Warm Weather Cooking :)

It is warming up, which reminds me it's time to switch my cooking style to more casual dishes which require little to no actual cooking.  While I know these are modern times, I tend to take my cooking cues from some "farmhouse" cooking wisdom.  Farm wives of old, during the heat of the summer months and often without air conditioning, avoided cooking (and adding heat to the household) unless absolutely needed.  Cold meals and things that could be cooked outdoors on a grill were often served instead of hot meals, and cooking was left for cooler or rainy days whenever possible, or Sundays, which were considered feast days and days of rest.

Unfortunately I can no longer make one of my favorite cold dishes because of my allergy to eggs (and mayo, which is mostly eggs), but I'll include it here.

Appitizer/Sanwich Filling (Mayo Style)

Meat or Protein, approx. 5 oz. or 1/2 cup, drained (see note 1)
3 Tablespoons mayo or Miracle Whip (adjust more or less to moisten all other ingredients).
2 Tablespoons mustard of your choice (see note 2)
2 Tablespoons dill pickle relish

Combine all ingredients in a metal or glass mixing bowl, mixing well with a fork until moistened.  Serve as sandwich filling, or on crackers for appitizers. 

For fancier appitizers, serve on specialty crackers, topped with a touch of shredded cheeze, diced cooked tomatos marinated in oil and vinegar or seasonings of your choice, or a black olive, whole or sliced.  You can also sprinkled with paprika or add a sprig of parsley.

Note 1.  My personal favorite for the meat or protein is canned tuna, but I have also used with great success sardines, potted (canned) ham, canned chicken, diced cooked chicken (usually a leftover breast or filet), finely diced cooked ham (also usually a leftover), canned salmon, and diced hard boiled eggs (2). 
Note 2.  I started out using regular yellow mustard, but over the years found that brown and dijon works well also.

Since I'm now allergic to eggs, chicken and mayo, I've been playing with some new variations of the same basic idea I outlined above, just without the eggs, chicken and mayo lol.  This is what I've come up with so far for flavorful, practical egg-free appitizer/sandwich filling.

Appitizer/Sandwich Filling (Egg/Chicken Free Style)

Meat or Protein, 5 oz. or approx 1/2 cup, drained (see note 3).
2-3 Tablespoons Oil-Based Salad Dressing, such as Italian, Vinegrette, or Olive Oil and Cracked Pepper
2 Tablespoons dill pickle relish (optional)

Combine in a metal or glass mixing bowl as in the first recipe, also serving or garnishing as in the first recipe.

Note 3.  I have tried this with tuna so far, but have plans to try it with the other non-egg/chicken meats listed above.