It does add something...and I have gotten a lot of compliments on it. Enjoy!

I have no idea? Old family recipe.... from my maternal Grandma. She's dead now, so I can't ask.... wouldn't want to piss her off anyway. 100% French Catholic and 200% no-nonsense! :D

The boys like it anyway, so that's all that matters in this house. ;)

m1

ETA: If you use mayo in your potato salad, you *are* putting eggs in your potato salad Sir. Respectfully submitted. :)

Cliff's Bachelor Casserole
 

Made this in my bachelor days. Got the idea from the beef and rice LRRP meal. Wife loves it and makes it when short on time. Enjoy.

1 lb. ground meat
1 c. rice
1 can Cream of Mushroom soup
Seasoning to taste

Makes 6 servings.

Prepare rice with ¾ the recommended amount of water. Brown meat and drain, add cooked rice and Cream of Mushroom soup. Warm and season to taste.

Add salt, pepper, creole sauce, etc. - whatever your taste buds crave.

LOL I've put eggs in potato salad. They work great togerher, as Michelle points out mayo is eggs and oil. Try adding some capers next time.;)

+1 on the capers. Anchovies also add an interesting flavor.

Capers are not one of my favorites, but that sure does sound good in potato salad. Thank you for the tip, TS.

I know what mayonnaise is made from but it has been modified to an unrecognizeable form.

MR2- I made the same thing in my college days. We called it "KhaK". I don't know why we called it khak but I think it had something to do with what someone said the first time they saw it...

Caught an 8-lb Bigmouth Bass, and ruined its jaw getting it in (wrapped itself around a submerged fence).

Fileted it, soaked it in buttermilk for an hour while I put 2 cups of corn meal, 1/2 cup unbleached flour, 3 tbsp Cajun Spice, 1 tspn red pepper flakes, 1/2 tspn black pepper and 1/2 tspn salt in a gallon ziplock bag. Put the fillets in, shook the bag 'til they were covered, and fried the filets in peanut oil about 3 minutes per side (golden brown) on about 375 degrees.

Whipped up some tartar sauce while the filets cooled, got out the baked spud and loaded that bad boy.

Turned on "Psych", sat down and dug in.

Might as well have fried my ballcap. Horrible. Course. Tasteless.

Lesson learned; if it's over 2 lbs., I release a black bass henceforth.

Too funny! :)

Breakfast
 

Omelettes, toast, and pepper crusted bacon. Omelettes have diced green pepper, onion, tomato, mushroom, cheddar and monterey jack cheese.

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Marinated some chicken tenders in olive oil, fresh lime juice, salt, onion powder, garlic [powder, black pepper, Mexican oregano, cumin and cayenne pepper for about 30 minutes. Just grilled 'em up, they were delish!

Well, we didn't make it "today", but rather Friday/Saturday for the Graduation party on Saturday. Twas a BBQ brunch.

Brisket.

Chicken and sage sausage.

Pulled pork (butt in crockpot... turns out amazingly good).

BBQ meatballs in the other crock-pot.

Honey baked beans (in the other crock-pot... yes I LOVE my crock-pots!)

Corn on the cob, mac and cheese and potato salad (*with hard boiled eggs :cool:)

We also did a cool breakfast taco station, with egg, bacon and cheddar soft tacos, with homemade guacamole, sour cream and Julio's salsa (omg ... *best* salsa ever).

The cooking was the majority of the work, but keeping everything either on ice pans or in hot water pans, to keep it from spoiling over a period of several hours was a bit of work too. I don't ever want someone getting sick from something I served, and it's tricky keeping it all at healthy temps to keep away bacteria. Especially in Texas summer heat.

Fed about 30 people, and still have leftovers. The glory of that is I don't have to cook for the next few days. ;)

Good eats, good people, good time.

m1

Today's Lunch
 

Done on the new stove using convection heating (350° & 10 min.) and brown rice with frozen sweet peas for the Medley

Parmesan Topped Salmon
4 salmon fillets
1 T. plus 1 t. mayonnaise
1 med. garlic clove minced
Dash of pepper
2 T. Parmesan cheese
½ t. paprika
Makes four servings.

Preheat oven to 375°. Lightly spray pan with vegetable oil. Rinse the salmon and pat dry. Place fish in the pan. In a small bowl combine the mayonnaise, garlic and pepper. Spread on fish. Sprinkle with Parmesan and paprika. Bake for 15-20 min.

Wilted Spinach with Garlic
1 lb. spinach
1 T. extra-virgin olive oil
1 garlic clove, finely chopped
salt & pepper to taste
Makes four servings.

Remove tough stems from spinach. Heat extra-virgin olive oil in a lrg. skillet over med.-high heat. Add finely chopped garlic clove and cook, stirring, until fragrant - about 30 sec. Add spinach and cook, stirring, until just wilted, 2 to 4 min. Season with salt and freshly ground pepper.

Sides in a Hurry

Vegetable Rice Medley
1 c. uncooked long rice
2¼ c. water
2-3 T. onion or veg. soup mix
¼ t. salt
2 c. frozen corn, peas or mixed vegetables
Makes 4-6 servings.

In a saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 min. Cook until the rice and vegetables are tender.

Taste of Home's 1999 Quick Cooking Annual Recipes; pg 11

That salmon sounds heavenly. Going to have to give that a try this week!

m1

I make this all the time, if you can get baby spinach you don't need to worry about the stems. :lifter

The salmon recipe sounds interesting, I'll have to give it a try. I usually make it by searing it in a pan, stove top, in butter with fresh chopped garlic and lemon pepper. Once browned on both sides I squeeze fresh lemon over it.