Page 13 - agwomen1984cookbook

HOLIDAY SALMON DIP

1 small can red salmon Salt and pepper to taste
1 Tbsp. fresh lemon juice 8 oz. cream cheese
2 Tbsp. grated fresh onion ¼ c. walnuts, grated
2 Tbsp. horseradish 2 Tbsp. fresh parsley, chopped
¼ tsp. liquid smoke
Drain and flake the salmon, soften cream cheese and mix in well the salmon,
lemon juice, onion, horseradish, liquid smoke, salt and pepper, form into oval shape on
serving dish and cover with the nuts and parsley. Chill until serving.
Rita Furtsch

HOT CHEESE PUFFS
½ lb. filo dough Salt
½ c. butter or margarine, melted Pepper
½ lb. Ricotta cheese Grated Parmesan cheese
1 Tbsp. dill weed
Unroll filo package and fold in half. Cut lengthwise into 2 inch wide strips. Place
one stack on board and cover with damp cloth to prevent drying out. Wrap remaining
stack in damp cloth and refrigerate until needed. Using one strip at a time, brush gener-
ously with the melted butter. Mix cheese, dill and salt and pepper to taste. Place 1
teaspoon Ricotta mixture in corner of one end and fold dough flag-style to form a trian-
gle. Brush top with butter and sprinkle with Parmesan cheese. Place on baking sheet
and bake at 350° for 8 minutes, or until golden. Makes about 5 dozen.
Janice Braly

Avocados contain eleven essential vitamins, fourteen minerals and 2.1 % ratio
of protein.

INDIVIDUAL QUICHES

Pastry for 2-crust pie 2eggs
¾ c. chopped cooked shrimp 1/3 c. whole milk
¼ c. sliced green onion ¼tsp.salt
4 oz. (½ c.) shredded Swiss cheese ¼ tsp. dried dill weed
½ c. mayonnaise
On floured surface, roll half of pastry into 12 inch circle. Cut six 4 inch circles.
Repeat with remaining pastry. Fit into 12 (2½ inch) muffin pan cups. Fill each with some
shrimp, onion and cheese. Beat remaining ingredients. Pour over cheese. Bake in
400° oven 15 to 20 minutes or until browned.
These are great for tailgate treats.
Diana Cusumano

W-1264-84 3