Jun 25

Jun 25 Representative Jamie Whitten's "Apricot Blender Salad"

Jamie Whitten is back. After serving up a bloody-good Coke Salad, one of the five recipes that made Cookin’ with Congress go viral in January, Jamie Whitten has returned for a second helping of salad. And no, this one does not involve any greens either.

Notable:

longest-served congressman from Mississippi; the “shadow” Secretary of Agriculture

Quotable:

“The general attitude toward Jamie Whitten is one of fear, because of his power and his leverage.” —Unnamed USDA employee

As always, no alterations:

INGREDIENTS

1 3oz pkg apricot Jello

1 cup boiling water

1 8oz pkg Philadelphia cream cheese

1 large can apricots, with juice

INSTRUCTIONS

1) Put Jello in blender. Add boiling water and stir until dissolved.

There was so little water that it felt silly (and ineffective) to stir with a spoon, so I pulsed a few times.

2) Add other ingredients and blend.

Pure bricks of cream cheese.

3) Pour into a 1-quart mold and chill until set. Makes 8 servings.

Voila! If you want to actually watch me attempt to eat it, go to the Cookin’ with Congress Instagram or TikTok. One of the easiest recipes I’ve ever made! Right up there with Woodrow Wilson’s “Healthy Breakfast” and JFK’s Puree Mongol Soup, which are both absolutely horrible. This flan-looking beauty cannot be nearly as bad as those. Smooth and disc-like — I may just use a shallow cake pan for Jello molding again.

Verdict:

Maybe I got a little too excited, but this tasted neither like apricots nor adult food. Gerber vibes. Not bad, for sure, but I expected to love it and maybe with some different fruits or Jello flavors, we can get there. Lemon?