| T O P I C R E V I E W |
| Chives |
Posted - Mar 04 2010 : 06:43:46 AM
Does anyone make thier own sandwich spread. Or what do you use for a sandwich spread that is heathy? Thanks Vicki |
| 12 L A T E S T R E P L I E S (Newest First) |
| Diane B Carter |
Posted - Mar 09 2010 : 3:14:14 PM
I make ground bologna & sweet relish mixed with mayo.(store brand)
Hope all your days are Sunnydays.
dianebcarterhotmailcom.blogspot.com |
| vintagediva1 |
Posted - Mar 09 2010 : 11:20:46 AM
Thanks Jonni,
I'm off to try your recipe as I actually have all the ingredients.
This will be great at my next tea.
I may also try it with the MJ recipe for soft cheese.
Michele
www.2vintagedivas.etsy.com
www.sissyandsisterstitch.etsy.com
www.sissyandsisterstitch.artfire.com
Love that good ole vintage junk |
| Chives |
Posted - Mar 08 2010 : 9:12:50 PM
Ladies these sound delicious. Thank you so much. Vicki |
| FebruaryViolet |
Posted - Mar 08 2010 : 07:22:33 AM
Delicia (et al.)
Here is the Fannie Farmer recipe for mayo.
I didn't use olive oil, I used regular vegetable oil because, well, I though it was a waste. It tasted light and fresh, and I did add some salt for seasoning. It reminded me of the "salad dressings" in England. Sweet, not heavy.
**This calls for blender, but I used my hand mixer to better control the pour of the oil in the final step**
Ingredients
* 1 egg
* 1/2 teaspoon dry mustard
* 1/2 teaspoon salt
* 2 tablespoons lemon juice or vinegar (I used vinegar)
* 1 1/2 cups olive or other oil
Directions
1. Put the egg, seasonings and 1/4 cup oil in the blender and whirl until well mixed (20 to 30 seconds).
2. Pour in the rest of the oil in a slow, steady stream. Stop as soon as the emulsion is smoothly blended.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| FebruaryViolet |
Posted - Mar 08 2010 : 07:16:54 AM
Michele, absolutely~I am always willing to favor a Yankee with the genteel ways and foods of the south :)
This is such a nice, easy recipe (and from what I understand, it was made a lot as a great source of protein during Lent, so we're right on "time" so to speak)
Olive-Nut Spread
Makes about 2 cups
Also good with wheat crackers, celery sticks, or thick slices of cucumber.
One 8-ounce package neufchatel or cream cheees
1/2 cup mayonnaise
1/2 cup chopped pecans
1 cup pimento-stuffed olives
Dash of hot red pepper sauce
In the bowl of a food processor, combine the cream cheese, mayonnaise, pecans, olives, and hot pepper sauce. Mix until well combined. Store refrigerated.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| vintagediva1 |
Posted - Mar 08 2010 : 07:12:57 AM
jonni,
Do you have arecipe for the olive nut spread for a poor yankee girl who should have been born down south
thanks
Michele
www.2vintagedivas.etsy.com
www.sissyandsisterstitch.etsy.com
www.sissyandsisterstitch.artfire.com
Love that good ole vintage junk |
| delicia |
Posted - Mar 07 2010 : 2:51:05 PM
Jonni, I am from KY and you are right I love the spreads. I would love to try your mayo if you find the recipe. Joy I have never even heard of an Immersion blender. What are the uses for it and what kind did you get?
delicia |
| JoyIowa |
Posted - Mar 07 2010 : 2:44:41 PM
You might have used a bit too much mustard or the oil might have been slightly rancid. Another idea: did you use a blender? I keep mine around for just that purpose! I have tried to use a food processor, but haven't found that to be quite as good. I just got an immersion blender and I can't believe I went 20 years without one. It might have to be my new standard nephew wedding gift. WOW! Great mayo
quote:
Originally posted by Chives
Would you girls mind posting a couple of reciepes. I tried making mayo and it was bad. I dont know what I did, but it was horrible. Thanks Vicki
If it's not illegal, unsafe, or immoral, why not try anything once? Who knows? You may come back for a second helping! |
| FebruaryViolet |
Posted - Mar 04 2010 : 08:25:27 AM
Mine is from the Fannie Farmer cookbook....it was a very basic recipe, but the trick is in the emulsion. You want to slowly pour in the oil. I believe that there were only three ingredients (besides salt)...oil, vinegar and egg. Basic is best :)
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| Chives |
Posted - Mar 04 2010 : 07:59:02 AM
Would you girls mind posting a couple of reciepes. I tried making mayo and it was bad. I dont know what I did, but it was horrible. Thanks Vicki |
| FebruaryViolet |
Posted - Mar 04 2010 : 07:52:05 AM
I always make my own mayo: the problem is it doesn't make a lot, and it doesn't keep so you have to have something in mind for it. It does, however, make the best egg/tuna/chicken salad ever.
Here in Kentucky (and I'll wager, most of the South) sandwich spreads are the thing to eat for luncheons. We have Benedictine (a spread made with grated cucumber, garlic and cream cheese), pimento cheese and Olive-Nut spread. These are all served on bread either alone or with lettuce and tomato. Just depends on where you go.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| chaddsgirl |
Posted - Mar 04 2010 : 07:37:03 AM
What kind of a spread are we talking about? Like Mayonaise? You can make your own mayo and I've thought of doing it myself, but haven't tried it yet. Basically all you need is eggs and oil. So, if you have farm fresh eggs and use organic Olive Oil, it would be fresher and healthier than store bought.
I know I've got a mayo recipe at home, I'll have to see if I can dig it out.
A person is a success if they get up in the morning and get to bed at night and in between does what they want to do. Bob Dylan
Deeperrootsfarm.etsy.com |
