| 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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