Salmon Ball

• 2 cups (1 lb.) Canned Salmon, drained, flaked, skin and bones removed
• 1 pkg. (8 oz.) Cream Cheese, softened
• 1 tsp. Instant Minced Onion or 1 tsp. Onion, finely chopped
• 1/4 tsp. Salt

• 1 Tbsp. Lemon Juice
• 1 tsp. Prepared Horseradish
• 1/4 tsp. Liquid Smoke (if desired)
• 1/2 cup pens or almonds, chopped
• 3 Tbsp. Parlsey, chopped

METHOD:

1. n a large mixing bowl, combine all incredients except pecans and parsley; mix well.
   
2. Refrigerate at least 4 hours or until firm enough to shape the mixture into a ball.
   
3. Combine pecans and parsley in a shallow pan or on waxedpaper.
   
4. Shape salmon mixture into a ball.
   
5. Roll ball in pecan–parsley mixture.
   
6. Refrigerate at least 1 hour or until chilled through.
   
7. Serve with crackers.
   
8. Note: You may halve this recipe for a smaller ball.

Cocktail Meatballs

• 1 – 8-oz. jar Grape Jelly

• 1 – 12-oz. jar Chili Sauce

• Favourite Spices & Garlic

• 1 lb. Prepared Meatballs

METHOD:

1. Combine grape jelly, chili sauces, spices and garlic in a dutch oven.

2. Add meatballs.

3. Cook for 20 minutes, uncovered.

4. Serve in a chafing dish with cocktail picks.

5. Note: This recipe was shared with me by a former neighbour, Judy Moran.