In article
>,
Cindy Hamilton > wrote:


> Ring bologna, ground in a standard hand-crank meat grinder, with
> Miracle Whip
> Sweet pickle relish
> On squishy white bread
>
> My grandfather liked:
> Mild cheddar cheese (the orange stuff), ground up with
> green pepper
> Miracle whip
> on squishy white bread

No thanks.

> Since these spreads were kind of time-consuming to make, they
> weren't featured all that often.

No thanks.

> I still put sliced green, pimiento-stuffed olives in my tuna salad.
> (Green olives made anything posh, dontcha know.)

Don't know about "posh", but I discovered this myself. They are the
best!

I use "olive salad", since that is cheap and who can tell the difference?

(Maybe they are salad olives? They are the rejects, anyway.)

--
Dan Abel
Petaluma, California USA