| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizer | 1 | Servings | |
INGREDIENTS
| Pumpernickel bread with | ||
| cream cheese and sliced | ||
| smoked salmon | ||
| Buttered salty rye with | ||
| sliced egg and caviar | ||
| Salty rye with horseradish | ||
| chili sauce tiny shrimp | ||
| 1 2/3 | c | Water |
| 1/8 | t | Peppercorns |
| 1/2 | Bay leaf | |
| 1/2 | t | Dried dill |
| 1 | 3-oz lemon-flavored | |
| gelatin | ||
| 1/2 | t | Salt |
| 1 | ds | Cayenne pepper |
| 3 | T | Vinegar |
INSTRUCTIONS
Place on a rack and top each canape with 2 to 3 tablespoons Lemon-Herb Glaze. Lemon-Herb Glaze: Bring water to simmer; add pepper corns, bay leaf, and dried dill. Cover, and simmer for about 10 minutes. Strain. Dissolve gelatin, salt, and cayenne in the hot liquid. Add vinegar. Chill until slightly thickened. Spoon mixture over canapes. MAKES 1 RECIPE SEE INGREDIENTS From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1435
Calories From Fat: 683
Total Fat: 77.7g
Cholesterol: 249.5mg
Sodium: 2699.6mg
Potassium: 370.5mg
Carbohydrates: 163.8g
Fiber: <1g
Sugar: 153.6g
Protein: 26.9g