2 t. white vinegar
1 1/2 t. lemon juice
1 1/2 t. onion juice
1 1/2 t. sugar
1 1/2 t. Dijon mustard
1/4 t. dry mustard
1 c. mayonnaise
2 T. chopped fresh parsley
1 hard cooked egg, diced
salt to taste
14 oz. ham, cut into strips
14 oz. cooked turkey breast, cut into strips
14 oz. Swiss cheese, cut into strips
1/2 c. slivered, sweet gherkin pickles
1 head Iceberg lettuce, shredded
12-16 pimento stuffed green olives
1 can (14-3/4 oz) salmon, drained, skin & bones removed
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 to 2 Tbsp. prepared horseradish
1 Tbsp. diced pimentos, optional
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbsp. butter or margarine
2 Tbsp. oil
4 rolls of choice, split
Condiments: Spicy Mustard, Horseradish Mayo, or Tartar Sauce
Combine the first 9 ingredients and mix well. Shape into 4 patties. In a skillet, over medium heat, melt butter with oil and cook patties until browned; about 6 minutes each side. Serve on split rolls with lettuce and choice of spread.
MY SALMON LOAF (Margaret Lake)
> 1/2 onion chopped
> 1 tall can pink salmon, drained
> 2 cups herbed stuffing mix
> 2 eggs
> 1 can cream of shrimp or cream of mushroom soup
> 2 Tbsp. lemon juice
> 2 Tbsp. minced parsley
> 2 Tbsp. melted butter
1 carrot peeled and grated
> 2 Tbsp. chopped green bell pepper
Combine above ingredients. Place in greased loaf pan. Bake at 350
for 30-40 minutes until set.
> 1/3 cup butter
> 1/2 cup AP flour
> 2 cups milk
> 1 cup blanched green peas
> Salt & Pepper to taste
> Melt butter in sauce pan. Add flour. Gradually add milk stirring &
cook until thickened. Stir in peas and season to taste. Spoon over
slices of Salmon Loaf.
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar
Cream butter in large mixer bowl.
Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm.
Shape small amount of mixture around desired center; roll into 1 inch balls.
Drop into desired coating and turn until well covered.
Chill until firm.
Makes about 3 dozen truffles
1-1/2 cups self-rising flour
1-1/4 cups sugar
1 cup cocoa
1 cup milk
2 tsp. vanilla extract
Spread over melted butter.
1/2 cup cocoa
1-1/2 cups sugar
Bring 2-1/4 cups water to boil and combine with sugar/cocoa mixture. Pour over batter mixture in pan. Do not stir. Bake at 350 for 35-40 minutes.
Serve warm, topped with vanilla ice cream.