Salmon Log, Raspberry Ice Cream, Maple Peanut Balls Recipe

Salmon Log, Raspberry Ice Cream, Maple Peanut Balls Recipe

Salmon Log Recipe

  • 1 pound canned salmon, drained
  • 8 ounces cream cheese, softened
  • 1 tablespoon lemon juice
  • 2 teaspoons grated onion
  • 1 teaspoon horseradish
  • 1/4 teaspoon salt
  • 1/4 teaspoon liquid smoke
  • 3 tablespoons snipped parsley

Flake the salmon. Remove skin and bones. Combine all ingredients except the parsley. Shape into a log AFTER chilling for several hours. Roll in parsley.

Raspberry Ice Cream

  • 1 small box raspberry gelatin
  • 1/2 cup boiling water
  • 1 (10 ounce) package frozen raspberries, thawed and sieved
  • 2 eggs
  • 1 cup whipping cream
  • 1 (3 3/4 ounce) box instant vanilla pudding mix
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 quart milk
Dissolve raspberry gelatin in boiling water. Stir in sieved raspberries.
Beat eggs. Add whipping cream, dry pudding mix, sugar and vanilla extract. Stir into raspberry mixture. Pour into 1 gallon ice cream freezer container. Add milk and stir until blended. Freeze according to freezer manufacturer's directions.
Makes 2 quarts.

Maple Peanut Balls

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened (NO SUBSTITUTES)
  • 6 cups confectioners' sugar
  • 1 teaspoon maple flavoring
  • 2 pounds dark chocolate candy coating
  • 1 cup chopped peanuts

In a mixing bowl, beat cream cheese, butter, confectioners' sugar and flavoring until smooth. Cover and refrigerate for 1 hour.
Shape into 1-inch balls.
In a microwave or heavy saucepan, melt candy coating, stirring often. Dip balls in coating; sprinkle with peanuts. Place on wax paper-lined baking sheets. Refrigerate.
Yields about 8 dozen.

Mushrooms Jambalaya

  • 1 pound large, fresh mushrooms
  • 2 tablespoons butter
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely diced pepperoni
  • 1/4 cup finely chopped green pepper
  • 1/4 teaspoon garlic, pressed
  • 2 cups crushed Ritz cracker crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon oregano
  • 1/8 teaspoon pepper
  • 1 cup chicken broth
Preheat oven to 325 degrees F.
Wash mushrooms and drain; remove stems and chop. Melt butter in a skillet; add onion and saut