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Salmon Log
lake the salmon. Remove skin and bones. Combine all ingredients except the parsley. Shape into a log AFTER chilling for several hours. Roll in parsley. [view it...]

Salmon Mousse
lace all ingredients in a food processor and blend until creamy. Line the inside of a mold with plastic wrap and pour mousse into the mold, then refrigerate for at least 6 hours. Unmold, then garni [view it...]

Salmon Rolls with Raisins and Celery
e soak the raisins in the white wine. The celery is cleaned of fibers, cut into short sticks and set in boiling water for ten minutes. The leeks with which the salmon will be wrapped are cleaned and c [view it...]

Sausage Cheese Balls
reheat oven to 375 degrees. Mix all ingredients together thoroughly. Form into 1-inch balls. Place on ungreased cookie sheets. Bake for 15 minutes or until golden brown. Sausage cheese balls can be f [view it...]

Sausage Stuffed Mushrooms with Red Wine
lace sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Preheat oven to 325 degrees F. Clean the mushrooms. Remove, chop and reserve the stems. In [view it...]

Scallops Ceviche
arinate the scallops in a shallow non-reactive bowl in lime juice for several hours until they turn opaque. Gently drain, then add the remaining ingredients. Serve in small bowls with crackers on the [view it...]

Seafood Mousse
ook first 6 ingredients in top of double boiler over medium heat. Stir until smooth. Add shrimp and crabmeat. Dissolve gelatine in cold water; blend into mixture. Add 2 to 3 drops red food coloring. P [view it...]

Sesame Cheese Logs
ombine all ingredients except sesame seed; blend well. Shape into a log or ball; roll in sesame seed. Chill. Serve with crackers. To toast sesame seeds Sprinkle seeds in a shallow baking pan. P [view it...]

Sherry-Mushroom Caviar
aute minced shallots in margarine in a large nonstick skillet over medium high heat until tender. Add broth and fresh mushrooms, cook over high heat 5 minutes or until all liquid evaporates, stirring [view it...]

Shrimp Canapes
reheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trim [view it...]

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