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Old November 26th, 2007, 04:42 PM   #1
Kathie Fry
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Default Appetizer Recipes

Share your favorite recipes for appetizers and hors d'oeuvres here.
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Old November 26th, 2007, 04:58 PM   #2
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Default Sausage Dip n Chips

1 lb sausage - cooked & drained
1 8 oz pack creme cheese - softened
1 can rotel diced chillies (mild or hot)


Put ingredients into a crock pot and mix well - serve with nacho chips!
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Old November 26th, 2007, 05:37 PM   #3
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Recipe from PastSkater

SMOKED SALMON TORTILLA SPIRALS

8 oz. cream cheese
2 Tbs. mayonnaise or sour cream
Six 8-inch flour tortillas
12 oz. smoked salmon, thinly sliced
2 Tbs. chopped fresh chives
2 tsp. lemon juice
freshly ground pepper

Cream together cream cheese and mayonnaise.
Arrange tortillas on a counter and spread evenly with cheese spread. Arrange smoked salmon on top of cheese. Leave about 1-inch border at top covered just with cheese so that the rolls will adhere better. Sprinkle salmon with lemon juice, chives and pepper. Roll tortillas up tightly, pressing firmly to seal. Wrap well in plastic wrap and chill until ready to serve. Trim off ends of rolls and then cut each roll into eight or ten slices. Serve, spiral side up.
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Old December 9th, 2007, 06:21 PM   #4
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APPLE & HONEY'D Goat Cheese
LB. LOG SOFT, FRESH GOAT CHEESE
2 CRISP APPLES (Granny Smth or Gala)
3 Tbsp. honey

preheat oven to 400F. Place log of goat cheese on a rimmed baking sheet. Halve and core apples and thinly slice them lengthwise. Put apples in a bowl, add 1 tbsp of honey and lemon juice and turn apples to coat. Drizzle remaining 2 tbsp honey over cheese and layer apple slices on top.

Bake until cheese is warm throughout and softened and apples are tender, 8 to 10 minutes. Using a wide spatula, transfer cheese log with apples to a platter. Serve warm with crackers or baguette slices.
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Old December 9th, 2007, 09:44 PM   #5
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I couldn't think where to put this. My friends in the Loop would kill me to say this could not be a dinner in itself

Chicago Style Pizza Filling 9 or 10-inch Pan
1/3 pound sliced mozzarella cheese
2 cups Italian-style whole peeled tomatoes, drained and crushed
1 teaspoon basil
1 teaspoon oregano
2 cloves garlic, minced
Salt according to taste
3 tablespoons grated Parmesan cheese (more or less to taste.)
3 tablespoons olive oil
Place the mozzarella cheese slices in layers on the bottom of the pie (directly on the crust). Next put in the tomatoes and the basil, oregano, garlic, and salt, reserving the Parmesan cheese for the top. Spread this layer evenly. Drizzle olive oil over the top of the pie and you are then ready to bake.Variations: Before you put on the Parmesan cheese and olive oil drizzle, you might like to add any or all of the following according to your preferences:
Italian sausage, hot, mild, or sweet
Yellow onions, peeled and diced or sliced
Pepperoni, sliced thin
Mushrooms, sliced
Green sweet bell peppers, cored and sliced thin
You might also like to try less traditional ingredients to make your Chicago style pizza recipe a total original. Bake the pizza pie in a 475F oven until the top is golden and gooey and the crust a light golden brown. This takes approximately 35-40 minutes. When the pizza is through baking, set the pizza out on cooling rack. Then you can slice it while its still hot and gooey.


DEEP DISH DOUGH

cup warm water, 105f to 115f
1/4 cup vegetable oil
1 packet active dry yeast
2 cups flour

Combine warm water, oil and yeast; fold in flour and mix thoroughly. Roll into a ball; place in an oiled bowl and let rise in refrigerator overnight.

Bring to room temperature before putting it in the pizza pan. Coat a deep-dish pizza pan with oil or cooking spray. Spread dough evenly around bottom and sides of pan. Cover with a cloth and let rise for 30 minutes at room temperature.

