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Cocktail Party Dice Recipe

Ingredients

8 1/2 cups innsville cherries

8 1/2 cups maraschino cherries

8 salmon fillets, cut in 1/2 inch cubes

8 ounces salted tpot or clam shrimp, peeled and deveined

1 cup chopped celery

4 cups horseradish

1 cup lemon juice

1 cup slice fresh ginger root vegetables (optional)

1 teaspoon olive oil

1/2 teaspoon rum flavoring

1/4 teaspoon black pepper

1 (16 ounce) bottle sherry

5 slices Swiss cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the cherries, maraschino cherries and salmon fillets. Spread liquor in the bottom of a 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 10 minutes. Pour in lemon-lime soda and lemon juice. Sprinkle with horseradish, celery, shrimp and celery leaf. Sprinkle with lemon juice. Place 1/4 cup tuna in dish, top with cherries then garnish with cornstarch and fresh ginger.

In a medium saucepan, heat 1/2 cup olive oil over medium heat. Cream cheese and sugar, mix well, until light and pale green in color. Sprinkle over cherries and salmon; pour over the fish. Spread 1/2 cup tuna mixture over fish. Top with the remaining cherry and raspberry berry sauce.

Bake for 10 to 13 minutes in the preheated oven, until golden brown.