Can you say "homesick?" When the holiday's roll around, I find what I miss the most is my family. They aren't here anymore but when I discovered my mother's handwritten cookbook, it somehow got a little easier. The comfort and traditional foods my mom made for us are now there for me to make. I have already created pages on her yeast rolls and popover pies but was delighted to find the Heavenly Hash.
It's super simple, extremely cheap, and tasty!
The recipe comes from my mom's coworker at the Denver Public Library in 1952.
As with all my mom's recipes, they need to be expanded. For instance, do not pour the can of pineapple in without draining it. How do I know that? Let's just say that I might be a little too literal.
A few cheats...
Sent my husband to the store for whipped cream. He brought home Cool Whip. While this works, real whipped cream is better. Don't send your husband to the store.
I used Minute Rice. When I have long grained white rice, I use that. It has a better texture.
When it says to cut marshmallows into small pieces, get the miniature marshmallows instead. So much less sticky.
Any small dish will do but these are nice.
- 1 cup cooked rice
- 1/2 pint whipped cream
- 1 can crushed pineapple, drained
- 24 marshmallows, cut in pieces
- cherries for the top
- Mix the cooked rice, whipped cream, pineapple, and marshmallows. Spoon into individual bowls and top with a cherry.