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Old 01-22-2006, 01:51 PM   #113
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Here's one for the trailer park get together:

1 can small potatoes, drained and cubed
1/4 cup sliced celery
1/4 cup shredded carrot
1/4 cup sliced green onions
1/4 cup mayonnaise
2 tsp French Dijon mustard

Combine everything but mayo and mustard, mixing well. Blend in mayo and mustard. Chill in fridge one to two hours.

Serve to unsuspecting family members and guests, and call it garden potato salad.

Enjoy!

Lamar
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Old 01-23-2006, 08:06 AM   #114
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Quote:
Originally Posted by 65GT
Oh stop it -- don't even kid about that! I was in a seminar once (well it's kind of technical) where a guy was there from Borden's. He was doing some research with a scanning electron microscope and said he was analyzing the fat structures in mayo. He then told us all it was something on the order of 96% fat. I haven't touched it since then... Yuck!

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get over it....i find it ironic that people dont know what they are ingesting, and then are repulsed when they find out. so, to further enlighten the peanut gallery, here is the real skinny from the "bible"( Le Guide Cullinaire by August Escoffier)
recipe#202 sauce mayonnaise

6 egg yolks
1 litre oil
10g salt
pinch of white pepper
1and1/2Tb vinegar

ingredients are whisked together adding oil a few drops at a time. lastly, 2 Tb of boiling water is added to ensure that the emulsification holds.

norby
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Old 01-23-2006, 08:59 AM   #115
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allergic reaction

Quote:
Originally Posted by Minnie's Mate
When I was an infant and just learning to eat solid food, my mom said I would reach for some of her sandwich and spit it back out if it had mayo on it but eat it if it didn't. I have never been able to keep it down. Once when McD's was trying out a new marketing idea with an "adult" menu they had this wonderful grilled sandwich on a kyser bun. I always ordered it plain and enjoyed it; one day I forgot to say plain and got it with their secret sauce and decided to eat it rather than turn around and go back. Fifteen minutes later I thought I was going to have to pull off the road because I was so sick! The rest of the day I had stomach cramps and was nauseous. I can't even eat aioli or hollandaise.
minnies mate,
in all seriousness(for once), you no doubt have followed up on this, but, for the peanut gallery allergic reaction can range from mild to life threatening. i have been blessed with a strong constitution, but others have not, for example:
jordandvm is allergic to walnuts. doesnt bother me, but i do note that i will get hives should some of the shell be still in the convolutions of the nutmeat. i have a friend who gets sick, should she eat any processed food that contains BHA, or BHT. i have heard of a woman that didnt know she was allergic to chlorine. she went amnesiac when she went to pick her kids up at the pool, and recently we all have heard of the girl who died kissing her boyfriend, after he ate peanut butter(sheds new meaning to the "kiss of death"). you could be allergic to a component in the mayo. here is a listing from a jar of generic mayonnaise: soybean oil. eggs and egg yolks, water, distilled vinegar, sugar, salt, paprika, calcium disodium edta(for those of you in rio linda, ingredients are listed in proportional descending order). from my previous post one can note the disparity between "organic" mayo, and the commercial preparation.
my 2 cents,fwiw.....
norby
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The only true nobility is found through giving good food to your friends- Anton Careme

beauty is in the eye of the beerholder-cosmo fishhawk

if something is too good to be true, its usually gone before i get there-mister boffo
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Old 01-23-2006, 09:35 AM   #116
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Quote:
Originally Posted by Chaplain Kent
"

What a memory that picture brought back to me. We lived in Oakland Mills, Iowa a town of 24 people along the banks of the Skunk River. In our town was this little cafe and bait shop. Every day they would make their tenderloins on one end of the counter while rolling the catfish bait balls on the other end of the counter. They had the most wonderful but strangest tasting tenderloins in the world! The best days to get a tenderloin were the days that were the busiest for bait. You can fill in the blanks, or the space between the counter.
typical greasey spoon.....the dingo didnt wash his hands....
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The only true nobility is found through giving good food to your friends- Anton Careme

beauty is in the eye of the beerholder-cosmo fishhawk

if something is too good to be true, its usually gone before i get there-mister boffo
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Old 01-23-2006, 09:37 AM   #117
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Quote:
Originally Posted by GlenCoombe
Back in the 50's and 60's Toronto seemed to have a Fish & Chips store on every corner. Sign in the window almost always said, "We serve Halibut only...no Cod."
I remember junior highschool. We'd all dash out for a cone of chips at lunch. You had to just cover em with salt, then drown them in dark brown malt vinegar. Once you finished with the chips you drank the salty bottom of the cone.....mmmmmmmmmmm .
you only went there for halibut.....
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Illegitimous noncarborundum(dont let the bastards wear you down)

