| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains | Showers, Seafood, Appetizers | 24 | Triangles | |
INGREDIENTS
| Butter or margarine | ||
| 6 | Thin slices whole wheat sandwich bread, crust removed | |
| 1 | ( 7 1/2 oz.) can salmon, drained | |
| 1 | ( 3 oz.) package cream cheese, softened | |
| 1/4 | c | Finely chopped seeded cucumber |
| 2 | tb | Finely chopped celery |
| 2 | tb | Finely chopped green onions |
| Cucumber slices | ||
| Fresh dill weed |
INSTRUCTIONS
Spread butter on 1 side of each bread slice. In small bowl, combine salmon, cream cheese, 1/4 cup cucumber, celery and onions; mix well. Spread about 1/4 cup salmon mixture on buttered side of each bread slice. Cut sandwiches diagonally into 4 triangles. Garnish sandwiches with cucumber slices and dill weed. Cover; refrigerate 1 to 2 hours before serving. Yield: 24 triangles Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Pillsbury Party Cookbook. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 17, 1999
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