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David
Joined: 30 Sep 2004 Posts: 1855 Location: Ottawa, Ontario, Canada
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Posted: Thu Feb 11, 2010 3:56 pm Post subject: Mystery Salad |
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Quite some time ago we had a thread of vile and disgusting recipes. In that fine tradition I offer "MYSTERY SALAD", courtesy my friend Daniel Drolet (who, I hasten to add, appreciates it for what it is!)
1 envelope onion dip
.25 cups sour cream
.50 cups mayonnaise
2.5 cups shredded cabbage
.33 cups sliced black olives
2 tomatoes, peeled and diced
2 cans sardines
hard cooked egg slices
chopped parsley
1. Combine 1st three ingredients to blend, then toss with cabbage, olives and tomatoes.
2. Pile into bowl lined with shredded lettuce or endive. Top with drrained sardines and egg slices, sprinkle with parsley.
Enjoy! _________________ Vivant Linguae Mortuae!! |
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Snowy Owl
Joined: 04 Jan 2010 Posts: 21 Location: Ottawa, Ontario, Canada
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Posted: Thu Feb 11, 2010 10:15 pm Post subject: |
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Oh my Goodness David!
What a salad ... the onion dip at the outset kinda threw me off ... and then the sardines .... somehow my mouth tasted everything individually and my mind still cannot grasp what it would taste like as a whole ....
Sure made me laugh ... |
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KYHeirloomer
Joined: 21 Aug 2007 Posts: 552 Location: Central Kentucky
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Posted: Thu Feb 11, 2010 10:39 pm Post subject: |
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But, David. If you substituted white anchovies for the sardines I'm sure one of the celebrity chefs would be touting the heck out of it.
You call it mystery salad. I call it Olive Slaw Garnished with Anchovy & Egg Confetti
I better run copyright that, I reckon.  |
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georgia

Joined: 16 May 2006 Posts: 456 Location: california
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Posted: Fri Feb 12, 2010 1:28 am Post subject: |
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This recipe got is name because the Mystery is why anyone would want to make it  _________________ So far, so good. |
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David
Joined: 30 Sep 2004 Posts: 1855 Location: Ottawa, Ontario, Canada
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Posted: Fri Feb 12, 2010 4:01 pm Post subject: |
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Ha ha, yes much to ponder!! Oh KY, love your wit! _________________ Vivant Linguae Mortuae!! |
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KYHeirloomer
Joined: 21 Aug 2007 Posts: 552 Location: Central Kentucky
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Posted: Fri Feb 12, 2010 7:43 pm Post subject: |
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That's no mystery, Gergia.
The fact is, if you put together any assemblage of ingredients, somebody would combine them all. And, no doubt, serve the result at their next party. |
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Mmel'ours
Joined: 10 Nov 2009 Posts: 41 Location: Chicago suburbs
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Posted: Sun Feb 14, 2010 3:53 am Post subject: |
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David, I don't know what caused you to post this, but if it was something I did or said, I'm sorry.  _________________ "Food is an important part of a balanced diet..." Fran Leibowitz |
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David
Joined: 30 Sep 2004 Posts: 1855 Location: Ottawa, Ontario, Canada
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Posted: Tue Feb 16, 2010 4:56 pm Post subject: |
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Ha ha, no worries Mmel'ours! I'm sure you're over the dry heaves now!
Snowy Owl, the Daniel Drolet I got the recipe from is indeed the same one you read in the Ottawa Citizen. _________________ Vivant Linguae Mortuae!! |
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gingerpale
Joined: 23 Jan 2006 Posts: 1324
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Posted: Tue Feb 16, 2010 6:20 pm Post subject: |
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I read this over again, carefully, and I can't figure out why you'd need to drain the sardines! |
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Donna

Joined: 14 Oct 2005 Posts: 827 Location: Oakland, CA
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Posted: Tue Feb 16, 2010 6:41 pm Post subject: |
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Anything that starts off with a packet of onion dip mix should be avoided at all costs!
 _________________ L'appetit vient en mangeant. -Rabelais |
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David
Joined: 30 Sep 2004 Posts: 1855 Location: Ottawa, Ontario, Canada
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Posted: Wed Feb 17, 2010 4:24 pm Post subject: |
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I think draining the sardines gives this dish just that smack of extra class it deserves! _________________ Vivant Linguae Mortuae!! |
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David
Joined: 30 Sep 2004 Posts: 1855 Location: Ottawa, Ontario, Canada
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Posted: Thu Feb 18, 2010 7:51 pm Post subject: |
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I just found out that the recipe was discovered in a 1965 issue of Chatelaine magazine. _________________ Vivant Linguae Mortuae!! |
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gingerpale
Joined: 23 Jan 2006 Posts: 1324
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Posted: Thu Feb 18, 2010 9:21 pm Post subject: |
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I looked up Chatelaine -- a Canadian "woman's magazine". Still published, we'd probably *like* the current issue's food.
I have a couple of old cookbooks from the Canadian "Bridge" series, 1980s. Not bad at all, many rock solid, dare-you-to-turn-up-your-nose recipes!
Sometimes "women's magazines" are a little too wholesome for me. I don't need cigars and martinis, just a little less ... wholesome. |
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dory
Joined: 11 Nov 2007 Posts: 236 Location: Madison, WI
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Posted: Fri Feb 19, 2010 6:16 pm Post subject: |
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The worst part of it is that it probably would have gotten eaten in the home I grew up in-- minus the sardines which we didn't eat. However we did eat canned clams, so imagine if a can of them had gone in-- drained of course.
MY mom who detested cooking was excessively fond of processed food. There were dynamics between her parents which caused this I think, but the result was pretty disgusting food when I was growing up. Some examples:
1. Chop suey. Cut a cheap cut of steak into strips, leaving some of the strips incompletely cut so they accordion out when you pick them up with a fork. Take a can of Chun King chop suey which was actually two small cans taped together. Pour bottom can of brown gravy and lumps of unrecognizable vegetables over meat and simmer. Open top can which contained limp and metallic tasting mung bean sprouts in salty liquid. Drain. Mix into rest and serve.
2. Pea salad. Mix one can of green peas, drained, with several tablespoons of mayo. Add a handful of cubed American cheese. Mix. Serve. Note: What is American cheese, anyway? I think of it as anything that is bright yellow and has a sort of mild but plasticky taste. Coming from Wisconsin there was really nice cheese available when I was growing up. Why do we have to call the worse cheese "American?"
At least we never ate canned green bean and canned fried onion casserole in my house. That would have been too much even for me. I never figured out why canned soup, canned beans and canned onions were so intimately associated with Christmas for so many people.
Dory |
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KYHeirloomer
Joined: 21 Aug 2007 Posts: 552 Location: Central Kentucky
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Posted: Fri Feb 19, 2010 9:27 pm Post subject: |
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To answer your question, American cheese isn't even cheese. It is, technically and legally, a "processed cheese product." Essentially, it's hydrogenated oil and cheese byproducts disguised to look like slices of cheddar.
Using the same process, and leaving it it a solid block, you get Velveta.
It could be worse. One of the great icons of American regional cooking actually uses cheese whiz. |
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