kruizing with kikukat

Monday, December 15, 2014

Divine Red Sauce

I have been unbelievably busy.  I'm glad this is the last week before vacation begins.  Warning:  this post was written by someone in a really bad mood.  If you aren't ready to read profanity, stop here and scroll all the way to the bottom for a great recipe for spaghetti sauce.  I will not be allowing any comments which attack my candidness. . .you were adequately warned.  If you want to join my misery, then feel free to read on. 

I spent last weekend baking orange pound cake, a version I adapted based on the Barefoot Contessa recipe.  I made enough mini loaves to give all of my resource team buddies.  They are a joy to work with, and I appreciate the opportunity to be a part of that group.  Its like being back at the resource office without the bullshit of middle management.  I made sure to send large, tribute versions of the cake to the office staff, security, and custodians.  Only the custodians thanked me (as of this post).

As I was giving a loaf to one of my work pals, this vile student asked me, "what kine bread dat?"  I told him it was orange pound cake.  He said, "I like one."  He repeated himself several times.  Each time I said no, and I finally told him that if he asks me again, I will deem it  harrassment.  Where the fuck does he get off expecting something from me?  Ever since last year, he has been such an asshole.  When he leaves the room, the other students immediately complain about him.  They say he is irritating.  They are right.  He cannot sit still.  He also cannot keep his fingers to himself.  I had football pics on my board with a sign saying "do not touch the pictures", and yet he touched the pics.  I asked him what part of "do not touch the pictures" did he not understand.  The other week, when I asked him to sit down, I happened to turn around and he was mouthing the f-word at me.  And he expects me to just give him cake.  Talk about delusional.  He has a nice girlfriend, and God knows what she sees in him.  Her parents are nice people, and they would be terribly disappointed if they saw what her boyfriend was really like.  Why do nice girls like these awful, dumbass guys?

Sometimes I wonder from where these students get their entitlement attitude.  Another student, who was an absolute jerk to me all last year, asked me to borrow a quarter.  Never!!!  I will not loan a cent to anyone who is not respectful.  And he didn't get cake either!  Then there are those students who seem alright but then do something to make you scratch your head.  Last week, I offered instant noodles to my was the end of the day, and I was cleaning out some things from my room.  A few students accepted with gratitude.  The next day, this one asswipe, saw the box on my desk and proceeded to help himself because he was hungry.  WTF?!?  One nice gesture from me, and he assumed it was okay to help himself the next day.  Ridiculous!  Where do these kids learn manners?

And since I'm in a friggin nasty mood (and my recent posts have been utterly sanitized), let me go on to say that in the past week, two bitches really deserved slaps from me.  Both times, the commenters were condescending as hell.  But I took the high road and refrained from pointing out to both of them that they ain't foolin' anyone...both have sons who are so far from center and socially maladjusted.  One needs to learn that it is not alright to walk into someone's bedroom uninvited.  The other needs to learn not to tell people what he does behind closed doors.  I feel for these two as parents, but when they pretend as if nothing is the matter, they become part of the problem.  My own kids are far from perfect, and I do not hold back when they need to be corrected.  It's better if they hear it from me and have the opportunity to adjust their actions. 

So given my nasty disposition, I'm in no mood to cook a fancy dinner.  I think I'm especially irritable because last week was filled with concert, family in town, workshops...just a whole bunch of stuff.  Perhaps if I was in a better mood, I would have taken the time to dress this up with some meatballs, but because I'm not, I just made the sauce.  The sauce was good, and believe it or not, nobody grumbled about having a meatless dinner!

And in case some deaf people didn't hear me when they asked, I don't know where D1 is going to college, and I don't know what kind of scholarships she will get, and I don't know how much financial aid she will get.  But I do know she did her work by herself, unlike some people, who took their diploma and made a liar out of the principal. 

I hope to return to my normal, cheery self by next week.  I think the nastiness should be out of my system by then.
click on recipe title for printable recipe

     3 tbsp olive oil
     1 giant jar (45 oz) Ragu spaghetti sauce (Costco)
     7 oz red wine
     3 1/2 tbsp brown sugar

Heat olive oil in a large saucepan.  Add Ragu, wine and brown sugar.  Stir and heat.  Serve over cooked "strand" pasta.  Garnish with parmesan cheese.

