Ingredients:

1 (7 3/4 ounce) can salmon, drained
2 hard-boiled eggs, mashed
1/2 cup stuffed olives, minced
1/4 cup celery, chopped finely
1/4 cup green onions, chopped finely
1 teaspoon dill weed<
1/4 teaspoon salt
1/4 teaspoon pepper
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
1 cup mayonnaise or salad dressing
1 tablespoon lemon juice

Procedure:

Mix salmon, eggs, olives, celery, onion, dill, salt and pepper in bowl. Soften gelatin in cold water–set over hot water to completely dissolve. Stir gelatin, mayo and lemon juice. Combine with salmon mixture. Spoon into a 3-cup mold. Refrigerate until firm, approximately 2 hours.To unmold, set in warm water and turn upside-down onto plate. Serve with crackers.

Ingredients:

300 grams young lamb meat, cut into 1 1/2 X 2 X 3 cm pieces.
150 grams lamb liver, cut into 1 1/2 X 2 X 3 cm pieces
1 tablespoon sweet soy sauce
1/2 tablespoon oil or melted margarine

Sambal (Spicy)
Sweet Soy Sauce

2 red chilies, boiled, finely sliced
5 bird’s eye chilies, boiled, finely
25 cc. water
4-5 tablespoons sweet soy sauce
1-2 tomatoes, chopped into small pieces
2 shallots, finely sliced
4 kaffir lime leaves, finely sliced

Procedure:
Thread 4-5 pieces of meat and liver onto the skewer. Combine sweet soy sauce with oil, and dip meat into this mixture. Grill over hot charcoal until golden brown. Serve immediately with sambal sweet soy sauce or peanut sauce.
Sambal Sweet Soy Sauce : Combine chilies with water and stir well. Add sweet soy sauce, tomatoes, shallots and lime leaves.
Peanut Sauce : Fry 2 tablespoons peanuts, then pound until fine. Combine with 2-3 tablespoons water, then add sweet soy sauce and sliced shallots.

Ingredients:

Pastry

1/12 cup all-purpose flour
pinch salt
1/4 lb. butter
1/2 cup grated cheese
3 tbsp. cold water

Filling

1/2 cup chopped cooked shrimp
1 cup grated aged cheddar
1 tbsp. chopped leek
4 eggs
1/2 cup cream
1/2 cup milk
pinch dry mustard
grated rind of 1 lemon
salt and pepper, to taste

Procedure:

Preheat oven to 375 deg. F (190 deg. C). Sift flour and salt into a bowl. Rub in butter till mixture resembles breadcrumbs. Mix in cheese and sufficient water to form a soft dough. Knead lightly on floured board. Roll out thinly and cut into 24 x 2 1/2 inch (6 cm.) rounds to fit tart tins. Press pastry gently ibnto base of tins. Place small amount of chopped shrimp in bottom of pastry. Top with portion each of cheese and leek. Blend together eggs, cream, milk, mustard, lemon rind, salt and pepper. Spoon egg mixture over shrimp and cheese. Bake pies at 375 deg. F (190 deg. C) for 15 to 20 minutes or until golden and puffy. Serve hot or cold. Makes 24.

Ingredients:

3 lb. (1.5 kg.) chicken
4 tbsp. butter
2 tsp. tarragon
juice of 1 lemon
3 carrots, peeled and roughly chopped
1 onion, peeled and halved
1 bouquet garni, combination of herbs ( usually parsley, thyme and bay leaf) tied together
3 tbsp. dry vermouth
4 egg yolks
1/2 cup cream
salt and pepper to taste
1 tbsp. Madeira wine
tarragon sprigs, to garnish

Procedure:

Rinse chicken with cold water and pat dry using paper towels. Beat together butter and tarragon until smooth and rub inside chicken cavity and just under skin. Rub lemon juice all over chicken. Place chicken in a large saucepan with carrots, onion, bouquet garni and dry vermouth. Add sufficient water to cover chicken. Place over medium heat. Cover and simmer 1 to 1 1/2 hours. Remove chicken and place on a large plate to cool for 20 minutes, then carve into large portions and remove skin. Skim as much fat as possible from top of cooking liquid. Measure out 2 cups of cooking liquid, gradually add combined egg yolks and cream and beat well. place in a double broiler and cook, stirring constantly until thicken. Season to taste and add Madeira. Arrange chicken in a single layer in a shallow dish and spoon over sauce. Garnish with srips of fresh tarragon and refrigerate for at least 1 hour before serving. Makes 6 servings.

Ingredients:

12 large oranges
2 quarts (2 liters) vanilla ice cream
3/4 cup (185 ml.) orange juice concentrate, well chilled but not frozen
1 orange rind, finely grated
few drops orange food coloring (optional)
orange leaves or blossoms, to garnish (optional)

Procedure:

Cut top third from each orange. Using a small knife, loosen orange flesh from just inside skin. Carefully scoop down into the oranges and remove as much flesh and membrane as possible. Reserve orange flesh for fruit juice. Remove ice cream from freezer and allow to soften slightly. Place in large mixing bowl and using a metal spoon, stir in remaining ingredients. If ice cream starts to soften too much, return to freezer for a few minutes. Place orange shells on baking trays. Spoon ice cream into shells until almost full (the filling will expand when frozen). Place in freezer for 2 hours, then remove and wrap in plastic wrap. Return to freezer. Place bombs in refrigerator for 30 minutes before serving. The ice cream will soften slightly and the orange shells will collect a frosty “bloom”. Serve topped with orange leaves or blossoms if in season.

Ingredients:

1 pound boneless chicken
2 sliced onions
3 limes
5 whole. green chillis
3 tbsp. onion paste
½ tsp. ginger paste
½ tsp. garlic paste
1 tsp. turmeric powder
1 tsp. red chilli powder
1 tsp. coriander powder
1 tsp. cumin powder
1 tbsp. curds
salt to taste
¼ tbsp. cinnamon powder
¼ tsp. cloves powder
2 tbsp. oil

Procedure:

Clean the chicken pieces. Mix onion paste, ginger, garlic, turmeric, red chilli powder, coriander, cumin, curds, salt, cinnamon and clove powder in a small bowl. Add 1 tbsp oil to it and mix it well. In a big bowl put all the chicken pieces. Add all the spices from the small bowl onto the chicken. Mix well so that the chicken pieces are covered with the spices. Keep it aside for 6 to 8 hours. Preheat the oven at 450 F. Now spread some oil in a big flat baking tray. Keep all the chicken pieces one by one (in a single layer). Once the oven is ready, place the tray inside the oven for 45 minutes. If you want more color, change the oven to broil, turn all the pieces and put it inside the oven for 5 minutes. Now keep all the chicken pieces in a tray or plate. Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.