Monkey Meat – It’s Not What You Think!

So you simply must know what Monkey Meat is, and what’s in it? Before you run away, let me clarify – no monkeys were harmed in making this Monkey Meat. There are also no bananas… let me explain…

So here’s what it is – A delicious 3 ingredient spread that kids go bananas over! It also makes a great dip for crackers. It’s made from bologna, dill pickles and a little bit of mayo.

This brings back wonderful memories for me. At our house we called it ham salad (but yes, used bologna). We would sometimes use sweet relish in place of the dill pickles.

I remember making this with my Mom years ago. She let me grind it up with an old cast iron grinder she got from my grandma! My dogs would run under the table when they saw me get out the grinder as some would always drop!

Now I use my Kitchenaid mixer with the grinder, but this is still a must for my grown children to this day!

You don’t have to put it through a meat grinder at all. You can use a food processor.

This is still one of my favorite sandwiches. So simple ….yet sooooo tasty!

Monkey Meat Recipe

Monkey Meat
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Monkey Meat
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Monkey Meat is one of the many names used for this bologna salad!

Course: Salad
Cuisine: American
Keyword: Monkey Meat
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 lb. stick bologna cut into cubes
  • 5 to 6 baby dill pickles drained
  • 1/2 cup mayo + more if needed
Instructions
  1. In a food processor pulse the bologna several times until it becomes very finely chopped, place in a large bowl.
  2. Wipe out the food processor and add the dill pickles, pulse a few times until very finely chopped.
  3. Add the dill pickles to the bologna along with the mayo. Stir to combine, keep chilled and spread on butter crackers or in-between to pieces of bread for a delicious sandwich!

Enjoy!

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Egg Salad with Bacon & Horseradish

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Spicy Pickled Eggs Recipe – General Store Quality

This Spicy Pickled Eggs Recipe makes eggs that taste just like the eggs the general stores used to sell!

Pickling eggs is really easy. In fact the hardest thing is peeling the eggs. So if you can peel an egg you can pickle eggs!

My mother used to make these quite often (they tended to disappear) and there was almost always a big jar of them in the refrigerator.

I never had her recipe, and have been searching for years to find one that seemed to be closest to hers. This one is just perfect.

Mom also would use vegetable coloring and make some red and some green for Christmas – I have done this and it created a sensation!

These pickled eggs will keep in the refrigerator for weeks, in theory.

In reality, if you love pickled eggs as much as I do, these will disappear a lot quicker than that.

Spicy Pickled Eggs Recipe

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Spicy Pickled Eggs Recipe
Print
Spicy Pickled Eggs Recipe
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 
In order to pickle eggs the peeled hard cooked eggs are covered with a vinegar solution including pickling spices, onions, garlic and hot pepper flakes. The eggs are then allowed to sit for a few days for the pickling process to take place.
Course: Appetizer
Servings: 12
Calories: 121 kcal
Ingredients
  • 12 hard-boiled eggs peeled
  • 1 large empty sterilized glass jar
  • 4 cups apple cider vinegar
  • 1 teaspoon salt
  • 2 medium onions chopped
  • 6 garlic cloves
  • 2 Jalapeno Peppers cut into slices
  • 2 teaspoons red pepper flakes
  • 1 ⁄3 cup sugar
  • 1 tablespoon pickling spices
Instructions
  1. Put the peeled hard boiled eggs and place in the large jar.
  2. Boil the remaining ingredients together for 5 minutes.
  3. Pour over the eggs in the jar. Cover; leave on counter overnight.
Recipe Notes

Add some beet juice or sliced beets to get a pretty color & another layer of flavor. For a different color, try adding turmeric. Will result in shades from green-yellow thru warm orange-yellow, depending on other spices.

Enjoy!

More Pickled Egg Recipes You Might Like:

Mama’s Best Pickled Eggs

Mustard Pickled Eggs

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Recipe based on one by wildheart
Photo by May I Have That Rec

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Amish Onion Patties – Onions On Steroids!

These Amish Onion Patties are absolutely wonderful! And they are so easy to make. There you go. You must try this recipe and don’t change a thing – they’re perfect!

 

I’ve made all kinds of “patties” but never with just onions. Great recipe as we are all onion lovers in my family and actually the more the better!

What’s In Amish Onion Patties?

Just a few ingredients but HUGE on flavor! You’ve probably got everything on hand to make a batch right now!

They’re pretty much just flour, milk, with just a little cornmeal and sugar and LOTS of sweet onions. The taste and texture are a reminder of crunchy onion rings.

But they’re not onion rings. They’re onions on steroids. Really Kicked up!

They’re not nearly the trouble onion rings are either! Cooking the patties couldn’t be easier.

