| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Appetizers, Seafood |
36 |
Servings |
INGREDIENTS
| 1/2 |
|
(8 Oz.) Pkg. Neufchatel |
|
|
Cheese Softened |
| 1/2 |
ts |
Grated Lime Rind |
| 1/4 |
ts |
Onion Powder |
| 1 1/2 |
lb |
Jicama, Unpeeled |
| 1/2 |
ts |
Worcestershire Sauce |
| 1 |
tb |
Ground Black Pepper |
| 2 |
oz |
Smoked Salmon Cut Into |
|
|
36 Thin Strips. |
|
|
3 Lime Wedges |
INSTRUCTIONS
Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small
Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set
Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch)
Sqares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard
Remaining Jicama. Rub The Longest Side Of Each Triangle With A Lime Wedge.
Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining Triangles.
Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle. Top With A
Salmon Strip.
(Fat 0.8. Chol. 3.)
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