Bagel Dogs

I'm thinking of changing the name of my blog to: What Stupid Thing Toni Did Today.  I think it has a nice ring to it!

Sunday morning, I just got home from church and was puttering in the kitchen.  I have the tiniest kitchen and I was back and forth from the counter to the sink to the stove.  All the dogs were in the kitchen with me, in case I dropped something, and I turned, took a step and slipped on a dog tail.  I rolled my ankle and fell flat on the floor.  My ankle hurt, my chest hurt (I got got a huge lecture about being careful until the stitches are healed from reconstruction and all the dangers...) so I lay on the floor and had a moment (meaning crying hysterically).  My poor husband saw me go down and rushed to help, very concerned because I hit the edge of the table before I fell.  I hobbled over to the sofa after a little bit of a cry 😉 and iced my ankle.  It is a lovely shade of blue and green, but I can walk on it and it didn't swell much. But all in all, nothing is wrong with me (and don't post "that's debatable," dear husband).

So I'm telling you all this to explain why I might have been distracted the first time I made this recipe.

My niece brought bagel dogs over for Superbowl Sunday and I have been craving them ever since.  I just got a new keto cookbook, Craveable Keto by Kyndra Holley, and bagel dogs was one of the recipes.  Perfect!  That was what we were having for dinner.  My husband graciously volunteered to help make them since I was so clumsy uncomfortable and was trying not to walk much.

Now, I had the cookbook and was giving directions.  One of the first things you do is melt the mozzarella and the cream cheese together.  I told Dave to put the whole package of cream cheese in the bowl...the WHOLE 8 oz. package.  We were both surprised at how soft the dough was, and I used parchment to get the soft, sticky dough to roll around the hot dogs.  But it somehow worked and we baked them.  They didn't look at pretty as the picture and so I re-read the recipe to see if there were any tips or tricks on making them.

Thats when I realized you only add 1 oz. of cream cheese, not 8 oz.  No wonder the dough was so soft.  I had to make them again so I could get it right so I'll be eating hot dogs for lunch for the next two weeks!

Edible,  but not really pretty

The second time around, things looked a little better.  Good thing I like hot dogs.

Bagel Dogs (the right way)
Craveable Keto, Kyndra D. Holley

For the dough

1/4 cup blanched almond flour

3 Tbsp. coconut flour

1 tsp. garlic poweder

1 tsp. onion powder

1 tsp. Italian Seasoning

1 1/2 cups shredded part skim mozzarella cheese

1/4 cup butter

1 oz. full-fat cream cheese

1 large egg

6  beef hot dogs - I like Applegates when I can find them

For the topping:

2 Tbsp. butter, melted

1/4 cup Everything Bagel Seasoning - I bought some at Trader Joes on one of my work trips, but      couldn't find it (Cal did I leave it at your house?), so I used the recipe from the book

Everything Bagel Seasoning

1/4 cup toasted sesame seeds

3 Tbsp. plus 1 tsp. poppy seeds

3 Tbsp. plus 1 tsp. dried minced onions

2 Tbsp. coarse sea salt (I thought this was too salty, so I doubled everything else after I tried it once and now have a big batch in my cupboard for use anytime)

Preheat oven to 375° F.  Line a rimmed baking sheet with parchment paper or a silicone baking mat.

To make the dough: In a small mixing bowl, whisk together the almond flour, coconut flour, garlic powder, onion powder and Italian seasoning.

In a separate microwave safe bowl, combine the mozzarella cheese, butter, and cream cheese.  Microwave for 1 minutes 30 seconds to soften.  Mix together until everything is well combined.  If it gets stringy or is not quite melted enough, put it back in the microwave for another 30 seconds.

To the cheese mixture, add the dry ingredients and the egg.  using your hands, mix until the ingredients are well incorporated.  If you are having a hard time mixing the ingredients together, put the bowl back in the microwave for another 20-30 seconds.  If the dough starts sticking to your hands, wet your hands slightly and continue working the dough.

Divide the dough into 6 equal portions.

Working on a silicone mat or sheet of parchment paper, use your hands to roll each portion of the dough into a thin cylinder about 10 inches long, resembling a breadstick.  Starting at one end of a hot dog, wrap the dough around the hot dog until you reach the other end.  Repeat with the remaining dough portions and hot dogs.

Place the dough wrapped hot dogs on the lined baking sheet.  Brush each one generously with the melted butter, then top with the bagel seasoning.

