Mix all ingredients except paprika by hand. Shape into log or ball. Roll in paprika on waxed paper. Refrigerate for at least 1 hour. Slice thin. Serve with crackers.
SALMON LOG
- 1 (1 lb.) can salmon (2 C.)
- 1 (8 oz.) pkg. cream cheese, softened
- 1 T. lemon juice
- 2 tsp. grated onion
- 1 tsp. prepared horseradish
- ¼ tsp. salt
- ⅓ tsp. liquid smoke
- ½ C. chopped Texas pecans
- 3 T. snipped parsley
Drain and flake salmon, removing bones and skin. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt, and liquid smoke. Mix thoroughly. Chill several hours or overnight. Combine ½ cup chopped pecans and parsley. Shape salmon mixture into log; roll in nut mixture. Chill well and serve with assorted crackers.
PECAN CREAM CHEESE BALL
- 2 (8 oz.) pkg. cream cheese
- 1 (8½ oz.) can crushed pineapple, drained
- 1 C. chopped Texas pecans
- ¼ C. chopped green pepper
- 2 T. chopped onion
- 1 T. seasoned salt
Soften cream cheese. Gradually stir in pineapple, pecans, green pepper, onion, and salt. Chill well. Form into a ball and roll in chopped pecans. Chill until serving time. Garnish with twist of pineapple slices, maraschino cherries, and parsley. Serve with assorted crackers.
PEAR PUREE SALAD
- 1 (1 lb.) can pears (reserving 1 C. juice)
- ½ C. water
- 1 (3 oz.) pkg. lime gelatin
- ¼ tsp. lemon flavoring
- 2 (3 oz.) pkg. cream cheese, softened
- 1½ C. whipped topping mix
- ½ C. drained and chopped maraschino cherries
- ⅓ C. chopped Texas pecans
Drain pears, reserving 1 cup juice. Add water to juice and heat until boiling. Dissolve gelatin in liquid. Add lemon flavoring. Beat cream cheese into warm mixture. Mash or blend pears and fold into gelatin and cheese mixture until syrupy. Fold in whipped topping, cherries, and pecans. Pour into 8 inch square pan or a mold. Chill until set.