||seasonal cakes > cambric stew > fake 'n bake >
craft contest winner: meshweaver
Dicey Garber (photo)
Fake 'n Bake
When I think of comfort food, I automatically think of cheese, particularly cheddar cheese. Nothing takes the sting out of a bad day like a bowl full of steamy baked mac-n-cheese, grits-n-cheese, or shredded potatoes-n-cheese. In the part of the Southern United States I hail from, cheddar only comes in one color: unnatural orange.
When I heard a health tip suggesting that cheese-lovers substitute butternut squash for cheese in recipes, I scoffed. Actually, I laughed so hard I snorted. The very idea that something so ...perfect could be substituted by squash was perfectly ridiculous.
Late one night a few weeks later, I wanted food and I really didn't want to go to the store, so I scrounged around to see what I had. I didn't find any cheddar, but I did find a Tetra-pak of butternut squash soup, a bag of frozen shredded potatoes, a few eggs, and some odds and ends of other dairy, so out of sheer laziness I tried this out. Damned if it didn't look and feel just like it was made with cheddar! The taste isn't quite the same, but it still tastes good, and my comfort-food need was fulfilled.
Rrrrgh . . . . Brains . . . .
You Will Also Need
Mix first 5 ingredients in a bowl. Put potatoes in the baking dish. Pour mixture over top and stir it around some.
Bake at 350°F for 30 minutes or until potatoes are soft and the top begins to brown.
Serve immediately and feel your spirits rise.
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