SAMPLE RECIPES:

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Just Like Grandma Used to Make
Comfort food to warm the soul
by Reader's Digest
450 Recipes
Date: January 1997
ISBN: 0895778904
Hardcover
ORDER/INFO

Salmon mousses and pates traditionally were served at luncheons or light summer suppers. This tasty mold, made with chopped olives and chili sauce, is spicier than most--perfect for an appetizer spread.

Servings: about 24
Prep Time: 10 minutes
Cooking Time: 5 minutes
Standing Time: 15 minutes
Chilling Time: 3 hours

• Nonstick cooking spray
  
• 1/4 cup cold water
  
• 1 envelope unflavored gelatin (2 teaspoons)
  
• 1/4 cup bottled chili sauceI cup plain low-fat yogurt
  
• 1 package (8 ounces) Neufchatel cream cheese, at room temperature
  
• I teaspoon dried fines herbes or thyme leaves
  
• 1/4 teaspoon black pepper
  
• 8 ounces cooked fresh salmon, flaked, or 1 can (6 1/2 ounces) skinless, boneless salmon, drained and flaked
  
• 1 hard-cooked large egg, peeled and chopped
  
• 1/4 cup finely chopped celery
  
• 1/4 cup finely chopped pimiento-stuffed green olives

1. Coat 3-cup decorative mold with Cooking spray; set aside. Put the cold water in small saucepan; sprinkle gelatin on top. Let stand 1 minute to soften. Stir in chili sauce. Cook over moderate heat for 5 minutes or until gelatin is completely dissolved. Transfer to medium-size bowl; let stand at room temperature for 15 minutes.
2. Add yogurt, Neufchatel cheese, fines herbes, and pepper. With electric mixer on High, beat until creamy. Fold in salmon, hard-cooked egg, celery, and olives. Spoon into mold. Cover with plastic wrap and refrigerate for 3 hours or until set. Unmold onto a plate. Serve with melba toast slices.

Per Serving:
Calories 58
Total Fat 4 g.
Saturated Fat 2 g.
Protein 5 g.
Carbohydrate 2 g.
Fiber 0 g.
Sodium 141 mg.
Cholesterol 22 mg.