Cooker’s Pot

You’ll Need:

1 pound canned salmon, drained
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
3 tablespoons snipped parsley

Procedure:

Flake the salmon. Remove skin and bones. Combine all ingredients except the parsley. Shape into a log AFTER chilling for several hours. Roll in parsley.

You’ll Need:

16 ounces grilled salmon fillet
24 ounces softened cream cheese
4 tablespoons pur�ed yellow onion
1 tablespoon lemon juice
3 tablespoons horseradish
1 teaspoon pur�ed garlic
1/2 teaspoon salt
2 teaspoons white pepper
2 teaspoons hickory Liquid Smoke

Procedure:

Place all ingredients in a food processor and blend until creamy. Line the inside of a mold with plastic wrap and pour mousse into the mold, then refrigerate for at least 6 hours. Unmold, then garnish with chopped pecans and serve with crackers. May also be served stuffed into cocktail tomatoes. Yields about 50 servings.

You’ll Need:

1/2 lb salmon fillet
4 celery sprigs
2 spoonfuls raisins
2 leeks
1/2 lb milk cream
2 spoonfuls mustard with seeds
1 glass white wine
Salt and pepper to taste

Procedure:

We soak the raisins in the white wine. The celery is cleaned of fibers, cut into short sticks and set in boiling water for ten minutes. The leeks with which the salmon will be wrapped are cleaned and cut into pieces approximately 12 cm long. We make incisions along one side of each piece down to the middle to separate the leaves and then also add them to boiling water for 10 minutes until they soften. We open the salmon fillet and make a thin slice. In a sheet of aluminum foil we arrange in layers, first the leeks, then the salmon, and then spread the raisins and celery on top. We salt and pepper to taste and wrap tightly into a roll. The rolls are lowered in boiling water for 20 minutes. For the mustard sauce we warm the milk cream and mix in the mustard. We lower the heat and stir regularly until the mix sets. When the rolls have cooled we cut them in slices and serve them with the sauce. This is an appetizer served hot or cold.

You’ll Need:

2 pounds sausage
1-1/2 cups all purpose baking/biscuit mix
4 cups shredded sharp cheddar cheese
1/2 cup chopped cooked broccoli
1/2 cup finely chopped onion
1/2 tsp of garlic powder

Procedure:

Preheat oven to 375 degrees. Mix all ingredients together thoroughly. Form into 1-inch balls. Place on ungreased cookie sheets. Bake for 15 minutes or until golden brown. Sausage cheese balls can be frozen uncooked. Thaw and cook according to directions.

You’ll Need:

1 (12 ounce) package ground sausage
18 fresh mushrooms
2 (8 ounce) packages cream cheese, softened
3/4 cup dry bread crumbs
1 cup red wine

Procedure:

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Preheat oven to 325 degrees F. Clean the mushrooms. Remove, chop and reserve the stems. In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine. Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine. Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

You’ll Need:

1/2 pound scallops
Juice of 3 to 4 Mexican limes
1 tablespoon olive oil
1 ripe tomato, chopped
2 tomatillos, cleaned and chopped
1 fresh jalape�o, chopped
1 1/2 teaspoons chopped fresh cilantro
1 small clove garlic, chopped
Salt

Procedure:

Marinate the scallops in a shallow non-reactive bowl in lime juice for several hours until they turn opaque. Gently drain, then add the remaining ingredients. Serve in small bowls with crackers on the side. Makes 4 small servings.

You’ll Need:

1 can cream of mushroom soup
1 cup mayonnaise
6 ounces cream cheese
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt
1 tablespoon grated onion
1 1/4 pounds cooked, cleaned shrimp, finely chopped
1 (6 1/2 ounce) can crabmeat
3 envelopes unflavored gelatine
1 cup cold water
Red food coloring

Procedure:

Cook first 6 ingredients in top of double boiler over medium heat. Stir until smooth. Add shrimp and crabmeat. Dissolve gelatine in cold water; blend into mixture. Add 2 to 3 drops red food coloring. Pour into 6-cup mold and chill until firm. NOTE: For a zippier taste, add several drops Tabasco� sauce and increase seasoned salt.

You’ll Need:

8 ounces cream cheese, softened
4 ounces blue cheese, crumbled
1/2 cup butter, softened
1/2 cup chopped pitted green olives
2 tablespoons Worcestershire sauce
1 tablespoon chopped chives
1 tablespoon chopped parsley
1/4 cup toasted sesame seed

Procedure:

Combine all ingredients except sesame seed; blend well. Shape into a log or ball; roll in sesame seed. Chill. Serve with crackers. To toast sesame seeds Sprinkle seeds in a shallow baking pan. Place in a preheated 375 degree F oven for 8 to 10 minutes or until golden, tossing occasionally.

You’ll Need:

1/4 cup shallots minced
1 tbsp margarine
2 tbsp vegetable broth
1 lb fresh mushrooms, minced
2 tbsp dry sherry
1 tbsp fresh parsley minced
1/2 tsp dried whole thyme
1/4 tsp salt
1/8 tsp pepper

Procedure:

Saute minced shallots in margarine in a large nonstick skillet over medium high heat until tender. Add broth and fresh mushrooms, cook over high heat 5 minutes or until all liquid evaporates, stirring constantly. Add sherry, and stir gently. Stir in fresh parsley, dried thyme, salt and pepper. Remove from heat and allow mixture to cool. Pack mushroom mixture into a small crock or container and chill at least 2 hours. Serve with toasted french bread rounds.

You’ll Need:

10 slices white bread
2 tablespoons butter or margarine, melted
1/2 teaspoon dried thyme leaves
1 pkg (12 oz) frozen cooked shrimp, thawed, chopped
1/2 cup Kraft Shredded Colby & Monterey Jack Cheese
1/3 cup Kraft Mayo Real Mayonnaise
1/4 teaspoon salt

Procedure:

Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to maesure 1/2 cup crumbs; set aside. Mix butter and thyme; bruch evenly onto bread cutouts. Place in single layer on baking sheet. Broil 2 min or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min or until hot and bubbly. Makes 20 servings, 1 appetizer each.