Just coat a hot cast iron skillet with a thin layer of oil and replenish between batches.

No need to deep-fry these like you would onion rings, they turn out great without all that extra fat!

I guarantee they are fabulous, I have been making them for years and everybody I’ve served them to loves them.

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Amish Onion Patties
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Amish Onion Patties – Onions On Steroids!
These are a delicious and easy to make dish similar to onion rings. Great as an appetizer or side dish!
Course: Side Dish
Cuisine: American
Servings: 4
Ingredients
  • 3/4 cups flour
  • 1 tablespoon sugar
  • 1 tablespoon cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 1/2 cups onions finely chopped
Instructions
  1. Mix together the dry ingredients, then add the milk. This should make a fairly thick batter.
  2. Add the onions and mix thoroughly.
  3. Drop the batter by spoonsful into hot fat.
  4. When golden on one side (about 3-4 minutes), turn them and flatten them into patties.
  5. Fry until golden on the second side (about 3-4 minutes).
  6. Drain on paper towels or a cookie cooling rack. I prefer the rack so they retain their crunchiness!

 

I had to force myself to wait until the patties were cool enough to eat! Sooo good. Ya’ gotta try ’em!

Great for any occasion. Try some Amish Onion Patties.

Up Next:

Microwave Chunky Chicken Nachos

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Recipe based on one by Miss Annie
Photo by Ken U.

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Beef Liver and Onions With White Wine

This is the best Beef Liver and Onions recipe I’ve ever made. The wine sauce is fabulous and mixed with the liver and onions is spectacular.

 

You might want to double the sauce because you’ll want extra for your potatoes or pasta.

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Beef Liver and Onions
Print
Beef Liver and Onions With White Wine
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

One of the best beef liver recipes I've ever tried!

Course: Main Course
Cuisine: American
Keyword: Beef Liver and Onions
Servings: 4
Calories: 365 kcal
Ingredients
  • 1 ⁄4 cup flour
  • 1 ⁄2 teaspoon salt
  • 1 ⁄8 teaspoon pepper
  • 1 lb beef liver
  • 1 ⁄4-1⁄2 cup butter
  • oil to taste
  • 2 cups thinly sliced onions
  • 1 -2 tablespoon fresh sage minced
  • 1 ⁄2 cup beef stock
  • 1 ⁄4 cup dry white wine
  • 1 tablespoon minced Italian parsley
Instructions
  1. Combine flour, salt and pepper in bag.
  2. Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set aside.
  3. Heat skillet with 2-3 tablespoons of butter and a dash of oil.
  4. Saute the onions on medium heat until tender and glossy. Transfer to side dish and sprinkle with sage, salt and pepper.
  5. Return skillet to high heat, add 3-4 tablespoons butter and dash of oil. Add liver and sear 5 minutes until brown. Inside meat should be slightly pink.
  6. Return onions to pan til heated. Remove liver and onions from pan and plate.
  7. Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
  8. Pour over liver and onions, sprinkle with parsley and serve.

 

Enjoy!

Up Next: 

Simple Corn Relish – Easy & Delicious

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Recipe based on one by Gay Gilmore
Photo by Bergy

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One Dish Chicken and Rice Bake

This One Dish Chicken and Rice Bake has been one of my MIL’s standard dinners for years and years. I used to make it a lot in the late 70’s and 80’s, too.

 

Makes a great meal when served with a green veg.

It’s so easy to put together. In fact, it goes together in 10 minutes and bakes in 45. Best of all it is mixed and baked in the same casserole! One dish to wash is always a plus.

The recipe also works well with pork chops too (just brown them first).

This is a keeper and I’ll bet you will be making it again and again.

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One Dish Chicken and Rice Bake
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One Dish Chicken and Rice Bake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A really easy dish that's a weeknight special!

Course: Main Course
Cuisine: American
Keyword: One Dish Chicken and Rice Bake
Servings: 4
Calories: 375 kcal
Ingredients
  • 1 10 3/4 ounce can cream of mushroom soup
  • 1 cup water
  • 3 ⁄4 cup uncooked long-grain rice not quick cooking
  • 1 ⁄2 teaspoon paprika
  • 1 ⁄2 teaspoon black pepper
  • 4 boneless skinless chicken breast halves
Instructions
  1. Preheat oven to 375°F.
  2. Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole.
  3. Lay chicken on top and sprinkle with remaining paprika and pepper.
  4. Cover and bake until bubbly and chicken shows no signs of pink in the center--about 45 minutes.

Enjoy this One Dish Chicken and Rice Bake!

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Sweet and Sour Chicken Recipe

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Recipe based on one by Bev I Am
Photo by anniesnomsblog

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Olive Garden Toasted Ravioli Recipe

This Olive Garden Toasted Ravioli Recipe is made with packaged ravioli which makes this appetizer an easy go-to for a weeknight dinner.

