Keep It Saucy! – Holiday treats too good to Passover
Dante Ulanday - News Moderator 
With Easter, Passover, and so many more wonderful holidays around the corner, here are two of my favorite recipes to enjoy. The cookies have been enjoyed as far away as Kenya, and the salmon mousse is an easy go-to with bagels, crackers, and fresh veggies like carrots.
As always, make it your own, and happy holidays!
The ‘Bunny’ Salmon Mousse!
20 minutes
Ingredients: For 6-8 people, 2 cups cooked fresh salmon or canned, dill, red onion, celery, Cholula, Worcestershire, cream cheese, cherry tomatoes, red pepper, baby carrots, bagels, and crackers optional.
Tools needed: Cutting board, sharp knife, mixing bowl, spoon, serving platter.
Prep and serve: Pre-set out 2 oz of cream cheese, mix salmon, and finely cut of the following, 2 T dill, ½ C red onion, ½ cup celery, ½ C red pepper, add 7 shakes Cholula, 2 T Worcestershire, cream cheese, mix until smooth, form into bunny head and ears (or be creative) using flat side of knife, add cherry tomato eyes and nose, slice 1 inch celery thin for whiskers, frame bunny with carrots. Enjoy!
Margo’s Famous Lemon Cookies
Margo’s Famous Lemon Cookies. (Photo by Margo Schwab/Special for Times of San Diego)
30 minutes
Ingredients: Butter, egg, monk fruit or sugar, baking powder, Myers Lemon, lemon extract, milk, flour
Tools needed: Cutting board, sharp knife, cookie sheet, spatula, wax paper, mixing bowl, spoon.
Prep and serve: Preheat oven to 425, mix 1 egg with 1 t lemon extract, 1 cup sifted flour, 1 T milk, ¼ t baking powder, 1/3 C butter, ¾ cup sugar, spoon golf ball sized batter onto very lightly greased baking sheet, optionally decorate with thin pieces of Meyer lemon rind, bake 5 to 6 min or until very lightly browned underneath, cool on wax paper, enjoy!