If you are using a "supermarket" size jar of spaghetti sauce (24-28 oz), use 2 tbsp olive oil, 1/2 c red wine and 2 tbsp brown sugar.

Monday, December 8, 2014

Mini Brioche

Several monumental things happened for D1 in the past two weeks.  First of all, she finished her college applications.  I guess we are now entered into the waiting game.

Second, D1 finally got her provisional drivers license.  I feel like it took her forever.  Unlike me, D1 was in no rush to drive so didn't do much practicing until I actually made the road test appointment.  In six months, if she remains in good standing as a driver, she'll be able to exchange her provisional license for the "real" one.  It occurred to me that six months will be about the time of graduation.  Yikes!

Third, D1 turned seventeen.  My, how time flies.  I'm getting old.  Seems like it was just a few months ago that I was taking her to preschool.

Unlike last year, D1 didn't want a fancy party.  Perhaps she realizes that she will be leaving Hilo within a year.  I dunno.  But she opted to celebrate her birthday with family.  Mr. Dependable took her out to her favorite restaurant, and we will go out to her favorite Japanese restaurant for dinner later this week.  Talk about having a good life! 

Since I wasn't invited to the Mr. Dependable dinner (not that I'm grumbling because I'm NOT), I stayed home and made brioche.  I was watching one of the Anthony Bourdain shows (Layover?), and when he walked past a bakery, the brioche caught my eye. 

I'm really not big on French cooking.  They use too much of the vile condiment, but the breads are a different story.  I love the egg-y-ness of brioche and the citrus-infused dough.  Mmmmmm.  I saved some for the Ds to have for breakfast. . .since I'm so nice.

click on recipe title for printable recipe

     1/3 c water
     1/3 c butter
     5 eggs, divided
     3 1/2 c bread flour
     1/2 c sugar
     1 t salt
     Zest of 1 orange or lemon
     2 1/2 tsp yeast
     1-2 tsp vegetable oil
     2 tsp turbinado sugar, optional

Place water, butter, 4 eggs, bread flour, sugar and salt in the bread machine pan.  Sprinkle zest over all.  Make a small well in ingredients and add yeast.  Set bread machine for dough cycle.  Just before dough is done, pour vegetable oil into a large bowl.  Coat bowl well (all except the area within an inch of the rim) with vegetable oil.  Place dough in greased bowl, turning to coat dough evenly.  Cover with plastic wrap and chill at least 4 hours.  Grease eighteen 2 1/2" fluted tart pans (if not available, grease a baking sheet).  Divide dough into 18 equal pieces (If not using tart pans, form each piece into a ball, place on prepared baking sheet, and follow rising, egg wash, and baking instructions).  From each piece, remove 1/4 of dough.  Shape larger portion into a round ball.  Place in prepared tart pan.  Roll smaller dough portion into a teardrop shape.  Poke a hole in center of dough.  Place small teardrop-shaped dough into indentation.  Repeat for remaining 17 pieces of dough.  Let rise 1 hour.  Preheat oven to 350 degrees.  While oven is preheating, beat remaining egg well and brush over dough balls.  Sprinkle turbinado sugar.  Bake for 20 minutes or until golden brown.  Remove from tart pans immediately.

Monday, December 1, 2014

Rich Buttercream Frosting

I guess we have officially entered into the Christmas season.  I say "officially", but I happen to know Target started the Christmas season before Halloween was over.  I'm sure Wal-Mart and Macy's did the same too.  It really is sad that the retailers take advantage of the holiday season to prey upon the consumers.  I guess most consumers aren't complaining, and sadly, I allowed myself to fall victim to the retailers before my Thanksgiving marketing was done...I indulged in some Cadbury (solid milk chocolate with crisp sugar shell...the same thing as those darn good Easter mini-eggs, but shaped into balls).

Actually, this is all RC's fault.  She sent me a tin of Williams-Sonoma Peppermint Bark a few weeks ago.  Thank you, RC (the contents of the tin were gone in a week)!  I am really NOT a chocoholic.  Normally, I will pick vanilla over chocolate.  I am vanilla.  But all bets are off at Christmas.  I think my weak mind makes me vulnerable to the appeal of hot buttered rum, spiced cider, hot chocolate with marshmallows, and all kinds of sweets. 

