INGREDIENTS: 1 20-oz. can crushed pineapple, undrained 1 box (3.4 oz.) JELL‑O Pistachio Instant Pudding 1 1⁄2 cups thawed Cool Hwip. 1 cup mini marshmallows 1⁄2 cup chopped walnuts Make the pudding and stick it in the fridge for an hour. Stir in all the other ingredients and stick it back in the fridge for another hour.
If you’re grilling or picnicking outside, it should be illegal not to have potato salad with your sandwiches or brisket or hot dogs or whatever.
I love this recipe! It’s so good I occasionally make it a meal instead of a side dish.
I have a recipe for Superior Green Bean Casserole, but sometimes you want it the way your Grandma used to make it: Way too much salt, mushy canned beans, greasy French-fried onions and all. I don’t judge.
Everybody loves this Thanksgiving tradition, but if you want to hear people rave about how good yours is, this recipe is the way to go!
The operative word in this recipe’s title is SKILLET. If you don’t have a 9‑inch cast-iron skillet that would also make a dandy murder weapon, go cook yourself some free-range tofu in your $2,000 waterless copper skillet (handmade by the very finest Amish Zen Masters of Nepal, of course).
Won’t it be nice, just this once, for the kids not to whine about having to finish their vegetables?
Making bread isn’t difficult. Making baguette with that crisp, deep golden-brown crust and chewy insides with skillions of holes—it’s a challenge. But the ingredients aren’t fancy or expensive: Yeast, flour, salt, water. You can afford some trial and error, and the end result is worth it!