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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 4 eggs 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. 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. |