*This week I want to focus on a very special ingredient that really enhances WT dishes: margarine.
Margarine is Magic
Rice
Get some boil-in-bag rice. Boil it. Empty into a bowl. Add margarine and salt to taste. Perfect side dish.
Noodles
Boil some egg noodles and drain. Pour into a bowl and add margarine and salt to taste. Make it fancy and add parsley.
Steak
Rub a steak with margarine and garlic puree and broil.
Homemade Chex Mix
Melt a generous amount margarine with some Worcestershire sauce. Pour it over generic Chex cereal, pretzels, and peanuts. Bake at 350 until nice and brown.
Garlic Bread
Mix some margarine with garlic puree. Slice a loaf of Italian bread and spread it in the cracks. Bake at 375 until crusty.
3 comments:
Ever have Velveeta Grits with Balled Peanuts and Margarine? It's better'n hebben.
You shell enough balled peanuts (which gets their names from balling in salt water) to make 1/4 cup, reserving the liquid and add tap water to make two cups.
Pick over one cup of grits to remove any bits of farmhand bone and insect chitin and cook in the balled peanut water until just fork tender.
Add the shell peanuts, a glob of room temperature Velveeta allowed to age on the counter at least a week, and a stick of Fleischman's (you can use Blue Bonnet in a pinch but steer clear of Nucoa)
Mix it up with a potato masher and season with Heinz 57 sauce and hot pepper flakes to taste.
This dish has a proven tonic effect, especially if served with some stewed okra, pickled eggs, and Penrose sausage.
Dr., You really have some interesting recipes and it's a good use of margarine. I'm not sure what balled peanuts are, but we have boiled peanuts in GA.
I read your recipe for using the moldy blueberry pie to get wasted. Nice. I vote in my own polls and picked the pie since eating that was way better than when I ate all the twizzlers. I wish I had known I could have gotten loaded on it.
Ooohhh...lovely margarine; I can feel my arteries getting clogged just reading your post! :)
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