I’ll give you two for the price of one in today’s Respect Your Elders: Baked Yams Tahiti and String Beans Smitane.
I genuinely thought “Smitane” was jibberjabber until I looked it up and discovered it was a real thing, but more on that in a minute.
Let’s discuss this Baked Yams Tahiti, shall we?
2 lbs. cooked peeled yams or 2 (1 lb.) cans of yams
1 C. crushed pineapple
2 ripe bananas
1/4 C. dry sherry
1/2 tsp. salt
1/4 tsp. pepper
dots of butter
- Drain yams and pineapple, mash together with bananas.
- Add sherry, salt and pepper and whip together until smooth and paste-like.
- Smear this caulk into a casserole dish.
- Cover top with butter and marshmallows.
- Bake uncovered at 350 for about 45 minutes or until golden.
First, an anecdote: I grew up living near my Grandpa “Warhero” Vern, an avid fisherman who used the multi-colored miniature marshmallows as trout bait. I didn’t even understand until I was maybe 9 or 10 years old that it was actually intended that people ate those miniature marshmallows.
Anyway, the Baked Yams Tahiti doesn’t offend me, exactly, as much as make me wonder if there’s some way to salvage it. I’m kind of into it, even though I don’t like the texture of smooth yams (or squash, for that matter). If it weren’t “whipped smooth” would it really be bad? Probably not. Would I eat more than 3 ounces even if I fixed it? No. Still, it makes me want to have a vintage recipe potluck just so I can eat three spoonfuls of a bunch of these things.
Speaking of, how about String Beans Smitane?
2 lbs. fresh string beans (3 lbs. frozen)
1 C. finely cut onion
1/2 cube butter
4 tbsp. flour
1 C. mayonnaise
3/4 C. sour cream
1/4 C. dry white wine
salt and pepper
- Cook beans in a small amount of salted, boiled water until just tender. Drain.
- Saute the “finely cut onion” (not sure specifically what that means) in “1/2 cube” (which I assume was 2 oz. then as well as now) butter until limp, which sounds surprisingly more dramatic than softened.
- Stir in the flour.
- Add the mayonnaise, sour cream, wine and salt and pepper and stir through to blend, just until combined, and remove from heat. Add beans and serve.
Okay. So, to start with, even though “Smitane” is a real thing, this isn’t actually it. Smitane is a light brown sauce with onions, wine and sour cream added to make it a lightly creamy, oniony sauce. Sounds good, but I know what you’re thinking: LET’S ADD A CUP OF HOT MAYONNAISE.March 5th, 2010 | Respect Your Elders