The Ds tend to get all caught up in the sweet binge too.  Both inherited my sweet tooth; Mr. Dependable doesn't gorge on sweets nearly as much as I do.  D1 got herself a bag of those Cadbury balls, and D2 bought a few boxes of candy canes.  I was tempted to buy some of the holiday Lifesavers, but I saw dum dum pops in holiday flavors and couldn't resist those.  I haven't tried them yet.

In a few weeks, the Ds will be telling me they need to bring food to class parties events.  Parties are frowned upon by school officials, forcing creative teachers to resort to linking festivities to the current curriculum.  Last year one of my students organized a Dickens festival, where every contribution needed to be tied to A Christmas Carol.  Recently, the Ds have been asked to bring mini cupcakes to events (the size makes mini cupcakes easier to eat, especially when there are multiple desserts available).  TBH, the classroom "events"  already began.  Last week, D1 brought some kind of mini cupcakes for her human physiology class.  I really don't know what it was all about but she pressed bone-shaped decors into the flesh-colored frosting.  Kinda macabre if you ask me, but she said it went over "bonederfully".

D1 can complete the baking part of the mini cupcakes, but she asks me to do the frosting portion.  Over the years, I have tried many different frosting recipes.  This is my favorite buttercream frosting.  The consistency is perfect for frosting cupcakes.  If you choose to embellish the cupcakes with sprinkles, be sure to apply them immediately after piping the frosting (helps to have someone else doing this part).  This frosting hardens fairly quickly, making for easy transport.  The only down side to this is that you need to get any decorations (sprinkles, candy beads, etc.) onto the frosting soon after piping.

I'm still pissed about Betty Crocker and Duncan Hines changing the size of their cake mix without consulting me, the Cake Mix Doctor, or any other cake mix user.  I'm not sure when this happened.  I don't know how they thought they could get away with it.  While not applicable to these mini cupcakes since I just make the recipe on the back of the box, I have a whole bunch of recipes which used the larger size cake mix.  I will now need to buy two boxes and weigh out the difference.  What a headache.

For mini cupcake purposes, the box of Betty Crocker Supermoist (about 15 ounces) Devil's Food cake mix can make 35-39 mini (2 oz) cupcakes (use 2 full #60 dishers for each mini cupcake).  Bake for 19 minutes.  A Duncan Hines box (also about 15 ounces) of yellow cake mix will make about 40 mini cupcakes.  I bake the Duncan Hines yellow mini cupcakes for 17 minutes (a full #40 disher works well for each cup).   If I plan to eat these, my preference is Duncan Hines. 

click on recipe title for printable recipe
Rich Buttercream Frosting

     1/2 c butter, softened
     4 c powdered sugar, sifted
     3 tbsp milk
     2 tsp vanilla
     food coloring

In a mixer bowl, cream butter on low speed for 30 seconds.  Combine milk, vanilla and food coloring.  Mixture should be much darker than end product.  Add powdered sugar to butter and 3 tbsp of milk mixture.  Mix on low speed (#2 on Kitchenaid) for 1 minute.  At this point, powdered sugar should be barely incorporated into mixture.  If lots of powdered sugar remains unincorporated, add 1 tsp more of milk mixture.  Scrape bowl.  Mix on medium speed (#6 on Kitchenaid) for 1 minute.  Place in an icing bag and pipe onto cupcakes.  Makes enough to frost 42-47 mini (2 oz cups) cupcakes with 1M star tip.  If decorating, add decors as soon as frosting is piped...frosting will harden.

Monday, November 24, 2014

Cranberry Sauce

I have been trying very hard to lay off D1, but I have been so frustrated with her.  I know she is stressed out about college applications, but sistah, you gotta get your act together!  As of last week, she applied to O-N-E college, and it's not even a college she totally wants to go to.  I think she applied because the application fee was cheap.  One would think that for $60k/year, they could at least waive the fee!  While I hope she gets accepted (to boost her confidence), I fucking hope she won't go there.  It's in the middle of the boonies, and they don't even field a football team which plays on TV!  She spent days on her application.  I wish she would've spent the time on applying to schools she WANTS to attend (the ones I'm okay with also).  I just don't get her screwed up thinking.  A sane person would apply to the college they really want to attend FIRST, and then apply to the "safety" colleges.