The only true nobility is found through giving good food to your friends- Anton Careme

beauty is in the eye of the beerholder-cosmo fishhawk

if something is too good to be true, its usually gone before i get there-mister boffo
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Old 01-23-2006, 11:06 AM   #118
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Quote:
Originally Posted by Jim Jarzabek
Do you have the recipe for this..... it sounds really good!
.
I hope this is the "legal" way to post a recipe:

BLT Soup Recipe courtesy Paula Deen
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 servings
User Rating:



5 slices bacon, finely diced, plus crisp crumbles bacon, for garnish
1/2 cup diced green onions
2 tablespoons butter
3 cups finely sliced iceberg lettuce
1/2 cup instant flour
3 1/2 cups fresh or canned chicken broth, heated to a simmer
1 cup diced fresh tomatoes
1/8 teaspoon grated fresh nutmeg
1/8 teaspoon ground red pepper
1 cup heavy cream
1/4 cup mayonnaise
1/4 cup sour cream
In a 3-quart pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.

Episode#: PA0511
Copyright 2003 Television Food Network, G.P., All Rights Reserved

Per Foodtv.com, the show with this recipe will air again on 2/5/06 at 2:00 PM EST.

I think I could just omit the mayo since it is more or less part of the garnish. Or I could just substitute plain yogurt.
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Old 01-23-2006, 12:11 PM   #119
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Thumbs up Thanks Minnie!

Thank you for the recipe and I will try it out......
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Old 01-23-2006, 01:58 PM   #120
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It sounds strange but let me know how it taste. Some of her recipes are hit and miss. My wife tried her sugar free peanut butter cookies this week end and I think we will stick with the sugar included ones. The cookies used Splenda and had a chemical aftertaste but were OK if you are on a diet or diebetic, but we are neither.
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Old 01-23-2006, 09:23 PM   #121
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Sizzlelean

Quote:
Originally Posted by Pick
Anyone heard of Spam Jerky?

Simply cut Spam into thin strips. Season with black pepper and hot sauce.

Fire up the smoker and smoke/dry them for a couple of hours.

MMMMM good!!

Speaking of mayo, my staple lunch through grade school was tuna fish sandwiches. Tuna from a can mixed with mayo on white bread.
That almost sounds like Sizzlelean. Anyone remember that, like bacon, only you know where bacon comes from.

Pick, Id venture to guess you didn't have your first kiss until High School.
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Old 01-24-2006, 03:29 PM   #122
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Quote:
Originally Posted by wheel interested
That almost sounds like Sizzlelean. Anyone remember that, like bacon, only you know where bacon comes from.

Pick, Id venture to guess you didn't have your first kiss until High School.
In first grade a friend in my classroom had an ulcer (and you think kids are stressed these days ) and his lunch was plain, whole milk and mayonnaise sandwiches...2 slices of wonderbread held together with mayo . That would be gross even if I liked the stuff.

When I wanted tuna fish sandwiches I had to use peanut butter to hold the tuna fish together...don't knock it 'till you've tried it.
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Old 01-24-2006, 05:08 PM   #123
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Smile Rachel Ray is a great source for camping recipes

Haven't tried to make it in the new trailer yet, but this was a real hit when we camped last summer. May want to opt out on the hot peppers or take your prevacid before eating (that's what I do now)

I adapted the recipe, but it came from Rachel Ray's food network posting:
Mexican Meatza Pizza
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings, 2 slices each of Mexican deep dish pizza pie


1 box corn muffin mix, 8 1/2 ounces (recommended: Jiffy)
1 egg
2 tablespoons melted butter
3/4 cup milk
1/2 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling (I just used Pam with olive oil)

Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground sirloin
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup

Preheat oven to 400 degrees F.
Mix together 1 package muffin mix with 1 egg, 2 tablespoons melted butter (melt in microwave 30 seconds), 3/4 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top. Makes 8 really big pieces so if its for a potluck you can make them smaller.
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Old 01-28-2006, 08:54 AM   #124
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A wise sage once said a picture speaks a thousand words so I let this picture do the speaking.
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Old 01-28-2006, 09:25 AM   #125
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This is very interesting, how about peanut butter toast dipped in hot chocolate milk yum yum.. I also do the fry & shake dip at Wendys..
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Old 01-28-2006, 09:39 AM   #126
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Quote:
Originally Posted by Chaplain Kent
A wise sage once said a picture speaks a thousand words so I let this picture do the speaking.
Good picture, looks yummy, what is it?
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