It seems unlikely but is actually delicious. Also: That green jello salad with cottage cheese, mayo, pecans, and crushed pineapple - I can eat one entire double-recipe. For breakfast, even, on a cold day when the heater has been working overtime.
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Oh, man, my Southern mother used to make that for all our special/holiday dinners. Just seeing the picture transported me back to my childhood.
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The version I remember is much simpler - line jello encasing shredded carrots.
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āUnder the Sea saladā ? I think there were a few other names for this. I used to make it in a hospital I worked in, 4 to 6 shallow steam table pans at a time.
Just had Bosc pears with cream cheese for dessert. It will be even better tomorrow when the pears are a tad more ripe, but it was still delicious.
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Been awhile but when corned beef briskets went on deep discount after St Patrickās Day, Iād load up and desalinate then turn those briskets into pastrami. Would use mayo to hold the spice mix on
But Iām a mayo lover. And use it on a chicken sandwich, or when making canned tuna for sandwiches.
Iāve smoked eggplants and use them for a white baba ganoush using mayo
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I like the mayo-style baba ghanoush.
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Now we just need a Miracle Whip trail.
Dear God, will they require that you are up to date on all your shots? Who will provide the guide?
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Those sneaky Kraft food scientists! Those sneaky Kraft IP Lawyers!
āthe company bought several recipes from smaller businesses in order to perfect its own product.ā
Read More: https://www.mashed.com/206199/the-untold-truth-of-miracle-whip/
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Get hep!!!
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Helen weighs in
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Interesting! Unfortunately, now I will feel compelled to buy jars, even though it takes me much longer to work my way through the jars.
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They make some pretty small jarsā¦
Ah! Single servings! 
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As an avowed mayo hater, the 8 oz jar of Hellmannās is standard for meāused only for momās sandwiches or salads or when family requests deviled eggs.
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No Dukeās???
Sacrebleu!
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