"Manna" Recipe Needed - Ping Jill (and all other cooks)

Quick, somebody start a flame war - it's urgent, I need a recipe! ;

My ex Monster-In-Law had only one good thing going for her - she cooked, and
baked, from scratch, anything she put on her table. I'd gotten most of
recipes and techniques early on in the marriage, but one this one that I'm
asking about she used for only special and the recipe has escaped me. She
called it "Manna" and it certainly did taste like something the gods brought
down from heaven.

Here are clues, first *all* her cooking was Southern cooking (specifically
Alabama). There was shaved coconut, miniature marshmallows, tiny little
Mandarin oranges (I think they come in a can - I've never seen any whole
that looks like it in a fruit isle - they're the size of your index finger
from the last knuckle up, *very* orange in color, and are kind of wrinkly).
There were chopped nuts, but I don't remember which kind (she loved pecans
so I'm sure that was one, but maybe also walnuts. And I *THINK*, I am *NOT*
totally sure - that the base blender was mayonnaise (sounds yucky, but it
wouldn't surprise me in the least since she often combined foods I didn't
like and wouldn't have dreamed putting together on the same dinner table
much less the same dish - but were, ultimately, delicious).

I'm "in a mood" and my headshrinker said I should do little projects as I am
physically able to get my mind out of reality for a sort of mini vacation. I
decided to recreate some dishes, that I loved as a child, into a meal.
So...

We're going to have "Pinayed" (breaded for those unfortunate enough to be
born in the south ;) pork chops (very thin cut, boneless pork chops - which
should, ideally, be veal, but that's too pricey). Create a breading by
mixing half flour and half corn meal (about a cup each), salt and pepper to
taste. First, dip each chop into the dry mix, then dip each chop into a
bowl of whirred eggs, and then back into the meal mix (the first dip in the
dry crumbs will attach to the meat and keep the breading from falling off.
Fry in vegetable oil until golden brown.

Next is fried okra. Rinse the okra under water before cutting it into
bite-sized bits (NOTE, if you DO NOT like your okra gooey then cut it first
and rinse thoroughly) - then follow the same procedure as with the pork
chops, but this time use 1/3 flour and 2/3 corn meal, salt and pepper to
taste (and, again, dip in the dry, dip in the wet, then dip in the dry again
to keep from breading slippage). Fry in vegetable oil until golden brown.

Next is the fried squash. Use "Summer" squash, the kind that is soft and
has a yellow skin. Slice the squash length-wise into thin sheets (not as
thin as paper, but not as thick as a shoe sole (aren't I just the best
recipe giver y'all have ever seen???! ;)). This time you'll use a batter
of flour (with salt and pepper added to the mix per taste), add water to the
flour until you have a gooey paste, not too gooey that it makes big lumps in
the breading, but not so thin that it slides off the squash. Fry in
vegetable oil until golden brown.

Then I'd like to have the "Manna" as dessert - but can't find a darn recipe
for it. TIA for you help with this.


--
Hugs,

CatNipped
See our clowder at: http://www.PossiblePlaces.com/CatNipped/

See the RPCA FAQ site, by Mark Edwards, at:
http://www.professional-geek.com/rpcablog/

"CatNipped" wrote in message
...
Quick, somebody start a flame war - it's urgent, I need a recipe! ;

My ex Monster-In-Law had only one good thing going for her - she cooked,
and baked, from scratch, anything she put on her table. I'd gotten most
of recipes and techniques early on in the marriage, but one this one that
I'm asking about she used for only special and the recipe has escaped me.
She called it "Manna" and it certainly did taste like something the gods
brought down from heaven.

Here are clues, first *all* her cooking was Southern cooking (specifically
Alabama). There was shaved coconut, miniature marshmallows, tiny little
Mandarin oranges (I think they come in a can - I've never seen any whole
that looks like it in a fruit isle - they're the size of your index finger
from the last knuckle up, *very* orange in color, and are kind of
wrinkly). There were chopped nuts, but I don't remember which kind (she
loved pecans so I'm sure that was one, but maybe also walnuts. And I
*THINK*, I am *NOT* totally sure - that the base blender was mayonnaise
(sounds yucky, but it wouldn't surprise me in the least since she often
combined foods I didn't like and wouldn't have dreamed putting together on
the same dinner table much less the same dish - but were, ultimately,
delicious).

