Hot summer day? Don't want to stand up over a hot stove? Try these sandwich fillings and spreads! They can be made early and stored in containers in the refrigerator.

Chicken Salad Sandwich Filling

1 cup chopped cooked chicken
2 chopped hard boiled eggs
1/2 cup finely chopped celery
3/4 tsp salt
1/2 cup mayonaise
3 tbsp chopped pickle or relish

Steps:
1. Combine the chicken, egg, and celery in a mixing bowl.
2. Mix the salt, mayonaise and pickle until well blended.
3. Add the mayonaise mixture to the chicken; mix lightly.
4. Make the sandwiches. Serves six.

Hints:
1. Green pepper or onion may be added, if desired.
2. Chicken salad sandwich filling may be tossed together and served as a salad on lettuce or salad greens if the ingredients are cut into larger pieces.


Beef or Ham Sandwich Filling
--Follow the recipe for Chicken Salad Sandwich Filling, but in Step 1 substitute chopped cooked beef or ham for the chicken.


Sandwich Fillings and Spreads

• Chicken and Ham: Combine 2/3 cup chopped cooked chicken and 1/2 cup chopped cooked ham. Add 3 chopped olives, 2-3 tbsp mayonaise, and 1/2 tsp lemon juice. Mix lightly. Makes 4 sandwiches

• Deviled Meat: Combine 1 1/4 cup chopped cooked beef or pork with 2 tbsp ketchup or chili sauce, 1/2 tsp Worcestershire sauce, 1/4 tsp paprika, 1/2 tsp grated onion, 1/2 tsp salt, and 3 tbsp mayonaise. Mix lightly. Makes 4 sandwiches.

• Tuna Spread: Combine 1 cup canned tuna (drained), 2 tbsp chopped celery, 1 tsp lemon juice, 1/4 tsp salt, 3 tbsp mayonaise. Mix lightly. Makes 4 sandwiches.

• Ham and Egg: Combine 1/2 cup finely chopped cooked ham, 2 chopped hard-boiled eggs, 1/2 tsp mustard, 1 tsp finely chopped onion, 1/2 tsp Worcestershire sauce, and 2-3 tbsp mayonaise. Mix lightly. Makes 4 sandwiches.

• Egg and Deviled Ham: Combine 2 chopped hard-boiled eggs, 1/3 cup deviled ham, 1 tbsp Worcestershire sauce, and 3-4 tbsp finely chopped pickle or relish. Mix lightly. Makes 4 sandwiches.

• Egg and Bacon: Combine 4 hard-boiled eggs (chopped), 4 slices of cooked, crisp bacon (chopped), and 1/4 cup mayonaise. Mix lightly. Spread on buttered bread. Makes four sandwiches.

• Corned Beef and Cheese: Combine 1/4 cup chopped sharp American cheese with 2 tbsp mayonaise. Add 1/2 cup finely chopped corned beef, 1/4 cup finely chopped sour pickles, 1 tbsp grated onion, and 2 tbsp finely chopped celery or parsley. Season with paprika or Worcestshire sauce. Mix well. Makes 4 sandwiches.

• Celery and Cheese: Combine 1 cup grated American cheese, 1/3 cup chopped celery, 1 1/2 tsp chopped onion, 1 1/2 tsp chopped pimentos. Add 1/4 tsp salt and 1/3 cup mayonaise. Mix well. Makes 4 sandwiches.

• Pimento Cheese: Combine 1 cup grated American cheese, 3 tbsp chopped pimento, and 3 tbsp mayonaise. Mix well. Makes 4 sandwiches.

• Peanut Butter, Banana, and Jelly: Mash 1 very ripe banana. Add 1/4 cup peanut butter and 1bsp favorite jelly. Mix just enough to blend the ingredient. Makes 4 sandwiches.

• Cream Cheese and Bacon: Soften one 3-oz package cream cheese with 1 tbsp milk. Add 2 tbsp chopped green pepper, 3 slices cooked, crisp bacon (crumbled) and 1 tsp finely chopped onion. Mix well. Spread on bread or crackers.

• Cream Cheese and Marmalade: Combine one 3-oz package cream cheese with 2 tbsp orange marmalade, 1/4 cup chopped nuts, and 1 granted rind of orange. Mix well. Spread on bread or toast rounds.

Spreads can be served on your favorite bread or crackers. Tomorrow, I will share some of my favorite salads.