SALMON BALL 1 lb. can of pink salmon 2 drops of pink food coloring, if desired 8 ozs cream cheese, room temperature 2 tsp prepared horseradish 1 Tbs fresh lemon juice 1 Tbs grated onion 1 tsp liquid smoke 1/2 tsp Creole seasoning 1/2 c. toasted and chopped pecans 1/4 cup chopped fresh parsley Combine cream cheese, lemon juice, onion, horseradish, liquid smoke and Creole seasoning. Stir in the drained salmon with the bones removed and mix well. Chill mixture for several hours. Combine chopped pecans and parsley. Shape salmon mixture into a ball or log and roll in the nut/parsley mixture. Serve with assorted crackers. Makes 3 cups
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