Hi, May I ask how you keep this from melting in to a mess? do you keep it on ice, or in the freezer, until you need it?, and when ready to use, because it's frozen, do you just cut away in slices or chuncks? thanks Syl " In the darkness, there is wonders of light that cannot be seen with the human eye " -Sugar ----- Original Message ----- From: "Angel Luvs Tags" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; "CSR" <[EMAIL PROTECTED]>; <[email protected]>; <[EMAIL PROTECTED]> Sent: Thursday, December 13, 2007 10:50 PM Subject: [RecipesAndMore] SALMON BALL
> > 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 > > May the spirit of Christmas bring you peace, "From my home to yours"~ > MerryChristmas~ Angelique~ > > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