Bake for 25 minutes or until golden brown.  Serve with condiments of your choice.

Store left-overs in the refrigerator for up to 1 week.  Reheat in a preheated 250° F oven.

2 years ago:  Almost like King Hawaiian Rolls and the "Big Rat" in the house

3 years ago:  Chicken Picatta and Cleaning Blood off the Kitchen Floor

5 years ago:  Ultimate Decadence Brownies and Being a Mouth Out of Control

February 27, 2018   Sunrise 8:06 am  Sunset 6:01pm  Temp. H 15/ L -7°F

The Squeaky Shoe and Cheesesteak Sandwiches

I have a pair of work shoes that are very comfortable and only about 2 years old, but not really pretty.  They look like "grandma" shoes; wide toe, thick cushy soles, you know the kind of thing a grandma that needs orthopedics would wear.  I loved them, especially when I worked and have to stand all day.  For some reason I replaced them.  So, there they sat, on my shoe shelf, not getting worn.

I noticed them yesterday, sitting there gathering dust.  I decided that I would wear them, find out what was wrong with them (I forgot they squeaked), and either fix it or get rid of them.  I slipped them on, oh so comfortable, and went to work.  About 20 minutes into the day they warmed up and started to squeak.  Oh, that's right, they squeak.  I need to get rid of these, they are driving me nuts!

It was a cold rainy day, so instead of walking outside at lunch I walked in the basement of my building.  Back and forth laps with my squeaky shoe.  At one point I had to adjust the lift in my shoe (I need one after my hip surgery...what was I saying about grandma's with orthopedics?) so I stopped,  pulled off my shoe, adjusted the lift, put my shoe back on and kept walking.  About 12 steps later something felt weird.  I looked down and there was this brown something sticking out of the top of my shoe.  I stopped, pulled off my shoe, and pulled out the cardboard insert that shoe manufactures put in shoes so they retain their shapes in the shoe boxes.  I had been wearing those shoes for almost two years with that damn cardboard insert.  I shook my head at myself, put my shoe back on and continued with my laps...the squeak stopped.  It was the cardboard against the shoe when I walked.

I told my son this story on the way home from the greenhouse.  He laughed at me and said I would have something to write in my blog.
"No, I have to stop telling everyone all the stupid things I do.  People are going to start thinking I'm an idiot."
"No mom, anyone reading your blog already knows that."

Nice.

So dinner is one area I usually don't look like an idiot.  Yes, I've had my kitchen mishaps, but for the most part I end up feeding my family pretty well.  We had these sandwiches for dinner that night.  We have a wok grill pan and whipped them up outside.  You can also cook them in the house, just cook the meat in batches so they fry and not steam in a full pan.  Yes, I might be an idiot, but at least I am an idiot that can cook.

Cheesesteak Sandwiches
Sandra Lee Grilling

1 1/2 pounds beef top round steak
8 oz. mushrooms, sliced
2 bell peppers, sliced thinly
1 large onion, sliced thinly
1/4 cup olive oil
3 Tbsp. Worcestershire sauce
2 Tbsp. onion soup mix
2 tsp. garlic powder
1 cup mayonnaise
1 tsp. minced garlic
4 sandwich rolls
4 sliced provolone cheese

Freeze steak for 15 minutes, this makes slicing easier.
In a ziplock bag, place peppers, onion, and mushrooms.
Slice steak very thinly and place in a separate ziplock bag.

 Mix together olive oil, Worcestershire sauce, onion soup mix and garlic powder.  Pour half the marinade in each of the ziplock bags.  Marinate in refrigerator for 1-3 hours.

In a bowl, combine mayonnaise and minced garlic.  Set aside in refrigerator until needed.  Set up grill for direct cooking over medium-high heat.  Oil grill wok when ready to start cooking.

Remove vegetables and steak from marinades; discard extra marinades.  Place vegetables in grill wok and cook for 10-15 minutes or until just tender.  Remove to plate and cover with foil to keep warm.  Grill steak 3-5 minutes or until cooked through, turning once.  Remove to plate and cover with foil to keep warm.

Grill sandwich rolls until insides are toasted.  Spread  with garlic-mayonnaise mixture.  Fill rolls with steak, cheese, and vegetables.  Place sandwiches on grill and cover.  Cook 2-4 minutes or until cheese has melted.

