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Article: Take a crack at making egg-cellent egg salad.(FoodPlus)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- January 26, 2000
CopyrightCOPYRIGHT 2000 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The common thread that weaves its way through favorite comfort foods is the ability to truly "comfort." One person's tuna casserole equals another's piece of Belgian chocolate. My maternal grandmother, Nana, made a tuna casserole that comforted me from early kidhood. Only egg noodles, full-fat sour cream and canned baby peas would do in her heart-warming creation. When Nana swept her tuna casserole from the oven, the crushed-potato-chip topping glistened with a golden hue.
Since I used to be built for comfort, not for speed, my comfort foods list runs long. In no particular order: long-simmered, all- beef chili; buttery mashed potatoes and creamy gravy; baked ...