I like putting celery seed and sliced black olives in my egg salad
Recipes as found on Facebook
- Thread starter Johnny West
- Start date
Johnny West
Well-known member
Johnny West
Well-known member
Johnny West
Well-known member
Thank you for sharing this! This will work perfectly into Buzz’s new diet
I
I second the celery seed in egg salad. Way better than celery.
I liked the idea of putting dill pickles in my tuna salad, but I really wanted a pickle on the side. So I minced up some dill to put in the tuna instead and it was fantastic!
Lee
I like putting celery seed and sliced black olives in my egg salad
I second the celery seed in egg salad. Way better than celery.
I liked the idea of putting dill pickles in my tuna salad, but I really wanted a pickle on the side. So I minced up some dill to put in the tuna instead and it was fantastic!
Lee
Johnny West
Well-known member
Johnny West
Well-known member
Johnny West
Well-known member
Johnny West
Well-known member
Dill Pickle Chicken Salad
Ingredients:
- 2 cups shredded chicken
- 1 ½ cups chopped dill pickles
- 2 hard-boiled eggs, chopped
- 1 cup chopped celery
- ¼ cup chopped scallions
For the Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 Tablespoon yellow mustard
- 1 Tablespoon sweet relish
- 1 Tablespoon chopped fresh dill
- ½ teaspoon garlic powder
- Salt and pepper to taste
Ingredients:
- 2 cups shredded chicken
- 1 ½ cups chopped dill pickles
- 2 hard-boiled eggs, chopped
- 1 cup chopped celery
- ¼ cup chopped scallions
For the Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 Tablespoon yellow mustard
- 1 Tablespoon sweet relish
- 1 Tablespoon chopped fresh dill
- ½ teaspoon garlic powder
- Salt and pepper to taste
Johnny West
Well-known member
Johnny West
Well-known member
Johnny West
Well-known member
Johnny West
Well-known member
I talked about doing this years ago. It’s hard to find good acorns around here.
Johnny West
Well-known member
I am leery of using liquid smoke in anything, but I could get behind this pastrami. Sans cloves (yuck).
Lee
Johnny West
Well-known member
Johnny West
Well-known member
Johnny West
Well-known member
Johnny West
Well-known member
My brother and I took our parents to the Chart House on Boston's Long Wharf for their anniversary one year. The food and drink were spectacular and they treated us like royalty.
Thanks for the memory, John! On my bucket list to go back!
Lee
SilverSage
Resident Crone
Funny how different places can be in different locations, even the chain restaurants.
We used to go to the Chart House many years ago in Sarasota. We’ve also been to one in Savannah. But we recently went back to Sarasota CH and all 6 of us commented that it wasn’t as good as it used to be.
We used to go to the Chart House many years ago in Sarasota. We’ve also been to one in Savannah. But we recently went back to Sarasota CH and all 6 of us commented that it wasn’t as good as it used to be.
Johnny West
Well-known member
Kathleen
Well-known member
I believe I have a corned beef in the freezer. If I do, I shall be making this tomorrow.
Kathleen
Well-known member
I have this cookbook! While on a school trip, we went to this restaurant! It had a small wooden spoon attached to it when I bought mine!
Kathleen
Well-known member
The Poor Man's Pastrami is absolutely delicious! I used a corned beef flat that had been languishing in the freezer. I followed the recipe as written and flipped the corned beef every 30 minutes until it was tender. (About 3 hours) Placed it on a pie plate and secured a smaller pie plate on it with rubber bands overnight in the refrigerator. Sliced it up today. Very flavorful. Very good. Not overly salty. I like making my own lunchmeats so I will be making this again.
Now the juice remaining after cooking is also very flavorful but salty. I'm considering diluting it somewhat after straining it and using it to make some cabbage and noodles. Any other ideas?
Kathleen
Well-known member
It was easy to make and very good!