1 1/4 cups all-purpose flour 

1 tsp instant yeast 

1/4 tsp salt 

1/2 cups hot water 

4 tsp cooking oils 

2 tsp cornmeal 

7 oz softened brie cheese 

2 tbsp sour cream 

1/4 tsp dill weed 

1 tsp sherry 

1 med apples with peel, cut into thin wedges 3 slice bacon cooked crisp and crumbled 2 tsp grated parmesan cheese.

Measure flour, yeast and salt into food processor. 

With lid in place and machine running, pour hot water and cooking oil through food chute. 

Process about 50 seconds until a ball is formed. Remove and wrap in plastic wrap. Let rest for 10 min. 

Divide dough into 2 equal portions. Sprinkle 1 tsp corn meal on working surface. Roll one portion of dough over cornmeal to 10-inch diameter. Repeat with second portion of dough. 

Place on greased baking sheet. Poke holes in dough with fork. 

Bake on bottom rack in 450f oven for 10 min. Cool 

Mash Brie, sour cream, dill weed and sherry with fork on large plate. No need to mash until smooth but rather coarsley mix. Divide between crusts. 

Arrange apple slices in single layer over each. Sprinkle with bacon and parmesan cheese. 

Bake in centre of 450f oven for about 5 min. until crust is crisp and surface is beginning to turn golden. 

Cut each pizza into 12 wedges, for a total of 24 wedges.

Ingredients

1 small wheel brie cheese

1 TBSP butter

1 TBSP raspberry jam

¼ cup almonds

Parsley for garnish

Directions

Bake Brie to almost melting in the microwave or oven. Top with a tablespoon of butter and a tablespoon of jam. Heat a few more minutes to warm the jam.

Sprinkle with slivered almonds & apply garnish. Serve immediately.

1 lb. fresh mushrooms - remove stems 

1/4 cup light italian herb dressing 

1 cup bread crumbs 

1/4 cup parmesan cheese 

1 tbsp parsley 

1tsp pepper 

Instructions

Preheat oven to 350 F 

Clean mushroom & remove stems 

Mix remaining ingredients 

Fill mushroom caps with mixture and place in a shallow baking dish with 

just enough water to cover bottom of dish 

Bake for 20 minutes and serve hot 

1 Package vegetable soup mix

1 can Water Chestnuts              

1 Pkg. Frozen spinach 

1 Pkg Sour Cream 

1/2 cup(s) Mayonnaise 

Mix ingredients in a bowl. Let sit over night to flavour. 

Ingredients

250 Grams Cream Cheese, softened

        1 ½ Cup Swiss Cheese, grated  

        1/3 Cup Sliced Almonds, toasted lightly  

        1/3 Cup Miracle Whip 

        2 TBSP Green Onion(s), chopped finely  

Directions

Mix all ingredients together except for 1/3 of the toasted almonds. Use the remaining almonds for a topping before placing in the oven. Bake at 350 for 15 minutes. 

Preparation

Preheat oven to 400dF

Ingredients 

1 cup pitted olives, mixed 

Olive oil

1-2 sprigs of thyme

salt

Pepper

Feta Cheese

8 oz feta cheese,crumbled

1/4 cup whipped cream cheese

1/3 cup water

2 TBSP honey

zest from 1 lemon

salt, pepper

Thyme, orgegano to garnish

Instructions 

Add olives to baking dish, top with olive oil, salt, pepper, and thyme. Stir ingredients together and place in oven for 8 to 10 minutes. 

In a food processor, add crumbled feta, cream cheese, water, and 1/2 cup olive oil. Process for 2 to 3 minute. Add lemon zest, pepper, and honey, process for another 2 minutes. 

Add feta dip to a bowl and add roasted olives to the top. 

Garnish with thyme and oregano. 

Serve with pita, crackers, veggies for dipping. 

Prep

Preheat oven to 350dF

Ingredients

½ Onion, chopped finely

¼ cup green pepper, chopped finely

½ Cup Celery, chopped finely 

¼ cup butter, melted

2 TBSP flour 

1 TBSP Parmesan Cheese 

¼ tsp Salt 

1  8 oz can of clams, do not drain

1 dash Franks hot sauce 

1 dash Worchestershire Sauce 

Instructions 

Brown chopped onion, green pepper, celery & butter 

once browned add: flour, cheese, salt, worchestire sauce, frank's,clams & bread crumbs. Cook & stir until thick & bubbly. 

Put into clam shells. 

Combine 1/4 cup bread crumbs with butter & sprinkle on top. 

Add a dash of parmesan cheese to each shell. 

Bake for 15 min. 

Serve extra Frank's on the side for those that like it spicier. 

1 lb. Scallops

1/3 cup very fine bread crumbs 

1 tsp. Salt

3 tbsp Butter 

1 tsp.Curry Powder 

2 tsp. Lemon Juice

Directions 

1. Preheat oven to 450 

2. Butter large baking dish 

3. Cut scallops in half if too large 

4. Roll in bread crumbs 

5. Place in a single layer in baking dish 

6. Sprinkle with salt 

7. Melt butter, add curry powder and stir for 2 min. 

8. Add lemon juice 

9. Drizzle over scallops 

10. Bake 15-20 min. 

Enjoy 

Gravlox … YUM

1 lb salmon or trout fillet, with our without skin

If 2 lb, prepare as below with 50% more of each item, then prepare one piece  

as below, then place second piece face down on top of the prepared piece.

1/4 cup kosher or pickling salt (enough to heavily coat the top surface of the fillet)

1/2 cup granulated sugar          

1 jalapeno pepper, seeded and chopped 

1 tsp pepper. or enough to coat surface

1/2 tsp ground coriander , or enough to coat surface

1 1/2 oz Tequila or Rum or Vodka

1 tbsp. or juice of one lime

Instructions

Option 1: 

Put aluminum foil in flat pan or cookie sheet.

Put large piece of plastic wrap on aluminum foil

Lay fillet (skin side down) on plastic wrap

Sprinkle fillet with jalapeno, coriander and black pepper.

Evenly pack salt over fillet surface and spread sugar over surface

Option 2: 

Coat fillet surface with Black Pepper, Coriander, and Salt

Place in large zip-lock bag

Spread sugar over the surface inside the bag

Mix tequila (rum or vodka) and lime juice (and pepper sauce if desired) and drizzle over trout

Wrap in plastic first to seal and then foil; or

Wrap zip-lock bag tightly around fillet and expel air from the bag prior to sealing

Let fish sit on counter for one hour to allow the salt and sugar to dissolve.

Place in refrigerator for 20 to 24 hours – turn once or twice during this period. 

Unwrap fillet scrape off all brine coating then rinse in fresh water 

Serve:

SHARP KNIFE

Cut across grain into thin slices (1/8” to ¼” thick)

Serve with a cream cheese and capers on crackers or whatever

Ingredients

1 lb. fresh mushrooms 

7 ounces crabmeat 

5 green onions thinly sliced 

1/4 tsp dried thyme 

1/4 tsp dried oregano 

1/4 tsp ground savory 

Ground black pepper to taste

1/4 cup grated parmesan cheese

1/3 cup mayonnaise 

3 tbsps grated parmesan cheese

1/4 teaspoon paprika 

Directions 

1. Preheat oven to 350° 

2. In a medium bowl, combine crabmeat, green onions, herbs and pepper. 

3. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready to use. 

4. Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making cups. 

5. Discard gills and stems. 

6. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in a non-greased shallow baking dish. 

7. Sprinkle tops with Parmesan and paprike. 

8. Bake for 15 min. 

9. Remove from oven, and serve immediately.