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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Salmon Cheeseball Recipe

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This recipe for Salmon Cheeseball is from The Karnes County Guide to South Texas Foods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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