Salmon Log lake the salmon. Remove skin and bones. Combine all ingredients except the parsley. Shape into a log AFTER chilling for several hours. Roll in parsley. more view it...]
	Salmon Mousse lace all ingredients in a food processor and blend until creamy. Line the inside of a mold with plastic wrap and pour mousse into the mold, then refrigerate for at least 6 hours. Unmold, then garni [view it...]
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	Seafood Mousse ook first 6 ingredients in top of double boiler over medium heat. Stir until smooth. Add shrimp and crabmeat. Dissolve gelatine in cold water; blend into mixture. Add 2 to 3 drops red food coloring. P [view it...]
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	Sherry-Mushroom Caviar aute minced shallots in margarine in a large nonstick skillet over medium high heat until tender. Add broth and fresh mushrooms, cook over high heat 5 minutes or until all liquid evaporates, stirring [view it...]
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Newly submitted recipes

	Swiss Steak II oat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper sli [view it...]
	Swiss Steak I ix flour, salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hours. [view it...]
	Swiss Bliss oat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slice [view it...]
	Sweet and Sour Pot Roast n Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - [view it...]