Tuesday, September 27, 2005


Smoked Salmon Savories

8 ounces cream cheese
1/4 cup sour cream
1 tablespoon chopped chives
1 tablespoon chopped fresh dill or 1 teaspoon dillweed(Dill leaves)
1/2 teaspoon salt
6 thin slices square pumpernickel or 24 slices party pumpernickel
2 ounces smoked salmon, ham or turkey
Fresh dill (optional

Mix together the sour cream, cream cheese, chives, dill and salt. Spread on the bread. Place a small piece of meat on top and garnish with the dill .

Sesame-Sausage Foldovers

1 package( 5 oz) small smoked sausage links
2 gherkins pickles, well drained and cut into 8 strips each
1 cup biscuit mix
1/4 cup milk
1 egg beaten
1 1/2 teaspoons sesame seeds

Preheat oven to 400 degrees F.
Make a slit in each sausage cutting not quite to bottom and ends, stuff a pickle strip into each slit. Combine biscuit mix and milk in medium size bowl; stir well to form a soft dough. Turn out into a lightly floured cloth; knead 5 times. Roll out to a 9" square; trim edges even. Cut square into quarters lenghtwise and crosswise to make 16 squares, each 2 1/2 inches.

place a stuffed sausage diagonally across each square, fold one side of dough yup over sausage, brush beaten egg over corner, fold opposite side of dough over top, pitching points to seal. Brush beaten eggs over foldover; place foldover into a jelly-roll pan; sprinkle sesame seeds over each, Bake 10 minutes or until puffed and golden.

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