Preheat oven to 450F. Remove cloth and cover dough with preferred pizza toppings. Bake until crust is brown on the edges, 30 to 40 minutes.

Cut into wedges and serve at once.
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Old January 5th, 2008, 02:37 PM   #6
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SALMON PATTIES


1 (14 1/4 oz) can salmon, drained & deboned
20 saltine crackers, crumbled
1/4 c. chopped onion
3 eggs
Season to taste-salt, pepper garlic poder
Mix all ingredients together in medium mixing bowl. Use T. to spoon out 1 T of mixutre. Shape into patty. Fry in 1/2 cup oil on medium heat until golden brown o both sides, turning once. Best served warm but can be served cold. serves 22 patties.
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Old January 20th, 2008, 01:54 AM   #7
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Here is one from my collection that dates back around 60 yrs ago.

Crab Hawaiian style

Serves 6
butter
button mushrooms
celery
cooked crabmeat
water chestnuts
avocadoes
lemon
cream
Dijon mustard
Worcestershire sauce
sugar
1. Preheat oven to hot (400F)
2. In skillet heat: 2 tbsp butter
3. Add: 1/3 c. sliced button mushrooms and c chopped celery. Cook for about 5 minutes, stirring occasionally.
4. Add: 1 lb. diced cooked crabmeat and cup sliced water chestnuts (a 5 oz can). Cook, stirring, until ingredients are well mixed. Cover and cook over low heat for a few minutes.
5. Halve lengthwise: 3 ripe avocados. Discard seeds and rub cut surface with lemon juice. Put into a a shallow dish containing -inch hot water and heat in the hot oven for 10 minutes.
6. In a saucepan combine: 3 tbsp butter, 1 c. cream, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, tsp sugar, 3 drops Tabasco, and 1 c hollandaise sauce.
7. Heat to almost boiling stirring constantly. Stir in: the juice of lime and salt to taste.
8. Add the crabmeat mixture and c. blanched toasted almonds. Mix well.
Stir in: 1 tbsp brandy and 2 tbsp chopped parsley.


Presentation


Remove avocados to serving dish, fill with the hot crab mixture, and top with more blanched toasted almonds.
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Old January 26th, 2008, 08:36 PM   #8
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BAGNA CAUDA

6 TBSP.OLIVE OIL
6 TBSP BUTTER
4 GARLIC CLOVES, CHOPPED
3 OZ/100 G CANNED ANCHOVY FILLETS
IN OIL, DRAINED AND CHOPPED
6 TBSP LIGHT CREAM

TO SERVE
blanched asparagus spears
blanched broccoli florets
strips of red bell pepper
strips of pita bread

Heat the oil over low-heat, add butter, and stir until melted. Add the garlic and cook, stirring constantly, for 4 minutes.
Add the anchovies and cook, stirring frequently, for 12-15 minutes, then stir in the cream. Keep the dip warm in the fondue pot on very low heat while you pass round a selection of asparagus, broccoli, red bell pepper, and pita bread strips for dipping.
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Old January 30th, 2008, 03:35 AM   #9
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the following are super bowl dips:
Artichoke and asiago

