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"La Cuisine Francaise"
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Red Cross Pasta cookbook
A few slices of large White Bread, crusts removed
Whipped Cream Cheese
slices of Smoked Salmon
NOTE: Other stuffings can be used
Remove the crusts from the bread. Roll out the Bread very thin, spread a bit of soft Butter
down first, then some Creamed Cheese and then top with a thin slice of Smoked Salmon.
Roll up tight.
Wrap up tight in plastic wrap and put in freezer for about 15 min, not only "to set" but to get
them really cold, so when sliced they won't fall apart and unravel.
If you're not going to use them right away, you can first refrigerate, and then about 15 min
before you need them, then put in freezer for 15 min.
After I sliced the Salmon Rolls, I garnished with Capers on top.
Get a can of Asparagus and only use the really really soft spears. You can also steam or boil
fresh Asparagus for about 15 minutes until soft, but use only the "spear" portion.
For the binding, use Cheese Spread.
Again, wrap up in saran wrap and freeze for 15 min.
Right before serving, take scissors to cut and a cup of cold water.
Just like slicing Sushi, it helps to dip the knife (or in this case scissors) in cold water in
Top the Salmon Bread Sushi with Capers and the Asparagus ones with Black Olives and
Cherry Tomatoes, and of course toothpicks.
Cheese (SLICED THIN)
bit of Creamed Cheese
Slices of White and Dark Bread
Remove crusts. On the dark slices spread just a bit of Butter, Mayo, Cream Cheese and then
the Deviled Ham.
Spread Butter and drizzled some Honey over the WHITE slices. Then I topped with Cheese.
Stack the two different recipe slices on different colors of bread.
Stack the White Bread slice on the Wheat Slice.
Wrap in plastic wrap, and freeze for 15 minutes.
When you cut them up, you will already have a Checkerboard effect because you layered the
two different color breads on top of each other. After cutting up, you can change the direction
of the little bite sized pieces. Top with Olives and Cherry Tomatoes.