Line a 9-inch quiche dish or pieplate with pastry; trim excess pastry around edges and flute. Prick bottom and sides of quiche shell with a fork; bake at 425 for ten to twelve minutes. Let cool on rack.
Combine remaining ingredients, except cheese, stirring well; set aside. Sprinkle ½ cup cheese into pastry shell; top with salmon mixture. Bake at 375 for 50 minutes. Sprinkle remaining cheese over quiche, and bake 5 additional minutes.
1 (3-oz)package of cream cheese, softened ½ to 1 cup relish spread 1 (4½-oz)can broken or tiny shrimp, drained 1 (3½-oz) can salmon, drained and flaked 1 (3½-oz) can tuna, drained and flaked 1 tablespoon commercial sour cream 1 tablespoon mayonnaise 1 teaspoon dried shredded green onion 1 teaspoon minced fresh chives Dash of garlic powder
Beat cream cheese until fluffy. Add remaining ingredients, stirring well. Serve on bread. Yield: about 2½ cups
½ cup chili sauce 2 tablespoons lemon juice 1½ tablespoons prepared horseradish 1 teaspoon grated onion 1 teaspoon Worcestershire sauce ¼ teaspoon hot sauce
Combine all ingredients, stirring until smooth. Cover and chill for at least 2 hours. Makes ½ cup.
2 cups diced cooked chicken 1 large apple, unpeeled and chopped 1 large orange, peeled, seeded, and sectioned ½ cup coarsely chopped walnuts ½ cup mayonnaise ¼ cup orange juice ½ teaspoon salt 3 large ripe avocados, halved 2 tablespoons lemon juice Lettuce leaves Orange slices (optional)
Combine first four ingredients; set aside. Combine mayonnaise, orange juice, and salt; mix until smooth. Add mayonnaise mixture to chicken mixture; toss gently. Chill at least 2 hours.
Sprinkle each avocado half with 1 teaspoon lemon juice. Spoon chicken mixture into avocado halves; serve on lettuce leaves. Garnish with orange slices. Six servings.
6 medium tomatoes Salt 2 medium avocados 2 teaspoons lemon juice 1 medium onion finely chopped 1 can whole green chiles, seeded and finely chopped 3 slices bacon, cooked and crumbled Lettuce leaves
Slice off top of each tomato; scoop out pulp, leaving shells intact. Reserve pulp. Sprinkle inside of each tomato shell with dash of salt; invert on paper towels.
Chop reserved pulp. Peel, seed, and mash avocados; combine with chopped pulp and the next 3 ingredients. Stir well. Fill tomato shells with avocado mixture; sprinkle with bacon. Serve tomatoes on lettuce leaves. Six servings.
¼ teaspoon salt 1 (5-oz can) lobster, drained and flaked or 1 cup coarsely chopped cooked lobster 3 large oranges, peeled and sectioned ½ cup whipping cream, whipped ¼ teaspoon grated orange rind ¼ Cup orange juice 2 tablespoons mayonnaise ½ teaspoon prepared horseradish Lettuce Leaves Nutmeg
Sprinkle salt over lobster; add orange sections and toss gently. Chill one hour. Combine next five ingredients; mix well. Chill one hour. Spoon lobster mixture on lettuce leaves. Top with whipped cream dressing. Sprinkle with nutmeg. Makes approximately four servings.
3 cups cooked rice, chilled 1 (10-oz) package of frozen shrimp, thawed 1½ cups of diced celery 2 green onions, chopped 1 can of sliced water chestnuts, drained 1 (10-oz)package frozen English peas, thawed ½ cup mayonnaise 2 teaspoons soy sauce Lettuce leaves
Combine all ingredients except lettuce leaves, mixing well; chill 2 hours. Serve on lettuce leaves. Six servings
1 (15-oz) can of salmon 2 cups shredded cabbage ¼ cups diced celery ¼ cups sliced ripe olives ½ cup mayonnaise 6 large tomatoes Lettuce leaves
Drain salmon, and flake with a fork. Add cabbage, celery, and olives; mix gently, and fold in mayonnaise. Cover and chill for two hours. With stem up, cut each tomato into six wedges, cutting to, but not through, base of tomato. Spread wedges slightly apart; sprinkle inside of wedges with slat. Cover and chill for 1½ hours. Place each tomato on lettuce leaves, spoon salmon mixture into tomatoes.
Cook bacon in large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Sauté celery and green pepper in bacon drippings until tender. Combine flour, salt, and pepper; dredge shrimp in four mixture, and add to skillet. Stir in Worcestershire sauce. Cover and cook over low heat 30 miutes, stirring occasionally. Melt butter in a medium saucepan. Add rice, and cook over low het until lightly browned, stirring constantly. Add water, and bring to a boil. Reduce heat and simmer, covered 20 minutes or until tender. Stir rice into shrimp mixture, and place in a serving dish. Sprinkle with crumbled bacon. Serves four.
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