I hope you aren't eatin when you read this one, and if you are, you might want to put down that fork. This could very well be one of the foulest concoctions we've seen here at Midwest Cookin.
I think the Midwest should have its own 4th of July competitive eatin fal-de-ral. Forget about Nathan's New York hot dog eatin contest. Those guys wouldn't last 3 bites if it was a contest featurin this dish.
Dear readers, I present to you: Corn Beef Salad! (No, not "corned beef" - "corn beef".)
This recipe is #4 in the July Jello Jigtacular! Collect them all!
("Wait", you say, slowly comin to the realization of what you're about to read, "beef...and...Jello? NOOOOooooooooo!"
Yes.)
Ingredients:
1 large pkg. lemon Jello
2 c. hot water
1 c. cold water
2 c. celery (chop fine)
2 tbsp. vinegar
1 small green pepper
4 boiled eggs (cut fine)
2 tbsp. onion (grated)
1 can corned beef (flaked)
1 c. mayonnaise (I use Miracle Whip) (thanks for the handy tip, Mary Wolf of Immanuel Lutheran)
How to:
Mix Jello in hot (boilin) water. Add cold water. After Jello starts to set, whip. Fold in the remainin ingredients. Add a little parsley on top (if desired). (Oh yes. The parsley will make it all better.)
Showing posts with label mayonnaise. Show all posts
Showing posts with label mayonnaise. Show all posts
Saturday, July 19
Carrot & Pineapple Salad
Mmmmm....nothin says "salad" more than vegetables trapped in Jello. This is a little different twist on the Carrot & Pineapple Salad that one usually finds on the salad bars of buffet restaurants. The secret? Shhh - you use lemon Jello instead of orange Jello! Brilliant!
Recipe # 2 in the July Jello Jigtacular! Collect them all!
Ingredients:
2 c. carrots (grated)
1 c. crushed pineapple (drained)
1 pkg. lemon Jello
1/4 tsp. salt
1 tbsp. lemon juice
How to:
Dissolve Jello in 1 c. hot water and 1 c. cold water. (I use my pineapple juice as part of my cold water.) (How very resourceful of you, Ms. Janet Leckness of Immanuel Lutheran Church!) Add salt and lemon juice. Stir in carrots and pineapple. Pour in molds and chill. (Eh? What if you don't have individual Jello molds? What do you pour it into then? Oh, down the drain? Good idea.) Turn out on lettuce leaves and top with mayonnaise and nuts, if desired. (Oh dear. Mayonnaise on Jello? Excuse me folks, I need to use the bathr- )
Recipe # 2 in the July Jello Jigtacular! Collect them all!
Ingredients:
2 c. carrots (grated)
1 c. crushed pineapple (drained)
1 pkg. lemon Jello
1/4 tsp. salt
1 tbsp. lemon juice
How to:
Dissolve Jello in 1 c. hot water and 1 c. cold water. (I use my pineapple juice as part of my cold water.) (How very resourceful of you, Ms. Janet Leckness of Immanuel Lutheran Church!) Add salt and lemon juice. Stir in carrots and pineapple. Pour in molds and chill. (Eh? What if you don't have individual Jello molds? What do you pour it into then? Oh, down the drain? Good idea.) Turn out on lettuce leaves and top with mayonnaise and nuts, if desired. (Oh dear. Mayonnaise
Wednesday, February 20
Mayonnaise Cake
Keepin with the tradition of puttin odd stuff into cake, Carol Schatz has a recipe that is essentially chocolate cake with mayonnaise added. I suppose that's to make it MOIST! (Schatz - the plural past tense of the verb "shit"?)
Ingredients:
2 c. flour
1 c. sugar
1 c. mayonnaise
1 c. cold water
1 tsp. vanilla
2 tsp. soda
dash of salt
3-4 tbsp. cocoa
Oven temp: 350 degrees
Pan size: 9x11 (Now that's odd. I thought the standard cake pan was 9x13. Well, I guess when you make this you need to cut off the extra 2 inches and shove them in your mouth really quick before anybody comes into the kitchen.)
How to:
Mix all above in a large mixin bowl and beat well. Pour into greased and floured pan and bake for 30-35 minutes.
Ingredients:
2 c. flour
1 c. sugar
1 c. mayonnaise
1 c. cold water
1 tsp. vanilla
2 tsp. soda
dash of salt
3-4 tbsp. cocoa
Oven temp: 350 degrees
Pan size: 9x11 (Now that's odd. I thought the standard cake pan was 9x13. Well, I guess when you make this you need to cut off the extra 2 inches and shove them in your mouth really quick before anybody comes into the kitchen.)
How to:
Mix all above in a large mixin bowl and beat well. Pour into greased and floured pan and bake for 30-35 minutes.
Friday, February 1
Very Best Chicken Casserole
Hmm...I wonder what exactly makes this particular chicken casserole the VERY BEST? Is it the mayonnaise? The Velveeta? The two cans of "cream of " soup?
Yeah, I'd be willin to bet that the bestness of this dish comes from the massive amounts of sodium, fats, and calories found in all the ingredients save the chicken, rice, and vegetables. Let's thank Dorcas Society member Florence Matthias for this recipe, shall we? If I ever decide I want to gain 10 lbs and simultaneously raise my blood pressure, I'll give this one a try (with fake chicken, of course).
Ingredients:
3 c. chicken (diced) (uh...should the chicken be cooked first? guess I don't know too much about cookin with chicken)
3 c. rice (cooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 tbsp. onion (chopped) (that's it?! no wonder this dish's flavor comes entirely from processed ingredients!)
1 tsp. salt (are you sure? do you know how much salt is in one of those cans of soup?)
