What made you smile today?

Ashley

Ashley

snowbunny said:
Haha, I thought of that, too!!

Here are the ingredients:
Orange Salad​
1 pkg. small marshmallows​
1 tin mandarin oranges, drained​
1 tin pineapple chunks, drained​
1 cup shredded coconut​
1 container of sour cream​
Am I supposed to serve this with the main course?!?!

My sister said I should just serve an orange salad. You know, fresh orange, and actual salad. She says, if my friend is a proper Canadian, she'll be too polite to complain :cwl:
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Literally never heard of this or seen it at any Canadian event in my life... and it seems like a dessert to me?
 
Lisa

Lisa

Moderator
Location
Alberta, Canada
Ashley said:
Literally never heard of this or seen it at any Canadian event in my life... and it seems like a dessert to me?
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I’ve never heard of this either but it would not be out of place here on the Prairies. Jello “salad” is a common side dish for the main course :puke:also lots of other weird things I “might” consider having for dessert but never alongside my main dish. It seems to be a farmer thing. I don’t get it myself.
 
snowbunny

snowbunny

Location
Andorra and Spain
Ashley said:
@snowbunny we need further information on what province these Canadian friends are from!
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Oh, gosh, Heather lives in Calgary now, but she's lived all over. I'm actually not sure where she's from originally; I think somewhere East? Doesn't really narrow it down in a country of that size, though :giggl:

Lisa said:
Jello “salad” is a common side dish for the main course :puke:
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That's weird.
 
Cath

Cath

MLF Sales Coordinator
I forgot to buy filo pastry for making super quick mince pies or you could make these @snowbunny

Nigel Slater's
Mincemeat hot cakes

mincemeat: 250g
a clementine
eggs: 2, separated
plain flour: 80g
a little butter for frying: about 20g
brandy butter, to serve

Put the mincemeat in a mixing bowl. Grate in the zest of the clementine and add the egg yolks. Add the flour, preferably through a sieve, and mix in gently. Beat the egg whites till almost stiff – they should be thick enough to hold their shape – then fold them into the mincemeat mixture firmly but tenderly. Melt a thin slice of butter in a non-stick frying pan. Add large serving spoons of the mixture to the pan and leave to colour lightly underneath. Lift gingerly to check that the underside is golden brown, then flip over with a palette knife or fish slice and let the other side colour lightly. I turn each cake by sliding the palette knife under, then flipping in a smooth but determined fashion. Dithering will end in disaster. Serve on warm plates with a dollop of brandy butter. Makes about 6; enough for 3.
 
Candy

Candy

Biscuit Tin Guardian
Location
West Yorkshire, UK
snowbunny said:
Note to self: when soaking dried beans in the slow cooker, make sure to do dark beans and white beans in separate batches, unless you want to end up with purply-grey white beans and chickpeas.

Dinner tonight (mixed bean curry) doesn't look the most appetising! :cwl:
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Oops! Worth remembering though, thanks!
Pee Ess sorry about the appearance of your curry. Bet it still tasted good though!
 
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