All Thangs Pussum and Chad Thread

#51,428
#51,428
Old-Fashioned Watergate Salad

Ingredients

8 oz container Cool Whip
1 package pistachio pudding mix, 3.4oz box
20 oz crushed pineapple, drained
1/2 cup chopped pecans
1 cup miniature marshmallows
1/2 cup Shredded coconut, (optional, but recommended)
Maraschino cherries for garnish

Instructions

Combine all ingredients in a large bowl. Make sure that pineapple is drained first.
Stir to fold ingredients together so that pudding dissolves completely and the nuts and marshmallows are evenly distributed.
I recommend covering and placing in the fridge to chill for 30 minutes to an hour -- I think it gives the flavors a little extra time to meld together. However, you can serve immediately if you like.
Top with extra cool whip and a maraschino cherry when serving.
 
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#51,429
#51,429
Souce said:
Creamy Baked Mac and Cheese

Ingredients

1 lb. dried elbow pasta
1/2 cup unsalted butter
1/2 cup all purpose flour
1 1/2 cups whole milk
2 1/2 cups half and half
2 cups cheddar cheese, shredded
1 cup Colby cheese, shredded
1 cup Muenster cheese, shredded
1 1/2 cups Gruyere cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika

Instructions

Preheat oven to 325 degrees and grease a 3 quart baking dish (9x13"). Set aside.

Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese and stir until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheese is bubbly and lightly golden brown.

Promptly throw entire batch in the trash and cook something else worth eating.
Click to expand...
Wish you'd pay attention to your thread and answer questions with this kinda details!!👀🤣
 
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#51,430
#51,430
Souce said:
Old-Fashioned Watergate Salad

Ingredients

8 oz container Cool Whip
1 package pistachio pudding mix, 3.4oz box
20 oz crushed pineapple, drained
1/2 cup chopped pecans
1 cup miniature marshmallows
1/2 cup Shredded coconut, (optional, but recommended)
Maraschino cherries for garnish

Instructions

Combine all ingredients in a large bowl. Make sure that pineapple is drained first.
Stir to fold ingredients together so that pudding dissolves completely and the nuts and marshmallows are evenly distributed.
I recommend covering and placing in the fridge to chill for 30 minutes to an hour -- I think it gives the flavors a little extra time to meld together. However, you can serve immediately if you like.
Top with extra cool whip and a maraschino cherry when serving.
Click to expand...

awkward-ace-ventura.gif
 
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#51,434
#51,434
Souce said:
Fresh Caught Fried Catfish - Joe's Secret Recipe

Ingredients
.........



Instructions
Locate your nearest Cracker Barrel restaurant.

Drive to restaurant and request a table.

Order Fried Catfish with your choice of 3 fixins.

Enjoy.
Click to expand...
This might be the most sensible thing you’ve ever posted.

(I realize that that’s not saying much, though.)
 
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#51,437
#51,437
Souce said:
Southern Green Beans

Ingredients
3-4 pieces thick cut bacon (cut into ¼” pieces)
1 medium yellow onion (chopped)
1 medium cloves garlic (minced)
2 cups water (plus more if needed)
2 teaspoons Better Than Bouillon Roasted Chicken Base
½ teaspoon fine sea salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
¼ teaspoon ground paprika
¼ teaspoon granulated sugar
Pinch red pepper flakes (optional)
1 ½ pounds fresh green beans (washed, broken & strings removed)
1 Tablespoon butter (optional, but recommended)

Instructions
Heat a Dutch oven (or other large heavy-bottomed lidded skillet or pot) on medium heat. Add the bacon pieces and sauté until golden. Remove the bacon from the pot, leaving the grease behind, and drain the pieces on a paper towel lined plate.

Add the onion and sauté until softening and turning translucent (about 3 to 5 minutes). Add the garlic and sauté until aromatic (about 30 seconds to 1 minute). Remove from heat.
Remove the onions and garlic from the pot and drain the excess grease.
Return the pot to the stove and turn the heat to medium-low. Add the water and deglaze the pot, using the end of a spatula to scrape up any brown bits from the bottom. Add the better than bouillon, salt, pepper, sugar, and red pepper flakes (if using). Stir to combine. Add the sauteed onion and garlic back to the pot and stir.

Add the green beans to the pot, making sure they’re all lined up in the same direction and tightly packed. This helps ensure that they cook evenly. Add more water if needed - the beans do not need to be submerged, but they should be about 90% covered by water.

Put the lid on the pot and turn the temperature down. It should be just high enough that it simmers with the lid on. Move the green beans around occasionally with tongs to ensure that the green beans on the top make their way to the bottom to season and cook. Cook for 1 to 2 hours, or until the green beans have reached your desired level of tenderness.
Drain the green beans. Toss with the bacon and butter (if using). Taste and add additional salt and pepper to your preference. Serve hot. Even better the next day.
Click to expand...
Can you post the microwave version? K thx
 
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