Hi James, my boy    9/19/2016

>  BF> I make tuna sandwiches fairly often for my noon brunch, 

jw> Here's my variant: real mayo should have lemon juice, white pepper,
jw> cayenne and mustard in it. Commercial mayonnaise is lacking in these
jw> zingy flavours. So add your own to taste.
wj> Black pepper is fine too if you don't have white.

I use a low salt mayo that;s pretty good.  I will freely try your additions
to my sandwiches, all of them.

jw> Sometimes I make my own mayo from scratch but that's cookery stuff
jw> and I won't bore you with the details! [g]

[Chuckle]  You know your target, eh?


---------- Recipe via Meal-Master (tm) v8.05
  
       Title: The Border Grill’s Cinco De Mayo Margarita
  Categories: Beverage, Alcohol
       Yield: 1 Servings
  
       1    Lime, cut into 5 slices
            Margarita or kosher salt
       2 oz Anejo tequila
       1 oz Orange liqueur*
       1 tb Freshly squeezed lemon juice
     1/2    Coffee cup ice cubes
  
   *such as Triple Sec
   
   Arrange 3 lime slices on a small plate and cover another plate with the
   salt to a depth of 1/4 inch. Place a martini glass upside down on the
limes
   and press and turn to dampen. Then dip in the salt to coat the rim.
   
   Combine the tequila, orange liqueur, lemon juice and ice in a blender.
   Blend at high speed until smooth. Pour into the prepared glass, garnish
   with the remaining lime slices and serve.
   
   Note:
   
   To make 8 margaritas, mix 2 cups tequila, 1 cup Triple Sec and 1/2 cup
   freshly squeezed lemon juice. Prepare in 3 batches; shake or blend a
third
   of the mix with about 1 coffee cup ice for each batch.
   
   Editor’s note: The Border Grill is Milliken’s & Feniger’s wildly
wonderful
   restaurant that celebrates the flavors of Mexico. Located at 1445 4th
   Street in Santa Monica, CA, many of the recipes that have made this
   restaurant so popular appear in the owners' latest book Mesa Mexicana.
For
   those living in the Los Angeles area, tune into Mary Sue & Susan’s new
hit
   show “Good Food” on KCRW (89.9 FM), Fridays at 2:00pm.
   
   Recipe By     : by Mary Sue Milliken and Susan Feniger
   
   Reposted for you by:  Bill Webster
  
 -----

[Chuckle]



Boy, that's what I call a Source!


 Burt