Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well.
Add the rest of the ingredients and blend well.
Cover and chill.
SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye.
Bread, Water Crackers.
Cook pasta according to package instructions. Drain then rinse under cold water.
Soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top each sheet with 1 sardine then distribute pasta, carrots, bean sprouts and mint between sheets. Roll up, tucking in the ends. Roll each in a lettuce leaf and tie with butcher's twine. Serve with fish sauce.
Cook pasta in boiling salted water according to package instructions. Drain and rinse under cold water.
Working with 1 sheet of rice paper at a time, soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top with a sardine then add 1/8th of pasta, carrots, bean sprouts and mint and roll up into a spring roll. Repeat with remaining wrappers. Serve with fish sauce.
Cook the noodles in boiling salted water according to the package instructions. Drain and rinse with cold water.
Soak the rice paper in cold water for 30 seconds, then lay on a damp towel. Top each with a sardine and 1/8 of the noodles, carrots, beansprouts and mint, then roll, tucking in the ends. Roll each in a lettuce leaf and tie with kitchen twine. Serve with the fish sauce.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ome pepper and pour the sardine oil in it.
then
ith a fork until the sardine mixture is a smooth consistency
top with 3 sardine fillets. Garnish each sardine with a dollop of
For sardine spread, combine sardines, mayonnaise, sour cream, chili, parsley, capers, lemon zest and 1/2 clove garlic.
Preheat broiler. Mix remaining garlic with oil then brush cut side of baguette. Broil for 1-2 mins, or until lightly toasted. Top with cheese and broil for 1-2 mins, until cheese is melted and golden brown. Slice and serve with sardine spread.
Cut fish into 1\" pieces.
Saute garlic in olive oil over medium heat until golden.
Add sardines and continue to saute and stir until almost a paste (approximately 7 minutes).
Add tomato paste and 3 to 5 tomato paste cans of water to the fish and bring to boil.
Add herbs (leaves only)and raisins.
Reduce heat, add salt and pepper; simmer until thick.
Place cold water into large pot and start to the boil.
Boil pasta until al dente, drain and toss with sauce.
Serve with grated cheese on the side.
Slice eggs in half lengthwise.
Remove yolks.
Mash.
Blend egg yolks with remaining ingredients to form a smooth like paste. Stuff yolk-sardine mixture into halved egg whites.
Serve on lettuce leaves.
Note:
Sardines can should be a double layer can.
Get the pasta cooking.
In another pan gently fry the chopped onion in the oil from the sardine tin - soften but don't let the onion colour.
Squish the anchovies into the pan.
Add the garlic, capers, chillis and tomatoes - stir.
Cook gently while your spaghetti finishes cooking.
Just as the spaghetti is ready, stir half a cup or so of the pasta water into the sauce, gently stir in the sardines and the parsley to warm the sardines through.
Drain the pasta and stir together.
Resist the urge to serve cheese over this.
irgin olive oil.
Add sardine and red pepper flakes to
Cut the eggs in half lengthwise and scoop out the yolks.
Mash the yolks with the onions, ketchup, mayonnaise and sardines.
Stuff the whites with the yolk mixture.
Arrange the pimientos on top.
Might look nice arranged on lettuce leaves.
Peel tomatoes and cut into slices. Chill. Drain oil from sardines. Remove skin and backbone. Arrange lettuce on a salad plate. Place tomato on it; cover with sardine, onion and lemon juice. Garnish with egg yolk which has been pressed through a sieve. Serves 6.