The culinary highlights of the Midwest can be found at the monthly potlucks held in church basements. Here's a sampling of such cuisine. A side of mayonnaise is a wonderful accompaniment to any of these dishes...this is the stuff I grew up on.

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Jello Salad with Mayo

• 2 cups boiling water
• 2 6 ounce packages lime Jello
• 2 cups sugar
• 5 or 6 celery sticks
• Can of mandarin oranges
• 5 bananas, the browner the better
• 1/2 bag of mini-marshmallows
• Mayonnaise

Pour boiling water over the lime Jello and stir until dissolved. Add sugar and fruits. Pour into greased Jello mold and chill until set.
When ready to serve, invert and slather with mayo.

Serves 30

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Tuna - Potato Chip Tuna casserole

• 1 can tuna
• 1 can Cream of Mushroom soup
• Bag of potato chips (ok if stale)
• Several slices of white bread
• Frozen peas (optional greenery)

Tear bread into small pieces and place at bottom of baking dish.

Mix tuna and soup and dump onto bread. Crumble potato chips over top. Back at 350 for 1/2 hour. For heighten flavor, add mayo.

Serves about 4.

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Saltine Cracker Pie (aka "faux apple pie")

• 3 egg whites
• 1 cup sugar
• 16 saltine crackers
• 1 tsp vanilla

Beat egg whites and sugar until stiff. Add crushed crackers and vanilla. Place in a greased pie pan and bake at 350 for 35 min until golden brown. Cool slightly, then top with mayo. Enjoy!