by Karen Soo, Newsletter Editor
Jeanne Katsuro has generously gifted me a cookbook call Everything from Soup to Sushi. This cookbook was created from the United Methodist Women of the Wesley United Methodist Church located in San Jose, California.
As I scroll through 450 pages, I will pick some interesting vintage recipes for the next few months.
The recipes are categorized under Appetizers & Beverages, Breads, Soup Salads, and Vegetables, Main Dishes, Desserts, Asian Dishes and Beyond Sushi.
The first printing of this cookbook was 1990. Let me give you a heads up, some of the ingredients used in the recipes does not have any healthy, nutritional value.
Maybe you can choose one of these recipes and make it for the NSC Picnic on August 10 at Las Palmas Park, Sunnyvale. Just a suggestion…..
Thank You Jeanne for the cookbook.
Enjoy!
Bon Appetite – Julia Child and Karen Soo share the same birthday.
Makes 1 Log
Ingredients
- 1 Can Red Salmon 15 1/2 oz.
- 1 – 8-ounce package cream cheese softened
- 1 Tablespoon lemon juice
- 1/2 teaspoon liquid smoke
- 2 teaspoons grated onion
- 1 teaspoon prepared horseradish
- 1/4 teaspoon salt
- Dash of pepper
- Paprika
- Parsley
Directions
- Drain and flake salmon, removing skin and bones.
2. Beat cream cheese with lemon juice, liquid smoke, grated onion, horseradish, salt and pepper until fluffy in a small bowl of electric mixer.
3. Stir in salmon.
4. Chill thoroughly and shape into a log.
5. Chill several more hours before serving.
6. Sprinkle log with paprika and garnish with parsley sprigs.
7. Serve with crackers.
