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Columns October 10, 2017  RSS feed

Cooking Country

Sherry Matney

Well, I got a few chuckles about last week’s column that went into detail about how to prepare freshly process fried chicken. Our world has forgotten, or has never realized, that somebody has to raise and kill that animal before it gets to us, whether at the restaurant or the grocery store. But this week the talk will not be that gory, but I’m still discussing food for get-togethers. My very favorite food for a big bunch is potato salad, but it has to be made with Hellman’s mayonnaise. I also love banana pudding and it can be the easy one, made with instant pudding or from scratch. Either way, you must use Nabisco “Nilla” vanilla wafers, and if you are doing the easy kind, only Jello Instant Vanilla Pudding will work. So here goes. This time you just go to the store to buy your goods, unless, of course you grow it in your back yard.

Potato Salad (I can promise you the store bought does not come close)

6-8 potatoes
1 onion chopped
6-8 boiled eggs
1 cup chopped dill pickles (not relish)
1 large jar chopped pimentos
1 cup Hellmann’s mayonnaise
½ cup mustard (not particular about the brand of this)
salt and pepper to taste

Boil potatoes with peel until soft. Remove from heat and let cool then cube. I leave the peel on but you can peel them if you like. Add the other ingredients and mix well. It is great the first day but simply amazing the second.

Banana Pudding (easy)

20 oz. box Nabisco “Nilla” wafers
5 or 6 bananas
2 small boxes or 1 large box of Jello Instant Vanilla pudding
3 cups milk
1 can Eagle Brand Milk
12 oz. Cool Whip

Use a container big enough for all this to fit into and line it with vanilla wafers and bananas. Mix pudding, milk and Eagle Brand milk then fold Cool Whip into the mixture. Spread one layer over bananas and cookies then repeat. Crumble a few of the wafers and spread on top of the pudding. Store in the refrigerator.

Banana Pudding (less easy)

2 eggs
1 cup sugar
1/8 tsp. salt
2 to 3 cups milk
1 tsp. butter
1 tsp. vanilla
5-6 bananas
1 box “Nilla” vanilla wafers

Dissolve sugar and salt in the milk and place over low heat. Cook until beginning to boil then remove from heat and add beaten eggs. (I usually add some of the hot pudding to the eggs and stir before adding to the pan of pudding.) Continue cooking over low heat and stirring until the pudding is thick. Add butter and vanilla. Put wafers and bananas in a large container and layer. If you want to get really fancy, separate the eggs, cook with the yolk and use the white for a meringue. You will be a hero.


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