1 year ago:   Clams
2 years ago:  Fresh Cheese and Bacon Wrapped Corn on the Grill
3 years ago:  Butterfinger Martini
4 years ago:  Lemon Meringue Pie and the Cookbook Problem

May 20, 2016   Sunrise 4:09 am  Sunset 11:29 pm  Temp H 62/ L 48°F

Ham and Cheese Pastries

I'm home from Montana, OIT saved my computer and retrieved my presentation.  I have learned my lesson and have backed up everything (and emailed everyone a copy of my presentation...just in case).  I traveled from Helena to Bozeman, to Missoula, to Great Falls and met with prospective teachers at the different colleges and universities.  I felt it was very successful, everyone was friendly and receptive, and we have started plans for visits next year.

(On a side note it was about 85-90 degrees in Montana.  One day I texted my husband the temperature and he texted back "It's snowing at our house."  I keep telling the chick, you just have to embrace the snow, it's coming no matter what.)

My mom lives in Helena and she would travel with me to each of the different locations.  We would visit, carry on, and she would provide directions.  On our way to Bozeman, we stopped at Wheat.  They have a large bakery and we got a little snack.  We had these delicious ham and cheese pastries.  At first we talked about sharing one, boy am I glad we didn't!  They were huge, but we both finished one off.  They were so good we stopped back by on the way home.  Hey, I worked hard and needed a snack to get my strength back.

I was still craving them when I got home so I decided I would make them for dinner.  I used puff pastry, ham and cheddar cheese.  But, you could use any type of filling you wanted. They are so easy to make and hot from the oven, perfect with a cup of soup for Monday night football on a cold Fairbanks evening. (Did I tell you we already have snow?)

I leave for Michigan next week.  any suggestions of where I should stop for a snack?

Ham and Cheese Pastries
1 box puff pastry, I used Pepperidge Farms; it has two sheets in a box
sliced ham lunchmeat, or chopped leftover ham
cheddar, colby jack, or swiss cheese
mustard

Preheat oven to 400°F.  Line two cookie sheets with parchment paper.
Open one sheet of puff pastry, using a rolling pin, roll it a little thinner and remove the fold marks.  Cut into four pieces.

Top each piece with a smear of mustard, cheese and ham.  Fold into a triangle and seal edges well.

If you don't seal edges well the cheese leaks out, and while it is a delicious cheese brittle, the pastry is a little empty!
Repeat with second sheet of puff pastry.  You will have a total of 8 triangle pastries.  Place on parchment covered cookie sheets and bake 20-25 minutes until golden browned.  Remove from oven and let cool before serving, the center remains hot.

1 year ago:   Chocolate cake with Nutella Mousse and a change in luck
2 years ago:  Roasted Tomato Soup for soup and sandwich night

September 30, 2014    Sunrise 7:58 am  Sunset 7:52 pm  Temp. H 40/ L 29°F

Chicken Salad

Fairbanks has had a pretty cool and very wet summer so far.  As a matter of fact, the one week it was sunny and hot (in Fairbanks terms) we were in Seattle for the Curly Haired boy's wedding.  So last night, when I got home from work and my husband had a fire going I was 1) thrilled to death, 2) knew I had the best husband in the whole world, and 3) really sad that it was so blessed cold we needed a fire in July! (Some cheap ass in our house turns the heater zones off for the summer because she doesn't want to waste fuel on heating the house in the summer and my husband is cold because of it.  He can put on a damn sweater).

So the house was toasty warm, there were 7 of us around the table, I had a good glass of wine and we had this for dinner.  It was quick, with the store bought rotisserie chicken, delicious with the blueberries added, and a green salad and some watermelon finished the meal.  It almost felt like summer.

Chicken Salad
adapted from Cooking Light, August 2014
I made two batches, one with yogurt, one with mayo for the dairy free kids.

3 cups shredded chicken, I used a rotisserie chicken from the store
1/2 cup non-fat greek yogurt, or light mayo (I made one batch of each)
1/3 cup diced celery
1/4 cup basil, sliced
2 Tbsp. lemon juice
1/2 tsp salt
1/4 tsp. pepper
1 cup blueberries (o.k. I didn't really measure these, I just dumped some in)

In a large bowl add first 7 ingredients.  Mix well, add blueberries, mix carefully to incorporate.
Serve on toasted sandwich rolls or over mixed baby greens.