I'm "in a mood" and my headshrinker said I should do little projects as I
am physically able to get my mind out of reality for a sort of mini
vacation. I decided to recreate some dishes, that I loved as a child, into
a meal. So...

We're going to have "Pinayed" (breaded for those unfortunate enough to be
born in the south ;) pork chops (very thin cut, boneless pork chops -
which should, ideally, be veal, but that's too pricey). Create a breading
by mixing half flour and half corn meal (about a cup each), salt and
pepper to taste. First, dip each chop into the dry mix, then dip each
chop into a bowl of whirred eggs, and then back into the meal mix (the
first dip in the dry crumbs will attach to the meat and keep the breading
from falling off. Fry in vegetable oil until golden brown.

Next is fried okra. Rinse the okra under water before cutting it into
bite-sized bits (NOTE, if you DO NOT like your okra gooey then cut it
first and rinse thoroughly) - then follow the same procedure as with the
pork chops, but this time use 1/3 flour and 2/3 corn meal, salt and pepper
to taste (and, again, dip in the dry, dip in the wet, then dip in the dry
again to keep from breading slippage). Fry in vegetable oil until golden
brown.

Next is the fried squash. Use "Summer" squash, the kind that is soft and
has a yellow skin. Slice the squash length-wise into thin sheets (not as
thin as paper, but not as thick as a shoe sole (aren't I just the best
recipe giver y'all have ever seen???! ;)). This time you'll use a batter
of flour (with salt and pepper added to the mix per taste), add water to
the flour until you have a gooey paste, not too gooey that it makes big
lumps in the breading, but not so thin that it slides off the squash. Fry
in vegetable oil until golden brown.

Then I'd like to have the "Manna" as dessert - but can't find a darn
recipe for it. TIA for you help with this.


--
Hugs,

CatNipped
See our clowder at: http://www.PossiblePlaces.com/CatNipped/

See the RPCA FAQ site, by Mark Edwards, at:
http://www.professional-geek.com/rpcablog/




Manna
4 c. finely chopped almonds
2 tbsp. vanilla
8 tbsp. sugar
1 tsp. salt
3 c. flour
Mix well; knead well. Mold into small balls. Place on ungreased cookie sheet
about 2" apart. Bake in 400 degree oven just a few minutes until slightly
brown. Remove from cookie sheet and allow to get cold. Roll in powdered
sugar and store in tight container. If stored very long, roll again in
powdered sugar

"CatNipped" wrote in message
...
Quick, somebody start a flame war - it's urgent, I need a recipe! ;

My ex Monster-In-Law had only one good thing going for her - she cooked,
and baked, from scratch, anything she put on her table. I'd gotten most
of recipes and techniques early on in the marriage, but one this one that
I'm asking about she used for only special and the recipe has escaped me.
She called it "Manna" and it certainly did taste like something the gods
brought down from heaven.

Here are clues, first *all* her cooking was Southern cooking (specifically
Alabama). There was shaved coconut, miniature marshmallows, tiny little
Mandarin oranges (I think they come in a can - I've never seen any whole
that looks like it in a fruit isle - they're the size of your index finger
from the last knuckle up, *very* orange in color, and are kind of
wrinkly). There were chopped nuts, but I don't remember which kind (she
loved pecans so I'm sure that was one, but maybe also walnuts. And I
*THINK*, I am *NOT* totally sure - that the base blender was mayonnaise
(sounds yucky, but it wouldn't surprise me in the least since she often
combined foods I didn't like and wouldn't have dreamed putting together on
the same dinner table much less the same dish - but were, ultimately,
delicious).

I'm "in a mood" and my headshrinker said I should do little projects as I
am physically able to get my mind out of reality for a sort of mini
vacation. I decided to recreate some dishes, that I loved as a child, into
a meal. So...

We're going to have "Pinayed" (breaded for those unfortunate enough to be
born in the south ;) pork chops (very thin cut, boneless pork chops -
which should, ideally, be veal, but that's too pricey). Create a breading
by mixing half flour and half corn meal (about a cup each), salt and
pepper to taste. First, dip each chop into the dry mix, then dip each
chop into a bowl of whirred eggs, and then back into the meal mix (the
first dip in the dry crumbs will attach to the meat and keep the breading
from falling off. Fry in vegetable oil until golden brown.

