music-city-missy
Well-known member
Oooh - that's a good idea - small bites - tapas, mezze, etc.....
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AH - I have a theme for the 60th BD party - now I need recipes from each decade....
- Thread starter music-city-missy
- Start date
music-city-missy
Well-known member
This is becoming a fun trip down memory lane as well as a confessional I think....
I mean come on, no matter how gourmet or upscale we like to cook, let's admit it - most of us weren't raised with this type of cooking and we ate some things that make us cringe now but then again we crave it every now and then.
I mean come on, no matter how gourmet or upscale we like to cook, let's admit it - most of us weren't raised with this type of cooking and we ate some things that make us cringe now but then again we crave it every now and then.
This was popular in the 70s. Rec: Smoked Salmon Mousse (aka Salmon Party Ball)
I still make it occasionally...very tasty.
Smoked Salmon Mousse (aka Salmon Party Ball)
1 15 or 16 oz can red salmon
1 8 oz. package cream cheese (or light cream cheese)
1 tbsp lemon juice
2 tsp grated fresh onion
1 tsp horseradish
1/4 tsp salt
1/4 tsp liquid smoke
1/2 cup pecans
3 tbsp snipped parsley
Drain and flake salmon and pick over well to remove bones and skin. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix well, chill several hours. (Pat’s note: I sometimes combine in food processor until smooth and omit the next step of rolling into a ball then in nut mixture, and just serve as a spread for crackers and baguette slices or pipe onto cucumber rounds or into hollowed out cooked baby potatoes and cherry tomatoes.)
Combine pecans and parsley. Shape salmon mix into a ball and roll in nut mixture. Chill. Serve with crackers.
Suggested accompaniments: Carr’s water crackers, Hoho’s, Ritz, Waverly’s, baguette slices. I especially like this with the whole wheat ones that come in the Pepperidge Farm Cracker Quartet.
Pat’s notes: Delicious and so easy.
*******
And here's a salmon dip which Traca says is popular at her parties.
Salmon Dip
1 - 12 oz. container whipped cream cheese
3 tablespoons lemon juice
3 finely chopped green onions (white & green parts)
1- 2 oz. jar drained capers, juice reserved
2 tablespoons dried dill
8 oz. smoked salmon, cut into 1/2 inch pieces
Add the lemon juice to the whipped cream cheese, incorporating one tablespoon at a time to avoid lumps. Add all the remaining ingredients, except salmon. Stir to incorporate throughout. If the spread is a little thick for your liking, I add some of the reserved brine from the capers.
Add salmon and stir gently, being careful not to break up the salmon. Cover and refrigerate 2 hours or up to one day to blend flavors.
I still make it occasionally...very tasty.
Smoked Salmon Mousse (aka Salmon Party Ball)
1 15 or 16 oz can red salmon
1 8 oz. package cream cheese (or light cream cheese)
1 tbsp lemon juice
2 tsp grated fresh onion
1 tsp horseradish
1/4 tsp salt
1/4 tsp liquid smoke
1/2 cup pecans
3 tbsp snipped parsley
Drain and flake salmon and pick over well to remove bones and skin. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix well, chill several hours. (Pat’s note: I sometimes combine in food processor until smooth and omit the next step of rolling into a ball then in nut mixture, and just serve as a spread for crackers and baguette slices or pipe onto cucumber rounds or into hollowed out cooked baby potatoes and cherry tomatoes.)
Combine pecans and parsley. Shape salmon mix into a ball and roll in nut mixture. Chill. Serve with crackers.
Suggested accompaniments: Carr’s water crackers, Hoho’s, Ritz, Waverly’s, baguette slices. I especially like this with the whole wheat ones that come in the Pepperidge Farm Cracker Quartet.
Pat’s notes: Delicious and so easy.
*******
And here's a salmon dip which Traca says is popular at her parties.
Salmon Dip
1 - 12 oz. container whipped cream cheese
3 tablespoons lemon juice
3 finely chopped green onions (white & green parts)
1- 2 oz. jar drained capers, juice reserved
2 tablespoons dried dill
8 oz. smoked salmon, cut into 1/2 inch pieces
Add the lemon juice to the whipped cream cheese, incorporating one tablespoon at a time to avoid lumps. Add all the remaining ingredients, except salmon. Stir to incorporate throughout. If the spread is a little thick for your liking, I add some of the reserved brine from the capers.
Add salmon and stir gently, being careful not to break up the salmon. Cover and refrigerate 2 hours or up to one day to blend flavors.
shaun-in-to
Well-known member
Similarly, everything with alfalfa sprouts in the '80s.
Here are some that have been used in my family for decades...
Peaches & Cream - so good.
Cherries Jubilee - you flame it
That Chocolate Wafer Cookie thing with the cream
Nilla Vanilla Wafer Torte with Bananas
Tomato Soup Cake
Deviled Eggs, of course
Celery stuffed with Cream Cheese & sprinkled with Paprika
Rumaki - yuck!
Ham & Pickle Salad on Finger Rolls
Oh, I guess I'm going to have to do a retro party, too!
Peaches & Cream - so good.
Cherries Jubilee - you flame it
That Chocolate Wafer Cookie thing with the cream
Nilla Vanilla Wafer Torte with Bananas
Tomato Soup Cake
Deviled Eggs, of course
Celery stuffed with Cream Cheese & sprinkled with Paprika
Rumaki - yuck!
Ham & Pickle Salad on Finger Rolls
Oh, I guess I'm going to have to do a retro party, too!