Recipe(tried): Four Vegetable Spreads

FOUR VEGETABLE SPREADS

Yield: Each of the spreads will fill about four sandwiches.

(1)
1 cup shredded cabbage
1/4 cup chopped dried apricots
2 tablespoons chopped walnuts

Mix together and moistened with homemade mayonnaise.

(2)
1 cup shredded cabbage
1/3 cup grated carrot
1 tablespoon chopped chives

Moistened with homemade mayonnaise.

(3)
1 cup grated carrots
1/4 cup finely chopped celery
1/4 cup finely chopped apple
2 tablespoons finely chopped green pepper

Moistened with homemade mayonnaise

(4)
1 cup mashed home baked navy beans or soybeans
1/4 cup finely chopped celery
1 tablespoon chopped onion

Moistened with homemade mayonnaise.

HOMEMADE MAYONNAISE

1 egg (pasteurized)
1 teaspoon prepared mustard
1/2 teasoon sea salt
1 teaspoon raw sugar
3 tablespoons apple cider vinegar or lemon juice
1 cup safflower oil

Put the egg, mustard, salt, sugar, vinegar and one half cup of the oil in an electric blender. Blend until smooth.

Continue blending while adding remaining 1/2 cup oil very slowly in a steady stream into the center of the egg mixture.

Remove mayonnaise with a small rubber spatula into a jar. Store, covered, in the refrigerator. Yield: About two cups.

NOTE: If the mayonnaise curdles, blend one egg in a clean electric blender and gradually pour the curdled mayonnaise back in while blending at high speed.