| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
French |
Appetizers, Seafood, Cheese/eggs |
10 |
Servings |
INGREDIENTS
|
|
-Shirley Ferguson, mhrh24b |
| 1 |
c |
Buttery crackers; crushed |
| 3 |
tb |
Margarine; melted |
| 2 |
pk |
Cream cheese (8 oz. each) softened |
| 3 |
|
Eggs |
| 8 |
oz |
Sour cream, mixed with |
| 2 |
tb |
Chives (divided) |
| 1 |
cn |
Salmon (5 1/2-7 1/2 oz.) drained & flaked |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Garlic powder |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
In a small bowl, combine cracker crumbs and margarine; press into bottom of
9-inch springform pan. Bake in 350~ oven for 10 minutes; cool. In large
mixing bowl with electric mixer, combine cream cheese, eggs, and 1/4 cup of
the sour cream; mix until well blended. Add remaining ingredients; mix
well. Pour mixture over crust. Bake in 325~ oven for 45 minutes. Loosen
rim of pan; cool before removing rim. Spread top with remaining sour cream.
Serve with crackers or French bread.
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