Tuna Salad Sandwich

Servings:       4

Yield:                         4 sandwiches

Preparation Time:    10 Minutes

Cooking Time:          10 Minutes

Start to finish:          30 Minutes

Ingredients

12           Ounces Tuna in water, drained and chopped

4             Large Eggs, hard-boiled, shelled and chopped

4             Medium Pickles, chopped

               Garlic Powder to taste

½ C        Mayonnaise

8 Slices Toast, cooled

1             Sweet Onion, Sliced, optional

Instructions

1.     Combine Tuna, Eggs, Pickles and Garlic Powder.

2.     Moisten with Mayonnaise, or your choice of substitute, until the mixture holds together well.  Start with half a cup and see if you need more.

3.     Spread on four slices of the Toast, top with a slice (or less) of the optional onion, add the toasted top and slice in half as desired.

-----Notes-----

I had eaten tuna sandwiches my entire life and never really enjoyed then until I had one of these!

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Variations

Although the onion is optional, it really adds to the sandwich - as long as it is a SWEET onion!

Capers add a tart touch, but just add them to the assembled sandwich, else they will lose their taste if you add them to the tuna mixture.

Try a touch of dill to the mixture!

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Service

Potato Chips or Dill Pickle spears are usual accompaniments.

Potato salad goes perfectly with this sandwich as well.

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History

As made by Eileen Huston, though I added the onion slices.

Swiss Cheese Confusion

Okay, so you have maybe thought about making a cheese Fondue one day but have been frustrated by cheese terminology or availability.  There are many Fondue variations but in general, Gruyere and/or Emmentaler cheeses are the mainstay of this dish.  And then there is the term, ‘Swiss’ cheese to consider.

In this photo I have captured a portrait of the three main ‘Swiss’ cheeses you will encounter, but rarely in the same store at the same time!

Top right is Gruyere, anyone from Gruyere will tell you that the best Swiss Fondues are made from this cheese.

On the bottom is Emmenthaler, which anyone from Emmenthal will tell you is the only cheese you can make an authentic Swiss Fondue from.

Many recipes will call for one or the other and some just compromise by telling you to mix half of each.

But guess what!  They are all Swiss cheese with virtually no difference in taste, texture or melting properties!  Not so long ago in the Swiss court system, neither was able to identify their differences and so the status of “Official Swiss Cheese” has remained unfilled to this day. 

So, what is the square cheese in the photo?  That is Jarlsberg, Norway’s contribution to the Swiss cheese debate.  Jarlsberg is decidedly different from the two Swiss entries, it has a sweet nutty flavor, a creamier texture and I think it is a far superior cheese!

Of course, America has many Swiss style cheeses produced not only locally but also in the mid-west.  And, I have to admit a slight prejudice here, I think the American Swiss’ are all quite bland and often tasteless!  (With one exception to be found in Wisconsin.)

So, I will stick with Jarlsberg, for my money, as the best value in sandwiches or Fondue!

Okay, so you have maybe thought about making a cheese Fondue one day but have been frustrated by cheese terminology or availability.  There are many Fondue variations but in general, Gruyere and/or Emmentaler cheeses are the mainstay of this dish.  And then there is the term, ‘Swiss’ cheese to consider.

Smeerkase

Servings:       6
Yield:             1 Cup

Preparation Time:   10 minutes
Cooking Time:          0

Start to finish:           10 minutes

Ingredients

8 Oz  Cottage Cheese, drained, as needed

3 T    Cream

2 T    Chives, chopped

1 T    Caraway Seed

Instructions

1.   Press the Cottage Cheese through a fine sieve.

2.   Add remaining items to the puree and mix well.

3.   Refrigerate one hour or longer until served.

-----Notes-----
This is a quite a common German appetizer and surprises guests not only with the simplicity but also the flavor of Caraway – so little used in American cooking.
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Variations
Instead of the Caraway Seeds use grated onion or beets, finely diced smoked fish or shrimp, bacon, ham or other smoked meat are all good examples of what you can do with this appetizer to fit the occasion.
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Service
With your favorite cracker or Melba Toast.   I like to use Table Water Crackers as they are light and have no real flavor themselves to mask the mild Caraway flavor.
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History
As served by the now long defunct Heidelberg Inn.

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Freezing Strawberries

Select strawberries that are uniform red, firm and fully ripe.

Sort, wash and drain the fruit carefully.  Do not soak in water, as the berries will lose their flavor.

Remove stem and caps.

Do not add sugar!

Place strawberries in a single layer on cookie sheets and place in freezer. After completely frozen, about 24 hours, place into freezer container or freezer bags.

Hint:  If you measure each bag’s contents ( x number of cups ) it will make later usage so much easier!