Sandwiches Newsletter


July 23 2011 Sandwiches Newsletter

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Greetings from the scorched Land of Oz!

It was too hot to cook yesterday, so late at night I boiled two eggs. This morning I got up and combined my eggs with some excellent (and cheap) canned pink Alaskan salmon. When I was growing up, canned salmon was used to eat on meatless days. Ignored for years, now more people are eating it, since it is a bargain economically and nutritionally. This simple-to-make salmon salad can be pulled together quickly and served in many different ways!

This is a wonderful salad for those hot days when you want something cool, yet substantial. I hope you enjoy it as much as we do!

Canned Salmon Salad Frugal Recipe-the link is below:

I finally found some good tomatoes. If you aren't growing tomatoes, you need to start looking at your local farmer's market. Find some that have a fair amount of acid. Next week we'll be making that iconic sandwich of summer, the bacon, lettuce, and tomato. BLT! Is there any sandwich that says summer better than this one?

Until we meet again,

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Connie Mistler Davidson, Sandwiches Editor

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