When I was applying to colleges, I just applied to a bunch too, so I really can't get upset at her for that.  But I knew that I would've gone to all the colleges I applied to and I also knew my parents were willing to pay the $ for me to get outta their house (at least for four years).  I haven't even told Mr. Dependable where she applied to because I KNOW he would see dollar signs and hit the ceiling.  The Help has nothing to say.  He applied to one college, got accepted, went there, and got his degree.  End of story. 

So to keep from bitching at her constantly, I'm reminding myself that this will likely be the last Thanksgiving D1 spends with us for a while.  I need to make the most of it, put on a happy face, and give her a day of peace (grumbling resumes on Black Friday).

This year for Thanksgiving, I'm planning to roast a whole turkey breast.  After the easy clean up last year, I'd be a fool to go back to a whole turkey if it's just my family.  I'll make the dressing (yes, Mike, I'm baking it in a separate dish), gravy, and mashed potatoes too.  I'm ono for pumpkin crunch, so I'll make that instead of pumpkin pie.  But the first thing I'm making is the cranberry sauce.  Homemade cranberry sauce is so much better than what the stores sell (Williams-Sonoma comes pretty close to homemade).  It doesn't take very long to make so the effort is well worth it.

I hope by the next post I will be able to say D1 applied to a few more colleges.  ARGGGHHH!

click on recipe title for printable recipe

     1 bag (12 oz) fresh cranberries
     1 1/2 c sugar
     4 1/2 oz water
     1/2 tsp grated ginger
     1 1/2 c (12 oz jar) orange marmalade

Heat cranberries, sugar, water, and ginger in a saucepan, stirring until sugar melts.  Cook until fruit is tender, 10-15 minutes.  Remove from heat and let cool 15 minutes.  Stir in marmalade.  Chill until 2 hours before serving. 

Monday, November 17, 2014

Fried Garlic Chicken

Years ago, I would try and get a reservation at Ninniku-ya whenever I was in Honolulu.  "Ninniku" is the Japanese word for garlic'; "ya" is the Japanese suffix for "business".  The garlic steak was out of this world.  I'm not sure when it happened, but Ninniku-ya in Honolulu closed.  But every now and then, I find myself jonesing for the garlic steak.

The garlic steak (a fat, bone-in ribeye) came on a large sizzling platter, along with a handful of well-browned garlic cloves and a thick pat of melting garlic-herb butter.  Some bearded Asian dude wearing chunky rings, would bring it to the table and cut the steak into large chunks.  He never cut the steak into truly bite-size pieces, and he didn't have much of a personality, but I loved the way he said "garlic steak".  His accent made "garlic" sound like "gaah-lick".

Because of the garlic steak, I never had opportunity to order too many other dishes.  Other than caprese salad, some kind of garlic pasta, and garlic fried chicken, I don't remember much else on the menu.  And unless I fly to Japan, it's unlikely that I'll ever have food at Ninniku-ya again.

When we have steak at home, I usually leave it up to the cook to decide on the preparation.  Mr. Dependable was a hibachi steak person...steaks, cooked on the grill only.  The Help usually does a 2-step preparation...sear on the range in a cast iron pan with grates, then finish in the oven.  I think he learned that method from Anthony Bourdain's Les Halles cookbook.  The Help will sometimes make a red wine pan sauce to go with the steaks.  Neither Mr. Dependable nor The Help has ever done a garlic steak like Ninniku-ya.  Disclaimer:  The Help makes an excellent steak, but I'm certain he would readily admit that he does not make a steak like Ninniku-ya either, nor does he hack up the steak while wearing chunky rings.

I need to come clean on something.  I have never cooked a steak.  Honest!  With all the cooking I've done, I have never cooked a steak (other than a sliced up flank steak or a chuck steak cut into cubes for beef barley soup).  I am not kidding.  I find the hibachi daunting, whether it's a gas grill or a charcoal grill.  I might try the range/oven method, but I would not know where to begin. 

Now that I have convinced myself I want to eat a Ninniku-ya garlic steak, I will need to accept disappointment.  You will need to accept disappointment too.  For the past five paragraphs, I have extolled the goodness of the Ninniku-ya garlic steak, however I am unable to make a copycat of the steak.  I apologize if I misled you into thinking there would be a garlic steak recipe waiting at the end of the rainbow.  There is no such recipe in my arsenal at the moment.

