad:
1 lb. cole slaw
1 sm. bag shredded carrots
2 pkg. Ramen Beef Noodles, broken
1 c. sunflower seeds
1 c. toasted slivered almonds
2 bunches diced green onions

Mix noodles, sunflower seeds and almonds together--set aside
Toss cole slaw, carrots and onions together
Just before serving, mix crunchies, slaw and dressing together. Serve immediately.


The dressing is super fattening so I often lighten it up by reducing the oil and adding a bit of water. It doesn't stick quite as well to the other stuff though it tastes the same.

That sounds like it, OWJ! If you have a chance to post it today, I'll make it tomorrow in the mountains. My parents just decided to head up so it will be great to have something else new to try.

Came back south to the hot weather for the party and to transfer stuff. Just picked up the pick-em-up-truck and ready to head back north to cool weather in the hills.

I'm hoping that after this weekend I can celebrate my Independence Day from two years or perpetual moving!

After 4 years of near poverty putting DH through med. sch. (many months ended with $10 for a week's food), I swore never to make tuna casserole again. So I was astonished when DS called from his post-college apartment on the West Coast and told me he'd discovered this really GOOD casserole, with just tuna and pasta and mushroom soup! Hah! :-)

Question for Fodorite cook-travelers: Are you the sort that must get and give recipes with exact amounts and exact cooking directions? Or are you the sort with an allergy to exactitude, who never makes the same thing exactly the same way twice?

After bootcamp cooking as an au pair for an "everything fresh, everything precise" cook when I was in college, I now only use precise amounts for baking, and otherwise, it's taste, smell, guess-and-by-golly.

When I travel and find a new dish I love, I go home and tinker 'til I get a fair approximation, but when people ask for recipes, I do what I did above -- just say what the ingredients are and figure cooks know things, like casseroles at 325-350 for 20 min. until bubbling (unless you have uncooked things in them, in which case it's probably 45 min). I take risks and occasionally blow it, but I have fun. My friends and relatively who are more precise rarely blow it unless it's a bad recipe, and some are definitely better cooks than I am -- but they may not be able to pick up a new "taste" they picked up while traveling.

(There, editors, we've got a travel post going.)

Which type are you?

Thanks!

If I'm trying something new that I plan to serve to guests, I like precise measurements. I've done complete menus from Southern Living cookbooks trying all new dishes I'd never cooked before. There's also a certain contributor to my favorite church cookbook that I trust - I know her recipes are going to be simple and yummy. bamakelly's corn casserole will become a new favorite. Funny how I trusted a "complete stranger" on the web - but we aren't are we?

When it's just me playing around in the kitchen, I like to experiment.

Here's my old faithful =

Pea and Asparagus Casserole -

Usually doubled for family get-togethers
Made with asparagus spears when taking it somewhere "fancy" - made with cut pieces the rest of the time
The original recipe said to layer the ingredients. Sometimes I do, sometimes I just mix it all up.

Can of peas (I only use LeSeur)
Can of asparagus (spears or pieces)
Can of sliced water chesnuts
Can of Cream-of-something soup (I usually use Celery)
Grated cheddar cheese (I use sharp)

Layer or mix. Top with more cheese. Bake at 350 or at whatever temp the oven is on for other casseroles.

No fail. Delish. Even for those who think they don't like peas or asparagus.

Just be careful not to say the name too fast or with a southern drawl. I made it the first time after my divorce and my brother thought I was doing strange things with male anatomy when I told him what I was bringing for Christmas dinner :-)

Cassandra,
I like to add more of what I like to recipes or maybe sometimes I have all ingedients but one spice and it comes out good, so I improvise alot. I have a hard time passing recipes along that I make because it is so 'approximate' or based on taste. Anything made with onion I probably add way more onion that recipes state because I like them so much for example, or use many different spices and I don't write it down, or it depends on what I have at the time...unless it's baking of course then I am specific as I wouldn't want the basics to get messed up and it not bake properly.

Have a relative who's an inspired, creative, glorious cook and I suspect you're like her, Cassandra. Once in a while things come out strangely and she cheerfully dumps the whole thing and makes us great omelets, but I always look forward to eating at her house. Fortunately, the one thing she's precise about is refrigeration and keeping things fresh. (I have a more precise chef-friend who leaves things out for long periods of time, and after getting sick twice at that house, I pick and choose what I eat there.)

starsville,

The apsparagus and pea casserole is an old family favorite of ours, and expecvted at Christmas, Thanksgiving, etc.

But I usually make it the way my mother did, substituting a cream sauce for the soup. I use milk and asparagus juice for the liquid in the sauce, and add the cheese to it. I top it with toasted bread crumbs (or leftover biscuits crushed, buttered, and toasted.)

You're right--no fail, and a multi-generational hit.

Byrd

Hi Cassandra, I am not a good baker so the few times a year I do bake you better believe I measure and follow the receipe exactly, LOL.

But as to cooking I really don't measure, I cook by taste, looks etc. That is why I have a terrible time passing on receipes to anyone. Think this bad habit of mine came about from my dear friends Italian grandmother who taught me how to cook Italian food when I was in H.S. Nothing was measured of course.

I love taking food that I have and just making up receipes.

For example, while my 14 year old grandson was with me the month of June he asked if we could have a chicken/green salad. I purchased skinned boned chicken breast filets. I put them in a frying pan that had a touch of olive oil in it. That seemed boring. I consequently squirted lemon juice over the chicken and than some seasalt and white pepper.

Salad was a mix of greens, sliced chicken, avacado and red onion. With an olive oil/seasoned rice vinegar dressing. It was fantastic. But I can't say how much lemon juice etc. But it is the way I love to cook.

Starrsville-- I am so delighted that that corn casserole was a big hit!! Happy 4th!

I'm doing it again tomorrow. I'm having last minute company and it was so easy and so good it's on the menu again.

Congrats again on the new house!

There's this new internet thing called EMAIL for the gab sessions like this, ESPECIALLY if they're not travel related (even if you do "please excuse".

"wow" wrote " I think that your kind of post is what this great site is all about...people connecting"

No, email is for connecting. This is for travel. I'll give you at least 50 food forums if you wish to talk food. You don't go to foodchannel.com to ask about subway directions, do you???

Geez, rb_traveler etc. Aren't you the controlling one? Since the title OBVIOUSLY stated the thread was about a receipe and since you OBVIOUSLY do not have any interest in receipes or cooking why in heavens name did you open up this thread? And then take the time to read the various post? And then take the time to give everyone holyh*ll. Need a life do you?

A suggestion for your regarding the internet and Fodor's as your don't seem to know what to do to keep your blood pressure at a normal range. When you see a title on a Fodors Board that you don't like there is a simple little secret. Don't open the thread! There, your problem is solved.
Sweet dreams and hope your 4th of July is happy and relaxing.

What a laugh with your "don't read it" advice.

Someone recently started a Rave & Rant for travel only the the posts were primarily from the usual gab-fest/soap opera horzes-azzes. Ya know, you can skip over MY messages too.

that was supposed to be "primarily COMPLAINTS from the ..."

Ya know, fodors does a pretty good job of monitoring these boards. If they did not want a post to be here it would be gone. There are 2 posters with real control problems these days. As someone else suggested, if you have a problem, tell it to fodors. In the meantime, let the other few hundred posters on this board enjoy themselves without the constant harassment that changes nothing.