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2 (6 1/2 oz.) cans chicken of the Sea brand pink salmon, drained 2 c. (16 oz.) dairy sour cream 1/3 c. chili sauce 1 (1 1/4 oz.) envelope dry onion soup mix Place salmon in medium mixing bowl. Add sour cream, chili sauce and soup mix. Stir until blended. Cover. Refrigerate for 3 hours. Serve with crackers or vegetables. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |