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Salmon Pate

1 (14 3/4 oz.) can Salmon, drained
1 (8 oz.) cream cheese, softened
1 tsp. finely chopped onion
2 Tbsp. chopped parsley
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
Dash of Tabasco


Combine all ingredients; mix well. Place in a small waxed-lined container, chill several hours. Unmold and garnish with parsley. Serve with crackers.








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