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Thanksgiving Cookbook


Published on December 1, 2014

First Course Salmon Dip TOTAL TIME: Prep: 15 min. chilling MAKES: 6 servings Ingredients  1 package (8 ounces) reduced-fat cream cheese  2 tablespoons canned chopped green chilies  1-1/2 teaspoons lemon juice  2 green onions, chopped, divided  2 ounces smoked salmon fillet  Assorted crackers or toasted French bread baguette slices Directions 1. In a small bowl, mix cream cheese, green chilies, lemon juice and half of the green onions. Flake salmon into small pieces; stir into cream cheese mixture. Refrigerate, covered, at least 2 hours before serving. 2. Top dip with remaining green onion. Serve with crackers. Yield: 1-1/4 cups. Pigs In Blankets Serves: 20 Yields: 60 Pieces Total Time: 40 Min Ingredients  2 sheet(s) frozen pastry dough, thawed  12 all-beef hot dogs  1 large egg  1/4 teaspoon(s) salt  Poppy seeds, for garnish Directions 1. Preheat oven to 425°F. On a lightly floured surface, roll 1 puff pastry dough sheet into a 12- by 14-inch rectangle. Cut rectangle in half lengthwise, then cut each half into 3 equal pieces for a total of 6 pastry pieces. Repeat with second pastry. 2. Pat hot dogs dry with paper towels and pierce each several times with a fork. In a small bowl, whisk together egg and salt for egg wash. Roll each hot dog in 1 puff pastry piece, then seal with some egg wash. 3. Place pastry-wrapped hot dogs on parchment-lined baking sheets and lightly brush with remaining egg wash; sprinkle with poppy seeds. Bake until puffed and golden, about 20 minutes. Slice each pastry-wrapped hot dog into 5 sections and serve warm with spicy mustard, if desired.