Mary Mowery, Tuscaloosa
In our family, there’s a certain finger sandwich that always appears on our Thanksgiving table. My grandmother Lucy called them “stack sandwiches,” others called them “ribbon sandwiches,” and now they seem to be known as “Waverly sandwiches.” They’re alternating layers of homemade pimiento cheese, plain white bread, and peanut butter and jelly.
These sandwiches made their way to Thanksgiving when my mother, Inez, started taking them and before long, her in-laws were converts to the stack sandwich. After 66 years in the family, they know she owns that dish.
Paige Sims, Northport
Pineapple casserole is a family favorite at our Thanksgiving. I’m 38, and I honestly don’t remember not having it at Thanksgiving. My great aunt, Betty Jo Price, has always made it. When my husband and I started dating, I began the tradition of taking it to his family Thanksgiving. His niece is vegetarian and has ties back to Hawaii and absolutely loves it. It gave her something else to eat when most options had some type of meat tied back to them.
The recipe we use is literally canned pineapple chunks in juice, cheese, a little sugar, flour, cheddar cheese, and topped with Ritz crackers and then drizzled with melted butter. I think we love it because it’s sweet but also comforting. It is something that just breaks up the same old same old of the other casseroles.
Chris DaSambiago-Moore, Northport
We always have rice, black beans, and plantains at Thanksgiving – which my mom cooks. She will also do Cuban styled pork. These are Cuban staples of any sort of festivity. They’ve been at the Thanksgiving table since I was a kid for as long as I can remember. My stepdad is Argentinian, so we also have empanadas (a meat pastry), and Argentinian bistec (tender steak). Dessert is always a combo of either tres leches cake (Cuban), or homemade dulce de leche (Argentinian Caramel).
Sheena Gregg is a registered dietitian and local “Filipino Foodie.” Follow her adventures at afilipinofoodie.com.