Combine salmon, cheese, lemon juice, onion, horseradish and salt.
Mix thoroughly.
Chill.
When firm enough to handle, form into a ball.
Roll in pecans and parsley.
Chill well.
Reserve one cup of cheese.
In a medium bowl,
Beat cream cheese and butter together in a
Cheese ball: Place all ingredients in a
Mix the ingredients well.
Form into a ball.
Roll the cheese ball in the remaining 1 1/2 cups of Almond Delight cereal.
Let set and refrigerate.
In a medium bowl, combine all ingredients except nuts and radish slices.
Chill until slightly firm.
Form into desired shape and garnish with radish slices and pecan halves.
Chill several hours or overnight.
Serve with assorted crackers. Especially good with Stoned Wheat Thin crackers.
Yields 1 large cheese ball (approximately 3 1/3 cups of mixture).
Flake salmon.
Combine salmon, cheese, lemon juice, onion, horseradish and liquid smoke.
Chill 6 to 8 hours.
Shape salmon mixture into a ball.
Combine pecans and parsley; roll the salmon ball into the mixture.
Chill at least 4 hours.
Serve with crackers.
Makes 3-inch salmon party ball.
In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, horseradish, salt, hot pepper sauce and Worcestershire sauce. Form the mixture into a ball and wrap in plastic. Chill in the refrigerator 3 hours, or until firm.
On a large piece of wax paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated. Chill in the refrigerator until serving.
Drain well all liquid from salmon.
In a medium bowl cream cream cheese.
Mix in drained salmon and liquid smoke, mix until well blended.
Place a large piece of plastic wrap on your counter and pour parsley over a 10 x 10 square of the plastic wrap.
place salmon mix on the parsley and form into a ball.
Refrigerate.
Serve with sliced baguettes or crackers.
Drain salmon. Remove skin and bones.
Blend in cream cheese and lemon juice. Add onion, horseradish and salt.
Chill 4 hours. Shape into ball. Roll in almonds and chill again.
Serve with crackers.
Drain and flake salmon, removing skin and bones.
Combine with cream cheese, lemon juice, horseradish, onion powder, salt and liquid smoke; mix thoroughly.
Chill several hours.
Shape into ball; roll in mixture of pecans and parsley.
Chill well.
Combine first 6 ingredients; mix well.
Shape into ball.
Put parsley and pecans on plate; roll salmon ball on plate.
Serve with Melba toast or Ritz.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Mix well.
Place in refrigerator until of consistency to form into a ball.
Roll in parsley.
Mix all ingredients except parsley together well and refrigerate overnight.
Form into a ball and coat with the parsley. (If it wont stay in a ball just make it a spread - I usually do!).
If you wish, you can add more horseradish or onion to taste.
Mix all ingredients together. Roll formed cheese ball in pecans.
edium bowl beat cream cheese and Fontina cheese with an electric mixer
Mix all ingredients.
Form into a ball.
Chill 2 to 3 hours. Serve with crackers.
In bowl, combine all ingredients except parsley; chill until firm.
Shape into ball; roll in parsley. Makes 3 cups.
Serve with favorite crackers.
Mix all ingredients together. Chill. Roll into ball. I roll into 2 logs. Roll in crushed pecans and dried parsley.