Next is fried okra. Rinse the okra under water before cutting it into
bite-sized bits (NOTE, if you DO NOT like your okra gooey then cut it
first and rinse thoroughly) - then follow the same procedure as with the
pork chops, but this time use 1/3 flour and 2/3 corn meal, salt and pepper
to taste (and, again, dip in the dry, dip in the wet, then dip in the dry
again to keep from breading slippage). Fry in vegetable oil until golden
brown.

Next is the fried squash. Use "Summer" squash, the kind that is soft and
has a yellow skin. Slice the squash length-wise into thin sheets (not as
thin as paper, but not as thick as a shoe sole (aren't I just the best
recipe giver y'all have ever seen???! ;)). This time you'll use a batter
of flour (with salt and pepper added to the mix per taste), add water to
the flour until you have a gooey paste, not too gooey that it makes big
lumps in the breading, but not so thin that it slides off the squash. Fry
in vegetable oil until golden brown.

Then I'd like to have the "Manna" as dessert - but can't find a darn
recipe for it. TIA for you help with this.


Oops, forgot one last description... The end result should be like a fruit
salad, not a bread or cake or cookie.


--
Hugs,

CatNipped
See our clowder at: http://www.PossiblePlaces.com/CatNipped/

See the RPCA FAQ site, by Mark Edwards, at:
http://www.professional-geek.com/rpcablog/

"CatNipped" wrote in message
...
OK, BFF called me back and she set me on the correct trail (she's the one
who introduced me to my ex - she's still paying for it ; - so she
remembers this dessert too). First, it's called "Ambrosia" not "Manna"
(though both are gifts from the gods). Here are a few recipes if anyone
cares for a really good Southern fruit salad.


When I read your description, Ambrosia was what popped into my head. And
sometimes it's made with *gasp* Miracle Whip.

I just got for free from freecycle a set of very old cookbooks called The
Encyclopedia of Cooking and I'll be this is in there. Looks like you have
plenty, though. )

It sounds very like something my Canadian aunt served up for me when I
visited her ten years ago in Ontario. She was originally from
Lancashire, but wouldn't have got it from here. She possibly picked up
the recipe in Arizona, where she used to spend the winter. She called
it ambrosia too.

Jeanette

"CatNipped" wrote

Quick, somebody start a flame war - it's urgent, I need a recipe! ;

asking about she used for only special and the recipe has escaped me. She
called it "Manna" and it certainly did taste like something the gods
brought down from heaven.

Here are clues, first *all* her cooking was Southern cooking (specifically
Alabama). There was shaved coconut, miniature marshmallows, tiny little
Mandarin oranges (I think they come in a can - I've never seen any whole
that looks like it in a fruit isle - they're the size of your index finger
from the last knuckle up, *very* orange in color, and are kind of
wrinkly). There were chopped nuts, but I don't remember which kind (she
loved pecans so I'm sure that was one, but maybe also walnuts. And I
*THINK*, I am *NOT* totally sure - that the base blender was mayonnaise
(sounds yucky, but it wouldn't surprise me in the least since she often
combined foods I didn't like and wouldn't have dreamed putting together on
the same dinner table much less the same dish - but were, ultimately,
delicious).

Lori, easy peasy. You just have a very *old* name for it is all.

The oranges were probably sugar preserved (in syrup) oval kumquats, very
similar to mandarin oranges in a can. By the time you recall it, she may
have swapped to those in fact. Base would have been sour cream and with
enough sugar to the dish, miracle whip *might* work today.

Here's several. She just used a combo of them. Very traditional, called
'ambrosia' in later days. Manna in some areas in earlier days (1850's and
before). The term 'Manna' in early southern cookery just meant 'your
special sweet dish everyone prayed you'd make'.

The last one is probably closest to what she did.


---------- Recipe via Meal-Master (tm) v8.05

Title: Ambrosia
Categories: None
Yield: 100 Servings

3 lb ORANGES FRESH
3 1/2 lb APPLE FRESH
6 3/4 lb PINEAPPLE SLICED #10
6 3/4 lb PEACHES SLICE #2 1/2
6 5/8 lb PEARS #10
1 lb COCONUT SWEETNED PRE

1. DRAIN PEACHES AND PEARS. RESERVE JUICES. CUT FRUIT INTO 3/4 INCH
PIECES.

2. COMBINE PINEAPPLE WITH PEACHES, PEARS AND JUICES FROM ALL FRUIT.

3. ADD ORANGES.

4. QUICKLY (TO PREVENT DISCOLORATION) COMBINE APPLES WITH FRUIT MIXTURE;
MIX THOROUGHLY.

5. COVER, REFRIGERATE UNTIL READY TO SERVE.
:

NOTE: 1. IN STEP 3, 4 LB 4 OZ FRESH ORANGES A.P. (11 ORANGES) WILL YIELD
3 LB PEELED ORANGES.

