The Rural Voice, 1995-11, Page 362 tsp diced pimento
1 tsp cider vinegar
Cut tips off wings and remove
weblike skin between joints. In small
bowl, mix spices and lemon juice to
make paste. Using pastry brush, brush
paste over wings. Arrange wings,
meaty side down on a lightly greased
foil -lined baking sheet. Let stand for
30 minutes at room temperature.
Bake uncovered at 475°F for 30-
40 minutes or until brown, crispy.
Turn after 15 minutes.
Sauce: Melt jam over low heat,
then add remaining ingredients.
SALMON MOUSSE WITH DILL
1 envelope unflavoured gelatin
1/2 cup water or clam juice
2 tbsp minced fresh dill or 1 tsp
dried dillweed
2 tbsp grated onion
1 tbsp lemon juice
1 tsp salt
dash Tabasco sauce
3/4 cup plain yogurt
1/2 cup sour cream
1/2 cup finely chopped celery
2- 7 3/4 oz (220 g) cans salmon,
drained
In small saucepan, sprinkle gelatin
over cold water or clam juice. Let
stand until softened, about 5 minutes.
Warm over medium heat until gelatin
is dissolved. Cool to room temperature.
Stir in dill, onion, lemon juice, salt,
Tabasco sauce, yogurt, sour cream
and celery. Refrigerate until mixture
begins to set. Remove skin from
salmon (not bones). Mush salmon
with a fork or process in food
processor. Mix into gelatin mixture.
Spoon into a mold. Refrigerate until
firm (3 hours). Unmold onto serving
plate and surround with crackers,
melba toast or fresh vegetables.
*Use red sockeye salmon
SHRIMP PUFFS
1- 8 1/4 oz can crushed pineapple,
well drained
2/3 cup shredded carrot
1/2 cup small curd cottage cheese,
drained
1/2 cup plain yogurt
1 tsp lemon juice
2-4 1/2 oz cans small shrimp,
32 THE RURAL VOICE
Recipes
drained
2 hard -cooked eggs, chopped
Combine pineapple, carrot, cottage
cheese, yogurt and lemon juice. Fold
in shrimp and eggs. Cover and chill.
Just before serving, spoon a rounded
tablespoon of filling into each puff.
Appetizer cream puffs:
1/2 cup butter or margarine
1 cup boiling water
1 cup flour
1/4 tsp salt
4 eggs
In a saucepan melt butter and
boiling water. Add flour and salt, all
at once. Stir vigorously. Cook and stir
until mixture forms a ball. Cool
slightly. Add eggs, one at a time,
beating until smooth after each. Drop
level tablespoons of dough 3 inches
apart on greased baking sheet. Bake
at 400°F for 25 minutes. Cool on
rack. Cut off the top third of each
puff. Remove any soft dough from
inside.
CHILI CON QUESO
(HOT CHEESE DIP)
1/2 cup onion, sauteed
5 small cans chopped green chilies
1-19 oz can chopped tomatoes
dash Tabasco sauce
3 lbs soft processed cheese, block
Slice cheese in cubes for easier
melting. Combine all of the above
ingredients in crock pot. Stir until
cheese is melted.
This dip is very nice served with
tortilla chips. To make it hotter, more
chilies or Tabasco may be added.
CRAB LOUIS
1/2 cup mayonnaise
1/4 cup whipped cream
1/4 cup chili sauce
1/4 cup chopped green pepper
1/4 cup chopped shallots
1 tsp lemon juice
1 lb crabmeat
6 lettuce cups
1 large tomato, chopped
2 hard -cooked eggs, quartered
Combine first 6 ingredients. Chill
until ready to serve. Arrange
crabmeat on lettuce cups. Pour
dressing over top and garnish with
eggs and tomatoes.
PIZZA SPIRALS
1 1/2 cups shredded mozzarella
cheese
1 pkg pizza sausage or 1 cup
sliced pepperoni
1 can (213 ml) pizza sauce
2 tbsp chopped onion or green
pepper
3 cans refrigerated crescent
rolls
In a food processor, combine
cheese, sausage, pizza sauce and
onions. Pulse until all ingredients are
chopped and combined. Ingredients
may also be chopped fine by hand and
combined. Unroll crescent rolls in
rectangles. Spread evenly with
mixture. Re -roll and slice in 1/2"
slices. Place cut side down on greased
baking sheets. Bake 10 minutes at
375°F (190°C).
Can be made 1 or 2 days in
advance and stored in an airtight
container in refrigerator. Reheat on
baking sheets at 200°F to warm
through. 0
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