Tasty Recipes
SMOKY SALMON CHEESE BALL
1 (7 3/4 oz.) can pink salmon
1 (8 oz.) pkg. light cream cheese, softened
1 1/4 cups (5 oz.) shredded mild
Cheddar cheese
2 Tbsp. onion, minced
1 Tbsp. dried parsley flakes
1 Tbsp. lemon juice
1 to 2 tsp. liquid smoke
Salt to taste 1/2 tsp. garlic powder
1/2 cup Sunnyland Small Pecan Pieces
Drain salmon; remove skin and bones. Flake salmon into a bowl. Stir in remaining ingredients, except pecans. Chill until
slightly firm. Shape mixture into a ball; roll in pecans. Chill several hours or overnight. Yield: 1 cheese ball.
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