 

Great for when friends drop by.

The Olive Garden originals are filled with beef, but cheese or spinach works just fine too!

These are just super easy to make and very easy going down. I’ll be making these often.

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Olive Garden Toasted Ravioli
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Olive Garden Toasted Ravioli Recipe
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
 

These are just super easy to make and very easy going down.

Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Toasted Ravioli
Servings: 4
Calories: 275 kcal
Ingredients
  • 6 -10 cups canola oil as required by fryer
  • 1 egg beaten
  • 1 cup milk
  • 1 cup progresso Italian style breadcrumbs
  • 12 beef ravioli premade (fresh, or if frozen, thawed)
  • 1 tablespoon grated Parmesan cheese
  • 1 ⁄2 cup marinara sauce warmed
Instructions
  1. Preheat the oil in your deep fryer to 325 degrees.
  2. Combine the beaten egg with the milk in shallow bowl. Pour the breadcrumbs into another shallow bowl.
  3. Bread the ravioli by dipping each one in the milk and egg, then into the breadcrumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks.
  4. When the ravioli has rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry the ravioli in batches so they aren't too crowded. Fry the breaded ravioli for 1-2 minutes or until they're golden brown. Remove them to a draining rack or a paper-towel lined plate.
  5. When all the raviolis are cooked, arrange them on a serving plate and sprinkle Parmesan cheese over the top.
  6. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping.

Enjoy These Olive Garden Toasted Ravioli!

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Paula Deen’s Southern Pimento Cheese

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Recipe based on one by Crafty Lady 13
Photo by Wildflour

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Grilled Vegetable Salad – Easy and Delicious

A wonderful grilled vegetable salad. Great as a side for any backyard cookout. It can be eaten immediately after grilling or chilled.

 

Either way is delicious. It’s the marinade that makes the salad!

The recipe works better for grilling to get that great grilled flavor but it works quite well in the oven too.

I think you’ll really love this!

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Grilled Vegetable Salad Recipe

Grilled Vegetable Salad
Print
Grilled Vegetable Salad
Prep Time
15 mins
Cook Time
20 mins
Marinating Time
30 mins
Total Time
1 hr 5 mins
 

This recipe works better for grilling to get that great grilled flavor but it works quite well in the oven too.

Course: Appetizer
Cuisine: American
Keyword: Grilled Vegetable Salad
Servings: 4
Calories: 125 kcal
Ingredients
  • 1 ⁄3 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 shallots finely chopped
  • 1 teaspoon dried Italian seasoning
  • 1 ⁄4 teaspoon salt
  • 1 ⁄4 teaspoon pepper
  • 1 1 ⁄2 teaspoons molasses can substitute dark Karo
  • 1 ⁄2 lb carrot scraped
  • 1 red pepper seeded
  • 1 yellow pepper seeded
  • 2 zucchini
  • 2 yellow squash
  • 1 large onion
Instructions
  1. Combine first 7 ingredients in large plastic zip lock bag. Set aside.
  2. Cut carrots and remaining vegetables into large pieces.
  3. Add vegetables to vinegar mixture; seal bag and rotate to coat. Let stand 30 minutes, tossing occasionally.
  4. Drain vegetables, reserving marinade mixture.
  5. Salt and pepper vegetables to taste then arrange vegetables in grill basket.
  6. Cook, covered with grill lid, 15-20 minutes.
  7. Return cooked vegetables to reserved vinegar mixture, tossing gently.

 

Eat immediately or refrigerate overnight.

Enjoy!

Up Next: 

Pepperoni Pasta Salad

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Recipe based on one by gailanng
Photo by DianaEatingRichly

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French Dip Crock Pot Recipe

This French Dip Crock Pot Recipe is VERY good. I always consider this a treat when getting it at restaurants, and now I can make it at home!

 

The au jus is excellent.

Never have I eaten a more tender roast beef sandwich.

I used split Kaiser rolls with a slice of American cheese on each and put them in the oven for about 10 minutes on 375. Then I piled on the sliced meat and served with the au jus. Just wonderful.

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French Dip Crock Pot Recipe

French Dip Crock Pot Recipe
Print
French Dip Crock Pot Recipe
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins
 

Pile on the sliced meat and serve with the au jus. Wonderful.