The only "garlic" dish I can make is garlic fried chicken.  Thanks to a recipe shared by a former coworker when I worked in Honolulu, I make a mean ass garlic fried chicken. The awesome garlic flavor comes from garlic powder in the coating as well as sliced garlic cloves infusing the frying oil. The out of this world garlic flavor is smooth (unlike the jarring garlic calamari I had at some restaurant on Queen Anne Hill (I cannot remember the name of the restaurant, but it was in a cluster with several restaurants, including Jake O'Shaughnessy's in the old Hansen Baking Company) in Seattle.  If you have an affinity for garlic, this recipe will surely please your taste buds.  And if you are an attention seeker, try bringing this to a party.  You will be hounded for the recipe all night long.

click on recipe title for printable recipe
Fried Garlic Chicken

     2-2 1/2 lbs chicken wings, disjointed, tips discarded
     2 eggs, beaten
     1 c milk
     1 c flour
     1 tbsp garlic powder
     1 tbsp garlic salt
     3/4 tsp black pepper, divided
     2 tsp fresh thyme, finely chopped
     vegetable oil
     8 cloves garlic, thinly sliced
     1/4 c butter, melted
     1 tbsp finely chopped flat-leaf parsley
     1/4 tsp salt

Combine eggs and milk.  Pour into a square pan.  Add chicken pieces, turning to coat.  Set aside.  In a gallon-size ziploc bag, combine flour, garlic powder, garlic salt, 1/2 tsp black pepper and thyme.  Drain chicken and coat with flour mixture.  Heat 1" of oil in a skillet (360 degrees).  Fry garlic until golden brown and crisp.  Remove and drain.  Fry chicken pieces until golden brown.  Drain on paper towels.  Place chicken pieces in an oven-proof dish in a single layer.  Bake at 350 degrees for 15 minutes.  While chicken is baking, prepare sauce by combining butter, parsley, salt, 1/4 tsp pepper, and fried garlic slices.  Pour over chicken and serve.

Monday, November 10, 2014

Namul: Korean Bean Sprout Salad

This is probably not a good time to be posting a cold vegetable picture and recipe.  But I MUST.  After all the feasting over the weekend (feasting actually began on Friday), I realize I need to scale back a bit.

But I HAD to celebrate on Friday.  No, not because it was my birthday, but something else happened...something I've been waiting a whole year to happen.  I hadn't expected it to turn out so deliciously well, but it did.  Thank you, 3M for making IT happen and for allowing me to be there to witness it all.

Sometimes assholes really DO get what they deserve!

I had a great lunch on Friday, and it was followed by an onolicious dinner at Miyo's.  I got to eat fried oysters.  Even better, the Ds were with me.  I didn't hafta share them this year.

On Saturday, The Help suggested we make it a double buffet day.  On one of his 10k-step walks, he noticed a breakfast buffet being served at the Hilo Hawaiian Hotel.  It wasn't crowded, and the bacon was crispy.  It was definitely NOT the Hawaii Prince breakfast buffet, but for Hilo, it was pretty good.  The bread pudding was delicious, and there weren't too many raisins to pick out.  Have I ever made it clear how much I hate raisins?  It is right up there on the list, a few notches away from the devil's condiment.

The second buffet was something I've been wanting to try but always found the near-$100/person pricetag daunting.  Leave it to The Help to surprise me with a drive out to the Mauna Kea Beach Hotel for the Clambake.  Wow!  Among other things, I consumed a dozen oysters and 2 lobster tails and a set of lobster claws.  I love lobster!  The Help likely ate only a fraction of what I did, eating mostly shrimp cocktail and sashimi, and he even managed to sneak in some salad selections. There was a guy on the next table who definitely beat me.  He ate 3 whole lobsters.  I know because I watched him (couldn't help it...he was in my line of sight).  He also had a slab of prime rib in between all that.  I don't expect to get back to the Clambake any time soon, after all, I can't be going there with D1!  But now, I'm excited to try the Let's Go Crabbing buffet at the Hapuna Beach Prince Hotel.  Its a fraction of the price (under $70 for adults) and features all kinds of crab.  Maybe when D1 goes on her spring break trip. . .

