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Mystery Salad
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Thu Feb 11, 2010 3:56 pm    Post subject: Mystery Salad Reply with quote

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!
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Snowy Owl



Joined: 04 Jan 2010
Posts: 21
Location: Ottawa, Ontario, Canada

PostPosted: Thu Feb 11, 2010 10:15 pm    Post subject: Reply with quote

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

PostPosted: Thu Feb 11, 2010 10:39 pm    Post subject: Reply with quote

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. Twisted Evil
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georgia



Joined: 16 May 2006
Posts: 456
Location: california

PostPosted: Fri Feb 12, 2010 1:28 am    Post subject: Reply with quote

This recipe got is name because the Mystery is why anyone would want to make it Rolling Eyes
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So far, so good.
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Fri Feb 12, 2010 4:01 pm    Post subject: Reply with quote

Ha ha, yes much to ponder!! Oh KY, love your wit!
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KYHeirloomer



Joined: 21 Aug 2007
Posts: 552
Location: Central Kentucky

PostPosted: Fri Feb 12, 2010 7:43 pm    Post subject: Reply with quote

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

PostPosted: Sun Feb 14, 2010 3:53 am    Post subject: Reply with quote

Shocked David, I don't know what caused you to post this, but if it was something I did or said, I'm sorry. Wink
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Tue Feb 16, 2010 4:56 pm    Post subject: Reply with quote

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.
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gingerpale



Joined: 23 Jan 2006
Posts: 1324

PostPosted: Tue Feb 16, 2010 6:20 pm    Post subject: Reply with quote

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

PostPosted: Tue Feb 16, 2010 6:41 pm    Post subject: Reply with quote

Anything that starts off with a packet of onion dip mix should be avoided at all costs!

Rolling Eyes
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Wed Feb 17, 2010 4:24 pm    Post subject: Reply with quote

I think draining the sardines gives this dish just that smack of extra class it deserves!
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Thu Feb 18, 2010 7:51 pm    Post subject: Reply with quote

I just found out that the recipe was discovered in a 1965 issue of Chatelaine magazine.
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gingerpale



Joined: 23 Jan 2006
Posts: 1324

PostPosted: Thu Feb 18, 2010 9:21 pm    Post subject: Reply with quote

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

PostPosted: Fri Feb 19, 2010 6:16 pm    Post subject: Reply with quote

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

PostPosted: Fri Feb 19, 2010 9:27 pm    Post subject: Reply with quote

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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