Salmon Burgers, Grasshopper Pie

DEAR SOS: The salmon burgers at Clifton’s Silver Spoon Cafeteria are delicious. I would love the recipe.

--AL

DEAR AL: We broke down Clifton’s large-quantity recipe, which means that the texture may not exactly resemble the original. But it shouldn’t be too far off in flavor.

CLIFTON’S SALMON BURGERS

1 1/2 pounds salmon fillets, cooked and flaked or 2 (1-pound) cans salmon

Juice of 1 lemon

1 tablespoon chopped chives

1/4 cup chopped parsley

1 tablespoon dry mustard

1/2 teaspoon dill weed

1/4 cup grated Parmesan cheese

Bread crumbs

1/2 cup mayonnaise

3/4 cup chicken stock

1 tablespoon paprika

12 tablespoons tartar sauce

1/4 cup melted butter

Break salmon into small flakes in mixing bowl. Add lemon juice, chives, parsley, mustard, dill, Parmesan cheese, 2 cups bread crumbs and mayonnaise. Mix well. Add enough chicken stock to moisten mixture. Mix well.

Form mixture into 12 burgers or in oval press mold. Place burgers on wax-paper-lined tray and refrigerate at least 1 hour to meld flavors.

Mix 1 cup bread crumbs with paprika in mixing bowl. Mix well.

Place salmon burgers in greased baking pan. Using spatula, spread tartar sauce over each burger, completely covering top surface of salmon burger. Sprinkle with crumb-paprika mixture and drizzle with melted butter. Bake at 350 degrees 20 minutes or until browned. Makes 12 burgers.

DEAR SOS: My sister is searching for a recipe called grasshopper pie, which is made, as far as she can remember, with cream cheese, lime Jell-O and lemon juice.

--MRS. W. P. N.

DEAR MRS. W. P. N.: We don’t seem to have the recipe using gelatin, but we did remember an easy recipe for Grasshopper Cream Cheese Pie in “Cooking for Compliments,” a Knudsen Co. cookbook published in 1969.

GRASSHOPPER CREAM CHEESE PIE

4 (3-ounce) packages cream cheese, at room temperature

2/3 cup sugar

2 eggs

1/4 cup green creme de cacao

Chocolate Crumb Crust

Chocolate Sour Cream Topping

Beat cream cheese until smooth in large bowl. Blend in sugar, eggs and creme de cacao. Pour into Chocolate Crumb Crust. Bake at 300 degrees 40 minutes.

Cool. Spread Chocolate Sour Cream Topping over surface of cooled pie and refrigerate 5 hours before serving. Makes 1 (9-inch) pie.

Chocolate Crumb Crust

1/4 cup butter, melted

1 1/4 cups chocolate cookie crumbs

Combine butter and chocolate cookie crumbs and work with fingers to incorporate. Press onto bottom and sides of 9-inch glass pie plate. Makes 1 (9-inch) crust.

Chocolate-Sour Cream Topping

4 ounces semisweet or milk chocolate

1/2 cup sour cream, at room temperature

Melt chocolate over hot water or over very low heat. When melted, remove from heat and blend in sour cream.