November 29, 2010

Smoked Salmon Appetizer

1 containercream cheese, room temperature
1 loafcocktail-size rye or pumpernickel bread
1/2 cupred onion, thinly sliced
3 tablespoonscapers
1hardboiled egg, minced
lemon slices
fresh dill sprigs
Layout 8 ounces of smoked salmon on a plate or tray. Thinly slice a lemon and arrange on the platter around the salmon. Finely dice a red onion and plate.

Halve the hardboiled eggs and remove the yolks. Run the whites through a coarse strainer over the platter and repeat with the yolks.

Plate the capers, cream cheese, cocktail-size rye and pumpernickel bread. Garnish with some herbs like parsley and dill.


1 chocolate cake (13x9") baked or bought
2 (12 oz.) Cool Whip
4 pkgs. Jell-O chocolate mousse or any flavor pudding, prepared according to directions
4 bananas, sliced
1 pt. strawberries, hulled & sliced
1 lg. can sliced peaches, drained
1 (12 oz.) pkg. chocolate chips 

Any other fruit may be added or substituted such as pineapple, pears, cherries, fruit cocktail or even cherry pie filling for a black forest cake effect.For all chocolate effect, use chocolate mousse or pudding, omit fruit and fudge topping may be added between layers or on top.
Use a very large bowl. Crumble half of cake into bowl, top with half the chocolate mousse, half the chocolate chips, half the fruit and then half the Cool Whip.
Repeat with second half of each ingredient.
Top with a few berries, reserve 1/2 cup cake crumbs or chocolate chips/shaved chocolate for garnish.
Refrigerate about 2 hours prior to serving; even better done the day before.

Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing

From: Campbell's Kitchen
Prep: 35 minutes
Bake: 45 minutes
Stand: 10 minutes
Serves: 12
This show-stopping pork roast features exquisite taste and elegant presentation, but the reason it's one of our favorites is that it's so easy and reliable - you'll get great results every time


1/2 cup butter (1 stick)
2 tablespoons olive oil
6 medium green onions, chopped (about 3/4 cup)
1 tablespoon minced garlic
3 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM orCertified Organic)
2 cans (14 ounces each) artichoke hearts, drained and chopped
3 cans (8 ounces each) mushrooms, pieces and stems, drained
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
1 center-cut boneless pork loin roast, butterflied (5 to 7 pounds)
Garlic powder


Heat the oven to 400°F.  Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
Remove the skillet from the heat.  Add the stuffing and mix lightly.
Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes.  Remove the twine before slicing.  

Recipe Tips:

Ingredient Note: You can have the butcher butterfly the roast for you or do it yourself.  To do it yourself, hold your knife horizontally and make a lengthwise cut about 1 1/2-inches deep along the side of the roast (do not cut all the way through). Open the roast like a book. Pound the pork with a meat mallet to achieve an even thickness.