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HOAGIE DIP

"This recipe is from my cousin, Patty Wassen, in eastern Pennsylvania," writes Margot Ziemer of Penn Hills. "Even though she is an Eagles fan, this recipe has become a family favorite and is great for tailgating. In warmer weather, it needs to be kept well-chilled because of the mayonnaise base. In a feeble attempt at cutting calories, I usually use light mayonnaise." (Tester's note: We used regular mayonnaise.)

1/2 pound deli ham, sliced
1/2 pound Genoa salami, sliced
1/2 pound American cheese, sliced
1 small head lettuce, shredded
3 tomatoes, diced
1 medium onion, minced
1 1/2 cups mayonnaise
2 tablespoons oregano
1 dozen hoagie rolls sliced 1/2-inch thick, or loaf of baguette style bread, sliced

Cut the ham, salami and cheese into small pieces by rolling jelly-roll style, thinly slicing, and then slicing again into half moons shaped pieces. Mix in a bowl with oregano and mayonnaise. Add the onion. Add lettuce and tomato just before serving. Serve with slices of bread or even crackers.

Serves 15 to 20.

Margot Ziemer, Penn Hills

Tested by Karen Carlin

Thursday, September 20, 2001

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