Ingredients
Baked Pita Chips
1 8-ounce package cream cheese, softened
4 ounces Asiago or Parmesan cheese, finely shredded (1 cup)
2 cloves garlic
1 14-ounce can artichoke hearts, drained
1 cup bottled roasted red sweet peppers, drained
1 cup sliced fresh mushrooms
1/2 cup sliced green onion
Bottled roasted red sweet pepper strips (optional)
Fresh parsley leaves (optional)
Directions
1. Preheat oven to 350 degrees F. Prepare and bake the Baked Pita Chips. Set aside.
2. In a food processor*, combine cream cheese, Asiago cheese, and garlic. Cover and process until mixture is combined. Add artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Cover and process with on/off turns until finely chopped. Transfer mixture to a 1-1/2-quart shallow baking dish or 9-inch glass pie plate, spreading mixture evenly in dish.
3. Cover and bake dip about 25 minutes or until heated through. (Or microwave, uncovered, on 70% power [medium-high] for 6 to 8 minutes or until heated through, stirring the dip and turning the dish halfway through cooking time.)
4. Serve the warm dip with Baked Pita Chips. If desired, garnish with roasted red pepper strips and parsley leaves. Makes 12 servings.
5. Make-Ahead Tip: Prepare and bake the Baked Pita Chips as directed; transfer chips to wire racks to cool. Place in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw the chips, covered, at room temperature.
6. Mixer Directions: In a medium mixing bowl, beat cream cheese and Asiago cheese with an electric mixer on medium to high speed until combined. Finely chop garlic, artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Stir into cheese mixture. Transfer to baking dish and bake as directed
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Old January 30th, 2008, 03:40 AM   #10
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Onion and Blue cheese dip

1 8-ounce carton dairy sour cream
2 tbsp dry onion soup mix
1/4 to 1/2 cup crumbled blue cheese (1 to 2 ounces)
1 tablespoon milk (optional)

Vegetable dippers: carrot and celery sticks, cauliflower florets, green pepper strips


Directions
1. Stir together sour cream and soup mix in a mixing bowl. Stir in blue cheese. Chill till ready to serve. If mixture is too stiff after chilling, stir in milk. Serve with vegetable dippers. Makes 1-3/4 cups.
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Old January 30th, 2008, 03:45 AM   #11
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Cheese and Salsa dip


1/4 cup fresh Italian parsley leaves
2 tablespoons fresh cilantro leaves
1 tablespoon fresh oregano leaves
1 tablespoon pistachio nuts
1 green onion (white portion, only), cut up
1 8-ounce carton dairy sour cream
2 ounces queso fresco or farmer cheese, crumbled (1/2 cup)
3 tablespoons bottled green salsa
Few drops bottled hot pepper sauce
Directions
1. In a food processor or blender combine parsley, cilantro, oregano, the 1 tablespoon pistachio nuts, and the onion. Cover and process until finely chopped. Set aside.
2. In a small bowl stir together sour cream, queso fresco, salsa, and bottled hot pepper sauce. Stir in herb mixture. Cover and chill 1 to 2 hours or until serving time. To serve, spoon into serving bowl and top with whole pistachios. Makes about 1-1/2 cups.
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Old January 30th, 2008, 11:46 PM   #12
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TEX & MEX POTATO SKINS
Ingredients
6 medium potatoes, such as russet (2 pounds)
Cooking oil, shortening, butter, or margarine
1/4 cup butter or margarine, melted
1/4 teaspoon seasoned salt
Ground red pepper
4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
Toppers, such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro

Directions
1. Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.

2. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.

3. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. Makes 24 servings.

To Make Ahead: Bake, scoop, and season the potatoes. Place in a covered container and refrigerate up to 2 days.
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Old January 30th, 2008, 11:49 PM   #13
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SOCKET TO THEM CHICKEN WITH CILANTRO CREAM

Ingredients

6-inch wooden skewers
1/4 cup cornflake crumbs or fine dry bread crumbs
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound boneless, skinless chicken breast halves
2 tablespoons margarine or butter, melted
1 8-ounce carton dairy sour cream
3 tablespoons snipped fresh cilantro

Directions
1. Soak skewers in water for 30 minutes. Combine crumbs, chili powder, black pepper, salt, and red pepper in a shallow dish.

2. Cut chicken into strips; thread onto skewers. Brush chicken strips with melted margarine or butter. Roll in crumb mixture.

3. Place chicken skewers in a single layer on a lightly greased baking sheet. Bake in a 400 degree F oven for 8 to 10 minutes or until tender and no longer pink, turning skewers once.

