The holiday season is here, and UH News is asking members of the University of 麻豆传媒 ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.
Daisy Church, an assistant professor of animation at the University of 麻豆传媒 at 惭ā苍辞补, shares a family staple—a holiday casserole made from a recipe that was passed down from her maternal grandmother.
“When I moved away from home, from the East Coast to the West Coast, this became my signature dish to bring to all the many Friendsgivings I attended and hosted,” Church said. “My friends quickly morphed the original name of the recipe, ‘Berry Mallow Casserole’ to ‘The Berry Manilow,’ which is how it will forever be known to me.”
Church calls The Berry Manilow a very “casual” recipe.
She said, “You can be very lazy about proportions and mixing it together, but it always comes out great!”
The Berry Manilow
Ingredients
- 2 (15 ounce) cans yams, drained and cut into chunks
- 2 cups fresh cranberries
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup oatmeal
- ⅓ cup butter, cut into small chunks
- 1 teaspoon ground cinnamon
- 1 bag mini marshmallows
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C)
Step 2
Mix flour, brown sugar, oatmeal, butter and cinnamon together
Place yam chunks in a 1 ½ quart casserole dish
Add and toss to coat the oat crumble, adding in cranberries to taste
Step 3
Bake in preheated oven until lightly browned, about 35 minutes
Step 4
Add a layer of mini marshmallows on top, and placing the oven on broil, put the casserole back into the oven to brown the marshmallows. This goes fast, so actively watch it!