SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. finely chopped onion

Combine gelatin and dry Vermouth.

Heat gently until dissolved,

and set aside to cool.

Combine all other ingredients into gelatin mix, blending well.

Pour into a 2-cup flat-bottom mold.

Chill at least 3 hours or overnight. --

CUCUMBER VINAIGRETTE:

1 med. unpared cucumber, very thinly
sliced (about 2 c.)
1 med. green pepper, cut into thin
strips (about 1 c.)
1/4 c. vinegar
1/4 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper

In medium bowl, combine cucumber slices with green pepper strips.

In measuring cup, combine rest of ingredients, mixing well.

Pour over cucumber mixture, tossing to coat well.

Refrigerate, covered, until well chilled--about 1 hour
tossing occasionally.

To serve: Drain dressing from vegetables.

Arrange vegetables attractively on large platter.

To unmold mousse:

Run a spatula around edge of mold; invert onto vegetables.

Serve at once, with crackers as appetizer or as salad
on bed of lettuce.

SMOKED SALMON ECLAIRS

1/2 c. water
4 tbsp. butter, cut into sm. chunks
1/2 c. flour
2 extra lg. eggs, beaten lightly
1/2 tsp. garlic powder
1/2 tsp. dry dill
--FILLING:--
1/2 lb. cream cheese, softened
(regular or lite)
1/4 c. sour cream (regular or lowfat)
6 oz. smoked salmon, chopped fine
Juice of 1/2 lemon and grated zest
1 tbsp. fresh dill, minced
Dash of nutmeg
1 tsp. minced garlic
Salt and pepper

Preheat oven to 400 degrees.

Combine water and butter in small saucepan,
bring to boil over high heat.

Add flour all at once; beat vigorously until
dough forms ball, pulls away from sides of pan
and leaves a thin film on bottom of pan.

Transfer to mixing bowl.

Save 1 tablespoon of beaten egg.

Beat the rest of the egg into the dough in two steps,
beating until dough is shiny and smooth.

Put dough in pastry bag with #3 star tip.

On lightly greased baking sheet, lay down 3 x 1/2 inch
strips about 2 inches apart.

Bake 15 minutes until puffed up and brown.

Remove from oven.

Split in half lengthwise.

Reassemble and return to baking sheet.

Brush top of each with thin film of reserved egg.

Sprinkle on combined garlic powder and dill.

Reduce oven to 200 degrees.

Return eclairs to oven for 20 minutes until dry and crisp.

Remove and cool.

Mix filling ingredients together.

Season to taste with salt and pepper.

Just before serving, spoon filling onto bottom half
of eclair and top with top half.

Makes about 16. Serves 8.

BAR-B-QUED SHRIMP

1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco
Lea & Perrin's
Butter

Place whole shrimp, keep shells on, in single layer in oven-proof dish.

Drizzle olive oil on top of shrimp.

Pepper shrimp until they are black; when you think you have enough pepper,

Add lots of salt, lemon juice, Tabasco and Lea & Perrin's.

Remember you are seasoning through the shells.

Cut up butter on top of shrimp and broil until shrimp are cooked,
15 to 20 minutes.

Be sure and taste to see if they are done.

Serve these with newspaper on the table and lots of napkins.

Have French bread to sop up the oil

and encourage guests to eat the shells, as well,

if river shrimp are used.

With cold beer and green salad, you have the makings of a great informal party. Base the amount of shrimp on the number of guests.