For a while, this was the most searched-for recipe on this site. I recently read a copy of the South Beach Diet, and I realized then that this is similar to Agatson’s “Surprise South Beach Mashed ‘Potatoes.’” That’s his low glycemic index substitute for mashed potatoes.

1 large head cauliflower
1/2 C grated parmesan cheese
1/2 C sour cream
1 – 2 T mayonnaise
Bacon bits or chives (optional)

Remove leaves and break cauliflower into chunks, chop the core in 1/2-inch pieces. Steam until tender and transfer to a large bowl. While it’s hot, use a potato masher to mash into small chunks, then toss with a little salt and the parmesan cheese. Add the sour cream and mayo and mix thoroughly. Finished dish should be thick and chunky-smooth.

Fold in either bacon bits or chives, or just sprinkle them on top.

South Beach Diet version:
4 C cauliflower
1 oz artificial butter spray
1 oz fat-free half-and-half
Salt and pepper
Instead of a potato masher, he recommends a food processor.

We highly recommend bringing a pressure cooker along for camping, which is where I developed this!

2 diced potatoes
1 14-oz can diced tomatoes
1/3 bunch of celery, diced
20 baby carrots, cut in half
1 large onion, diced
1 tsp fennel seed
1/2 tsp rosemary
2 bay leaves
1 small can flaked turkey or chicken
2 cloves garlic, minced

Saute onion and celery in a tablespoon of oil. Throw in everything else but the garlic. Add about a half cup of water.

Pressure cook for 5 minutes, then remove from heat. Allow pressure to come down naturally, about 10 minutes. Stir in garlic and salt to taste.

Beautiful, and easy to make while camping. I invented this someplace in Wisconsin, I think, based on what was in the food box and the fact that it was too cold to get out of the van.

1 small can corn
1/2 can beets, julienned
1-1/2 C cabbage, diced or grated coarsely
1 small can sliced black olives, drained and liquid reserved
1/2 C diced carrots
4 oz grated parmesan cheese
1/4 lb deli roast beef, diced
1/2 C green pepper, diced

Toss with 1/4 C leftover onion dip (or use sour cream plus 1 T minced onion), 2 T liquid from the olives, a splash of malt vinegar, and salt to taste. Serve with blue corn chips.

1/2 C butter
1/2 C peanut butter
3/4 C brown sugar
1/4 C sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1-3/4 C flour
1 tsp baking soda
48 Hershey’s kisses, unwrapped

Preheat oven to 375 F.
Beat first 7 ingredients in large bowl until light and fluffy. Add flour and baking soda and beat until thoroughly blended. Shape into 48 balls, about a teaspoon each, and roll each one in granulated sugar.
Bake on a greased cookie sheet, 2 inches apart, for 8 t0 10 minutes or until lightly brown. Remove from oven and immediately top each cookie with a kiss, pressing down firmly to smoosh the cookies flat.

Comments from Barry’s sister, who provided this recipe:
“Jelly is good too. Orange marmalade, honey. Popcorn looked good but didn’t taste like much.” (maybe caramel corn???)

Notes from when we tried this at Xmas 2004:
Substituted almond extract for the vanilla, and it was wonderful. The recipe made about 60 smaller cookies, so we filled some with strawberry jam and some with apple butter.