Cook sausage. Drain. Cook onion in a small amount of butter. Add to sausage. Stir in cream cheese. Roll up in pastry dough. Bake at 400 degrees for 20 minutes or freeze. If freeze, bake at 450 degrees for 10 minutes, then 400 degrees for one hour or more. Let rest before slicing.
Brown sausage and onion. Mix with rest of ingredients in Pyrex dish. Bake covered for 45 minutes at 350 degrees.
Mix all ingredients and bring to a boil. Then low bubble for 20-30 minutes. Use for anything, but chicken is best. In oven for an hour.
Cut pastry in 7 ½ inch rounds. Cut salmon into ¼ inch slices. Pat dry. Place almon on pastry rounds. Garnish with 1 tsp shallots, ½ t dill, 2 t sour cream, and several slices of cucumber. Fold in half. Crimp edges. Chill 10 minutes. Preheat oven to 425 degrees. Place turnovers in freezer for 20 minutes. Brush each top with egg wash. Make slits. Bake 20 minutes. Turn off oven and leave in for 10 more minutes.
Serve with sauce:
Juice of one lemon, plus 3 T water. Bring to boil. Quickly beat in 3 T butter, stir in 1 T of fresh herbs (parsley, tarragon, and dill).
In a large stainless steel bowl, gently, but thoroughly combine the salmon, mustard and dill. Liberally season with salt and pepper. Gently form four 5 ounce 1 inch thick burgers. Cover the burgers with plastic wrap and refrigerate for at least 2 hours before using. Heat a well seasoned flat griddle or a large
nonstick sauté pan over medium high heat. When hot, cook the burgers for 3 to 5 minutes on each side, depending upon the preferred degree of doneness: 3 minutes on each side will yield a medium-rare burger with a warm center; 5 minutes on each side will yield a burger cooked through. Toast the brioche
on the griddle or in a nonstick sauté pan until golden brown, about 1 minute. Spread each slice of the brioche with a dollop of Pernod, mustard, and dill mayonnaise. Serve immediately.
Toss above with:
Mix above in a jar and shake vigorously.
Serve with Lemon-Mustard Dressing
Bring herbs and oil to boil. Cool. Cut cheese into 8 slices and drizzle with oil mix. Stand 30 minutes. Pour oil in bowl. Discard herbs. Refrigerate cheese. Wisk mustard, vinegar, salt and pepper with oil. Bake 350 degrees for 10 minutes. Toss greens with oil. Top with warm cheese slices.
Mix all of the above in an appropriately sized jar. Shake vigorously. Let sit for one day. Use over any salad, but Greek (beets, eggs, chick peas, tomato, cute) is the best.
Blend sugar, mustard, salt, and cider vinegar in food processor.
Add white vinegar. Slowly pour salad oil through chute. Serve with chopped lettuce, bacon, blue cheese, tomato, cucumber.