Fruit Salad with Ginger Syrup
3 Cups Water
2 Cups Sugar
2 Cups thinly sliced fresh ginger (1/2 lb unpeeled)
4 cups (1 inch pieces) summer fruit ( berries, melons, peaches)
3 T small mint leaves
Syrup: Bring water, sugar and giner to a boil in a 2 guart saucepan, stir until sugar is dissolved. Simmer 10 minutes stirring occasionally. Remove fromh eat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered at least 2 hours.
Salad: Toss fruit and mint with 1/4 cup syrup or to taste.
Syrup keeps, refridgerated for 2 weeks. Add a spoonful to a glass of club soda, sparkling water or iced tea.
Serve over ice cream or sorbet.
3 cucumbers, peeled and sliced.
Sprinkle with salt and refriderate for 1 hour. Drain cucmbers.
2 small wite onions, sliced
2/3 cup mayonnaise
1/2 cup sour cream
2 T Cider vinegar
2 T sugar
Mix together and refrigerate at least 4 hours.
Salmon Roulade on Pumpernickel Toasts
8 oz. thinly sliced smoked salmon
2/3 cup whipped cream cheese (about 4 ozs)
2 T. chopped fresh dill
2 T. chopped drained capers
2 T. finely chopped red onion
1/2 tsp fresh lemon juice
1 one pound loaf sliced cocktail size pumpernickel bread.
drained whole capers
Arrange half of salmon slices in single layer on large sheet of plastic wrap, overlapping salmon to form 9 x 7 rectangle. Mix cream cheese and next 4 ingredients in a small bowl to blend. Season with salt & pepper. Spread half of cream cheese mixture over salmon leaving 1/4 inch border. Starting at 1 long side and using plastic as an aid, roll up salmon jelly roll style. Wrap plastic around salmon rooll; twisting ends to seal. RepeatChill overnight.
Cut out 2 inch rounds from each pumpernickle. Place on cookie sheet. Bake in 450 degree overn about 5 minutes. Cool. Cut salmon into 1/2 inch rounds. Place on toast. Garnish with dill and capers.
1 cup mayonnaise
1/2 tsp. lemon juice
1 tsp soy sauce
1/8 - 1/4 tsp curry powder
1 cup chopped cooked chicken
5 oz frozen peas thawed 1 6 oz jar cocktail onions drained
2/3 cup chopped celery
1/3 cup sliced water chestnuts
1 2 oz bag toasted slivered almonds
1 cup chinese noodles
Combine dressing. Mix well.
Combine salad ingredients except chinese noodles. Season with salt and add dressing. Mix well and serve topped with chinese noodles.