OT Just for fun- oddball sandwiches

Bonnie, that is one of my absolute favorites for sandwiches! I never had it
with ham in it. Here in Missouri if you ask for ham salad it is *always*
made with bologna. Strange..... but yummy!

Leslie, Missy & The Furbabies in MO.

"Bonnie Patterson" wrote in message
...
My Mum used to make "ham salad":

2 pounds of "jumbo" bologna, ground in a hand cranked grinder
1 medium jar of "India" sweet relish
Miracle whip salad dressing to make it spreadable

I know there is no ham in this version, we couldn't afford ham, but it
was good and we loved it, of course us kids got to crank the handle of
the grinder. We didn't know that there was ham salad with real ham in
it, or that there was real mayonnaise.

Bonnie, In Middletown, VA





On Thu, 18 Oct 2007 20:42:39 -0400, Debra
wrote:

On Mon, 15 Oct 2007 16:30:01 GMT, "Pauline"
wrote:

Wow! Some very strange combinations there. When I was a little, little
kid, I used to like smashed banana sandwiches with sugar sprinkled on
top.
Lots of sugar. I like the graininess of the sugar.

You should try vanilla ice cream with cinnamon sugar sprinkled on top.
Yummy.

When I was a teenager I visited a friend in Canada & she had a passion
for
ribbon sandwiches, which I became a huge fan of as well. I think they
were
meant to be "tea sandwiches" but we'd have them for dinner sometimes.
You
take 3 slices of very thinly sliced bread. Slice one gets spread with
peanut butter, slice two gets spread with a cheese spread - like Cheese
Whiz
if you are in the states & slice three gets spread with a pickled ham
spread. Put the three slices together & slice them into "fingers". Yum!
Here in the states, I never found pickled ham, so I just made my own up -
tiny cubed ham, mixed with mayo & pickle relish. Hmmmm -I may have to
resurrect those yummy sandwiches!

Pauline

We would call it ham salad. It is rare to find it already made, but
it is sold in some areas, usually in the cold cut and salad section of
the stores. Your home made version would be a lot better tasting
though. The next closest thing would be canned deviled ham, but it's
a whole different thing.
Debra in VA
See my quilts at
http://community.webshots.com/user/debplayshere

My dad, a former cook in the Navy, taught me this. Watch the lump of dough
you're kneading. Add flour as needed to keep it from being sticky. Fold the
ends over the middle, press them in. Here's where the watching part comes
in. As you knead, watch how the dough changes texture and sheen. Dough is
done with the kneading when it takes on a kind of satiny look, almost but
not quite a shine. Works every time.
Hope this helps!
--
Debi (hungry for fresh bread now)

Every saint has a past and every sinner has a future.

"Debra" wrote in message
...
On Tue, 16 Oct 2007 08:48:51 -0400, "Susan Torrens"
wrote:

I have been making all my own bread for most of my married life (39
years). No bread machine, just a large bowl and two hands!

Knowing when to stop kneading is an art. I haven't been able to learn
it although I tried. I can only make an edible loaf that way if I get
to make one with someone who has the artistry to do it right. I've
kneaded side by side with other people and produced fine loaves by
matching them move for move, but I can't feel the change in the dough.
If left to my own devices, I'll knead it too long every time.
Debra in VA
See my quilts at
http://community.webshots.com/user/debplayshere

white bread (not wonderbread, more like buns), with butter and sugar. I
had that all the time as a kid, I think it is a Spanish thing. The other
thing is the same white bread rubbed with garlic and sprinkled with
olive oil...

Debra wrote:
On Mon, 15 Oct 2007 16:30:01 GMT, "Pauline"
wrote:

Wow! Some very strange combinations there. When I was a little, little
kid, I used to like smashed banana sandwiches with sugar sprinkled on top.
Lots of sugar. I like the graininess of the sugar.

You should try vanilla ice cream with cinnamon sugar sprinkled on top.
Yummy.

When I was a teenager I visited a friend in Canada & she had a passion for
ribbon sandwiches, which I became a huge fan of as well. I think they were
meant to be "tea sandwiches" but we'd have them for dinner sometimes. You
take 3 slices of very thinly sliced bread. Slice one gets spread with
peanut butter, slice two gets spread with a cheese spread - like Cheese Whiz
if you are in the states & slice three gets spread with a pickled ham
spread. Put the three slices together & slice them into "fingers". Yum!
Here in the states, I never found pickled ham, so I just made my own up -
tiny cubed ham, mixed with mayo & pickle relish. Hmmmm -I may have to
resurrect those yummy sandwiches!

Pauline

We would call it ham salad. It is rare to find it already made, but
it is sold in some areas, usually in the cold cut and salad section of
the stores. Your home made version would be a lot better tasting
though. The next closest thing would be canned deviled ham, but it's
a whole different thing.
Debra in VA
See my quilts at
http://community.webshots.com/user/debplayshere

--

Dr.Quilter
drquilter at gmail dot com
http://community.webshots.com/user/m...host=community

On Fri, 19 Oct 2007 18:46:28 -0400, "Debi Matlack"
wrote:

My dad, a former cook in the Navy, taught me this. Watch the lump of dough
you're kneading. Add flour as needed to keep it from being sticky. Fold the
ends over the middle, press them in. Here's where the watching part comes
in. As you knead, watch how the dough changes texture and sheen. Dough is
done with the kneading when it takes on a kind of satiny look, almost but
not quite a shine. Works every time.
Hope this helps!
--
Debi (hungry for fresh bread now)

I've tried that too. Sometimes it is better to just give up on
learning something. 20-30 tries seems to be my personal limit. DH
can make bread and I can't. No biggie.
Debra in VA
See my quilts at
http://community.webshots.com/user/debplayshere