Sticky Mouth Sandwich

A popular sandwich in health-food cafés during the 1970s and ’80s, this is one of those wonderfully simple combinations that somehow works. I had completely forgotten about it until recently, when I used AI to help me track down and piece the recipe back together. I adapted it slightly. This sandwich has creamy peanut butter, sliced banana and raisins, a drizzle of honey, and micro-greens tucked between hearty multigrain bread.

It is nostalgic, wholesome, a little quirky, and very delicious.

Makes 1 sandwich.

 

 

Ingredients:

2 slices multigrain bread
Creamy all-natural peanut butter
1/2 banana, thinly sliced
2 tablespoons golden raisins
1 handful micro-greens or alfalfa sprouts
Honey, for drizzling

Directions:

Spread the peanut butter generously over both slices of bread, taking it all the way to the edges. This helps hold the raisins and micro-greens in place.

Arrange the banana slices over one slice of bread and scatter the golden raisins on top.

Add a generous handful of micro-greens, drizzle lightly with honey, and gently press the second slice of bread on top.

Cut in half and serve.

Notes

For a variation, add thinly sliced apple or a sprinkle of shredded coconut.

 

 

  

 

Georgia Cracker Salad

Think of it as the salad you throw together when tomatoes are ripe on the counter and you need something fresh, creamy, and crunchy in a hurry. It’s a potluck standby across the South, and Paula Deen helped make the tomato-and-saltine version popular for Southern home cooks.

 

Ingredients:

1 sleeve of saltine crackers

1 large tomato or 2 large Roma tomatoes (seed the tomato and drain on paper towels for a few minutes)

3 green onions, finely chopped (white and green part)

1 hard-boiled egg, chopped

Pepper

Mayo 

Directions:  

Crush the crackers with your hands into a medium mixing bowl. You want to have some big cracker pieces for texture.  Think rustic. 

Combine  the ingredients except the mayo and stir well.

Add the mayo a 1/2 cup at a time until is reaches your desired consistency. You want the ingredients to be just coated. 

Season with pepper. The saltines add enough salt, so taste before you add anymore salt.  

 

Summertime Tomatoes

Adapted from Sugar Beach, the Fort Walton Beach Junior Service cookbook (1984).

Ingredients:

3 medium tomatoes (I like to use heirloom tomatoes in different colors), sliced

2 Tablespoon tarragon vinegar

3 Tablespoons mild olive oil 

1/2 teaspoon salt 

1/4 teaspoon black pepper

1/4 teaspoon of dried tarragon (this is crucial)

1 Tablespoon parsley, minced or to taste

1 Tablespoon green onions, minced or to taste

Freshly ground pepper and another sprinkle of salt

Directions:

Arrange tomatoes on a serving plate. Mix remaining ingredients and pour over tomatoes. Let stand at room temperature at least 1 hour before serving.

 

 

 

Cucumber Salad

I am always looking for a better recipe. Right now, this is the best I have served.  A good side salad with Beef Stroganoff.

 

Ingredients:  

2 hot house cucumbers or 4 average sized cucumbers (cut in half and seed)

1 teaspoon salt

1 teaspoon apple cider vinegar

1/2 cup scant mayo

1/4 cup scant sour cream

1 teaspoon dill weed

Directions: 

Peel and slice the cucumbers and put them in a class or ceramic bowl. Sprinkle with salt and vinegar and mix well. Cover and let sit for half and hour.

Pour off the excess liquid. Add mayo, sour cream and dill weed and mix. 

Cover and refrigerate until ready to serve.

 

Mississippi Come Back Sauce

From a Greek restaurant in Mississippi. Great on everything. French fries, onion rings, wings, and pickled shrimp. 

Ingredients:

1 cup of mayo

1/4 cup ketchup

1/4 cup of chili sauce

1 teaspoon Dijon mustard

1 teaspoon onion powder or Beau Monde Seasoning

1 teaspoon garlic powder

2 teaspoons Worcestershire Sauce

1/2 teaspoon black pepper

1/2 teaspoon Louisiana hot sauce

1/4 cup olive oil

Juice of 1 lemon

Directions:

Mix all ingredients in a glass bowl and store in refrigerator overnight in a mason jar to let the flavors meld.

This makes 1 pint.

Other additions:

Garnish with chopped chives 

1/4 cup chopped bread and butter pickles or hot pickles

1 teaspoon Old Bay Seasoning

Squirt of Sriracha 

 

 

Paula Deen's Tuna Salad

Ingredients:

2 jars of tuna fillets in olive oil, drained

1/3 to 1/2 cup dill pickle relish (not sweet relish)

Half of a medium onion, finely diced

1 stalk of celery, finely diced

2-3 hard-boiled eggs, diced

Black pepper to taste

Mayonnaise to taste (2-3 tablespoons)

Directions:

Break up the tuna in a bowl and mix all ingredients together. 

Refrigerate until ready to serve.

Cucumber Spread

This spread is very versatile; it can be party sandwiches or a dip for a veggie tray. Try some on a bagel or on top of sliced cucumbers.

 Ingredients:

8 ounces of cream cheese, softened

4 ounces of dry Ranch dressing mix 

3 Tablespoons of mayo

20 slices of rye party size bread squares

20 slices of cucumber, sliced thin

20 slices of watermelon radishes or any type of radish, sliced thin

3 Tablespoons fresh dill, minced

Directions:

Mix cream cheese, Ranch dressing power and mayo together. 

Spread on top of Rye bread squares. Top with cucumber and radish slices and sprinkle with dill.  

Other serving suggestions are sliced Roma tomatoes and sliced red onion.