Pan Jokes / Recent Jokes

A young woman was preparing a ham dinner. After she cut off the end of the ham, she placed the ham in a pan for baking.
Her friend asked her, "Why did you cut off the end of the ham"?
And she replied, "I really don't know but my mother always did, so I thought you were supposed to."
Later when talking to her mother she asked her why she cut off the end of the ham before baking it, and her mother replied, "I really don't know, but that's the way my mom always did it."
A few weeks later while visiting her grandmother, the young woman asked, "Grandma, why is it that you cut off the end of a ham before you bake it?"
Her grandmother replied, "Well dear, it would never fit into my baking pan."

This recipe has been around for many years in many fashions but in recent years for some reason has fallen out of favor. Here we shall return to a true classic dish of alternative fine dining. The list of ingredients is as follows: 1 reindeer, appx. 125-175 lbs., skinned, dressed (though not in a tux; ha, ha) and head mounted if you so desire. 6-9 Christmas elves cleaned and finely diced, appx. 8 lbs. useable weight. 8 lbs. celery, finely chopped. 8 lbs. onions, finely chopped. 8 lbs. carrots, finely diced. 1 gallon vodka to numb the elves before you peel them and dice them. 32 lbs. dry bread crumbs. 3 gallons chicken stock. salt, pepper, to taste. Fresh garlic, 1-6 lbs. as you desire. 3-4 gallons of olive oil for basting the roasting reindeer. Saute' the onions, carrots, and celery ina large pan, using some olive oil, until tender.
Brown the diced elves in the same pan until lightly browned. Mix the vegetables, elves, bread crumbs, and the chicken stock, season to taste with more...

A young couple got married. When the wife prepared to bake a ham to celebrate their first Thanksgiving, she carefully cut off each end before placing it in the pan.
Her husband asked her why she did that and she replied, "I don't know - it's what my mother always did. But I can ask her."
She called Mom, who responded, "I always saw your Grandma do it, so I did the same."
They decided to check further, so the young woman called Grandma, who explained, "It was the only way I could get it to fit into my pan."

A man was sitting quietly reading his paper one
morning, peacefully enjoying himself, when his wife
sneaks up behind him and whacks him on the back of his
head with a huge frying pan.
MAN: "What was that for?"
WIFE: "What was that piece of paper in your pants
pocket with
the name Marylou written on it?"
MAN: "Oh honey, remember two weeks ago when I went to
the horse races? Marylou was the name of one of the
horses I bet on."
The wife looked all satisfied, apologizes, and goes
off to do work
around the house. Three days later he is once again
sitting in his
chair reading and she repeats the frying pan
swatting.
MAN: "What was that for this time?"
WIFE: "Your horse phoned."

This recipe has been around for many years in many fashions but in
recent years for some reason has fallen out of favor. Here we
shall return to a true classic dish of alternative fine dining.
The list of ingredients is as follows:
1 reindeer, appx. 125-175 lbs., skinned, dressed (though not in a
tux; ha, ha) and head mounted if you so desire.
6-9 Christmas elves cleaned and finely diced, appx. 8 lbs. useable
weight.
8 lbs. celery, finely chopped.
8 lbs. onions, finely chopped.
8 lbs. carrots, finely diced.
1 gallon vodka (to numb the elves before you peel them and dice
them).
32 lbs. dry bread crumbs.
3 gallons chicken stock.
salt, pepper, to taste.
Fresh garlic, 1-6 lbs. as you desire.
3-4 gallons of olive oil for basting the roasting reindeer.

Preparation:
Saute the onions, carrots, and celery in a large pan, using some
olive oil, until tender.
Brown the diced elves in the more...

What do you call a foreign body in a chip pan?
An Unidentified Frying Object!

Martha Stewart vs Me... Martha's way: Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. My way: Just suck the ice cream out of the bottom of the cone, for Pete's sake, you are probably lying on the couch with your feet up eating it anyway. Martha's way: Use a meat baster to "squeeze" your pancake batter onto the hot griddle and you'll get perfectly shape pancakes every time. My way: Buy the precooked kind you nuke in the microwave for 30 seconds. The hard part is getting them out of the plastic bag. Martha's way: To keep potatoes from budding, place an apple in thebag with the potatoes. My way: Buy Hungry Jack mashed potato mix and keep it in the pantry for up to a year. Martha's way: To prevent egg shells from cracking, add a pinch of salt to the water before hard boiling. My way: Who cares if they crack, aren't you going to take the shells off anyway? Martha's way: To get the most juice out of fresh lemons, bring them to room more...