Try this, looks good, tastes great.
Rosie

3/4 cup toasted pecans
8oz package Cream Cheese
6 ( about ) large carrots
3 large shallots
Dollop of Mayo

Toast pecans, put aside
Soften Cream cheese, put in food processor add , carrots, shallots. Use
on and off till well chopped and blended, add mayo to make a
consistancy that is easy to spread, add toasted nuts, use on and off
till all is well mixed and finely chopped.

Spread on Wheat Bread.

"rosie" > wrote in news:1142261657.015344.283910
@v46g2000cwv.googlegroups.com:

> Try this, looks good, tastes great.
> Rosie
>
> 3/4 cup toasted pecans
> 8oz package Cream Cheese
> 6 ( about ) large carrots
> 3 large shallots
> Dollop of Mayo
>
> Toast pecans, put aside
> Soften Cream cheese, put in food processor add , carrots, shallots. Use
> on and off till well chopped and blended, add mayo to make a
> consistancy that is easy to spread, add toasted nuts, use on and off
> till all is well mixed and finely chopped.
>
> Spread on Wheat Bread.


rosie,

I went from Hellman's mayo to miracle whip-Free and now I'm down to
Trader Joe's Garlic Hummus dip, a dietary necessity in my case.

It tastes great. Even my mercury-cured tuna fish tastes better.

Andy

P.S. Hunted for a low sodium peanut butter without all the additives and
poisons, etc., and found a recipe. Place peanuts in a food processor,
puree until smooth. Want chunky hammer a handfull in a bag and add after
blending. Jar and refridge. Lasts two weeks. Untested. --A

rosie wrote:
> Try this, looks good, tastes great.
> Rosie
>

Sounds good. I'm always interested in new veg sandwich spreads!

This week in lunchboxes we're gobnna have some goooood sandwiches!

I took about 4 oz cream cheese and mixed in 2 T or so of pesto. Used
that on some leftover garlic bread, added roasted red peppers from a
jar and some sliced provolone. Spread a littel leftover sun-dried
tomato pesto on the other piece of bread. Man oh man, did they look and
smell good! Not tasted yet , it's still morning.

We also have leftover white bean and sage dip, which will get used in
wraps along with kalamata olives and feta cheese, and served with grape
tomatoes.

Andy wrote:
>>>> rosie,
>
> I went from Hellman's mayo to miracle whip-Free and now I'm down to
> Trader Joe's Garlic Hummus dip, a dietary necessity in my case.
>
> It tastes great. Even my mercury-cured tuna fish tastes better.
>
> Andy
>
> P.S. Hunted for a low sodium peanut butter without all the additives and
> poisons, etc., and found a recipe. Place peanuts in a food processor,
> puree until smooth. Want chunky hammer a handfull in a bag and add after
> blending. Jar and refridge. Lasts two weeks. Untested. --A

We do not have Trader Joe's here, I wish tho, that we did. I like the
idea of making my own peanut butter, and adding the chunks, thanks for
the tip.
Rosie

Jude wrote
his week in lunchboxes we're gobnna have some goooood sandwiches!



I took about 4 oz cream cheese and mixed in 2 T or so of pesto. Used
that on some leftover garlic bread, added roasted red peppers from a
jar and some sliced provolone. Spread a littel leftover sun-dried
tomato pesto on the other piece of bread. Man oh man, did they look and

smell good! Not tasted yet , it's still morning.


We also have leftover white bean and sage dip, which will get used in
wraps along with kalamata olives and feta cheese, and served with grape

tomatoes.



Always unterested in good sandwich ideas, and I could eat pesto with
out anything else !!

Rosie