4. Meanwhile, stir together sour cream and cilantro in a small mixing bowl. Serve with chicken. Makes 12 servings.
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Old January 30th, 2008, 11:50 PM   #14
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VEG MIX QUESADILLAS

Ingredients
2 small green and/or red sweet peppers, cut into thin strips
1 small red onion, cut into thin 1-inch-long strips
2 teaspoons olive oil or cooking oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons snipped fresh parsley or cilantro
1/3 cup reduced-fat cream cheese (tub style)
5 6- to 7-inch flour tortillas
Salsa (optional)

Directions

1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.

2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.

3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Makes 10 servings.
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Old February 5th, 2008, 01:21 AM   #15
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CHEESE ABOVE THE REST FONDUE
Ingredients
6 ounces Emmentaler or Swiss cheese, shredded (1-1/2 cups)
6 ounces Gruyere cheese, shredded (1-1/2 cups)
2 teaspoons cornstarch
1 clove garlic, halved
3/4 cup plus 2 tablespoons dry white wine
1-1/2 teaspoons Kirsch or other cherry brandy (optional)
Dash ground black pepper
Dash freshly grated nutmeg
1 loaf crusty country bread, torn into 1-inch chunks

Directions
1. In a medium bowl, combine Emmentaler and Gruyere cheeses. Let stand at room temperature for 30 minutes. Add cornstarch; toss gently to combine. Set aside.

2. Rub the inside of a Dutch oven or fondue pot (whichever you use to serve the fondue) with the halved garlic clove. Discard garlic.

3. In the same Dutch oven, heat wine over medium heat until small bubbles rise to the surface. Just before the wine boils, reduce heat to low and stir in cheeses, a little at a time, stirring constantly and making sure cheese melts before adding more. Stir until mixture bubbles gently. Stir in Kirsch (if desired), pepper, and nutmeg.

4. If using a fondue pot, transfer cheese mixture to fondue pot. Keep mixture bubbling gently over an outdoor grill, open flame, or a fondue burner. (If mixture becomes too thick, gradually stir in a little additional wine.) Fit chunks of country bread onto long skewers or clean small tree twigs. Dip bread into cheese mixture. Makes 8 servings.
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Old February 5th, 2008, 01:23 AM   #16
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OL'E FONDUE

Ingredients
1 8-1/2-ounce package corn muffin mix
2 fresh poblano chile peppers
1 small red sweet pepper
3 cups Monterey Jack cheese (12 ounces)
2 tablespoons all-purpose flour
1/3 cup finely chopped onion
1 tablespoon butter or margarine
3/4 cup half-and-half or light cream
1/3 cup finely chopped, peeled jicama

Directions
1. For the cornbread dippers, prepare corn muffin mix according to package directions. Spread batter in a greased 9x9x2-inch baking pan. Bake in a 400 degree F oven about 15 minutes or until top is golden. Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan; cool completely on rack. Using a long-bladed, serrated knife, cut bread into 1/2-inch slices. Cut each slice into thirds. Place in a single layer on a large, ungreased baking sheet. Bake in a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are golden, turning slices over after 5 minutes. Cool on a wire rack. Store in an airtight container up to 2 days. Makes 48 dippers.

2. Meanwhile, quarter peppers; remove stems, seeds, and membranes. Place pepper pieces, skin side up. on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in foil; let stand 15 minutes. Peel off skin and discard. Finely chop peppers.

3. Meanwhile, toss together cheese and flour in a bowl; set aside. Cook onion in hot butter in a medium saucepan until onion is tender. Stir in half-and-half. Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted. Stir in roasted peppers and jicama; heat through. Transfer mixture to a fondue pot. Place fondue pot over a fondue burner. Keep dip warm up to 2 hours.
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Old March 8th, 2008, 11:46 PM   #17
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RED PEPPER HUMMUS


2 Cans (15oz. each) garbanzo beans (chickpeas), rinsed and drained with cup liquid reserved
1 jar (12 oz) roasted red peppers, drained
3 garlic cloves
2 Tbsp. fresh lemon juice
2 Tbsp. Olive oil
1 tsp. ground cumin
1 tsp. salt
1. In a food processor or blender, combine all the ingredients, including the reserved garbanzo bean liquid. Process until the mixture is smooth and no lumps remain, scraping down the sides of the bowl as needed.

