Salmon Log Appetizer

For an old school style potluck, party appetizer or snack this salmon log is a quick easy party pleaser.  There is nothing fancy about it, but tastes good.  Make sure you carefully pick through the canned salmon for bones and skin.  The higher quality salmon you buy the fewer bones you’ll have to pick from it.  I’ve taken this to a lot of parties when I do not have time for something more elegant and it has always been a crowd pleaser.

1 1 Lb. Can Salmon

12 Oz. Cream Cheese

1 Tbs. Lemon Juice

2 Tbs. Grated Onion

1 Tsp. Horseradish

¼ Tsp. Salt

¼ Tsp. Liquid Smoke

½ Cup Chopped Nuts

3 Tbs. Parsley

Drain Salmon.  Mix with next six ingredients.  Chill for several hours.  Combine nuts and parsley.  Shape salmon into loaf.  Roll in nut mixture.  Chill well. Serve with crackers.

Fruit Pizza

  • 3/4 cup butter
  • 1/2 cup powdered sugar
  • 1 1/2 cups flour
  • 8 ounces cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • selection of strawberries, blueberries, mandarin oranges, bananas, kiwi fruit, grapes, pineapple, etc.
  • 1 cup pineapple juice
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 cup sugar.

Mix first three ingredients.  Grease a pizza pan.  Roll out dough and bake for 15 minutes at 350 degrees. Cool.  Mix next three ingredients and spread on crust.  Add a selection of fruits as toppings. Combine final four ingredients and heat, stirring often until thick.  Cover pizza with this glaze.  Enjoy.

Christmas Mousse

  • 1/4 box gelatin (1 envelope)
  • 1 pint cream
  • 3/4 cup sugar
  • 3/4 cup good sherry
  • 1 teaspoon vanilla extract
  • 1 cup slivered almonds
  • 1 cup maraschino cherries, sliced

Soak gelatin in a cup of cool water for 1/2 hour.  Whip cream and add sugar and slowly pour in sherry.  Mix gelatin into the cream mixture.  Add and stir in vanilla, almonds and maraschino cherries.  Let stand overnight in the refrigerator.

Cheddar Zucchini Bake Casserole

  • 6 Cups thinly sliced cooked zucchini
  • 2 eggs separated
  • 1 cup sour cream
  • 2 tablespoons flour
  • 1 1/2 cups shredded cheddar cheese
  • 6 slices cooked bacon
  • 1 tablespoon melted butter
  • 1/4 cup bread crumbs

Salt cooked zucchini.  Mix egg yolks, sour cream and flour.  Fold in egg whites.  Layer half zucchini, egg mixture and cheese in a 12×7 1/2×2 inch dish.  Crumble bacon over layer.  Repeat with a second layer.  Mix butter and bread crumbs and sprinkle over.  Bake at350 degrees for 20-25 minutes.

“Stephenson’s Apple Farm” Inspired Green Rice Casserole

  • 3 cups cooked rice
  • 1 cup chopped parsley
  • 1/2 cup grated cheddar cheese
  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 14 1/2-ounces of evaporated milk
  • 2 eggs, beaten
  • 1/2 cup oil
  • 1 tablespoon salt
  • 1/2 teaspoon each of seasoned salt, and pepper
  • Juice and grated rind of one lemon
  • Dash of paprika (optional)

Preheat oven to 350 degrees.  Mix rice, parsley, cheese, onion, and garlic in greased 2-quart casserole. Blend rest of ingredients. Mix into the rice mixture. Sprinkle top with paprika if desired. Bake about 45 minutes, or until like a soft custard.

Spinach Salad

  • 4 bacon slices
  • 1 cup mayonnaise
  • 3/4 teaspoon Italian herb blend
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon sugar
  • 1/2 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons half and half
  • 1 1/2 pounds fresh spinach in bite size pieces
  • 2 1/8 inche thick onion slices
  • 1 hard boiled egg, sieved

cook bacon and crumble. Blend mayonnaise, Italian seasoning, garlic and sugar.  Add oil and vinegar, the half and half.

Toss spinach and onion in a large bowl with enough dressing to taste.  Sprinkle with bacon and egg.

Frozen Fruit Salad

This simple throwback frozen fruit salad has a special place in my heart as my family enjoys it every Thanksgiving, Just once a year.

  • 3 ounce softened cream cheese
  • 1/3 cup Mayonnaise
  • 1 teaspoon lemon juice
  • 2 egg whites
  • 1/3 cup sugar
  • 1 cup whipping cream
  • 5-6 large marshmallows cut up
  • 1/4 cup drained mandarin orange slices
  • 1 pound can drained fruit cocktail
  • 2 tablespoons chopped maraschino cherries
  • 1 tablespoon chopped walnuts

Blend cheese, mayonnaise and lemon juice. Beet egg whites until foamy.  Beat in sugar a tablespoon at a time, until stiff peaks form. Beat cream until stiff.  Fold cream into egg whites.  Fold into cheese mixture. Fold in rest of ingredients.  Pour into eight inch square pan.  Freeze.

Mandarin Almond Salad

This is a family recipe I grew up eating.  I always enjoyed and looked forward to this being served with dinner.  The only salad I liked more was my mother’s caesar salad.  I still view it as a special treat when I serve it.  I often make some changes like not using canned mandarin oranges.  On occasion I also add marinated artichoke hearts, pickled asparagus or whatever strikes my fancy.  A great salad to accompany a nice rare steak.

6 Cups Torn Romaine Lettuce Lightly Packed

1 Cup Mandarin Orange Segments, Drained

3 Green Onions, Sliced

1 Tablespoon Chopped Parsley

3/4 Cup Sweet & Sour Dressing

1/2 Cup Slivered Almonds

Place romaine, oranges, onions and parsley in a large bowl.  Just before serving toss with dressing.  Spoon onto individual plates and top with almonds.

Sweet and Sour Dressing

1/2 Cup Vegetable Oil

1/4 Cup White Wine Tarragon Vinegar

1 1/2 Teaspoons Sugar

1/2 Teaspoon Tarragon

1/4 Teaspoon Salt

1/8 Teaspoon Pepper

Dash Liquid Hot Pepper Sauce

Whisk together all ingredients until creamy.  Refrigerate at least twenty minutes to blend flavors.