This is Nancy’s signature dish for company (other than vegetarians). We use it as a main course or as a side course to a hearty meal. My main goal is to get her to make it, collect rave reviews from the guests, but then I get to have it for left-over snacks for the next several days. The dish is much better than the ingredients imply. This originally came for the Sloan Class of 1989 Cookbook.
Nancy and her family always have lots of Golden Wassail available to help create the right holiday cheer. This was a specialty of Mood Price, Nancy’s dad.
This is a favorite disk we discovered at an Embry-Riddle Spruance Hall pot-luck lunch. Former Academics Executive Assistant Ingrid Weeks brought this dish to pass and we had to have seconds and collect the recipe from her.