The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net

Spinach Balls
Pickled Mushrooms
Marinated Wings
Beggar's Purses
Pesto Palmiers
Vine Leaves
Spanokopita
Honey Garlic Wings
Fette Di Melanzane
Salmon Mousse
Beer Cheese
Shrimp Toast
California Cheese Dip
Cheese Log
Cheese Fondue
Chopped Liver
Pickled Herring
Tuna Gefilte Fish
Rumaki
Teriyaki Puffs
Veggie Bites
Garlic Balls
ChiliBeef WonTons
Chicken Fingers
Broccoli Bites
Sausage Balls
Pearl Balls
Spicy Chicken Bites
Mushroom Filos
Mushroom Nut Pate
Calamari Vinaigrette
Crab Dip
Leek Dip
Hot Bacon Swiss Dip
Salmon Roll
Sesame Pork
Salmon Roll

    Ingredients:

      1 (16 oz.) can salmon
      1 (8 oz.) cream cheese, softened
      2 1/2 tbsp. lemon juice
      4 tbsp. green onions, chopped including tops
      3 tsp. horseradish sauce
      1 tsp. liquid smoke (optional)
      1 c. nuts, chopped
      3 tbsp. chopped parsley

     

    Directions:

    Mix all ingredients except nuts and parsley. Roll mixture into balls. Chill. Then roll  in nuts and parsley.

These pages designed and maintained by:
 
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the
WebMaster