1 year ago:   Buttermilk Pastry Cream with Berries and the new Stove
2 years ago:  Tiramisu Brownies and Getting Left on the Side of the Road

July 23, 2014  Sunrise 4:20 am  Sunset 11:32  Temp. H 64/L 50°F

Teriyaki-Beer Steak Sliders/Salad

On my never ending quest to choke down enjoy a variety of salads (and get into my summer clothes), I came across this recipe that would please me and my "I don't want to eat salad every night" family.  This came to me after the Easter Bunny brought my husband a gift for his grill and he wasn't using it, and the need for adapted recipes for me and the rest of the family.

The Easter Bunny brought this grill wok for my husband.  It sat in the pantry after Easter, not getting any use.  I pulled it out and sliced onions and peppers and grilled them while the meat was cooking.  I usually cook flank steak 7 minutes a side for a total of about 14 minutes, that wasn't enough for the onions so I cooked them while I let the meat rest - about 5 more minutes.  Then I pulled the onions and peppers after I sliced the meat.  Perfect!

I sliced the meat as thin as I could (yes, I had to live through lots of knife jokes since I just cut myself bad enough to get stitches) and then tossed the meat with the onions and peppers.

I served the meat mixture on Hawaiian sweet rolls, but a few changes in spices and they would be great fajitas.

I piled my meat and onion mixture on top of my salad and skipped the rolls that night.  It was delicious.
Dave mentioned how nicely the grill wok worked.  Sometimes the Easter Bunny knows what she is doing.

Teriyaki-Beer Flank Steak
adapted from Sandra Lee Grilling

2 lbs. flank steak (my picture shows a double batch)
1/2 cup beer
1/4 cup teriyaki sauce
1/4 cup packed brown sugar
3 Tbsp.  (divided) black pepper seasoning mix
1 yellow bell pepper
1 orange bell pepper
2 sweet onions, cut into 1/2 inch slices
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
Hawaiian sweet rolls and/or salad greens for serving

In a zip-top bag, combine steak, beer, teriyaki sauce, brown sugar, and 2 Tbsp. seasoning mix.  Squeeze air out of bag and seal.  Gently massage bag to combine ingredients.  Marinate in refrigerator 1 to 8 hours, or overnight (I did this in the morning before work).

In another zip-top bag, combine peppers, onions, oil, vinegar, and the remaining 1 Tbsp. seasoning mix.  Squeeze air of out bag and seal.  Gently massage bag to combine ingredients.  Marinate in refrigerator 1 to 8 hours (I did this in the morning before work).

Set up grill for direct cooking over medium-high heat.  Oil grate when ready to start cooking.

Remove vegetables and steak from marinades; discard marinades.  Place vegetables on hot, oiled grill wok.  Cook 15-20 minutes until vegetables are tender.  Cook flank about 7 minutes per side for medium.  Remove steak from grill, let stand 5 minutes.  Thinly slice steak at an angle against the grain.

To serve, fill Hawaiian sweet rolls with meat and vegetables, or serve on a bed of crisp greens.

1 year ago:   Parmesan topped Salmon
2 years ago:  Pimm's Cup and Spiders

April 28, 2014   Daylight 16 hrs. 43 min. 12 sec.  Temp. H 59/L 36°F

Banh Mi

Week nights are a little hectic, we have more sun in the evening, outside chores are accumulating and work really gets in the way of all the things I want to do. (Don't even ask me if I've started the mosaic that is supposed to go outside this spring!)

I get home late from work, it is our busy season, and I'm tired.  Then to get dinner on the table...ugh.  My idea of dinner is 6:00 sharp, but we find ourselves eating around 7:00 or 7:30.  That is pretty late when my bedtime is 9:00.

I'm working on quick, delicious meals for the week.  I haven't resorted to once-a-month cooking like I used to do when the kids were younger and we were going in 7 different ways every night, but I'm getting there.

This dinner was quick, delicious, and a hit with everyone! I did plan ahead in that I made the rolls on Sunday for these.  Next time I'll double the meat and stick half in the freezer for another meal.  The meat would be a great addition to a Salad for Dinner night.

Pork Banh Mi Sandwiches
adapted from Weeknight Wonders, Ellie Krieger

1/4 cup unseasoned rice vinegar
3 Tbsp. honey
1 Tbsp. fish sauce
1 large carrot
5 oz. radishes, I used a big handful
2 cloves garlic
2 tsp. sriracha sauce
1 lb. pork tenderloin
1/2 English cucumber
fresh cilantro
4 potato sourdough rolls, or sandwich rolls of your choice
1/4 cup mayonnaise, the recipes calls for 2 Tbsp. greek yogurt mixed with 2 Tbsp. mayo, but I can't do yogurt for the Bboy and the chick.

