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"La Cuisine Francaise"
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INGREDIENTS:

A few slices of large White Bread, crusts removed
Whipped Cream Cheese
Butter (soft)
slices of Smoked Salmon
Capers
Rolling Pin
NOTE: Other stuffings can be used

DIRECTIONS:

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 between cutting.
Top the Salmon Bread Sushi with Capers and the Asparagus ones
with Black Olives and Cherry Tomatoes, and of course toothpicks.
COLORED STACKS

INGREDIENTS:
Deviled Ham
Cheese (SLICED THIN)
Honey
soft Butter
Mayo
bit of Creamed Cheese
Slices of White and Dark Bread

DIRECTIONS:
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.
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"La Cucina Dorina"
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