a lot of Canadians make turkey and stuffing for Easter now, too.
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Your Black Muslim Bakery also had good carrot muffins, despite the bad juju and controversy. Never quite had the courage to try the bean pie.
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Dorcas Reilly! Which reminded me of this article from a few years ago, that I really enjoyed: https://tastecooking.com/just-like-brandma-made/
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Used to eat bean pie in NY often in the seventies!
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They are drier and creamier than orange sweet potatoes. I find the flavor absolutely delicious - like, death-row meal delicious.
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Such a good article.
I really want to know which corporate marketing mastermind managed to get chicken stock into everything.
Helen Roberts was a genius before her time and before “umami” became a catchword:
“The most popular one was her turkey brine recipe, which calls for an entire bottle of soy sauce.”
“It’s a Japanese company, but they were more interested in saying, ‘Let’s feed America what they want to eat, not try to teach them to cook Japanese,’” says Roberts. “I was using soy sauce as a flavor enhancer, but not cooking Japanese.”
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Is it good? I’m kind of intrigued, and currently – like half of the internet, it seems – trying to increase my general fiber consumption. This seems like a great time for a bean pie revival, if it’s actually a decent dessert.
FIBER? That’s so last decade. It’s all about the PROTEIN now 
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My tastes were different then, but to me it was very reminiscent of sweet potato pie. I think we ate it because it was what was going on at the time.
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Me too. Have you tried hoshi-imo – dried strips of sweet potato? It’s amazing. Same flavor, converted into a chewy texture with a bit of crystalized sugar. Kind of tough to find, at least around me, but there are some web sites that sell it. (Very pricey, unfortunately.)
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Thank you!
Never heard of it, but I’ll keep an eye out,
I didn’t try the official Campbell’s soup green bean casserole until Feb 1997, when I made a roast chicken, stuffing, green bean casserole, Greek village salad, veg and dip, and a purchased banana cream pie for my cousin’s husband’s 40th bday, in my cousin’s kitchen in Saskatchewan. Neither my cousin or her husband were big cooks, so it was a treat for him to have a home cooked dinner.
It was the first time for me to cook a meal like that for extended family. My other cousin’s husband loved the green bean casserole.
My cousin’s husband died suddenly on May 1st, 2025, sadly. He has been on my mind a lot.
I don’t buy cream of mushroom soup too often these days
I make a no frills variation on this one when green beans are in season, from my garden.
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I was parking some Barbadian sweet potato recipes for my own reference, in case some other people are also interested.
I am interested to see how Barbadian sweet potato pie, which is made with pineapple, tastes, and I plan to make the Rum and Curry Sweet Potatoes on American Thanksgiving
To both: I am not a fan but am capable of being polite and having some without help from the dog.
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My mom used to make a Jello salad that had shredded carrots and pineapple in a dish like this. I don’t know what flavor of jello, but it didn’t have much color.
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The one my family liked was made with lime Jell-o and cream cheese.
Also, Watergate salad made with Jell-O instant pistachio pudding.
I make Ambrosia with sour cream instead of Cool Whip or vanilla pudding.
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Carrots and pineapple?
I might need therapy now.
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I have not got the recipe, but my mother made one with lemon Jell-o, ginger ale, shredded cabbage and carrots, green onions, and sliced green olives. It might have had a little vinegar, too.
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I’ll eat a sweet potato casserole topped with marshmallows, but as dessert, not part of the main Tday meal. And only if someone else brings it - if I’m making sweet potatoes myself, it will be a savory/spicy preparation.
As for Jell-O salads and green beans casserole, both are a no for me. Green beans are something I only eat sauteed or barely blanched so they’re still crisp - once they’re soft I’m out, and canned are an absolute no-go. Jello salads are just generally a terrible idea and are often dessert masquerading as salad. Why not just call them dessert?
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