Impress your guests with these recipes
- Joyce Trepus
- Beaverton Valley Times - Features
(Joyce Trepus welcomes your holiday questions at 503-292-2741).
The following information is adapted from 'Oregon Cookbook' by Janet Walker.
Did you know that in Central Oregon, Madras enjoys the distinction of being Oregon's major potato producing area?
This wonderful little cookbook is filled with interesting facts as well as heavenly recipes, such as the following.
1 cup ketchup
1-2 tablespoons horseradish
1 cup slivered green onion
1 cup celery, minced
3/4 pound cooked crab, cut small
Parsley to garnish
Mix well but gently. Cover and refrigerate until serving time. Serve in pretty stemmed dishes or glass custard cups lines with a lettuce leaf.
Pea and Cheddar Salad
10 ounces frozen peas, defrosted
4-6 ounces aged cheddar, cut into tiny cubes
1/2 cup celery, sliced thin
4 green onions, minced
1/2 can rinsed water chestnuts, sliced thin
1/4 cup each sour cream and mayonnaise
1 tablespoon fresh lemon juice
Salt and pepper to taste
Mix gently, cover, refrigerate. Serve on lettuce leaves.
Dill Salmon Encroute From Lee Century Farms in Milton-Freewater
Puff Pastry sheets
2 tablespoons water
3-8 slices dill Harvarti cheese
6 (4 ounce) fresh salmon fillets
1/2-3/4 cup dill wheatberry caviar
Cut puff pastry sheets into 6-by-6 inch squares. Lightly beat egg and water and brush over squares. Place one square of cheese on each, followed by the salmon. Top with 2 tablespoons of caviar. Sprinkle with lemon pepper. Fold pastry over; be sure to seal well. Turn over and brush the top with egg mixture. Repeat until done.
Bake at 375 degrees for 10-15 minutes.