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Mystery Ingredient Dish for Book Club

My book club theme this month is Mystery books and we are all charged with cooking a dish that has a mystery ingredient that everyone else has to guess. Does anyone have any suggestions for a good mystery ingredient and dish? Thank you!

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  1. An easy one is tomato soup cake - google it - there are a bunch of them.

    1 Reply
    1. re: jeanmarieok

      there's also recipes for chocolate cake with mayo

    2. Here's a recipe for brownies with cayenne, anise and cinnamon:
      http://www.thespicehouse.com/recipes/...

      1. Freeze coleslaw or shredded cabbage. When thawed, add to your favorite meatball or meatloaf mixture (about a cup to a mix that has a pound of ground meat). Freezing breaks the cell walls, jumpstarting the melding of the cabbage into the meat. If it is even visible at all in the finished dish, it looks like onion. It adds moisture, tenderness, and mellow sweetness to the meat. Nobody thinks it's cabbage.

        1. Make meatloaf cake. If you get the potatoes smooth enough, you can't tell it's not real cake.

          http://www.meatloafcake.com/

          1. I like the tomato soup cake idea. But if you are in a pie-making mood, think about mock apple pie, made with ritz crackers. Also online. The crackers kind of smoosh down while baking into clumps that look like apple, and when seasoned with some butter and cinnamon taste like apple pie. Not the greatest apple pie, but apple pie.

            I made this and served it years ago. I served it as apple pie and noone questioned it in the least.

            1 Reply
            1. re: karykat

              Another delicious dessert made with Ritz crackers - it tastes a bit like a blonde brownie, different texture because of the nuts and egg whites. I bet no one would guess that crackers are the main ingredient. Both my mom and grandmother used to make this, it's great served slightly warm with whipped cream - and homemade whipped cream makes a huge difference. I'm not a snob about canned, but there's a lot of sugar here, and the plain chilled homemade really makes a nice contrast as well as a better texture. You want to crush the crackers very fine with a rolling pin.

              http://www.cooks.com/rec/view/0,1937,...