Salmon  Mousse  Cups

 

 

 

 

INGREDIENTS:

1 package (3 ounces) cream cheese, softened

  1/2 cup butter, softened

1 cup all-purpose flour

 

 

FILLING

 

1 package (8 ounces) cream cheese, softened

1 cup fully cooked salmon chunks or 1 can (7 1/2 ounces) salmon, drained, bones and skin removed

2 tablespoons chicken broth

2 tablespoons sour cream

1 tablespoon finely chopped onion

1 teaspoon lemon juice

1/2 teaspoon salt

2 tablespoons minced fresh dill

 

 


DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a small bowl, beat the cream cheese and butter until smooth.

Add flour and mix well.

Shape into 24 balls.

Press onto the bottom and up the sides of greased miniature muffin cups.

 

Bake for 10 to 15 minutes or until golden brown.

Cool for 5 minutes before removing from pans to wire racks to cool completely.

 

For filling, in a large bowl, beat cream cheese until smooth.

Add the salmon, broth, sour cream, onion, lemon juice and salt until blended.

Spoon into the shells.

 

Refrigerate for at least 2 hours.

 

Sprinkle with dill.


 

Serves 2 dozen

 

 

 

 

 

Asparagus  Ham  Tarts

 

 

 

 

INGREDIENTS:

1 package (3 ounces) cream cheese, softened

1/4 cup butter, softened

3/4 cup plus 1 tablespoon all-purpose flour, divided

1/4 cup cornmeal

1 egg

1/3 cup heavy whipping cream

3/4 cup shredded Swiss cheese

1/2 cup diced fully cooked ham

18 fresh asparagus tips (cut into 1 inch pieces)

 

 

 

DIRECTIONS:

 

Preheat oven to 425 degrees.

 

In a small bowl, beat cream cheese and butter until smooth.

Beat in 3/4 cup flour and cornmeal.

 

Cover and refrigerate for 1 hour.

 

Shape dough into 18 balls.

Press onto the bottom and up the sides of greased miniature muffin cups.

 

In a large bowl, whisk egg and cream.

Stir in remaining flour until smooth.

Add cheese and ham.

 

Spoon about 1 tablespoon into each cup.

Bake at 425 for 7 minutes.

 

* * Reduce oven tempeture to 325 degrees  * *

 

Top each tart with an asparagus tip.

 

Cover loosely with foil.

Bake 17 to 20 minutes longer or until a knife inserted near the center comes out clean.

 

 

Serves 1 1/2 dozen

 

 

 

 

 

Crab  Stuffed  Celery

 

 

 

 

INGREDIENTS:
 

1 carton (8 ounces) whipped chive cream cheese

1/2 cup crabmeat, drained, flaked and cartilage removed

1 tablespoon mayonnaise

1/2 teaspoon lemon juice

1/8 teaspoon onion salt

1/8 teaspoon garlic salt

6 celery ribs, cut into serving-size pieces

 

 

 

DIRECTIONS:

 

In a small bowl, combine the first six ingredients.

 

Transfer to a small resealable plastic bag.

Cut a small hole in the corner of the bag; pipe mixture into celery sticks.

 

Store in the refrigerator.

 

 

Serves 2 dozen

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond