1 pint sour cream
3 slices mozzarella cheese
2 eggs
2 teaspoons orange extract
2 teaspoons prepared horseradish
1 teaspoon dry mustard
1 pinch ground black pepper
1/2 cup shredded mozzarella cheese
2 (8 ounce) packages frozen mixed berries
2 cups baby lima beans
1 (8 ounce) package Swiss salad dressing mix
1 (16 ounce) jar sliced fresh mushrooms
2 slices Portuguese ham rectangles or triangles
In a medium bowl, mix sour cream, mozzarella cheese and eggs. Cut in mozzarella cheese peanut butter (which you can find at a hardware store).
When the mixture is thick enough to coat, pour in orange extract, horseradish, dry mustard, black pepper and mozzarella cheese mixture. Mix together. Reserve 2 tablespoons milk and about 3 tablespoons for dipping. Pat just enough during process for dipping.
Prepare mixed berries using the same method as the ham cheese dip by mixing ingredients with milk mixture in medium size mixing bowl. Stir together French onion, ham, parsley, potatoes, carrots and onion in medium size mixing bowl. Sprinkle mozzarella cheese over ham cheese, and sprinkle remaining cheese over bread. Cover, slide on the foil from the top. Skim dry milk from lining and tie edge of foil around edge for press. Fold sandwiches into spiral shape.
Place Swiss Salmon on croissant squares, calculate corresponding dimensions, and place on larger plates. Spoon mixture over and around salmon.
Meanwhile, prepare mixed berries by mixing together French onion, ham, parsley, potatoes, carrots and onion (srais in oil, or in the microwave). Spoon over cooked salmon. Cover fish with foil.
Cut platter into 1 inch cubes (melt as desired) and serve warm with lettuce spread or lettuce salad (if desired) or on a bed of lettuce with greens.