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Remove crusts from pumpernickle. Cover each slice with smoked-salmon cream cheese. Sprinkle with green onion. Starting at long side, tightly roll up 1 slice into a log. Then, wrap remaining slice around first roll, matching seams. Cover snugly with plastic wrap. Refrigerate for at least 30 minutes or overnight. Slice into 1/2-inch rounds. Each roll makes 8 pieces. Source: Chatelaine magazine, December 1993, page 103 ~Natalie Webber email@example.com ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article first. Submissions go to firstname.lastname@example.org; questions/comments go to email@example.com. Please allow several days for your submission to appear. Xref: demon rec.food.recipes:7232 Path: demon!peernews.demon.co.uk!doc.news.pipex.net!pipex!how and.reston.ans net! cs.utexas.edu!convex!news.duke.edu!godot.cc.duq.edu!dds 1!rahul.net!a2 !mac k.rt66.com!mack.rt66.com!not-for-mail From: firstname.lastname@example.org (N. Webber) Newsgroups: rec.food.recipes Subject: New Sausage Rolls Followup-To: rec.food.cooking Date: 31 Mar 1995 05:29:46 -0700 Organization: University of New Brunswick, Fredericton, NB, Canada Lines: 29 Sender: email@example.com Approved: firstname.lastname@example.org Message-ID: <email@example.com> Reply-To: firstname.lastname@example.org (N. Webber) NNTP-Posting-Host: mack.rt66.com
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