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Senior Lifestyle
May 5
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Bake until golden brown, approx-
imately 15 minutes. Serve hot or at
room temperature with the dipping
sauce (see below).

Dipping Sauce
This is wonderful on the asparagus
bites and, if you have extra, it is
delightful used in place of mayon-
naise on a sandwich, stirred into
tuna, slathered on grilled fish or
meat, used as a salad dressing or
offered as a dip for veggies.

½ cup mayonnaise
1 tablespoon grated horseradish
1 teaspoon capers, minced
2 teaspoons grainy mustard
Salt and pepper to taste
In a small bowl, combine the
ingredients. Chill until ready to serve.

Salmon Toasts
Makes about 2 dozen canapes
This recipe is classic fusion cook-
ing. It combines Eastern flavors with
Western ingredients and techniques.

2 teaspoons minced garlic
1 scallion, green and white parts,
finely chopped
1 tablespoon minced peeled
fresh ginger
1 tablespoon vegetable oil
1 tablespoon mirin (Japanese
rice wine)
2 teaspoons soy sauce
½ pound salmon, and cut into
½-inch pieces
3 tablespoons chopped cilantro
1 8-ounce container cream cheese
1 loaf French bread
Mix the garlic, scallion, ginger, oil,
mirin and soy sauce in a bowl. Add the
salmon and chopped cilantro tossing
to coat. Cover and chill for an hour.

Prepare the toasts: Put the oven
rack in the upper third of your oven,
and set it to broil.

Cut the slices of French bread
about ½-inch thick, place them on a
baking sheet and toast them on one
side. Remove them from the oven,
turn over each toast round, spread
them with cream cheese and top
them with the salmon mixture. Press
gently to adhere. Repeat with the
remaining ingredients.

Set your oven to 450 degrees F
(on bake). Bake the salmon toasts
until the topping is cooked through,
about 10-12 minutes. Serve
immediately. JE
Dining & Food
May 12
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are open for business. Share you
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groceries and spirits with a hungry
audience. Home Services
May 19
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home improvement projects.

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