Bill’s Ham (?) Salad

I’ve said before that my Mom knew her way around a kitchen and was a great cook and baker.  Her pies had quite a reputation.  She loved ham salad and made it now and then.  I thought it was great until…

I was at Aunt Marge’s house one day back in the days when we lived on the farm in Picktown and Aunt Marge served ham salad sandwiches for lunch.  I thought it was the best thing and wondered why hers was so much better than Mom’s ~ but I didn’t tell Mom that.  Years later, when I met Bill, I found out!  His Mom made ham salad with bologna. 

So, now since Bill is the sandwich maker in the family; that is his way of making ‘ham’ salad:  with bologna. This is a pretty simple way of making it.  There are neither hard-boiled eggs in it, nor onions and it has to have Miracle Whip.  Years ago, he put the bologna through a grinder, then later started grating it on a hand-held grater and now shreds it in the food processor.  He says the only other requirement is that it be served on toast, that’s a necessity!

Bill’s Bologna Salad

Ingredients:

1 pound chunk bologna

1/3 cup pickle relish

½ to ¾ cup Miracle Whip

Pepper, to taste

Method:

Shred the bologna in food processor.

Place all ingredients in a bowl and mix well.

Spread on your favorite toast.

Yum!

How do you like your ham salad?

Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway. 

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My Favorite Chicken Salad Sandwich!

My favorite meal of the day is breakfast, but it may be slipping fast after eating this great sandwich for lunch!

 I can make chicken salad myself but I’ve come to the conclusion that what really makes Bill’s chicken salad sandwiches so good is that he dices the chicken into larger pieces than I normally do.  But then, there’s something else ~ he uses MAYONNAISE!  If you’ve read a few of my posts, you know I’m a Miracle Whip kind of girl.  I forgive him though as he makes a great hearty delicious chicken salad sandwich!

Here’s his recipe:

Bill’s Chicken Salad Sandwich

Ingredients:

1 cup chicken breast, roasted and diced

½ cup mayonnaise

2 teaspoons lemon juice

2 tablespoons pickle relish

¼ teaspoon each, salt and pepper

Your favorite bread, toasted

Method:

In a mixing bowl, add first 5 ingredients.

Toss gently until well combined.

Assemble the sandwich.

Yum!  It’s a great filling sandwich!

Don’t forget to enter my give-away posted on July 20^th!       Here's the link:

http://pamsmidwestkitchenkorner.blogspot.com/2010/07/its-give-away-time.html 

Have an Eggselent Egg Salad Sandwich for Lunch Today!

Egg salad is about as common as the bread it is served upon and here's the version Bill and I both like it.

 Instead of yellow mustard, I usually add ground mustard instead.  The more you add, the more of a bite your egg salad will have.  I then include a touch of ground tarragon, smoked paprika and seasoned pepper for plenty of seasoning. 

Smoked paprika is a striking deep red.  Due to the slow oak smoking, it has an intoxicating smoky aroma.  There are different degrees of it from mild to hot and if you haven’t tried it, you are in for a surprise.

Now, for making hard cooked eggs:    I use eggs that are at least a week old, seems like they peel easier.   Place eggs in a sauce pan with enough cold water to cover eggs by 1 inch; bring the water to a boil.  Remove the pan from the burner and cover with a lid.  Let it stand for 25 minutes, drain the water off and then fill the pan with cold water and let set for a couple of minutes.  Drain and refrigerate.  The eggs will have a smooth texture and there will be no green/grey rings around the yolk.

So, get busy and start cooking your hard boiled eggs so they will be cooled by lunch time!

Eggselent Egg Salad Sandwich

Ingredients:

6 hard cooked eggs, cooled, peeled and diced

5 large pimento stuffed green olives, chopped

2 tablespoons onions, minced

1/3 cup mayonnaise

1½ tablespoons pickle relish

1 teaspoon ground mustard

¼ teaspoon ground tarragon

½ teaspoon smoked paprika

¼ teaspoon salt

½ teaspoon McCormick’s Seasoned Pepper Blend

Lettuce

Rye or whole-wheat bread, toasted

Method:

Place eggs in a mixing bowl.

Add olives and onions.

Add mayonnaise and pickle relish and combine.

Add ground mustard, tarragon, paprika, salt and pepper, blend well.

Spread mixture on your favorite toast and make a sandwich.

Makes 6 sandwiches

Pam’s note:  Bill convinced me that sandwiches are always better on toast. 

I wonder how it would be with a slice or two of crisp bacon on it...