| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Tamwt01 |
4 |
servings |
INGREDIENTS
| 3/4 |
lb |
Thin pickled herring fillets; cut into 1/2" pieces |
| 1 |
sm |
Potato; peeled, boiled, |
|
|
And cut into 1/4" cubes |
| 1/4 |
c |
Finely-chopped onion |
| 2 |
tb |
Finely-chopped dill pickle |
| 1 |
sm |
Apple; peeled, cored, |
|
|
And cut into 1/4" cubes |
| 2 |
tb |
Mayonnaise |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
|
Stick Butter; room temperature |
| 6 |
sl |
Black bread; thin, halved |
|
|
Green leaf lettuce |
INSTRUCTIONS
Place herring pieces, potato, onion, pickle, apple and mayonnaise in a bowl
and mix to combine. Add mayonnaise and mix well. Season to taste with salt
and pepper. Spread about 1 teaspoon of butter on each bread half. Top with
a lettuce leaf, then with the herring mixture. This recipe yields 4 to 6
servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B05 broadcast 02-03-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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