Home

Recipes

Halloween Punch

• 4 c. cider
• 1.5 c. orange juice
• 1 c. pineapple juice
• 4 c. ginger ale

Olive Pate, Greek Style

• 2 cups pitted black Greek olives
• 1/2 cup chopped fresh parsely
• 2 anchovy fillets
• 2 tablespoons olive oil (preferably extra virgin)
• 4 teaspoons chopped fresh basil or 1 teaspoon dried
• 1 tablespoon capers
• 2 teaspoons caper juice
• 1 small clove garlic, minced

In container of electric blender, combine olives, parsley, anchovies, olive oil, basil, capers, caper juice, and garlic. Blend on low speed to a medium consistency. Refrigerate, covered, for 24 hours before serving, to let flavors blend.

• Jim Hillibish, City Editor, The Repository, Canton, OH

Salmon Pate

• 1 can (7.75 ounces) sockeye salmon, drained
• 1/2 cup butter, melted
• 2 tablespoons minced onion
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced fresh dill
• salt and white pepper, to taste

Remove skin and bones from salmon; flake with a fork. In a food processor or container of electric blender, combine salmon, metled butter, onion, mayonnaise, lemon juice, and dill; blend until smooth. Season with salt and pepper. Pour into a small crock or serving dish. Refrigerate, covered, until firm. Serve with melba toast, pumpernickel bread, rye crisps, and/or fresh fruit.

• Food columnist, The Vancouver Courier, Vancouver, BC, Canada