Looking for a recipe I can't make sound appetizing.
March 27, 2008 10:33 AM Subscribe
Can you help me figure out a disgusting-sounding recipe involving Pillsbury Crescent Rolls as tart shells baked with a filling of something maybe akin to egg salad?
When I was small, in the 1970s, my mother made some weird thing that involved patting Pillsbury Crescent Rolls into tart shell shapes and baking them with a filling of
-- egg
-- celery
-- carrot
and ???
For some reason I think the egg was boiled and chopped first; this wasn't quiche-y. It was a nice warm melty (but not liquidy) mess.
After a lot of searching -- and asking the Pillsbury people, who apparently didn't put out the recipe for this melty mess -- I wonder if it wasn't a far-removed version of these 'tuna bumsteads.' But the ones I had were certainly vegetarian. (And that recipe sounds gross.) But what are 'bumsteads'?
Can you give me some hints if you remember a similar foodstuff? An actual recipe from a church cookbook?
When I was small, in the 1970s, my mother made some weird thing that involved patting Pillsbury Crescent Rolls into tart shell shapes and baking them with a filling of
-- egg
-- celery
-- carrot
and ???
For some reason I think the egg was boiled and chopped first; this wasn't quiche-y. It was a nice warm melty (but not liquidy) mess.
After a lot of searching -- and asking the Pillsbury people, who apparently didn't put out the recipe for this melty mess -- I wonder if it wasn't a far-removed version of these 'tuna bumsteads.' But the ones I had were certainly vegetarian. (And that recipe sounds gross.) But what are 'bumsteads'?
Can you give me some hints if you remember a similar foodstuff? An actual recipe from a church cookbook?
My wife used to sell Pampered Chef kitchen gadgets. They also have several cookbooks and as I recall they liked using Pillsbury products (probably a promotional tie-in). They have a recipe search on their website. I quickly searched but didn't find anything; you might give it a go.
FYI, Pampered Chef started in 1980, so it probably isn't the creator of the recipe. But still...
posted by Doohickie at 2:19 PM on March 27, 2008
FYI, Pampered Chef started in 1980, so it probably isn't the creator of the recipe. But still...
posted by Doohickie at 2:19 PM on March 27, 2008
Since you mentioned tuna...I'm reminded of something my mom used to make; we called it tuna a la king. I know it bears scant resemblance to actual "a la king" recipes, but nevertheless. It was hard boiled eggs chopped up, tuna, peas, carrots in a thick white sauce, and she served it over biscuits or sometimes toast. Maybe your mom was making a non-tuna version of that? Googling finds several recipes that are close to what I remember, so we weren't the only ones calling it that, maybe one of those is close to what you had.
posted by donnagirl at 2:38 PM on March 27, 2008
posted by donnagirl at 2:38 PM on March 27, 2008
I would think that something like this would call for a mayonnaise or mustard mixed in for the creamy texture.
posted by misha at 2:43 PM on March 27, 2008
posted by misha at 2:43 PM on March 27, 2008
This thread is closed to new comments.
posted by Nelson at 10:49 AM on March 27, 2008