2.Serve immediately, cover and chill until ready to use.
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Old March 16th, 2008, 02:36 AM   #18
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Pat Nixon's Sesame Cheese Ball recipe
1/4 cup sesame seed
2 tablespoons instant minced onion
1 teaspoon beef flavor base
2 tablespoons lemon juice
1/2 pound medium sharp cheese
2 tablespoons mayonnaise
1 tablespoon catsup
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard

Toast sesame seed at 350 degrees F for 15 minutes or until lightly browned.

Soak onion and beef flavor base in lemon juice.

Grate cheese.

Mix ingredients, except sesame seed until well blended. Shape into ball. Spread toasted sesame seed on wax paper; roll cheese ball in seed until outside is coated. Chill.

Serve on a tray with cheese knife surrounded with assorted crackers. Excellent when spread on toast rounds and broiled until cheese melts.
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Old March 17th, 2008, 08:04 PM   #19
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Tiny Stuffed Potatoes

Ingredients
16 tiny new potatoes (1-1/2 to 2 inch diameter)
1 tablespoon olive oil
1 14-ounce can artichoke hearts, drained and chopped
1/2 cup light mayonnaise dressing or salad dressing
1/4 cup finely shredded Parmesan cheese
Dash ground red pepper
1/4 cup snipped fresh parsley
2 tablespoons finely shredded lemon peel
2 cloves garlic, minced

Directions
1. Cut off the top one-third of each potato. Using a melon baller, hollow out the potatoes, leaving 1/4-inch shells. Cut a thin slice off the bottom of each potato so it will sit without tipping. (Discard potato trimmings, or cook and use to make potato salad or mashed potatoes.) Lightly brush potatoes all over with oil. Place in a shallow baking pan; set aside.

2. For filling, in a medium bowl combine the artichoke hearts, mayonnaise dressing, Parmesan cheese, and ground red pepper. Spoon about 1 tablespoon of the filling into each potato shell.

3. Bake in a 450 degree f oven about 20 minutes or until potatoes are tender and filling is golden brown. Meanwhile, in a small bowl combine the parsley, lemon peel, and garlic. Sprinkle the parsley mixture over the potatoes. Makes 16 appetizers.
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Old March 18th, 2008, 04:43 AM   #20
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Smoked Salmon with Spirals
Ingredients

8 oz. cream cheese
2 Tbs. mayonnaise or sour cream
Six 8-inch flour tortillas
12 oz. smoked salmon, thinly sliced
2 Tbs. chopped fresh chives
2 tsp. lemon juice
freshly ground pepper

Instructions
Cream together cream cheese and mayonnaise.

Arrange tortillas on a counter and spread evenly with cheese spread. Arrange smoked salmon on top of cheese. Leave about 1-inch border at top covered just with cheese so that the rolls will adhere better. Sprinkle salmon with lemon juice, chives and pepper. Roll tortillas up tightly, pressing firmly to seal. Wrap well in plastic wrap and chill until ready to serve. Trim off ends of rolls and then cut each roll into eight or ten slices. Serve, spiril side up.

Serves 8.

SMOKED SALMON
Ingredients

5 oz. smoked salmon
2/3 cup low-fat cottage cheese
1/4 cup plain low-fat yogurt
2 Tbs. fresh lemon juice
1 tsp. Dijon mustard
freshly ground pepper
1/2 lb. snowpeas or sugar snap peas
1-1/2 lb. fennel bulb, trimmed, cored and sliced in sticks
1 bunch Italian radishes

Instruction
In a food processor, pulse the smoked salmon until coarsely chopped. Add the cottage cheese, yogurt, lemon juice and mustard and puree until smooth, scraping down the sides occasionally. Season to taste with pepper. Transfer the dip to a serving bowl, cover and chill for at least 1 hour, or up to 2 days. Arrange the vegetables on a platter and serve with the dip.

Serves 8.
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