| 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 |
ts |
Peppercorns |
| 1/2 |
|
Bay leaf |
| 1/2 |
ts |
Dried dill |
| 1 |
pk |
(3-oz) lemon-flavored gelatin |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Cayenne pepper |
| 3 |
tb |
Vinegar |
INSTRUCTIONS
CANAPE COMBINATIONS
LEMON-HERB GLAZE
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.
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”