My friend, Dixie, is helping me out with recipes from Rachel Ray’s Food Network. It all sounds so good and I can’t wait to try them.
1/2 cup sour cream
2 round tbsp prepared horseradish
1/2 Lemon, juiced
About 2 tsp Worcestershire sauce
Handful chives, fine chopped
Handful dill, finely chopped
1 1/2 tsp coarse black pepper
About 1 pound deli roast beef, leftover, roast, pot roast or steaks
Watercress or arugula to serve
Gather your ingredients. In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
1 pound deli ham sliced (cooked ham)
2 small ribs celery with leafy tops
1/2 red onion
2 cloves garlic
2 tbsp thyme
1 tbsp cayenne pepper sauce, (more to taste)
1 tbsp Worcestershire sauce
About 2 round tbsp yellow mustard
3 tbsp pickle relish
Romaine or Bibb lettuce to serve
Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10-12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chop celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
1 pound cooked rotisserie chicken PLUS all the fat and drippings from its container
2 small ribs celery
1 large shallot
1 large clove garlic, crushed
4 sprigs tarragon
salt and pepper
2 round tbsp Dijon mustard
Romaine or Bibb lettuce
About 2 tbsp small capers
Chopped cornichons serving
Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toast from corner to corner. Quarter eggs lengthwise. Cut cheese into portions.
Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.
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