Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Thin pickled herring fillets; cut into 1/2\" pieces |
| 1 small | Potato; peeled, boiled, |
| \N \N | And cut into 1/4\" cubes |
| ¼ cup | Finely-chopped onion |
| 2 tablespoons | Finely-chopped dill pickle |
| 1 small | Apple; peeled, cored, |
| \N \N | And cut into 1/4\" cubes |
| 2 tablespoons | Mayonnaise |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| ½ \N | Stick Butter; room temperature |
| 6 slices | Black bread; thin, halved |
| \N \N | Green leaf lettuce |
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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.