2. IN STEP 4, 4 LB 2 OZ FRESH APPLES A.P. (11 APPLES) WILL YIELD 3 LB 8
OZ
CORED APPLES.

Recipe Number: J00601

SERVING SIZE: 1/2 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Ambrosia Fruit Custard
Categories: None
Yield: 1 Servings

1 pk (4-serving size) instant
-vanilla pudding
-(ingredients for pudding)
1 ts Lemon zest
1 tb Lemon juice
1/2 ts Coconut or almond extract
1 cn (8 oz.) pineapple tidbits in
-juice; drained
1 c Assorted sliced fresh fruit
1/4 c Mini marshmallows or flaked
-coconut

Notes: By Patricia A. Miller, Lehighton. The Times News, PA

Make pudding according to package directions in bowl. Stir in lemon zest,

lemon juice and coconut extract. Reserve 1/4 cup pudding for topping.
Spoon
remaining pudding equally into dessert bowls. Combine remaining
ingredients
in bowl. Spoon on top of pudding. Top with reserved pudding. Makes 4
servings.

Posted to recipelu-digest by (Nadia I Canty) on Mar 9,
1998

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Ambrosia Salad
Categories: None
Yield: 15 Servings

2 Jello peach or apricot
2 c Boiling water
1 c Rose wine; chilled
3/4 c Water; cold
10 oz Strawberries; undrained
8 oz Pineapple; undrained
1 c Sour cream
2 tb Brown sugar
2 tb Coconut
Lettuce

Combine gelatin and boiling water in a large bowl, stir 2 minutes or until
gelatin dissolves. Add wine and cold water; chill until the consistency of
unbeaten egg white.

Stir in strawberries, pineapple; pour into a lightly greased 6 cup mold.
Cover and chill 8 hours Combine sour cream and brown sugar; spoon into a
serving dish. Sprinkle with toasted coconut. Unmold salad onto lettuce
leaves; serve with sour cream mixture. Additional Note: Instead of cold
water use juice or necter.

Serving Ideas : Xmas 94 with a few black walnuts. Didn't like banana.

NOTES : Rose wine and sliced strawberries add the festive ruby color to
this congealed version of a holiday favorite.

Recipe by: Terry

Posted to recipelu-digest Volume 01 Number 287 by Terry Pogue
on Nov 22, 1997

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Blue Ambrosia
Categories: None
Yield: 1 Servings

1 c Blueberries
1 c Sour cream
1 c Crushed or chunk pineapple
1 c Small green seedless grapes,
-halved
2 c Diced marshmallows
2 tb Sugar
1/2 c Shredded coconut

Phillip Graebing wrote that he had lost his blueberry recipes. I have a
cookbook called "The Blueberry Connection" - 209 pages of nothing but
blueberry recipes. Being it's that time of the year, hopefully some of the
following will refresh Phillip's files

Drain pineapple, then combine with rest of ingredients in a bowl. Chill at
least one hour. Makes 6 servings. Variation: Omit sour cream and
marshmallows and add 1 cup white wine. Add coconut just before serving.
"Wild bears are said to eat only blueberries in season. They will travel
10-15 miles a day to find a berry patch."

Posted to EAT-L Digest 24 Aug 96

From: Pat Belanger

Date: Sun, 25 Aug 1996 19:25:44 -0700

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Dole Ambrosia
Categories: Fruits
Yield: 1 Servings

1 cn Pineapple chunks in juice --
(20 oz)
1 cn Mandarin orange segments --
(11 oz)
1 Banana -- peeled and sliced
1 1/2 c Seedless grapes
1 c Miniature marshmallows
1/2 c Flaked coconut
1/4 c Almonds -- chopped/optional
8 oz Carton
Nonfat vanilla yogurt

Drain pineapple and oranges. Use juice as a beverage. Combine pineapple,
oranges, banana, grapes, marshmallows, coconut and almonds. Fold in
yogurt.
Chill. This has 22% fat with the almonds, and 12% without.

