Smokey salmon cheese ball
Source of Recipe
Aunt Saunny
1 (7 3/4 oz) can pink salmon
8 oz cream cheese, softened
1 1/4 c shredded mild cheddar cheese
2 TB minced onion
1 TB dried parsley flakes
1 TB lemon juice
1-2 ts liquid smoke
3/4 ts celery salt
1/2 ts garlic powder
1/2 c finely chopped pecans
Drain salmon; remove skin and bones. Flake remaining salmon with a
for; stir in remaining ingredients EXCEPT pecans. Chill until slightly
firm. Shape mixture into a ball and roll in pecans. Chill several hours
or overnight.
Yield: 1 cheese ball
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