Salmon Log, Raspberry Ice Cream, Maple Peanut Balls Recipe

Salmon Log Recipe

• 1 pound canned salmon, drained
• 8 ounces cream cheese, softened
• 1 tablespoon lemon juice
• 2 teaspoons grated onion
• 1 teaspoon horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon liquid smoke
• 3 tablespoons snipped parsley

Flake the salmon. Remove skin and bones. Combine all ingredients except the parsley. Shape into a log AFTER chilling for several hours. Roll in parsley.

Raspberry Ice Cream

• 1 small box raspberry gelatin
• 1/2 cup boiling water
• 1 (10 ounce) package frozen raspberries, thawed and sieved
• 2 eggs
• 1 cup whipping cream
• 1 (3 3/4 ounce) box instant vanilla pudding mix
• 2/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 quart milk

Dissolve raspberry gelatin in boiling water. Stir in sieved raspberries.
Beat eggs. Add whipping cream, dry pudding mix, sugar and vanilla extract. Stir into raspberry mixture. Pour into 1 gallon ice cream freezer container. Add milk and stir until blended. Freeze according to freezer manufacturer's directions.
Makes 2 quarts.

Maple Peanut Balls

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened (NO SUBSTITUTES)
• 6 cups confectioners' sugar
• 1 teaspoon maple flavoring
• 2 pounds dark chocolate candy coating
• 1 cup chopped peanuts

In a mixing bowl, beat cream cheese, butter, confectioners' sugar and flavoring until smooth. Cover and refrigerate for 1 hour.
Shape into 1-inch balls.
In a microwave or heavy saucepan, melt candy coating, stirring often. Dip balls in coating; sprinkle with peanuts. Place on wax paper-lined baking sheets. Refrigerate.
Yields about 8 dozen.

Mushrooms Jambalaya

• 1 pound large, fresh mushrooms
• 2 tablespoons butter
• 1/2 cup finely chopped yellow onion
• 1/2 cup finely diced pepperoni
• 1/4 cup finely chopped green pepper
• 1/4 teaspoon garlic, pressed
• 2 cups crushed Ritz cracker crumbs
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon chopped parsley
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon oregano
• 1/8 teaspoon pepper
• 1 cup chicken broth

Preheat oven to 325 degrees F.
Wash mushrooms and drain; remove stems and chop. Melt butter in a skillet; add onion and saut