Salmon and Cream Cheese Ball

You can make this into a ball or serve it in a bowl like I did.

• 1 1/2 lbs. fresh salmon roast or 1 lb. canned salmon
• 1/2 teaspoon liquid smoke
• 1 tablespoon horseradish
• 1 tablespoon lemon juice
• 1/2 lb. cream cheese, mashed
• 2 tablespoons mayonnaise
• 1 tablespoon dried parsley flakes

Steam the fresh salmon for about 45 minutes in a metal steamer.  Cool the fish.  Skin the salmon, remove the bones, and place the meat in a bowl.  Add the remaining ingredients, and mix well.

Serves 16 to 20 as an appetizer.

“Remembering God’s words revives our soul.”

Egg Salad Spread

I love deviled eggs.  This is a wonderful way to serve them as an appetizer.  It is delicious!

• 1 dozen hard-cooked eggs, divided
• 3/4 cup mayonnaise
• 4 oz. cream cheese, cubed, softened
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• 3 green onions, sliced, divided
• 1/8 teaspoon paprika

Reserve 1 egg for garnish.  Cut remaining eggs lengthwise in half.  Remove yolks, place in food processor.  Add mayo, cream cheese, vinegar, mustard and 12 egg white halves; process until blended.  Spoon into medium bowl.

Chop remaining egg white halves coarsely.  Add to cream cheese mixture with 2/3 of the onions; mix lightly.

Chop reserved egg finely; sprinkle over egg mixture in bowl along with remaining onions.  Garnish with paprika.

Serve with assorted cut-up veggies and crackers.  (I loved water crackers with this.)

“Everything God does is marked with simplicity and power.”

Cowboy Caviar

Another appetizer for our New Year’s/Birthday party.

• 1 (15-oz.) can black-eyed peas, drained and rinsed
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (15-oz.) can whole kernel corn, drained
• 1/2 cup diced onion
• 1/2 cup chopped green bell pepper
• 1 (4-oz.) can diced jalapeno peppers
• 1 (14.5-oz.) can diced tomatoes, drained
• 1/2 teaspoon garlic salt
• 1 cup Italian-style salad dressing (I used a packet of Good Seasons and made my own)

In a large bowl, combine all ingredients and mix well.  Cover and refrigerate overnight to blend flavors.

“The promise of Christ’s return calls us to persevere in faith.”

Black Bean and Corn Salsa

• 3 tablespoons extra-virgin olive oil
• 1 large ear corn, kernels removed (about 1 cup)
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 3 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, opt.
• 2 medium tomatoes, seeded and cut into 1/4-inch pieces
• 1 (15-oz.) can black beans, drained and rinsed
• 1/2 red bell pepper, seeded and chopped fine
• 1 jalapeno pepper, seeded and minced (If you like it hotter, use a serrano chile)
• 2 scallions, chopped fine
• 1/2 cup crumbled queso fresco cheese, opt.  (Mexican farmer cheese)

Heat 1 tablespoon oil in medium skillet over medium-high heat until shimmering.  Add corn and cook until deep golden brown, about 4 minutes.  Add cumin and cayenne and cook until fragrant, about 30 seconds.  Transfer to large bowl.

Whisk remaining 2 tablespoons oil, lime juice, salt and pepper in small bowl.  Add to corn mixture along with tomatoes, beans, bell pepper, jalapeno pepper, scallions, and cheese.  Toss well and check seasoning.  Cover with plastic wrap and refrigerate several hours or overnight until flavor to meld.

Makes about 5 cups.

“Singing God’s praises will never go out of style.”