features@ihuxf.UUCP (M.A. Zeszutko) (03/01/85)
I am looking for your favorite recipes for ham salad, tuna salad, chicken salad, and shrimp spread for cold sandwiches. Special garnishes, seasonings, and other creative touches especially encouraged. Thanks in advance, -- aMAZon @ AT&T Bell Labs, Naperville, IL; ihnp4!ihuxf!features "Uh-oh, now the cat's out of the bag!" -- Prudence
eac@drutx.UUCP (CveticEA) (03/01/85)
These recipes require a food processor: Ham Spread 1/2 lb leftover trimmed ham (1/2 inch cubes) 2-3 sweet pickles (medium size, cut in chunks) 1 t dried mustard (if you like it zippy, use hot mustard) black pepper and or paprika to taste 1/4 C mayonaise (or enough to get the desired consistency) 1/4 t celery seed (whole) Combine all ingredients in food processor and process until desired consistency is reached. Roast Beef Spread 1/2 lb leftover roast beef, 1/2 inch cubes 1 T prepared horseradish or a 1/2 inch cube of fresh horseradish root 1/4 C mayonaise black pepper and paprika to taste salt to taste (optional) 1 scallion, cut in 1 inch pieces Combine all ingredients in food processor and process until desired consistency is reached. Spreads in general: Experiment! There are infinite varieties of things you can do with leftovers and a few odds and ends in the frig. Betsy Cvetic ihnp4!drutx!eac
nemo@rochester.UUCP (Wolfe) (03/04/85)
> I am looking for your favorite recipes for ham salad, tuna salad, > chicken salad, and shrimp spread for cold sandwiches. Special garnishes, > seasonings, and other creative touches especially encouraged. > Thanks in advance, > aMAZon @ AT&T Bell Labs, Naperville, IL; ihnp4!ihuxf!features One unusual addition I like in ham salad is a little peanut butter. It's almost used as a spice in this context - just enough to impart a little flavor (ie: a tsp per cup of final product). Nemo
adm@cbneb.UUCP (03/12/85)
This sandwich filling is not one of those mentioned in the original request but it's awfully good, especially on a hot summer day for a nice light lunch. All you do is grate some peeled and seeded cucumbers. Grate coarsely or fine depending on your preference; I like it coarse for the crunch. Put it in a bowl, sprinkle with salt, and let it sit for a while to draw out the juice. After about 15-30 min. squeeze out as much juice as possible, mix in some grated onion to taste, and enough softened cream cheese to make it spreadable. Chill, and serve it with your favorite bread. I really like it with cracked wheat bread and lettuce. I've never used it to stuff a tomato, but I'm sure it would be good this way too. Tim Konfal cbosgd!cbneb!tjk
hav@dual.UUCP (Helen Anne Vigneau) (03/12/85)
<*munch*>
=> I am looking for your favorite recipes for ham salad, tuna salad,
=> chicken salad, and shrimp spread for cold sandwiches. Special garnishes,
=> seasonings, and other creative touches especially encouraged.
=> Thanks in advance,
=>
=> aMAZon @ AT&T Bell Labs, Naperville, IL; ihnp4!ihuxf!features
Not ham, tuna, chicken, or shrimp, but egg salad:
6 hard-boiled eggs
2 stalks celery, chopped
2 scallions, chopped
2 heaping tablespoons mayonnaise (table-tablespoons, not measuring spoons)
2 heaping teaspoons prepared horseradish (table-teaspoons, not . . .)
Mix everything in a bowl, chill, and serve between two slices of bread.
A leaf or two of lettuce (butter lettuce is especially good!) may be used
optionally.
Helen Anne
{ucbvax,ihnp4,cbosgd,hplabs,decwrl,unisoft,fortune,sun,nsc}!dual!hav
If a man does not keep pace with his companions,
perhaps it is because he hears a different drummer.
Let him step to the music he hears,
however measured or far away.johnl@ima.UUCP (03/15/85)
I always thought tuna salad was one of those things that didn't need a recipe, but considering some of the awful guck I've had that claimed to be tuna salad, that was silly. In any event, this recipe is tuned for New England tastes, for people who think fish in any form is delicious. You start with cheap tunafish, the kind usually labeled Chunk Light and often found on sale at 2 for a dollar. If you think Chunk Light tastes too fishy or are concerned that tuna netters do in porpoises, you can use the more expensive white tuna, although I've heard that the fishermen have changed the way they sling their nets to avoid snaring porpoises, and if you don't like fishy tastes why are you making tuna salad? Make chicken salad instead, using the same recipe. But as usual I digress. Take equal parts of tuna and chopped celery. Tuna and celery aren't usually the same shape making them somewhat incommensurate, but one large stalk of celery is an equal part to a regular 7 oz. can of tuna. Chop the celery fairly well. Drain the tuna unless it's the expensive Italian kind in olive oil, in which case the olive oil will mix into the mayo and make it better. Mix up vigorously with lots of mayo and a large tablespoon of wet mustard. I often throw in about 1/2 t of thyme or oregano and a vigorous grating of pepper. Prepared mayo and canned tuna are pretty salty, so you probably won't want any extra salt. I like my tuna fairly gloppy, but then I don't put any mayo on the bread when I make a sandwich so it evens out. The most important point is that nothing in the recipe is sacred. Feel like putting in a crumbled hard-boiled egg? Go right ahead. Want more crunch? Add more celery. Want to stir in some jalapeno peppers? I don't like it, but be my guest. But don't forget the mustard. John Levine, ima!johnl PS: For tuna salad in its most quintessential form, drop by the Broadway Pizza Palace in New Haven, Conn. and get a Hot Tuna Grinder. The ones at Clark's Pizza a few blocks to the west aren't bad either.