Smoked Salmon Tray
worked in a gourmet take out and their great appetizer tray was:
Little bread rounds with cream cheese on them with smoked salmon.
They were decorated with lemons at the plate edge and onions in
rounds with a tiny bit a cavier in the middle and a sprig of
parsley on the plate between the bread rounds. Very pretty, and
very tasty, though I never got many of them.
|Country Style Pate in
1 (12 inch) french bread loaf
1 (8 ounce.) package braunschweiger liver sausage
1/2 cup Miracle Whip Salad Dressing
1/3 cup finely chopped pistachio
nuts or walnuts
1 tablespoon each chopped onion, chopped fresh parsley
1/2 teaspoon dry mustard
Slice off both ends of bread loaf. Cut
loaf into fourths. Remove bread from inside of each fourth
leaving 1/2 inch shell. Tear removed bread into small pieces.
Mix together torn bread with remaining ingredients until well
blendedLightly pack about 1/3 cup liver sausage mixture into
each bread piece. Wrap securely in plastic wrap; chill several
hours or overnight. To serve, cut into 1/2 inch slices. 4 to
(about 60) cooked peeled deveined medium shrimp, thawed if
1/2 cup tomato juice
1/4 cup vodka, if desired
1/2 teaspoon red pepper sauce
1/2 teaspoon celery salt
2 tablespoons chopped fresh parsley
1 cup cocktail sauce
cup finely chopped green olives
Arrange shrimp in single layer in rectangular glass or plastic
dish, 11x7x1 1/2 inches.
Heat tomato juice, vodka and pepper sauce to
boiling in 1-quart saucepan over medium-high heat. Stir in
sugar; reduce heat. Simmer uncovered 5 minutes, stirring
occasionally. Stir in celery salt and parsley; pour over
shrimp. Cover and refrigerate 2 to 3 hours.
Mix cocktail sauce and olives; pour into small
serving bowl. Remove shrimp from marinade with slotted spoon;
arrange on serving platter.
with sauce and toothpicks.
Makes 60 appetizers.
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