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November 2000 Issue
Hors d'oeuvres for the Holidays
by Philip R. Gantt
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Smoked Salmon Eggs

These aren't really salmon eggs, rather hard boiled eggs stuffed with a smoked salmon mixture. Try them. I think you will like them.
  • 12 hard boiled eggs, shells removed, split in half, yolks removed
  • 6 oz. Smoked Salmon Dip from first recipe
  • 1 tbsp. sweet pickle relish
  • Paprika
  • 3 tbsp. finely chopped parsley or dried parsley flakes
Once the dip is made, this one is also easy to prepare. Simply add the sweet pickle relish to the dip mixture and put it all into the blender until well blended. You may also add a couple of the egg yolks to the mix to stiffen the mixture a bit.

Spoon the mixture into the egg halves, garnish with paprika and parsley. These may also be stored in the refrigerator until ready to serve.


  • Yields: 12 servings
  • Preparation Time: 25 minutes


Lobster Stuffed Mushroom Caps

  • 1 - 8 oz. lobster tail split lengthwise and cut into 12 equal sized pieces
  • 12 small to medium sized fresh whole mushrooms, stems removed
  • 3 tbsp. grated Parmesan or Romano cheese, depending on taste
  • 1/2 cube real butter, room temperature or melted in the microwave with lemon juice
  • 1 lemon
  • 3 tbsp. finely chopped fresh parsley
Wash the mushrooms thoroughly and remove the stems from the caps. Arrange the caps in a baking dish. Take pieces of the cut lobster tail and place them into the center of each cap. Spread a little of the butter on each piece of lobster and squeeze a bit of lemon juice over each cap. Sprinkle the top of each with a pinch or two of parmesan cheese, depending on taste. Broil in a 375 degree preheated oven for 5 to 7 minutes or until the cheese just begins to brown. Remove from the oven and allow to cool for a few minutes before serving.


  • Yields: 6 servings
  • Preparation Time: 20 minutes

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