So after all that feasting and pigging out, it's time to lay low on the food, especially the cholesterol.  I soaked some chicken in a kal bi-type marinade, and I made some namul.   There is nothing better to eat with hibachi food than namul.  "Namul" is what I call Korean bean sprout salad, but I know namul actually refers to various vegetable dishes served as banchan, those small dishes with tasty morsels served at Korean restaurants before the meal comes.  All I know is they never give enough namul, and the bean sprouts is what I always hope to hoard!

click on recipe title for printable recipe

     1/2 - 1 lb mung bean sprouts
     1 1/2 tbsp green onion, chopped
     1/2 tsp sugar
     1 tbsp sesame oil
     1 tbsp toasted sesame seeds
     3 tbsp shoyu

Clean bean sprouts and wash in cold water.  Boil water in a medium saucepan.  Add bean sprouts to boiling water and leave in for 1 minute (Can also steam over water for 5 minutes in the microwave...high power).  Drain, rinse well in cold water, and drain well.  Add remaining ingredients and chill thoroughly before serving.

While all this was going on, it was a rather disappointing sports weekend.  All the teams/individuals I was cheering for did not prevail:  high school football, college football, professional football, Formula One.  On the other hand, I did manage to attempt knitting again. . .I had lots of time to sit and give it another go.
And after spending the better part of an hour taking stuff apart, I'm asking myself why I choose to take part in such torture.

Monday, November 3, 2014

Baked Crab Artichoke Dip

I had a good weekend!

I spent Friday night at a football game.  It was a big game...winner gets to go to the state playoffs, travel to Oahu to play an Oahu team.  A lot was at stake.  At first I thought our boys were too pumped up.  They seemed awfully loud and hyper, but they managed to hold it together on the field.  Now onto the next challenge.

On a whim, The Help and I decided to go to Kona on Saturday.  I wanted to get a large poster printed at Costco and pick up some chips and edamame.  A few minutes out of the driveway, The Help suggested calling the Rents to see if they wanted to tag along.  Gunfunnit!!!  They both agreed!!!  We had to turn around to get them (and wait for Kikukat Mom to get ready).

I was surprised to hear that the Rents hadn't eaten lunch.  Instead of going directly to Kona, we stopped at Tommy Bahama for lunch.  I think they make the best crab bisque.  If I had a copycat recipe, I'd make it at home.  After the cup of crab bisque, I was too full to try a dessert, but there were some neat looking items on the dessert tray.  One of the desserts was made in a pineapple, and there was a gorgeous coconut cake too.  I have a major coconut weakness.  I love anything coconut, including coconut water.

The Rents were well-behaved so we took them to Sansei for dinner.  Kikukat Dad was thrilled that he could consume alcohol without the worry of having to drive home.  After Tommy Bahama, he said he wished he ordered a martini there so he went about fulfilling that wish at Sansei.  Unfortunately, when the food came, he said he wished he ordered a beer instead.  I was shocked when he told the server to bring him a beer.  I tried to drink his martini, but I guess I'm not a fan of Tanqueray.  It smells too much like soap.

The food at Sansei, as always, was delicious.  Kikukat Dad said it was "a hundred times better than Nobu".  I like Sansei, but I don't think it's better than Nobu.  It's different, but it's definitely not a hundred times's not even ten times better!  Kikukat Dad loved the calamari salad, Maui kal bi steak, and rainbow roll.  The only thing he didn't care much for was the mango crab salad hand roll.  He said there was too much grass.  Whatevers.

After eating all that good food on Saturday, I decided to kick off my slippers and stay home on Sunday for a day of tv watching.  I saw Lewis Hamilton get the checkered flag at the United States Grand Prix at the Circuit of the Americas in Austin, TX (one of my favorite places).  I'm glad that Lewis won.  It makes five-straight wins.  I also watched D2's Bronco's get their horsey asses kicked by the Patriots.  The Help keeps raving about how Football Baby can sure pick the winners.

So with all my tv watching yesterday, I made sure I had something good to nosh on.  Yes, yes, I know this is mean...posting a crab recipe when someone in my house is allergic.  But I can't help it, and anyway, she wasn't around for most of the day.  The pictures show the dip being served with buttery crackers, but I enjoy this with potato chips too.

click on recipe title for printable recipe

     2 cans (@6 oz) crabmeat, drained well
     1 can (12-13 oz) artichoke hearts, coarsely chopped
     1/2 sweet onion, chopped fine
     4 oz shredded parmesan cheese
     1 1/2 c mayonnaise
     1/4 tsp white pepper

Combine all ingredients.  Spread in a shallow baking dish (1-2 qt).  Bake at 375 degrees for 40 minutes or until top is brown.