Course: Sandwiches
Cuisine: French
Keyword: French Dip Crock Pot Recipe
Servings: 4
Calories: 345 kcal
Ingredients
  • 1 2 lb rump roast
  • 1 tablespoon garlic pieces
  • 1 tablespoon black pepper start with 1 tsp
  • 4 tablespoons onion soup mix
  • 2 tablespoons beef bouillon
  • 2 14 ounce cans beef broth
  • 1 1/2 onions diced
Instructions

  1. Coat roast in flour and garlic salt. Braise the roast on all sides on pan prior to placing in crockpot.

  2. Place all ingredients in a crockpot.

  3. Cook on High for 5-6 hours or Low for 8-10.

  4. Remove the meat from the crockpot and place it on a deep plate to collect juices.

  5. Strain the broth well so that it is clear and no spices or onions remain. Add a few cups of water to create aus jus.

  6. Place in a saucepan and keep warm.

  7. Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.

  8. (Remember to add the juices that drain off the meat).

  9. Heat Hoagie buns to warm and slice the meat thin.

  10. Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.

 

Enjoy!

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Slow-Cooker Meatball Subs

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Recipe based on one by Diana Adcock
Photo by Swirling F.

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Olive Garden Chicken Scampi

This Olive Garden Chicken Scampi copycat recipe is perfect! Just as good as Olive Garden. If anything it might be just a little bit better.

 

If you were to pick up some chicken scampi from Olive Garden to do a side-by-side comparison you would see there’s no difference!

This is a major hit with my family and friends.

Many thanks and kudos to the person who did the copycat to this, they were spot on. I always make extra just so I can have leftovers.

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Olive Garden Shrimp Scampi
Print
Olive Garden Chicken Scampi
Prep Time
40 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs
 

Be sure and make extra just so you can have leftovers.

Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Chicken Scampi
Servings: 4
Calories: 345 kcal
Ingredients
  • Ingredients
  • White Sauce
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 3 ⁄4 cup milk hot
  • Scampi Sauce
  • 3 tablespoons butter
  • 2 tablespoons garlic crushed
  • 1 ⁄2 teaspoon crushed red pepper flakes
  • 1 tablespoon dried cilantro optional
  • 2 teaspoons Italian seasoning
  • black pepper
  • 3 ⁄4 cup white wine
  • 1 cup chicken broth
  • Remaining Ingredients
  • 1 ⁄2 lb angel hair pasta cooked and drained
  • 2 bell peppers thinly sliced
  • 1 red onion thinly sliced
  • 10 garlic cloves roasted
  • 2 chicken breasts sliced
  • olive oil
Instructions
  1. Directions
  2. For white sauce: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
  3. For scampi sauce: Heat butter over low heat. add the garlic, Italian seasoning, crushed red pepper and black pepper. cook for about 2 minutes on low heat. add the wine and chicken broth. stir until combined. (I usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and cook till slightly thickened.
  4. Flatten tenders, coat w Wondra flour & brown In a large skillet, in a little olive till nearly done. add the peppers and onions, saute till chicken is done. add the sauce. saute until everything is warmed. add roasted garlic cloves. serve over pasta.
  5. Roasted Garlic: Separate head of garlic into individual cloves still in 'paper'. toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. bake in 350* oven for 30 minute when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

 

Enjoy!

Up Next:

Crock Pot Chicken a La King

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Recipe based on one by kiwidutch
Photo by DianaEatingRichly

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Egg Salad with Bacon & Horseradish

This Egg Salad with Bacon & Horseradish is a fantastically flavorful egg salad. I unexpectedly loved the caraway.

 

And of course, the bacon is the perfect addition. And, oh, the horseradish…

I made some the other day and I ate mine with crackers and my neighbor ate hers on pumpernickel–we both just loved it!

My mother used to make egg, bacon, and mayo sandwiches for me when I a little fellow. This kind of reminds me of those long-ago days.

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Egg Salad with Bacon & Horseradish
Print
Egg Salad with Bacon & Horseradish
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Delicious as a sandwich on pumpernickel or just on plain crackers!

Course: Salad
Cuisine: American
Keyword: Egg Salad With Bacon & Horseradish
Servings: 6
Calories: 195 kcal
Ingredients
  • 12 hard-boiled eggs peeled and chopped
  • 4 celery ribs chopped
  • 5 scallions sliced (white part and 2 inches of green)
  • 12 ounces bacon cut into 1-inch squares, cooked crisp and drained
  • 2 tablespoons caraway seeds
  • 3 -4 tablespoons prepared white horseradish drained
  • 1 cup mayonnaise
  • salt & freshly ground black pepper to taste
  • 1 ⁄4 cup chopped fresh parsley
Instructions
  1. Gently combine the eggs, celery, scallions, bacon and caraway seeds in a medium sized bowl.
  2. Mix the horseradish and mayonnaise and fold into the salad.
  3. Season to taste with salt and pepper.
  4. Garnish with parsley.

 

Enjoy!

Up Next: 

Granny’s Banana Cream Pie

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Recipe based on one by iris5555
Photo by DeliciousAsItLooks

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