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Salmon Cheeseball Recipe

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This recipe for Salmon Cheeseball, by , is from The Karnes County Guide to South Texas Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ada B. Schroeder


1 lb. can red salmon
1 8 oz. cream cheese, softened
2 tsp. grated onion
2 tsp. finely chopped celery
1 T. lemon juice
1/4 tsp. salt
1/2 c. pecans, chopped
3 T. parsley, chopped fine

Drain all liquid off of salmon and flake.
Combine everything except parsley and pecans.
Leave in refrigerator to chill for 2-3 hours.
Shape into a ball and roll in mixture of pecans and parsley.
OPTIONAL ITEMS: ripe olives, chopped; pimentos, chopped, etc.




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