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4 envelopes unflavored gelatin
1/2 c. cold water
2 cans (15 1/2 oz. each) red salmon, drained (reserved liquid)
16 oz. cream cheese, at room temperature
2 c. mayonnaise
1 c. finely chopped green bell pepper
1 c. finely chopped green onions
1/3 c. tomato catsup
1/3 c. chopped fresh dill OR 1 tbsp. dried dill weed
1 tbsp. prepared horseradish
1/2 tsp. hot pepper sauce
For garnish: Salad greens
Cucumber Dill Sauce (recipe follows)

2 c. sour cream
2 med. size cucumbers, peeled, halved lengthwise, seeded and chopped fine
1/3 c. finely chopped fresh dill OR 2 Tbsp. dried dill weed
1/3 c. finely chopped green onions
2 tbsp. milk
1/2 tsp. salt
For garnish: 1 jar (2 oz.) red lumpfish caviar, dill sprig

Mix all ingredients in a medium size bowl. Cover
and refrigerate. To serve, spoon caviar around edges
of sauce; place dill sprig in middle.
Makes 3 1/2 cups.

Heat on 10 cup mold to 2 (5 cup) molds ready. Sprinkle gelatin over water in a small saucepan; let stand 2 to 3 minutes to soften. Add reserved salmon liquid (about 1/2 cup). Cook over low heat, stirring often with plastic or rubber spatula, 5 minutes until mixture is almost boiling and gelatin has dissolved. Add cream cheese in small pieces; cook, stirring often, until melted. Put salmon in blender or food processor; add cream cheese mixture and process until smooth. Pour into a large bowl; stir in remaining ingredients except garnish and Cucumber Dill Sauce until well blended. Pour into mold or molds and refrigerate at least 8 hours until firm. Up to 2 hours before serving, unmold mousse by running tip of sharp knife around edge. Dip mold up to the rim into warm (not hot) water for a few seconds. Place serving platter over mold and holding both securely, invert the two. Shake mold gently to loosen mousse. If mousse resists, repeat dipping and inverting process. Cover mousse with plastic wrap and refrigerate.

TO SERVE: unwrap; garnish platter with greens. Serve sauce on the side.