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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

ANCHOVY-EGG SPREAD Recipe

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This recipe for ANCHOVY-EGG SPREAD is from The Stone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 jar (2oz) anchovy paste (about 3 Tablespoons)
1/2 cup mayonnaise
1 teaspoon Dijon type mustard
1/2 teaspoon celery salt
1/4 teaspoon paprika
2 tablespoons worcestershire sauce
6 hard cooked eggs, sieved

In small mixing bowl, stir together all ingredients.
The hard cooked eggs may be sieved right into the mixture.
Stir well until evenly mixed.

Place in tightly covered container overnight, so flavors blend.
Serve on crackers as an appetizer spread.
Makes about 2 cups
Directions:
Directions:
©
Personal Notes:
Personal Notes:
Out of Grandma Rachel's recipe folder. She used to serve this on toast triangles with
cocktails.

 

 

 

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