an. Add the potatoes, sweet potato, carrot, onion, beets, thyme and
hallow dish, combine the crushed potato chips, onion powder and pepper
Combine first 4 ingredients, stirring well.
Spread mustard mixture evenly over salmon pieces.
Combine crushed chips, sesame seeds, and pepper.
Dredge salmon in potato chip mixture, pressing mixture onto salmon.
Place 12 dill sprigs on bottom of a shallow roasting pan; top with salmon.
Bake at 350 degrees for 14 minutes or until golden brown.
Garnish, if desired.
Makes 12 appetizer servings.
salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
if necessary.
*NOTE: This potato salad is intended to be
pierce the skin of each potato in a couple of places
Saute onion with potato until tater is crisp tender.
Mix together all ingredients except 1/2 cup of shredded cheese and potato chips.
Save these for topping.
Put in a 9 x 13-inch baking dish.
Sprinkle cheese and potato chips over the top.
Bake at 375\u00b0 for 20 to 30 minutes.
Serve with pita bread, cut in quarter size wedges or small rye bread.
Wash potatoes.
Rub with small amount of oil.
Bake in 350\u00b0 oven for 30 to 40 minutes.
Cool.
Make hole in top of potato with a sharp knife.
Remove top and insides, leaving a lining of potato. Fill with sour cream, minced onion and salt.
An hour or ahead of serving, put tiny bit of caviar on top.
Refrigerate.
Heat olive oil in a skillet on medium heat and saute sweet potato and crumbled chorizo sausage for 5 minutes or until sausage is fully cooked.
Mix all ingredients into a bowl. Top each cracker with mixture and garnish with hazelnuts and a pinch of fresh rosemary.
Saute meat and onion. Grind meat, onion, herring, potato and butter through meat grinder. Add 3 yolks, sour cream and cheese. Beat the egg whites until foamy.
Gradually fold into the meat. Grease the Pyrex.
Sprinkle with bread crumbs. Bake 1 1/2 hours at 350\u00b0.
In a pan combine sugar, sauce, lemon juice, garlic salt and wine.
Bring to a boil, stirring.
Reduce heat and allow to simmer 20 minutes.
Cook onion, carrot and potato; combine with meat, salt and egg.
Shape into large marble size balls.
Arrange in shallow pans.
Bake at 350\u00b0 for 50 minutes or until browned and cooked through.
Remove and add to prepared sauce; then stir in juices from meat.
inks may be made for appetizer servings).
To cook, bake
ooking; carefully cut each cooked potato in half; With a melon
br>To make into an appetizer:
Spoon ratatouille into the
alf crosswise. Cut the sweet potato into large pieces the same
00\u00b0F.
Prick the potato in several places with a
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
Place the potato in a small saucepan and