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Salmon Ball

1 lb Can red salmon (you can use Pink )
8 oz Cream cheese
1/2 tb Lemon juice
3 ts Grated onion
2 ts Horseradish
1/2 ts -salt
ds Worcestershire sauce
3 To 4 drops Tabasco sauce
1/4 ts Liquid smoke
1/2 c Chopped pecans
3 tb Parsley; chopped


Drain salmon, remove all skin and bones. Flake with fork in small bowl. Mix cream cheese and other ingredients (except nuts and parsley). Blend well, then gently blend in the salmon. Form into ball cover well with Saran wrap and refrigerate for several hours. Roll in mixture of pecans and parsley. Serve with melba rounds or Triscuits.


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