Thread: Baked Sandwiches

<[email protected]> wrote in message
news:[email protected]..
> 1/4 lb. American cheese, cubed
> 3 hard-cooked eggs, diced
> 1 flat can tuna
> 2 T sweet pickle relish
> 1/2 cup salad dressing
> 2 T green pepper, diced
> 2 T stuffed olives, diced
>
> Fill buns with this mixture. It should be enough for about 8
> sandwiches. Wrap each in foil and heat for about 20 minutes at 350
> degrees.
>
> Margery's family likes these for Sunday night supper.

A flat can of tuna? As opposed to a...what? Pointy can of tuna?

In article <ie4a73$dqo$[email protected]>,
"Julie Bove" <[email protected]> wrote:

> <[email protected]> wrote in message
> news:[email protected]..
> > 1/4 lb. American cheese, cubed
> > 3 hard-cooked eggs, diced
> > 1 flat can tuna
> > 2 T sweet pickle relish
> > 1/2 cup salad dressing
> > 2 T green pepper, diced
> > 2 T stuffed olives, diced
> >
> > Fill buns with this mixture. It should be enough for about 8
> > sandwiches. Wrap each in foil and heat for about 20 minutes at 350
> > degrees.
> >
> > Margery's family likes these for Sunday night supper.
>
> A flat can of tuna? As opposed to a...what? Pointy can of tuna?

A round can. I did a Google, and tuna used to be a trash fish. The
canners wanted sardines. One year there were few sardines, and the
canneries had all these sardine cans around. So they filled them with
tuna. In his first year, he sold 700 cases. In a few years, he was
selling 400,000 cases!

--
Dan Abel
Petaluma, California USA
[email protected]

"Dan Abel" <[email protected]> wrote in message
news:[email protected]..
> In article <ie4a73$dqo$[email protected]>,
> "Julie Bove" <[email protected]> wrote:
>
>> <[email protected]> wrote in message
>> news:[email protected]..
>> > 1/4 lb. American cheese, cubed
>> > 3 hard-cooked eggs, diced
>> > 1 flat can tuna
>> > 2 T sweet pickle relish
>> > 1/2 cup salad dressing
>> > 2 T green pepper, diced
>> > 2 T stuffed olives, diced
>> >
>> > Fill buns with this mixture. It should be enough for about 8
>> > sandwiches. Wrap each in foil and heat for about 20 minutes at 350
>> > degrees.
>> >
>> > Margery's family likes these for Sunday night supper.
>>
>> A flat can of tuna? As opposed to a...what? Pointy can of tuna?
>
> A round can. I did a Google, and tuna used to be a trash fish. The
> canners wanted sardines. One year there were few sardines, and the
> canneries had all these sardine cans around. So they filled them with
> tuna. In his first year, he sold 700 cases. In a few years, he was
> selling 400,000 cases!

Must be a very old recipe then.

Dan Abel <[email protected]> wrote:

>In article <ie4a73$dqo$[email protected]>,
> "Julie Bove" <[email protected]> wrote:
-snip-
>>
>> A flat can of tuna? As opposed to a...what? Pointy can of tuna?
>
>A round can. I did a Google, and tuna used to be a trash fish. The
>canners wanted sardines. One year there were few sardines, and the
>canneries had all these sardine cans around. So they filled them with
>tuna. In his first year, he sold 700 cases. In a few years, he was
>selling 400,000 cases!

Ain't marketing grand? I like the story about pink and white salmon.
http://legendsrumors.blogspot.com/20...n-pink-in.html

I *think* I remember tuna in tall cans. Early 60's- late 50's?

Jim

"Jim Elbrecht" <[email protected]> wrote in message
news:[email protected]..
> Dan Abel <[email protected]> wrote:
>
>>In article <ie4a73$dqo$[email protected]>,
>> "Julie Bove" <[email protected]> wrote:
> -snip-
>>>
>>> A flat can of tuna? As opposed to a...what? Pointy can of tuna?
>>
>>A round can. I did a Google, and tuna used to be a trash fish. The
>>canners wanted sardines. One year there were few sardines, and the
>>canneries had all these sardine cans around. So they filled them with
>>tuna. In his first year, he sold 700 cases. In a few years, he was
>>selling 400,000 cases!
>
> Ain't marketing grand? I like the story about pink and white salmon.
> http://legendsrumors.blogspot.com/20...n-pink-in.html
>
> I *think* I remember tuna in tall cans. Early 60's- late 50's?

I don't remember. I was born in 1959.

In article <[email protected]>,
Jim Elbrecht <[email protected]> wrote:

> Dan Abel <[email protected]> wrote:

> Ain't marketing grand? I like the story about pink and white salmon.
> http://legendsrumors.blogspot.com/20...to-turn-pink-i
> n.html

Why is salmon pink? There are little critters in the sea. Sometimes
certain ones grow profusely. They are red, and turn the water red. The
shrimp love these. The shrimp grow big and nutritious. In turn, the
salmon eat these shrimp. This turns the flesh of the salmon pink. It
just so happens that the salmon season coincides with the red creature
season. So what about farmed salmon? Well, people want and expect pink
salmon. They aren't going to accept anything else. So they put food
coloring in the food for farmed salmon.

--
Dan Abel
Petaluma, California USA
[email protected]