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Recipe Name: Canapes With Lemon-herb Glaze Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
Pumpernickel bread with
cream cheese and sliced
Smoked salmon
Buttered salty rye with
sliced egg and caviar
Salty rye with horseradish
chili sauce tiny shrimp
1 2/3 Cup(s) Water
1/8 Teaspoon(s) Peppercorns
1/2 Bay leaf
1/2 Teaspoon(s) Dried dill
1 3-oz lemon-flavored
Gelatin
1/2 Teaspoon(s) Salt
1 Dash(s) Cayenne pepper
3 Tablespoon(s) Vinegar
Directions:
Place on a rack and top each canape with 2 to 3 tablespoons
Lemon-HerbGlaze.Lemon-Herb Glaze: Bring water to simmer; add pepper
corns, bay leaf, anddried dill. Cover, and simmer for about 10 minutes.
Strain. Dissolvegelatin, salt, and cayenne in the hot liquid. Add
vinegar. Chill untilslightly thickened. Spoon mixture over
canapes.MAKES 1 RECIPESEE INGREDIENTSFrom <The Progressive Farmer's
Southern Country Cookbook>, by theeditors of the 'Progressive Farmer
Magazine'. Downloaded from Glen's MMRecipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1435
Calories From Fat: 683
Total Fat: 77.7g
Cholesterol: 249.5mg
Sodium: 2699.6mg
Potassium: 370.5mg
Carbohydrates: 163.8g
Fiber: <1g
Sugar: 153.6g
Protein: 26.9g


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