Summer Soiree Recipe Swap

Here are some of the recipes from the Summer Soiree Recipe Swap

I wasn't able to get all the recipes, so if yours is missing, please post it as a comment or send me an e-mail and I will add it to the list. Everything was delicious so give all these recipes a try!

Scott & Rebecca's Salmon Roll

1 lb. regular cream cheese

1/2 lb. smoked salmon

2 T capers

1/3 C diced scallions

2 T finely diced dill weed

1/2 C pine nuts

Allow the cream cheese to soften at room temperature for 2-3 hours. Cover a wooden cutting board with cling wrap. Spread room temperature cream cheese over a 9X9 area on the cutting board with a flat wooden spoon until it is evenly spread and about 1/4" thick. Dice the smoked salmon into small, raisin-sized pieces, and spread them evenly over the top of the cream cheese. Spread the capers, dill, and scallions evenly over the top of the salmon. Gently roll the cream cheese up into a roll peeling the cling wrap off as you go. Re-cover the rolled up salmon roll with cling wrap and put in the refrigerator to "firm up." Carefully toast the pine nuts on both sides. While the pine nuts are still hot, roll the cooled Salmon roll over the scattered pine nuts, embedding them into the salmon roll.

Tangy Potato Salad

2 1/2 lb. yukon gold potatoes

1 C sour cream or greek yogurt

1/2 C crumbled goat cheese

1 clove garlic, finely minced

1/4 C virgin olive oil

2 T white wine vinegar

1 lemon, juiced

1/4 C finely chopped dill weed

4 scallions, minced

4 radishes, minced

salt and pepper to taste

3-4 dill pickles

Scrub potatoes and cut into bite sized pieces. Boil potatoes in lightly salted water. When potatoes are tender, drain and return to pot. Splash with the white wine vinegar. Prepare dressing by combining sour cream, goat cheese, lemon juice, olive oil, and garlic. Whisk until smooth. Toss in potatoes, dill, scallions, and radishes. Season with salt and pepper to taste. Garnish with pickles

Empress Rice Torte

2 1/2 C white, long grain rice

1/2 C sugar or to taste

1 t vanilla or to taste

1 large package instant vanilla pudding (mix with 2 1/2 C milk only)

1 small container whipped topping

Fruits of your choice, sliced (banana, kiwi, peach, pineapple, strawberry)

Optional: garnish with cookies

Cook rice as directed on package, add sugar and vanilla and spread on plate. Let cool, cover with saran wrap so rice won't get hard. This can be done a day or a few hours before..........it must be cool! Mix instant vanilla pudding with milk (2 1/2 C), as directed on package and pour over cooled rice evenly. Spread an even layer of whipped cream over pudding and arrange your favorite fruit on top. Optional: additional whipped cream and cookies to decorate.

Makes 13X13 round plate or trifle bowl with layers repeated twice.

Thank you to everyone who came and participated in the Summer Soiree!