-=> Quoting Sean Dennis to Jim Weller <=-

 SD>> light sauce too.  Can't handle all the acidity

 SD> My GERD prevents me for handling anything acidic anymore.

That sucks.

 SD> I must be a whack job since I like [...] pineapple.

So I'll dial it back a bit and just say that I am in the group that
does not like pineapple on pizza. [g]

Recently found (recipe in the next message):

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Peruvian Causa Casseroles
Categories: Latin amer, Casseroles, Info
  Servings: 1 info file

           tuna
           chicken 
           casseroles

It's mashed potatoes, tuna (or chicken, or some similar) salad, and
potato salad, all compressed into one easy make-ahead casserole. It
could be the ultimate all-American potluck dish, except that it's
entirely Peruvian.

It can come in many forms, but a few features are constant: causa is
always served cold; causa always features a top and bottom layer of
mashed potatoes that are seasoned with lime juice and aji amarillo
chili pepper and causa always contains a mayonnaise-y salad.  

Beyond those basic qualities, causa can vary widely. For one thing,
as already mentioned, the salad in the middle can be made with a
wide range of meats or seafood: tuna, chicken, crab, or some other
white meat or seafood, though tuna and chicken are the most common.
And what's in that salad can vary quite a bit, too. It could be as
simple as the meat tossed with some minced onion and mayonnaise, but
it could also include peas and carrots, or a layer of sliced
avocado, or diced shrimp, or something else. Sometimes you'll see
black olives, or tomatoes, or chili peppers, or slices of hardboiled
egg. And sometimes causa is served as a large casserole (making it
the perfect potluck dish), while at other times it's made into more
elegant individual portions by stacking the layers inside a ring
mold.

You will need aji amarillo paste. Simply steep the frozen peppers in
boiling water for a few minutes to soften them, then trim away their
stems and seeds. Put the pepper flesh in a blender and let it run
until the puree becomes uniform and smooth; there's no need to add
water or any other liquid. The paste made from frozen peppers is
fruitier, brighter, and more complex than the one in the jar, so
it's worth making if you can find the frozen peppers.

To make the mashed potatoes, cook the potatoes. Pass the cooked
potato flesh through a ricer or food mill, add the aji amarillo
paste, lime juice, and oil, and stir it in until the potatoes are an
even yellow hue. This should be done while the potatoes are still
somewhat hot, since they won't mash well once fully cooled. Only
after you've mixed everything together should the potatoes be
chilled in the fridge.

For the tuna, chicken, shrimp or crab salad mix it with finely
minced white onion and enough mayonnaise to make it soft and
spreadable. Add-ins are up to you. Cooked peas and carrots are a
common choice. Or thinly sliced avocado, olives or whatever else you
may fancy.

Garnish the top of the causa with whatever ... black olives, diced
avocado, pieces of tomato, fresh herbs.

Once it's assembled, a casserole-style causa can be kept
refrigerated overnight, making it an excellent make-ahead dish for
potlucks and such. 

Daniel Gritzer

  From: Serious Eats                    
 
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Cheers

Jim


... Me: Does everyone feel like their being watched? CSIS: *they're

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