Recipe By : The Dole Co./MRSBOWLER

File ftp://ftp.idiscover.co.uk/pub/food/m...s/mmdja006.zip

-----

"CatNipped" wrote

OK, BFF called me back and she set me on the correct trail (she's the one
who introduced me to my ex - she's still paying for it ; - so she
remembers this dessert too). First, it's called "Ambrosia" not "Manna"
(though both are gifts from the gods). Here are a few recipes if anyone
cares for a really good Southern fruit salad.

Snicker, I should have waited! Posted before I saw you found it.

If it helps any, you aren't crazy to recall it as called 'manna' as that was
a generic deep south name for just plain great sweet treats. Some are bread
based and some are not. The relation is in the bible, manna just fell on
you when you needed uplifting. A very old southern relation was to call a
sweet just when you needed that uplifting, 'manna'.

'Momma's making manna tonight' would get the kids all excited. It was also
used to keep kids at bay 'hush youngun or Momma won't give you no manna
tonight'. It's very possibly your long ago MIL did indeed call it 'manna'.

On Sep 19, 6:31*pm, NettieCat wrote:
It sounds very like something my Canadian aunt served up for me when I
visited her ten years ago in Ontario. She was originally from
Lancashire, but wouldn't have got it from here. She possibly picked up
the recipe in Arizona, where she used to spend the winter. She called
it ambrosia too.

Jeanette

"Ambrosia" has been served at our Thanksgiving meal ever since I was a
little girl (now into the second century - that's as far as I'll go!).
My Great Aunt who came over on the boat tried to pass it off as
Slovenian and would get into it with my Grandmother on the "other
side" who swore it was Hungarian. Once I became a young wife I
discovered "Ambrosia" recipies in every frikin' "Women's Club" or
"Welcome Wagon" recipe book in Maine, Massachusetts, Indiana, Ohio and
Illinois! I'm thinkg its a "universal" side fruit salad/dessert
dish. Can't eat it anymore for various reasons, but it *is* darn
good!!

Joani

Joani H wrote:
On Sep 19, 6:31 pm, NettieCat wrote:
It sounds very like something my Canadian aunt served up for me when I
visited her ten years ago in Ontario. She was originally from
Lancashire, but wouldn't have got it from here. She possibly picked up
the recipe in Arizona, where she used to spend the winter. She called
it ambrosia too.

Jeanette

"Ambrosia" has been served at our Thanksgiving meal ever since I was a
little girl (now into the second century - that's as far as I'll go!).
My Great Aunt who came over on the boat tried to pass it off as
Slovenian and would get into it with my Grandmother on the "other
side" who swore it was Hungarian. Once I became a young wife I
discovered "Ambrosia" recipies in every frikin' "Women's Club" or
"Welcome Wagon" recipe book in Maine, Massachusetts, Indiana, Ohio and
Illinois! I'm thinkg its a "universal" side fruit salad/dessert
dish. Can't eat it anymore for various reasons, but it *is* darn
good!!

Joani



I remember it being made with whipped cream. MLB

"cshenk" wrote in message
...
"CatNipped" wrote

OK, BFF called me back and she set me on the correct trail (she's the one
who introduced me to my ex - she's still paying for it ; - so she
remembers this dessert too). First, it's called "Ambrosia" not "Manna"
(though both are gifts from the gods). Here are a few recipes if anyone
cares for a really good Southern fruit salad.

Snicker, I should have waited! Posted before I saw you found it.

If it helps any, you aren't crazy to recall it as called 'manna' as that
was a generic deep south name for just plain great sweet treats. Some are
bread based and some are not. The relation is in the bible, manna just
fell on you when you needed uplifting. A very old southern relation was
to call a sweet just when you needed that uplifting, 'manna'.

'Momma's making manna tonight' would get the kids all excited. It was
also used to keep kids at bay 'hush youngun or Momma won't give you no
manna tonight'. It's very possibly your long ago MIL did indeed call it
'manna'.


But thank you for responding so, um, comprehensively - LOL! I forgot how
thorough you are when you are asked for information, I could take a page
from your book. Thanks, sweetie, I really appreciate it.

Are you a researcher by occupation/avocation?


--
Hugs,

CatNipped
See our clowder at: http://www.PossiblePlaces.com/CatNipped/

See the RPCA FAQ site, by Mark Edwards, at:
http://www.professional-geek.com/rpcablog/