Mock Recipes of New England
Penny-pinching New Englanders have a long tradition of creating 'mock' recipes. These are recipes in which a cheap (or easier to find) ingredient is substituted for a more expensive (or harder to find) one. So instead of making crabmeat salad with crabmeat, the mock version substitutes shredded parsnips for crab.
The recipes below are from the Sep 1989 issue of Yankee magazine. They reach a meta quality with "Mock Mock Apple Pie."
The recipes below are from the Sep 1989 issue of Yankee magazine. They reach a meta quality with "Mock Mock Apple Pie."
Comments
When I lived in western Nebraska, the restaurant ran by the family of a high school friend served Mock Pecan Pie. It was amazingly delicious; I don't know if this the exact recipe they used, but I'm making a copy of this for my use. Hopefully it will be close to what I remember. Of course, that was nearly 50 years ago the last time I had some. And Virg's is long gone.
BTW, the Bush's Bean Company has a recipe for a Pecan and Pinto Bean pie. We sample some in September while visiting their gift store and museum. You'd never know that pinto beans were used in the making of the pie.
Cheers, Casey
BTW, the Bush's Bean Company has a recipe for a Pecan and Pinto Bean pie. We sample some in September while visiting their gift store and museum. You'd never know that pinto beans were used in the making of the pie.
Cheers, Casey
Posted by A.E. Casey Hermanson on 11/01/24 at 05:16 AM
Pounds, ok. I can arithmetic that down to a normal measure.
Cups, eh. You presume that this is a real measure, but anyone who's ever worked with whole walnuts knows that it's silly.
Can!? 1 can!? What size can!? No. No, no, no. No recipe which wants a "can" of anything is worth cooking.
Cups, eh. You presume that this is a real measure, but anyone who's ever worked with whole walnuts knows that it's silly.
Can!? 1 can!? What size can!? No. No, no, no. No recipe which wants a "can" of anything is worth cooking.
Posted by Richard Bos on 11/02/24 at 12:55 PM
Seeing the price and availability of monkfish and cream of shrimp nowadays, we would really need a mock mock lobster casserole.
Posted by Yudith on 11/05/24 at 08:50 AM
Category: Food | Cookbooks