In a medium bowl, whisk together the vinegar, 1 Tbsp. honey, and 2 tsp. of the fish sauce.  Grate the carrot and radish in a food processor or on a box grater.  Add to the bowl with the sauce and toss to combine.

Mince the garlic and add to another medium bowl.  Add the remaining 2 Tbsp. honey, remaining 1 tsp. fish sauce, and 1 tsp. of the sriracha sauce and stir to combine.  Slice the pork into  1/4 inch medallions.  Add the pork to the bowl with the garlic-honey sauce and toss to coat.

Spray a large nonstick skillet or grill pan with cooking spray and preheat over medium-high heat.  Add the pork and cook until browned and just cooked through, about 2 minutes per side

While the pork is cooking, use a vegetable peeler to cut the cucumber into thin ribbons.  Rinse the cilantro and pick leaves from the stalks.

Slice each roll length-wise, scoop out and discard the soft insides, and toast lightly.

In a small bowl, whisk together the mayo, yogurt (if using), and sriracha sauce.  Spread 1 Tbsp. on each bun.  Layer 1/4 of the carrot-radish slaw and the cucumber ribbons on each bun and top with 1/4 of the cooked pork.  Top with cilantro leaves.

Serves 4.

1 year ago:   Parmesan Tilapia
2 years ago:  Protein Balls and Fairbanks Fit Body Bootcamp

March 10, 2014   Daylight 11 hrs. 9 min. 35 secs.  Temp. H 12/ L 5°F

Weaving Bacon

As a teacher, everyone always talks about the three R's, reading, 'riting, and 'rithmatic...which I never really got because two of those words are spelled and/or pronounced wrong and as a teacher don't you want to correct that?

So, I live by my rule of the three B's...butter, bacon, and beer.  Everything is better with at least one of the three B's. :)  A combination is even better.

I try to make a little easier on myself by having one night a week be soup and sandwich night.  Not Dave's favorite night for dinner, but I thought I could change his mind with this.  BLATs with bacon weaves.  It was really easy and he loved it.  Bacon will never be the same for us.

Cut bacon strips in half and weave

See how easy that is!

Place on a foil covered cookie sheet and bake at 375° for 15 min.

Flip bacon over and bake for another 10-15 min. or until your degree of desired crispiness.

Drain on paper towel.

Add to your sandwich.

Bacon in every bite!

Bacon Weaves

each weave needs three pieces of bacon, cut in half.

Lay three 1/2 pieces next to each other.  Weave the other three 1/2 pieces into the first three.  Bake at 375° for 15-20 minutes.  With a spatula or tongs, turn the bacon over and bake for 10-15 minutes more or until the desired crispiness is achieved.  Drain on paper towels.  Enjoy.

1 year ago:   Orange Pound Cake

2 years ago: Packer-tini

January 15, 2014   Daylight 5 hrs. 9 min. 24 secs.    Temp.  H 5/ L 1°F

Pork Sandwiches

So I had to travel for work.  I went to a great training.  One of the sectionals was "At the Movies." These presenters take movie clips and then use that clip to train on one of the things you should do or shouldn't do.  It is entertaining, funny, and they get their point across without being to lecturey (spell check doesn't think that is a real word, but after 28 years in education, I know it is).

One of the clips came from the movie "The Shining."  I've never seen the movie because I'm not allowed to see scary movies.  If you've seen the movie you will know what part I am talking about, if you haven't I can't give you any more details, sorry.

So this little boy is riding his Big Wheels through the halls of the empty hotel his family is babysitting for the winter.  They are the only people in the hotel.  So, what a surprise when he comes to the dead end hallway and there are two girls, dressed in old fashioned dresses, standing there.  They say something like "come play with us, forever and ever and ever..."

Then there is a lot of blood and, I think, body pieces all over.  I don't know what happens next because I looked down.  I'm not allowed to look at movies like that, and I was staying in a hotel room BY MYSELF.  I don't even remember what point the presenters were trying to make with this clip because  I was so upset by the whole bloody scene.

That night, after I checked the closet and under the bed, I finally drifted off to sleep.  About 1:30 in the morning there were sirens, flashing lights, and all kinds of noise on the street, 10 floors below my window.  I woke up, but nope, I did not get out of bed to check because those damn girls in the old dresses just might be the cause of all the noise, and I wasn't getting out of bed in case they were under there ready to grab my feet.  You know those covers protect you from all the monsters in the night.  I was pretty tired the next day between the noise and the bad dreams from that stupid movie clip.

