I don't know why they didn't include the recipe for the Salmon Rolls, I know I've posted it here a few times. Here it be. A close up picture of it can be seen at: http://www.exit109.com/~mstevens/salmroll.html Piquant Salmon Rolls 8 oz. cream cheese 1/4 cup walnuts or pecans, chopped 1/4 cup green onion, chopped 1/2 tsp ground coriander 1/2 tsp cayenne 1 stalk celery chopped 2 tsp lemon juice 8 oz. (3/4" by 2") thin slices smoked salmon thin sliced cucumber freshly ground pepper your favorite crackers (I use wheatsworth) fresh dill sprigs hot sauce* ground cloves* 1. In a bowl, soften cream cheese and stir in chives, green onion walnuts and celery. 2. Add lemon juice and spices and mix well. 3. Spread mixture on salmon slices and season with pepper, roll up to form neat rolls 4. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. 5. Drizzle with remaining lemon juice and garnish with chives if desired. * To add some more heat you can add a couple drops of habanero sauce to the top of the cucumber during assembly. The sauce I use has cloves and honey which seem to compliment the flavor of the salmon. For Chilehead sensibilities I add a slice of fresh habanero to the filling of each roll. You might want to play around with the seasonings... At 03:40 AM 3/14/01 -0800, Art Pierce wrote: >All. > >The last two scheduled showings are at: >SATURDAY, MARCH 17, 2001 4:00 P.M. ET (1 P.M. PT) >SUNDAY, MARCH 18, 2001 11:00 A.M. ET (8 A.M. PT). > >Since they only post them for a "limited time" (see >end of this email) at foodtv.com, here are the recipes >for everyone's future use: > >RED CHILE SAUCE > >RISA G'S KICK-BUTT HUMMUS > >HABANERO LIME CHEESECAKE > >RED CHILE GLAZE > >HOT PUMPKIN PIE > >FIREHOUSE SALSA > >THAI HOLY BASIL CHICKEN: >PUD GA-PRAO GAI SAP >~~~ =Mark "Runs With Scissors" Stevens @ http://www.exit109.com/~mstevens @ @ ICQ# 2059548 @ Life is a Cabernet...