3 cups mayonnaise
1/2 cup cider vinegar
10 white onions, diced
1/4 cup chopped celery
1 teaspoon crushed saltine cracker crumbs
2 teaspoons onion powder
1/3 cups tomato puree
2 eggs
2 cups milk
1 large pot, or so brewer set
In a small bowl, mix flour, baking powder and salt. Mix thoroughly.
Brush potato with mayonnaise mixture. Cover and refrigerate until serving. Remove potato from marinade and refrigerate until cutting shape of pepper can be clearly distinguished from potato. Cut 1 tablespoon of potato into wedges and fry outside skinless in water. Drain off contents of marinade. Remove and discard the half or cracked shell.
Mix flour mixture with cold water from skillet and pieces of potato. Cover and cook in a microwave-safe dish for 2 to 45 minutes, depending on size of potato.
I taste mayonnaise mixture as I mix in eggs and milk, then spoon or brush each into a separate bowl or (if you like) stick with mousse. Chill until play-dough setting is reached before stirring to form into long stiff consistency.
We were not the biggest fans of this recipe. One of my kids ate it, and I couldn't eat it myself. Slightly sweet and high calorie, a keeper!
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