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Ingredients: 1 dill weed 6 Ounce(s) sour cream 3/4 finely chopped cucumber 1 (9-inch) baked and cooled; pie shell 1 (6-1/2 oz.) deboned and flaked; salmon 16 105/152 Ounce(s) (8 oz.) shredded cheddar cheese 1/12 Ounce(s) dry mustard 1/6 Ounce(s) worcestershire sauce 1/2 Ounce(s) plus 1 tsp. lemon juice 2 minced onion 163/2500 Pound(s) melted; butter 3 Bunch(s) (divided) parsley 1/16 Quart(s) milk 3 eggs 1/8 white pepper Directions: Heat oven to 425°. Beat eggs in large bowl; add milk, 2 T. parsley, the butter, onion, 1 T. lemon juice, Worcestershire sauce and mustard; mix well. Fold in cheese and salmon; pour into pie shell. Bake 20 to 25 minutes or until just set and crust is golden brown. Let stand 10 minutes before serving. - Sour Cream Mixture - Combine sour cream, cucumber, remaining 1 T. parsley, dill, remaining 1 tsp. lemon juice and pepper, mix well. Dollop each serving with sour cream mixture; sour cream mixture is equally good without the cucumber. Yield: 6 servings
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Wrap the beets tightly in the foil and roast until very tender, about 45 minutes. While the beets roast, drizzle the scallions Cheddar mini loaves Heat oven to 350F degrees. Lightly grease twelve 3/4-cup-capacity loaf pans. Mix flour, baking powder, baking soda, and salt in a medium bowl. Whisk buttermilk, oil, and eggs in a 4-cup glass measure or medium bowl until well blended. Add butter Salmon pesto Prepare Knorr Pesto sauce mix according to package directions. Bring 2 quarts of salted water to a boil in a large pot. Add tagliatelle and boil until al dente. Drain and rinse. In medium saucepot, bring chicken broth to a boil. Add fennel and potatoes Turkey-cheddar burgers 1. Heat 2 teaspoons olive oil in a small skillet, add the onion and 1 clove minced garlic. Saute until softened, about 5 minutes. Cool. 2. Combine the onion mixture with the ground turkey, lemon peel, parsley, sage, thyme, salt and pepper. Divide into Hearthside cheddar bread Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until tho Salmon patties 1. Remove the skin and bones from the salmon. With a fork, flake it into small pieces. 2. Add one egg and about one tablespoon of flour to the salmon to make it stick together. 3. Pour the cornmeal out into a bowl or pan and roll the salmon patties in i Whole roasted salmon Preheat oven to 450 degrees. Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remaind Cheddar spread All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under th Cheddar and herb biscuits Preheat oven to 375F . Mix buttermilk and thyme in a small bowl; let stand 5 minutes. Whisk flour, baking powder, sugar, and salt in medium bowl to blend. Add cheese and butter; rub with fingertips until mixture resembles fine meal. Add buttermilk mixt Smoked salmon and cream cheese frittata Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl. Preheat broiler. Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixtur Pea-cheddar sandwich spread Cook peas in water until tender. In a blender place cooked peas,cheese, onion, salt and pepper. Blend until smooth. Spread on sanwiches, serve warm. Pan-roasted salmon w. citrus-balsamic vinaigrette Preheat the oven to 450 degrees. Combine the first 10 sauce ingredients (orange juice through salt--anchovy is optional) in a glass jar. Season with freshly ground black pepper to taste. Cover jar tightly, shake vigorously, and reserve. Season the salmo Honey ginger grilled salmon 1. In a large self-closing plastic bag, combine first six ingredients; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. 2. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally. 3. Lig Apple and cheddar corn muffins 1. Preheat oven to 400 F. Line 12 muffin pan cups with paper baking cups. 2. In large bowl combine flour, cornmeal, and baking powder. Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to combine. In small bowl, beat eggs and oil, stir into flo Honey pecan salmon Mix together mustard, butter and honey in a small bowl; set aside. 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Add brandy and a small amount of water, if necessary, until mixture is creamy and spreadable. Add pepper and pack into well-washed container. Makes about 6 ounces of spread, en Potato crepes with scallops, salmon and asparagus Starting at the tip end, cut the asparagus into 1 1/2-inch lengths with a diagonal rolling cut: slice off the tip at an angle, roll the asparagus about a quarter turn and cut again, and repeat on down the stalk until you reach the tougher base Scandinavian rasberry soup * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wines *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. ~---------------------------------