As I’ve mentioned before, I’m a Texan from way back and grew up on Tex-Mex food before it became the popular cuisine it is today.
Tacos were a family dinner favorite, and Mom would order cheese enchiladas any chance she could. But King Ranch casserole was always reserved for special occasions.
Ok… this isn’t really a recipe.
And it’s not really a Totoro tradition.
But… I have never been fond of water. I know the health benefits of drinking water; I know the need to keep hydrated. But I just don’t like the taste.
Most might refer to this recipe as Refried Bean Dip or perhaps Mexican Layer Dip. But in our family, this is fondly referred to as Martha Dip.
I am a Texan through and through. In fact, in doing some family genealogy, I discovered I am four generations Texan on my mother’s side. I grew up on Tex-Mex food before it became popular.
Warning… there is no redeeming nutritional value to this recipe.
But sometimes special holiday recipes are more about tradition than nutrition, right?
I’m sure there is a more eloquent title for this family favorite, but my girls dubbed it “orange stuff” several years ago and the name stuck.
Typically we serve this at Thanksgiving. There are fewer sweets on the table at Thanksgiving than Christmas, and for those who aren’t fond of turkey and all the fixings, this at least provides a tasty alternative.
My husband is 100% Italian. As far as I know, I’m 100% Texan. He has a great ethnic heritage; I am more of a mutt.
In my family, we followed recipes – usually cut from local newspapers or found in tried-and-true cookbooks. In his family, recipes were passed down from generation to generation, rarely written down, requiring more of a hands-on apprenticeship.
So when we married, I began training.