Mamaw Avon’s Pink Stuff

photo by Anna

Southerners love their “get-togethers,” especially if the holidays and food are involved. My husband Danny’s family is no exception. Though his mother, Mamaw Avon, now lives in her heavenly residence, her bright smile and recipes live on. Thanksgiving meant turkey, Christmas meant ham, and for both holidays, she made cherry fluff, or as we called it, pink stuff.

On Thanksgiving Day, we’d wake early to the smell of the turkey which had baked all night. “Dressing,” which is a southern-type of cornbread stuffing, was tasted and re-tasted to get the spices just right. Vegetables were cooked and the house filled quickly with family and friends bearing casseroles and cake plates brimming with delectable dishes. The pink stuff was mixed together and chilled before the start of our late afternoon celebration.

The large crowd would be quieted before we’d give thanks to God for His abundant goodness, then to the feasting. Most of us ate our pink stuff with the meal, but a few would save a bowlful for desert later. The left-overs brought us all together for several days thereafter and the fun would begin all over again.

Do your holidays have enjoyable food traditions or memories?

 

Pink Stuff

1 can cherry pie filling

1 small can crushed pineapple, drained

12 oz. Cool Whip

1 can sweetened condensed milk

1 cup miniature marshmallows

½ cup pecans, finely chopped

 

Mix all ingredients in large bowl; mix well. Pour in decorative bowl and refrigerate for one hour.

 

Today’s writing prompt: Sandra emptied the pecans she’d chopped into the faded hand-painted bowl as a tear slipped down her cheek. Her mother’s bowl…