1 c. mayonnaise dressin (does that mean Miracle Whip? I bet it would work here too)
4 boiled eggs (chopped)
2 tbsp. lemon juice
1 c. carrots (shredded)
1 c. celery (chopped)
1 c. Velveeta cheese (cut up)
Oven temp: 350 degrees
Pan size: 9x13 bakin dish
How to:
Mix all ingredients. Put in a 9x13-inch pan. Refrigerate overnight. Top with cracker crumbs. (FOUL! That wasn't in the ingredients list! Now I have to go back to the store!) Bake at 350 degrees for 45 minutes or until set. Serves 12 people.
Yeah, I'd be willin to bet that the bestness of this dish comes from the massive amounts of sodium, fats, and calories found in all the ingredients save the chicken, rice, and vegetables. Let's thank Dorcas Society member Florence Matthias for this recipe, shall we? If I ever decide I want to gain 10 lbs and simultaneously raise my blood pressure, I'll give this one a try (with fake chicken, of course).
Ingredients:
3 c. chicken (diced) (uh...should the chicken be cooked first? guess I don't know too much about cookin with chicken)
3 c. rice (cooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 tbsp. onion (chopped) (that's it?! no wonder this dish's flavor comes entirely from processed ingredients!)
1 tsp. salt (are you sure? do you know how much salt is in one of those cans of soup?)
1 c. mayonnaise dressin (does that mean Miracle Whip? I bet it would work here too)
4 boiled eggs (chopped)
2 tbsp. lemon juice
1 c. carrots (shredded)
1 c. celery (chopped)
1 c. Velveeta cheese (cut up)
Oven temp: 350 degrees
Pan size: 9x13 bakin dish
How to:
Mix all ingredients. Put in a 9x13-inch pan. Refrigerate overnight. Top with cracker crumbs. (FOUL! That wasn't in the ingredients list! Now I have to go back to the store!) Bake at 350 degrees for 45 minutes or until set. Serves 12 people.
Sunday, January 20
Ham Spread
The final entry in this weekend's Hamtacular Spectacular is Ham Spread. It's simple, it's versatile, it's got ham in it. Hey, I have an idea - if you're havin a Stupor Bowl party, why not just serve 10 different kinds of ham and/or SPAM to your guests? You won't have to look farther than this blog for awesome ideas! How bout servin Ham Balls, Ham Logs, Ham Spread and SPAM truffles? Mmmmmm....sounds like delicious!
This recipe is courtesy of Janet Leckness of Immanuel Lutheran Church & School. "Lutheran Schools Care A Lot!"
Ingredients:
2 c. ground ham
1-8 oz. package cream cheese
1/4 c. Miracle Whip or mayonnaise
1/2 tsp. dry mustard
1 tsp. dry parsley
1/4 c. onion, finely chopped
How to:
Combine and let stand in refrigerator 2 to 3 hours or overnight. (See, I told you it was easy! Wait - what are you supposed to serve this with? Crackers? Bread? Sorry, I don't know. Maybe you just put a spoon in it and eat it straight like ice cream.)
This recipe is courtesy of Janet Leckness of Immanuel Lutheran Church & School. "Lutheran Schools Care A Lot!"
Ingredients:
2 c. ground ham
1-8 oz. package cream cheese
1/4 c. Miracle Whip or mayonnaise
1/2 tsp. dry mustard
1 tsp. dry parsley
1/4 c. onion, finely chopped
How to:
Combine and let stand in refrigerator 2 to 3 hours or overnight. (See, I told you it was easy! Wait - what are you supposed to serve this with? Crackers? Bread? Sorry, I don't know. Maybe you just put a spoon in it and eat it straight like ice cream.)
Monday, January 14
Macaroni & Cheese Salad
Today's recipe is for a salad. Is this a cold salad? A hot salad? The recipe, courtesy of Mrs. Ross Burrill from the 1974 cookbook A Rainbow of Recipes from Roosevelt School, neglects to add these specifics, so we'll just call it a Tepid Macaroni & Cheese Salad.
Ingredients:
1 box macaroni, cooked (I presume this is regular elbow-style, but if you really want to get wild with this, you could make a box of Kraft Mac & Cheese instead)
1 to 2 c. cubed cheese
1 small onion, chopped
4-6 hard boiled eggs (chopped or sliced, I guess - or whole, if you want to mold the macaroni into a bird's nest and have the eggs sitting in it...which I don't recommend unless you plan to frighten the Ladies' Circle to death)
salt
2 heapin tbsp. pickle relish
1 c. mayonnaise
1 stalk celery, chop (that is not a typo on my part)
pepper
How to:
Combine all ingredients. (Well, it just doesn't get any easier than that, does it? Of course, you'd have to make a guess on bowl size, based on the quantity of ingredients. How bout you just chop everythin up on your kitchen counter and then figure out the bowl size from lookin at it?)
Ingredients:
1 box macaroni, cooked (I presume this is regular elbow-style, but if you really want to get wild with this, you could make a box of Kraft Mac & Cheese instead)
1 to 2 c. cubed cheese
1 small onion, chopped
4-6 hard boiled eggs (chopped or sliced, I guess - or whole, if you want to mold the macaroni into a bird's nest and have the eggs sitting in it...which I don't recommend unless you plan to frighten the Ladies' Circle to death)
salt
2 heapin tbsp. pickle relish
1 c. mayonnaise
1 stalk celery, chop (that is not a typo on my part)
pepper
How to:
Combine all ingredients. (Well, it just doesn't get any easier than that, does it? Of course, you'd have to make a guess on bowl size, based on the quantity of ingredients. How bout you just chop everythin up on your kitchen counter and then figure out the bowl size from lookin at it?)
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