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Salmon Ball

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Recipe Ingredients

1 (15 1/2 ounce) can Red Alaskan salmon,
well-drained, boned and skinned
8 ounces cream cheese, softened
1/4 teaspoon Liquid Smoke
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
Chopped parsley or chopped pecans

Cooking Procedures

Blend first 6 ingredients. Shape into a ball or pack into a mold lined with plastic wrap. Chill several hours or overnight. Unmold.

Before serving, coat with chopped nuts or parsley. Serve with crackers and garnish, if desired, with parsley, lemon wedges, black olives and Salmon Pinwheels. May be frozen.

Yields 1 1/2 cups and serves 24. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

h ; then add the yolks of one or two eggs, beaten up. Put the hashed meat into the tureen first, then the whitening with the egg, and at last the broth, being careful to mix the whole gradually and thoroughly. Minced parsley may be added. If the soup is to be brown, take butter and flour of equal quantity, mix it in a very hot iron pan, and continue stirring over the fire until evenly brown. Add enough of the broth a little at a time, and stirring well to make a thick brown batter ; add

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