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- 1 medium salmon filet
- 1/2 pound cream cheese, softened
- 1/2 cup mixed herbs (chives, curly parsley; dill is optional)
- Juice of 1 lemon
- Poach the salmon filet
- Flake salmon into a bowl and stir in cream cheese while adding lemon juice and herbs. Salt & pepper to taste. Mix until creamy and refrigerate.
- Serve at room temperature with thinly-sliced toasted french bread or crackers. Alternatively, fill celery sticks or cherry tomatoes and serve
- 2 lbs of ground beef
- 1 medium chopped onion
- 1 tablespoon of butter
- 2 eggs
- Drop of ketchup
- 4 oz of chili sauce
- 8 oz of water
- The juice of 2 lemons
- 6 tablespoons of sugar (to taste)
- Salt & Pepper (to taste
- Sauté onions
- Mix ground beef with eggs, salt, pepper, ketchup and sautéed onion
- Roll into small balls and place in deep pot
- Add chili sauce and water, cook on medium heat 10-15 min.
- Add lemon juice and sugar
- Stand at room temperature for one hour (until sauce thickens) and serve. Alternatively, re-heat 10-15 min and serve
Serves six
- 1 onion
- 1 red bell pepper
- 1 cucumber (peeled and seeded)
- 4 ripe tomatoes
- 1 roll with crust (white bread)
- 1 cup of olive oil
- 1/2 cup of vinegar (red wine or sherry)
- Salt & Pepper
- Cut all vegetables into 1-inch pieces
- Soak bread in water for 5 minutes and then squeeze water out of bread
- Pulse all ingredients in blender. Pulse to desired consistency
- Salt & pepper to taste.
Serves six