| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Vegetables |
|
Appetizers, Seafood, Christmas |
3 |
Cups |
INGREDIENTS
| 1 |
pk |
( 8 oz) cream cheese, softened |
| 1 |
pk |
( 3 oz) cream cheese, softened |
| 1 |
lb |
Smoked salmon or whitefish, skinned and boned |
| 4 |
md |
Green onions, chopped 1/4cup |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Dijon mustard |
| 1 |
ts |
Cream-style horseradish |
| 1 |
|
Container (4 oz size) whipped cream cheese, softened |
|
|
Decorations, if desired* |
|
|
Crackers, sliced tiny bagels or sliced raw vegetables, if desired |
INSTRUCTIONS
PREP: 25 MIN. CHILL: 3 HOURS
Mix 8 ounce and 3 ounce packages cream cheese, the salmon, onions, lemon
juice, mustard and horseradish. Cover and refrigerate at least 2 hours but
no longer than 3 days.
Shape two-thirds of the salmon mixture into a ball; place on serving plate.
Shape remaining salmon mixture into a ball; place on top of larger ball.
Cover loosely and refrigerate about 1 hour or until firm.
Frost snowman with shipped cream cheese before serving. Garnish as desired
with decorations. Serve with crackers, bagels or vegetables.
*Decorate with fresh rosemary, dried cranberries (crown); chopped olive
pieces or raisins (eyes and buttons); carrot (nose); pimento or red bell
pepper (mouth); radicchio or carrot ribbon (scarf); asparagus or celery
(arms). Yield: About 3 cups Typed in MMFormat by cjhartlin@email.msn.com
Source: Holiday Recipes Nov.99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Nov 8, 1999
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