Bring the Historic Seaport Home

Ingredients

• 1/4 cup softened cream cheese
• 1 tablespoon finely chopped red onion
• 4 ounces smoked fish
• 2 tablespoons sour cream
• 1 tablespoon of mayo
• crackers for serving

Directions

Combine the cream cheese and onion in a food processor and mix until smooth. Break up the fish into the processor and process again until just mixed but not mushy. Thin the mixture with sour cream to a spreading consistency. Chill for 1 hour before serving.

Ingredients

• 4 sweet bread rolls
• 1/2 cup mayonnaise, real, extra heavy
• 1/4 cup prepared mustard
• 1 pound thinly sliced cooked ham
• 1 pound thinly sliced fully cooked pork
• 1 pound sliced Swiss cheese
• 1 cup dill pickle slices
• 2 tablespoons butter, melted

Preparation

Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. Place an equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Cook for 5 to 8 minutes, keeping sandwiches pressed. Slice diagonally and serve hot.

Ingredients

• 4 eggs, separated
• 1/2 cup key lime juice
• 14 oz can of sweetened condensed milk
• 1/3 cup sugar
• 1/4 tsp cream of tartar
• (1) 8in graham cracker crust

Directions

Beat egg yolks until light and thick. Blend in lime juice, then milk, stirring until mixture thickens. Pour mixture into pie shell. Beat egg whites with cream of tartar until stiff. Gradually beat in sugar, beating until glossy peaks form. Spread egg whites over surface of pie to edge of crust. Bake in a 350 degree oven until golden brown, about 20 minutes. Chill before serving.