I made these sandwiches for dinner the other night.  Dave grilled the meat while I put the rest of it  together.  We sat down to watch a movie...only G rated movies for me, thank-you.

Pork Pita with Tahini Sauce

for Tahini Sauce

• 1/2 cup plain 2% Greek-style yogurt 
• 1/4 cup tahini (sesame seed paste)
• 1 teaspoon fresh lemon juice
• 1 garlic clove, minced
• Dash of salt
• 
  
• for Pork
• 4 (4 oz.) pork loin chops, I just buy a pork loin and cut chops
• Executive chef seasoning, or other steak seasoning

to finish sandwiches

4 pita halves, pocket carefully opened

12 cherry tomatoes, cut in half

4 lettuce leaves

12 slices cucumber

2 Tbsp. finely chopped parsley

Mix ingredients for Tahini Sauce.  Put in refrigerator.

Pound pork to about 1/4 inch thick.  Season generously with steak seasoning.  Grill over med.-high heat 3-4 minutes per side.  Remove from heat and let rest.

Carefully open pita pocket, spread generously with Tahini Sauce, add tomatoes, lettuce, cucumber, and parsley dividing evenly between pockets. Add pork and serve.

May14, 2013     Daylight 18 hours, 37 minutes, 07 seconds   Temp. H 43/ L 27°F

Roast Beef Salad Sandwiches

 

Several years ago, Nancy and I were in San Francisco for a conference in the early Spring.  We sat through some great presenters all morning, trying to stay awake because of our late night arrival the day before.  We ate most of the catered lunch and decided to walk outside in the sunshine, there was a path along the water across the street.  We set out to enjoy the sun, leaving Fairbanks and the dark behind. Half way across the parking lot and on the other side of the street the wind picked up, blowing the salty scent of ocean in our faces.  In that instant, I burst into tears.  Nancy, who is used to me and my quickly shifting moods, was even startled by this.  "What wrong? Are you O.K."
"I'm fine," I choked through sobs "It just smells right."

I lived in Palo Alto for the first 8 years of my life, before my mother moved us to the land-locked state of Kansas.  I summered in Fairbanks, also land-locked.  And while my dad and mom took us all over Alaska camping, fishing, rafting and just hanging out, I realized something that day.
The California ocean smells right...and smells like family:  Grandma laying out on the beach with a towel over her face so she won't get wrinkles, the trees in her backyard where we would climb and eat the fruit, her kitchen where she would use her hand grinder to grind the left over roast beef to make Grandpa's sandwiches for lunch at work, playing cards and needing a shoe box to hold my cards because my hands were too little, watching Mighty Mouse on her T.V. with her dog Mitze ....... all that came crashing over me with that whiff of ocean air.  I was completely overwhelmed with childhood memories.
My grandma turns 95 today.  She lives in Montana now, about 30 minutes from where my mother now lives.  I know my mom will pick her up and take her to Helena for the day, make her a cake and have her spend the night.  They will head back to grandma's the next day so grandma can check her cats, she doesn't like to be away from her two cats very long.  I'll give her a call and wish her a happy day.  And then, I think I'll grind some roast beef to make sandwiches for lunch tomorrow.  I wonder if Mighty Mouse will be on?
Happy Birthday Grandma.

Roast Beef Salad Sandwich Filling
  Adapted from my Grandma's Kitchen

• 1 pound cooked roast beef (I usually use left over moose)
• 1/4 cup coarsely chopped onion
• 1/4 cup coarsely chopped celery
• 1/2 cup dill pickles
• 1/2 to 1 cup mayonnaise
• pickle juice, to taste
• 1/2 teaspoon onion powder, optional
• 1/8 teaspoon pepper
• 1/4 teaspoon salt, or to taste
• sliced red onion, for topping
• lettuce, for topping
• sliced wheat or white bread

Put beef and onion, celery, and pickles through a meat grinder with the coarse plate, or mince the ingredients or process in a food processor until evenly chopped. Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired.  Toast the bread, if desired, and then spread with a little butter or mayonnaise. Add lettuce leaves; spread a layer of the beef spread over the lettuce, then top with sliced red onion.
Makes enough for 6 to 8 sandwiches.

January 18, 2012     Daylight  5 hours, 15 min., 42 seconds     Current Temp.  -38º F