| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese |
| 1/4 |
lb |
Smoked salmon bits, least |
|
|
expensive smoked salmon |
|
|
you |
|
|
can find |
| 2 |
T |
Finely chopped red onion |
| 2 |
T |
Red caviar, optional least |
|
|
expensive you can find |
INSTRUCTIONS
General instructions for all: Take cheese out of the refrigerator at
least 1 hour before making mixtures. It is easier to work with the
softer cheese. I usually mix 2 8oz. bricks of cheese at a time and
store in plastic containers. If kept in the refrigerator, most will
last up to two weeks. Unfortunately, mine never last that long because
they are fully consumed by my wife and I much before that elapsed
time!!!! The recipies are for 1 8oz. block; just double for each block
used in the recipe. Place the cheese in the mixer, apply medium power
(3 on KitchenAide) and blend cheese to a creamy stage. Add additional
ingredients and blend on low (2 on KitchenAide) till fully mixed into
cheese. Scrape out of mixer bowl with a spatula and store in covered
plastic bowls in refrigerator for 24 hours for the flavors to mingle.
Serve on toasted bagels, as an omlett filling, with crudites or
crackers, etc. Instructions above for cheese, salmon and onion. After
machine mixing, gently fold in caviar with a spatula. Posted to
Digest eat-lf.v001.n002 From: Arnold Bochner
<Arnold.Bochner@faa.dot.gov> Date: 02 Jan 1997 15:06:40 -0500
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”