I like for myself a lot more onion, but she doesn't like raw onion for some reason, so I tame it down for her. in fact I have to make it while she is at work so she doesn't know there is onion in it, she likes it really dry is the reason I drain all liquids, I think I like it better also. I have been given the job of planning our diet for losing some extra pounds we have both gained the last three years since I have been hanging around, having a time with portion control and amount cooked, knowing we will eat more than we need if there is too much cooked. I think we need to increase the work and exercise and leave the diet alone. On another subject, someone mentioned the chopper left on the counter, reminded me that I have been looking for a larger hand chopper, this one only has something like a half cup capacity and I want a larger one, anyone see a larger one, please post it here. Bobby On Fri, Aug 29, 2008 at 6:36 AM, Smoochie Newton <smoochieangelpie@gmail.com > wrote: > bobby....no wonder your lady likes the tuna salad. You've got the process > down to a fine science!! I guess I should pay more attention when I boil > eggs..... I've never timed them, I just do it by the Guess Method.... I > "guess" they're done. My dad used to eat sardines on crackers > w/mustard.... ACK!! And a real treat was a cracker with mustard and > longhorn cheese. Remember when crackers were four in a square and they had > to be broken apart..... > > paulette in sw fla usa...... > > > > On Thu, Aug 28, 2008 at 9:17 PM, Bobby Hatfield <bobhat2@gmail.com> wrote: > > > 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 > > > > > > > ------------------------------- > > 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 > > > > ------------------------------- > 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 >