I hope you will share your results! And the recipes, too 
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Added roasted veg to the albĂłndigas which are even better the second dayâŚthis is bliss for dinner.
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So funny - it was the soup I was looking most forward to (i need to tweak it), and the veggie bake was just to deal with overripe tomatoes, but man - it was yum! diced tomatoes, red onion, garlic, oregano, olive oil on the bottom, and then the veggies on top for roasting - top with feta under the broiler at end. When you mix it up itâs almost like ratatouille but less saucy, kind of.
I would eat it for bfast with a scrambled egg! 
albĂłndigas⌠tell me! I actually googled it, but I quickly concluded that google is not the expert here - holy big # of hitsâŚ
Is it meatballs, and albĂłndigas soup is like meatball soup? or does albĂłndigas include the soup?
Looks divine - and like something a person only makes well when they have a time-and-tradition-honoured family recipe 
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Any one want a recipe for the best tuna dip for Thanksgiving? We make this every year. If you have teenage boys make one just for him. My 30 year old teenager still eats his own batch. Itâs pretty easy to double the recipe. A lot of times we double the recipe and still make 2 batches.
Where it says Sherry you can substitute apple cider vinegar. It is important to let it chill in the fridge for awhile. We always make it the night before. If it doesnât chill for a few hours the flavors really donât blend. Eat it with Fritos Scoops. Do not eat too much of it before Thanksgiving Dinner.
I guarantee this dip will be the hit of your party. As you can see, the index card has been around awhile.
If anyone is seriously considering making it and canât read my dead mother-in-laws hand writing, just let me know and Iâll tell you what you need to know.
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HmmmmmâŚMaybe not on Thanksgiving. I am thinking this may be a game day thing. 
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I donât know why we do it on Thanksgiving since it is so filling. But a tradition is a tradition.
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My son and husband LOVE tuna( and Fritoâs Scoops)! I think Iâll make it for them- it sounds delicious!
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Those berries are unbelievably beautiful!
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Donât you just love when the thing that you throw together turns out so great? I always feel like a chef when that happens! Iâll have to try your layering technique, sounds good.
I had never googled albĂłndigas before, and wow, you werenât kidding! A million and one recipes. I think generally, meatballs using rice as a binder is the common denominator, but it varies widely. For our family (origins in Central Mexico), itâs beef albondigas in a beef broth, with spices like chipotle, cumin, garlic, bay leaf, and other chiles. I think the key is a flavorful broth that doesnât overpower the seasoning in the delicate albondigas - your broth gains in flavor from the meatballs simmering and of course this dish is better after a day or two. The albĂłndigas should be light and fluffy, not dense, but you also donât want then to fall apart, because you drop them in the broth at a high boil to set them. With enough practice, you feel the right mix with your hands and add the components bit by bit, not overmixing, either. Itâs been, and will always be, like chasing a shadow, a memory. And Iâm okay with that! But this time I got pretty close and they were damn delicious!
P.S. Thanks, M, for being interested 
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This sounds dangerous. I love these kinds of dips/salads.
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Itâs very dangerous. Especially if you didnât by enough Fritos 
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Shepherds Pie.
Or Cottage Pie.
Or Chinese Pie.
We just call it shepherds pie.
Wifey cooked! And it was GREAT!!
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Oh I love this!
And envy it, to be honest. Iâm probably opening myself up to all kinds of criticism, but I tend to think food, particularly in North America, is kind of broken - because the thread of continuity (eating what my ancestors ate) is either broken or at least interrupted for so many North Americans, and then so too is identity. Sure, there is something dynamic and creative in the blending of traditions, but stillâŚ
This is a lot for a TS thread to take on! (And making me miss Anthony Bourdain. Now that I think about it, I havenât tried to watch an episode in sobriety!)
Iâll get back to my sink full of dirty dishes and say I would simply love to watch you cook these one day! I can practically smell the kitchen
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That was my comfort food growing up, and always the type with corn (although I donât object to the peas and carrot version).
I always find it interesting that everyone I knew who had it growing up made it slightly differently. Even my parents did it differently from one another.
Do you use a mix of regular corn and creamed corn like I had growing up?
Something I discovered on my own that can really crank things up is adding onion to the beef, as well as some curry powder. Garlic in the mash.
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Awww, so sweet. He still gets a batch for himself. Fatherâs love
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Shepherdâs pie - Lamb
Cottage pie - Beef
@TMAC - Itâs 6am, and I would put a smack down on some curry cottage pie. I am making it! I donât ever make mashed potatoes without garlic, but I will be adding garam masala and curry to the beef AND the taters! Every time I make it, I have to make a veggie version, too (with faux meat crumbles) but itâs totally worth the effort. It was my comfort food growing up too - always shepherdâs because my father is from New Zealand and we ate a lot of lamb. So, hey, throw some marmite in the gravy! Itâs delicious!
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