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Flinkbein kennel

kennel Flinkbein
Taija Tuohilampi

Lepsämäntie 545
01830 Lepsämä
tel. +358 445367176




International Recipe Exchange



We are featuring holiday picnic recipes this  month







Serves 4
11/2 lbs. sliced, seedless watermelon, rind removed
Zest of 1 lemon
3/4 cup freshly squeezed lemon juice
1/2 cup honey
11/2 cups cold water
1 lemon, thinly sliced, for garnish

In a food processor, puree the watermelon until very smooth. Set a mesh strainer over a bowl and pour the pureed watermelon through it. Stir the pulp to let as much liquid as possible drain into the bowl. Discard the pulp. Pour the watermelon juice into a large pitcher and add the lemon zest. Set aside. In a small bowl, whisk together the lemon juice and honey until honey dissolves. Stir this mixture into the watermelon juice, then stir in the water. Cover and refrigerate until very cold. Serve over ice and garnish with lemon slices.





Raspberry/strawberry Two Bean Salad with Parmesan Cheese

1 t. Dijon mustard

3 T. raspberry vinegar

3 T. olive oil

1 t. salt

1 can (14-1/2 oz.) yellow cut beans, drained and rinsed

1 can (14-1/2 oz.) green cut beans, drained and rinsed

1/2 C. minced parsley

1/4 C. slivered red onions

1 C. sliced colossal ripe black olives

1/2 C. shredded Parmesan cheese

1/4 C. minced red bell peppers

In a medium bowl, combine the mustard, vinegar, garlic, oil and salt to make a vinaigrette. Add the yellow and green beans, parsley, onions, olives, Parmesan and red peppers. Toss well. Serve chilled.

Makes 6 servings




Mustard Grilled Salmon Salad



  • 2 red bell peppers, sliced
  • 1 yellow summer squash, sliced
  • 1 cup honey mustard salad dressing
  • 1 lb. salmon fillet, cut into 4 pieces
  • 3 cups mixed salad greens
  • 1 Tbsp. chopped fresh dill


Toss bell peppers, squash, and 1 Tbsp. of the dressing. Place on dual contact grill, cover, and grill until crisp-tender, about 2-4 minutes.

Brush salmon with 2 Tbsp. of the honey mustard salad dressing and place on grill. Close grill and cook for 5-7 minutes until salmon flakes easily when tested with fork.

Arrange salad greens on 4 plates. Top with vegetable mixture, then salmon. Drizzle with remaining dressing and sprinkle with dill. Serves 4

You can also cook this salad on the outdoor grill; just double the cooking times. Grill over direct medium heat.


Santa Fe Chicken Salad

4 breasts of chicken, cooked and then sliced

1 tablespoon olive oil

1 head romaine lettuce, chopped small

1 15-ounce can of black beans, drained and rinsed

1 ear of corn, cut off kernels (can use frozen or can corn)

1 tomato, chopped

1 avocado, diced

1/2 cup red onion, chopped fine

1/4 cup jack cheese

1/4 cup cheddar cheese

1/4 small jicama, diced


crushed tortilla chips

cucumbers (optional)

Buttermilk Salsa Dressing (see below)

Pound the chicken with a meat tenderizer.  In a skillet, heat the oil.   Add the chicken and sprinkle generously with lemon-pepper.  Cook each side about 7 minutes or until done.  Remove from pan to cool. Slice the chicken.   Prepare all ingredients and toss the salad.  Don’t add the salad dressing until ready to serve. 

Buttermilk Salsa Dressing

In a blender mix one envelope of ranch dressing with the required amount of mayonnaise and milk.  Then add FRESH deli salsa to taste.  Try and not get too much of the liquid.


Old Fashioned  Macaroni Salad 

1 lb. salad macaroni
12 med. green onions, sliced
4 hard-boiled eggs, chopped
1 c. thinly sliced celery
12 slices crisply cooked bacon, crumbled
1 c. dill pickles, chopped
1 1/2 c. mayonnaise
1 tbsp. mustard
1 tbsp. horseradish
1 tbsp. dill pickle juice
Salt and pepper

Cooking Instructions:

Cook macaroni according to package directions and drain well.
Rinse and drain again. Place macaroni into large bowl. Add onion,
eggs, celery, and pickle. Blend together the mayonnaise,
horseradish, mustard, and pickle juice. Stir into macaroni
mixture. Season to taste with salt and pepper. Cover and chill
4-6 hours. 

Italian style Pasta Salad

1 pkg. (7 oz.) corkscrew macaroni
6 oz. sliced genoa salami, cut into strips
1 small onion, thinly sliced and separated into rings
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
1/4 c. grated parmesan cheese
1/4 c. white wine vinegar
1 tsp. dried oregano and basil (crushed)
6 oz. provolone cheese, cut into 3/4-in. cubes
1 small zucchini, thinly sliced
1/4 c. snipped parsley
1-1/2 tsp. dry mustard
1/2 c. chopped green pepper
Sweet red pepper
1/2 c. olive oil
1 minced garlic clove
2 med. tomatoes, cut into wedges

Cooking Instructions:

Cook macaroni according to package directions; drain. Rinse with
cold water and drain again. In large bowl combine macaroni,
Provolone cheese, salami, zucchini, onion, peppers, olives,
Parmesan cheese and parsley. Dressing: in screw top jar combine
olive oil, vinegar, dry mustard, oregano, basil and garlic. Cover
and shake well. Pour dressing over pasta mixture and toss lightly
to coat. Cover and chill overnight, or at least 4 hours. To
serve, add tomato wedges and toss lightly.