| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
48 |
Servings |
INGREDIENTS
| 15 |
oz |
Salmon, canned — flaked |
| 8 |
oz |
Cream cheese — softened |
| 4 |
tb |
Salsa — mild or medium |
| 2 |
tb |
Fresh parsley |
| 1 |
ts |
Cilantro |
| 1/4 |
ts |
Ground cumin — optional |
| 8 |
|
Flour tortillas — 8 inch |
INSTRUCTIONS
Drain salmon and remove any bones. In a small bowl combine salmon, cream
cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2
tablespoons mixture over each tortilla. Roll each tortilla up tightly and
wrap individually with plastic wrap. Refrigerate 2-3 hours; slice each
tortilla into bite-size pieces.
Yield: About 48 appetizers.
Recipe By : Jo Anne Merrill
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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