I boil 4 eggs and while waiting for them to be cook, I open and drain a large can of tuna, really dry, add 1/4 cup fine chopped onion, measure up about 1/3 cup dill relish, 1 1/2 cups sweet relish into a tea strainer to drain, when the eggs are done, I let them boil for 11 minutes, cool and peel and drop into the chopped tuna, then chop the eggs and tuna to a very fine consistency, add all the relish after squeezing out all the liquid I can, add about a heaping tablespoon of yellow mustard, about 1 1/2 cups Miracle Whip, stir to a paste, cool in the fridge for at least an hour before eating. Good stuff, on little round crackers. I remember way back when my father would eat canned mackerel with mustard and crackers, I couldn't handle that, I used tuna, boy its a little dry. I didn't have the celery when I started making tuna salad so I just never added it, probably should, for the taste change, of course its a must for chicken-n-dressing, lots of it. Bobby > > > > ------------------------------- > To unsubscribe from the list, please send an email to > SOUTHERN-CHAT-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

Sounds good but I think I'll stay with my version. I don't care for relish altho I like chopped pickles. No, no mustard. My husband liked sardines for his lunch for a change of diet. I don't care for them and can't even get past the smell. Emma ----- Original Message ----- From: Bobby Hatfield<mailto:bobhat2@gmail.com> To: southern-chat@rootsweb.com<mailto:southern-chat@rootsweb.com> Sent: Thursday, August 28, 2008 6:17 PM Subject: Re: [SOUTHERN-CHAT] Baked apples;/Cooking Class I boil 4 eggs and while waiting for them to be cook, I open and drain a large can of tuna, really dry, add 1/4 cup fine chopped onion, measure up about 1/3 cup dill relish, 1 1/2 cups sweet relish into a tea strainer to drain, when the eggs are done, I let them boil for 11 minutes, cool and peel and drop into the chopped tuna, then chop the eggs and tuna to a very fine consistency, add all the relish after squeezing out all the liquid I can, add about a heaping tablespoon of yellow mustard, about 1 1/2 cups Miracle Whip, stir to a paste, cool in the fridge for at least an hour before eating. Good stuff, on little round crackers. I remember way back when my father would eat canned mackerel with mustard and crackers, I couldn't handle that, I used tuna, boy its a little dry. I didn't have the celery when I started making tuna salad so I just never added it, probably should, for the taste change, of course its a must for chicken-n-dressing, lots of it. Bobby > > > > ------------------------------- > To unsubscribe from the list, please send an email to > SOUTHERN-CHAT-request@rootsweb.com<mailto:SOUTHERN-CHAT-request@rootsweb.com> with the word 'unsubscribe' without the > quotes in the subject and the body of the message > ------------------------------- To unsubscribe from the list, please send an email to SOUTHERN-CHAT-request@rootsweb.com<mailto:SOUTHERN-CHAT-request@rootsweb.com> with the word 'unsubscribe' without the quotes in the subject and the body of the message