My 1960s childhood memory: deviled ham cocktail sandwich paste

Sign up to save this recipe to your profile
a loaf's worth Easy
(0)
Total:
PREVIOUS: Martinique Cocktail NEXT: Deviled Ham

Ingredients (4)

  • Two 4-oz cans of Underwood deviled ham (don't get the Hormel; it tastes funny)
  • Two small jars chopped pimentos, drained
  • 2 Tbsps Kraft mayo (please, not Hellman's; it's just too sweet and disgusting)
  • 2 heaping Tbsps grated Parmesano. Four dashes Tabasco.

Summary

In the 1960s, when my parents would throw a cocktail party, I would lie in wait under the table for my favorite special-occasion yummy: a canape made with a pink deviled-ham paste. When the platter heaped with the little sandwiches arrived at the table, I would emerge from beneath, secure two handfuls, and go under again, to savor my loot. These days, when I’m feeling especially sorry for myself, I make a batch of this paste and eat the little sandwiches until I’m feeling human again.

Instructions

  1. 1Mix everything well in a Pyrex glass bowl (Pyrex for period specificity). Take two slices Pepperidge Farm thinly sliced white bread, apply the spread to one slice, put the other slice on top, trim off the crusts, then cut the sandwich diagonally into four small triangles. Eat. Repeat.
Load Comments

Recommended from Chowhound