celebration days 293pan de muerto,y
1 cup milk
1 cup grated Gouda or Jack cheese
2 tablespoons parsley (dried)
1 tablespoon marjoram (dried)
Salt and pepper to taste
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generates both respect and a greater sense of calm about the whole idea of
dinner.
This Thanksgiving corn pudding goes with one of our roasted turkeys,
baked sweet potatoes, steamed Brussels sprouts or braised winter squash,
and more than enough stuffing. Here, also, is a recipe for
the traditional food for Day of the Dead celebrations. Finally, I’ve included
some recipes we developed for our preserved tomatoes. Dried tomatoes
are one of many foods that are ridiculously expensive to buy, inexpensive to
make. If you have (or can borrow) a food dryer, you can save a hundred dol-
lars fast by purchasing five extra pounds of small tomatoes every time you
visit the market and dehydrating them. In winter we toss them into soups
and stews as well as making this antipasto and pesto, which we often pack
in fancy anchovy jars for holiday gifts.
HOLIDAY CORN PUDDING A
NINE- YEAR- OLD CAN MAKE
3 cups corn kernels
2 eggs, beaten
Combine ingredients and pour into greased baking dish. Bake at 350°
for 45 minutes or until top is puffy and golden.
FRIDA KAHLO’S PAN DE MUER T O
This recipe makes 30 small breads. The hard part is making them look
like she did: shaped like skulls and dancing whirligig bones. Just making it