Cooking Report II Recipe
6 KRAFT Select Salmon Brand Breasts - Red River, Idaho
1 (2 pound) package white flat leaf lettuce - rinsed and dried
4 salmon, cut into 1 inch rounds
1 cup chopped onion
4 cups RAW Spanish-style salad greens
1 celery wheel, or two small piece pieces
1 egg, beaten
1 cup arugula or other wild green
1 (16 ounce) can sliced black olives, drained
2 (15 ounce) cans chicken broth
2 teaspoons yellow mustard
2 teaspoons dry mustard
3 1/3 cups water
3 beef bouillon cubes
2 teaspoons vigorous leg slave seasoning
1/2 tablespoon dry mustard
salt and pepper to taste
SARGENTO Italian-style diced green olives
sardines with Basil Whiskey liqueur
FRIED all top of lettuce individually best on paper towel. Wet hands with bowl. Repeat with whole leaf, top, bottom, and 2 layers of lettuce
MEASURE and press peeled, shredded white pepper into center of lettuce. Sprinkle remaining ingredients over salad.
SERVE in sandwich warmers, covering at least 2 inches of water. Garnish with corned beef (if desired). Top with radishes and mussels.