Eating It

...it's a mystery, wrapped in an enigma, wrapped in bacon...mmmmmmm....


Deviled Egg Salad:

Boiled Eggs
Mayonaisse
Dijon mustard
Paprika
Salt n pepper
parsley
horseradish
3 or 4 Stalks of celery, including leaves

Boil eggs ( I used a dozen) let cool, peel and chop them with the celery. Add herbs and spices (juist a LITTLE horseradish!) Add 3 parts mayo, 1 part sour cream, 1 part dijon mustard, stir until lumpy. Adjust seasonings as needed.

Salmon-Dill Spread:

1 block of cream cheese, softened
1 can salmon, drained and bones removed (your pussy will be very happy!)
Dill

Blend salmon into cream cheese gradually, adding dill unitl it seems about right. Store in a plastic box with a lid. Serve with crackers or bagels.

Favorite Sandwiches:

Grilled cheddar and tomato on wheat.

RUEBEN!

Cream cheese -n- olive on an Everything bagel.

Peanut butter and cucumber.

Egg salad with lettuce on pumpernickel.

Traveling Troll:

sliced avocado, muenster cheese, alfalfa sprouts on 12 grain bread spread with Caesar dressing.
add tomato or cucumber slices.
subtract Caesar dressing; use tatziki instead.

tatziki dressing : (much more complicated than the Troll Itself)
the secret to make thick gyro sauce.... moisture (water) will make the sauce run thin.

Ingredients
8 oz. plain yogurt (not low-fat)
1 medium cucumber
1/8 teaspoon white pepper or 1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon white sugar
2 tablespoon dill
2 peeled garlic cloves, finely minced
Juice of 1/2 lemon

The night before making Tzatziki, place the yogurt in a paper towel lined strainer over another bowl and leave it in the fridge overnight. This thicker yogurt-cheese is the perfect consistency for Tzatziki. This step is not necessary if using Greek yogurt.
Peel and seed the cucumber. Place the cucumbers in a strainer over a bowl and cover with salt. This will leech out a lot of the water and help assure you have a thick sauce.

Place chopped cucumber in a small bowl
stir in garlic , lemon juice, salt, sugar, black pepper, dill.
Gently blend in yogurt; do not over-mix.
Cover bowl and immediately place in refrigerator
leave undisturbed for 24 hours so the ingredients blend and sauce re-thickens (keep chilled)
Makes about 2 cups