Ingredients: 8 oz. package cream cheese
3 oz. package cream cheese
4 hard-boiled egg yolks, chopped
1/2 pound smoked salmon
Small jar of capers, drained and chopped
Small jar of pimentos or a red bell pepper
3 oz. black olives
1 bunch of chopped green herbs Preparation: First, you will need to keep some damp paper towels nearby for quick cleanup. Slice the 8-ounce package of cream cheese into four long rectangles. Cut lengthwise again so that you have eight strips. Shape the cream cheese into the body of a snake. Cut the 3-ounce package of cream cheese into a diamond shape and attach it to the point of the snake body to form a head (figure A). Cover the head of the snake with egg yolks, using a kitchen knife to mash the egg yolks into the cream cheese. Begin to stripe the body with the capers, salmon, black olive and egg yolk. Repeat until the body is covered. Now, use pimentos or pieces of red bell pepper to make the eyes, tail and the forked tongue. Sprinkle the cilantro in the middle of the snake and all around it -- and you're ready to take a bite of the snake in the grass! We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Aficionados Southwestern Cooking
Model: 0945953062
Author: Ronald Jackson
University of New Mexico Press
Albuquerque, NM 87131-1591
Phone: 505-277-2346
New Mexico Cooking: Southwestern Flavors of the Past and Present
Model: 1555610595
Author: Clyde Casey
Fisher Books, LLC / Perseus Book Group
Website: www.fisherbooks.com
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