Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 (7 3/4 ounce.) can pink salmon
- 1 (8 ounce.) pkg. cream cheese, softened
- 1 1/4 c. (5 ounce.) shredded mild cheddar cheese
- 2 tbsp. chopped onion
- 1 tbsp. dry parsley flakes
- 1 tbsp. lemon juice
- 1-2 teaspoon liquid smoke
- 3/4 teaspoon celery salt
- 1/2 teaspoon garlic pwdr
- 1/2 c. finely minced pecans
Direcciones
- Drain salmon; remove skin and bones. Flake salmon with a fork; stir in remaining ingredients, except pecans. Refrigeratetill slightly hard. Shape mix into a ball and roll in pecans. Refrigerateseveral hrs or possibly overnight. Yield: 1 cheese ball.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 315 | |
| Calories from Fat 228 | 72% |
| Total Fat 26.11g | 33% |
| Saturated Fat 12.9g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 431mg | 18% |
| Potassium 261mg | 7% |
| Total Carbs 3.71g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.01g | 1% |
| Protein 17.59g | 28% |
