Salmon Cocktail Balls
Ingredients
1 (8 oz.) pkg. cream cheese, softened
1 (15 1/2 oz.) can salmon, drained and flaked
1/4 C. snipped parsley
1 Tbsp. lemon juice
1/4 tsp. salt
2 Tbsp. Dijon mustard
1/3 C. freshly grated Parmesan cheese
1/4 tsp. pepper
2 C. chopped parsley
Cooking Instructions
In medium bowl, beat cream cheese until fluffy. Stir in salmon, 1/4 cup parsley, lemon juice, salt, mustard, Parmesan cheese and pepper. Refrigerate, covered, at least 2 hours. Shape mixture into balls, using 2 level teaspoons for each. Dip bottom half of ball into parsley. Arrange parsley side down on serving platter. Refrigerate, covered. Serve with cocktail picks. Amount: About 5 dozen. Variation: Substitute 3 (6 ounce) packages frozen crabmeat, thawed, well drained and flaked, or 3 (6 1/2 ounce) cans tuna, drained and flaked, for salmon.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)