2/3 c. seasoned, fine dry bread crumbs
3 - 8 oz. pkg. cream cheese, softened
1/2 c. milk
1/4 c. butter
2 tsp. dry mustard
1/2 tsp. dillweed
1/4 tsp. salt
1/4 tsp ground red pepper
2 - 7 oz. cans salmon, drained, flaked and skin and bones removed
2 c. mozzarella cheese, grated
1/4 c. chopped green onion
Lightly grease two 9 inch round baking pans. Coat the bottoms and
sides of each pan with 1/3 c. crumbs. Beat cream cheese, milk,
butter, mustard, dillweed, salt and red pepper with electric mixer
on medium speed until combined. Add eggs, one at a time beating
until just mixed. Stir in salmon, cheese and onion. Divide
mixture between pans. Spread evenly. Bake in a 325 degrees oven 45
minutes or until set. Cool completely. Remove from pans. Cover
and chill in refrigerator 2 to 8 hours. Makes 32 appetizers.
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