Easton and Emmaus Market Menu for the weekend of – June 17 & 18

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Cape Cod Chicken Salad
Alaskan Red Salmon Salad
Quinoa & Snowpea Salad
Artichoke, Cannellini & Sundried Tomato Salad
Nonna’s fresh Stringbeans in Marinara
Sausage & Spinaci Meatball in Marinara
Lasagne: 1. Eggplant — 2. Vegetable
Cream of Asparagus & Leek soup with Lump Crab
Pot Pies:  1. Shepherds — 2. Beef Burgundy & Potato — 3. Chicken & Vegetable
Summer Garden Chili
Dips, Pasta, Sauces and more!

 




Rosemary Baked Cheese

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1 clove garlic crushed
3 cups shredded mozzarella cheese
1 cup shredded fontina cheese
1/2 cup grated parmesan cheese
2 teaspoons chopped fresh rosemary
1/8 teaspoon each of salt & black pepper

Preheat oven to 375*. Mix all ingredients and place in a shallow baking dish.  Bake until cheeses melt, approximately 8-10 minutes. Serve with crusty baguette slices.



Blue Grass Dip

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1 package frozen chopped spinach, thawed and drained
4 tablespoons sour cream
3 tablespoons mayonnaise
6 ounces blue cheese, crumbled
1/2 can water chestnuts, sliced
Salt & Pepper to taste

Mix all ingredients together; Refrigerate. Serve with raw vegetables or crackers.

Caviar Mousse

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3 hard-boiled eggs
1/4 lb butter softened
1 medium onion, finely chopped
1 cup sour cream
6 ounces black caviar
Melba Toast

Blend the eggs with the butter in a food processor. Spread the egg-butter mixture in a small serving bowl. Mix onion with sour cream and spoon over egg mixture.  Refrigerate overnight. To serve, top with caviar and pass with Melba toast.

Smoked Salmon Spread

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8 ounces cream cheese
1/4 lb Nova Scotia or Scottish salmon
Juice of 1/2 lemon
Dash Tabasco sauce
1 tablespoon dill
Light and dark Rye bread rounds

In a food processor fitted with a steel blade, mix cheese until well softened and smooth. Add salmon and process until salmon is entirely mixed into cheese. Add lemon juice, Tabasco and dill, process until just mixed. Mound on a plate and surround with bread rounds.

Rummie Sausages

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1 lb link sausages (regular size) any type
1/2 cup dark brown sugar
1/2 cup teriyaki sauce
1/2 cup rum

Bake or fry sausages until well done. Drain and cool. Cut each sausage into
three pieces. Set aside. Place sugar, teriyaki, and rum into saucepan. Cook until sugar has dissolved and syrup comes to boil. Remove from heat. Place sausages and syrup into ovenproof dish. Bake uncovered at 325* for 25 minutes.  Serve hot with syrup on the side.