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Does anyone remember Oscar Meyer sandwich spread and can you give me a mock recipe?

I remember this vividly. It was in a plastic tube just like liverwurst/braunschwiger. I am sure it was Oscar Meyer and it was like a bologna salad spread. Anyone have a recipe for me?

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  1. I always figured it was a mixture of mayonnaise and pickle relish with some added herbs and spices. Start with the mayo/relish base and build from there. It'll be fun to experiment. Just be sure to use Hellmann's or Best Foods mayo.

    1. My brother made bologna salad one time when he had no ham, and found it good. If that is indeed what this stuff was like, grinding the bologna and then adding the other ingredients a bit at a time until you get the right consistency would be the way to go. I'd get one of those tubes of bologna in one piece, cut it into cubes, and then put them in the freezer until firm before grinding. Of course you could always use a processor, too.

      We never had this, or any of the Oscar Mayer tube stuff, because we were poor and those things were too expensive. We always got our braunschweiger in bulk from the meat case.

      1 Reply
      1. re: Will Owen

        We were also poor, but my mom worked as a meat wrapper at a grocery store and got the going out of date meats at a discount. This was long enough ago that they took lunchmeats out of the packages that were going out of date and wrapped them on styrofoam trays in a combo pack and she got first dibs being as she worked there. That's how I got the occasional treat O.M. treat. She learned how to cut up a bird. To bad she couldn't cook it. Lol.

      2. Sorry, I misread your post .... I thought you were looking for something like this:
        http://www.shoprite.com/pd/Hellmanns/...
        Appears you were looking for some of that meat paste that was loaded with fat and sodium and you could squeeze out and spread on bread. I've always been a little suspicious of meat that could be spread on bread (or anything else). Gotta have a lot of fat to make that happen.

        2 Replies
        1. re: todao

          The polite term is "paté", and yes, it generally does require a good bit of "vitamin F", as do most tasty things. This is not a reason for most of us to avoid them, simply a good reason to consume them in moderation. My favorite homemade sandwich, to which I was introduced at around age eight, is braunschweiger on good white with slices of hard-cooked egg, swiss cheese, lettuce, butter, mustard and mayonnaise. I allow myself a couple of those per year.

          That spread - at least in its modified bologna salad form - sounds pretty damn good. I'm gonna try it.

          1. re: Will Owen

            It's not pretty damn good.... it's awesome. And I am sure it has alot of vitamin f. Yuummmmm. Try it even if it is a recreated form. I have tried to mock it with miracle whip, mayo pickle relish, a squeeze of mustard and lawry's seasoned salt. It's good but not the same. Still chasing the memory....

        2. The first time I went to Europe in the 70's we found a ham spread in a tube that was awesome and cheap. We lived on it sqeezed on bread with a squeeze of mustard!

          3 Replies
          1. re: randyjl

            Any thoughts on how to recreate the flavor and do you want to? I do

            1. re: randyjl

              A Swedish friend would get caviar spread in a tube. That was a standard Swedish thing.

              1. re: Sharuf

                Yes, I have Swedish friends who eat fish paste too. They say it's a childhood love, like peanut butter is to American children (and adults). They, by the way, think peanut butter is foul... and I find fish paste in a tube straight up nasty. ;-)

            2. If you browse the Google newspaper archive, there are many bologna based sandwich spread recipes from the 40's, 50's, 60's etc.

              Here's the link
              http://news.google.com/newspapers

              Just search for "sandwich spread", "bologna spread" or "bologna sandwich spread"

              3 Replies
              1. re: Antilope

                Thank you. I will give them a peek a d do some experimenting.

                1. re: Antilope

                  Green olives add a distinct flavor. Another is pimentos. So does raw onion ground into the mixture. I've seen ground bologna recipes also use Miracle Whip instead of plain mayonnaise. Another ingredient I've seen is ketchup. Another is cheese ground into the mixture. Maybe the sandwich spread had a few hot dogs ground into it, that would also be a distinct flavor. Any one of those or a combination might give the right flavor you remember.

                  Here are some ground bologna sandwich spread recipes I've found through Google:

                  Ground Bologna Sandwich Spread
                  http://blog.mlive.com/michigan_appeti...

                  Sandwich Spread Recipe with Bologna | Hillbilly Housewife
                  http://www.hillbillyhousewife.com/san...

                  Bologna and Cheese Filling
                  http://askville.amazon.com/mom-make-b...

                  bologna spread for sandwiches
                  http://community.tasteofhome.com/comm...

                  1. re: Antilope

                    Taste of home sounds closest. It also had some pimrntoes. Going to play around with some recipes.