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 >