 |
 |
Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Salmon Cheesecake |
|
||
|
||||
|
|
|
||
|
||||
|
|
Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Salmon Cheesecake |
|
||
|
||||
|
|
|
||
|
||||
|
|
|
|
||
|
||
|
|
|
|
||
|
|
||
|
||
|
|
|
|
||
|
||
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Shirley Ferguson, mhrh
24b 1 c Buttery crackers; crushed
3 tb Margarine; melted
2 pk Cream cheese (8 oz. each) softened
3 Eggs
8 oz Sour cream, mixed with
2 tb Chives (divided)
1 cn Salmon (5 1/2-7 1/2 oz. ) drained & flaked
1 ts Lemon juice
1/2 ts Garlic powder
1/8 ts Pepper
In a small bowl, combine cracker crumbs and margarine; press into bottom of 9-inch springform pan. Bake in 350 oven for 10 minutes; cool. In large
mixing bowl with electric mixer, combine cream cheese, eggs, and 1/4 cup of the sour cream; mix until well blended. Add remaining ingredients; mix well. Pour mixture over crust. Bake in 325 oven for 45 minutes. Loosen rim of pan; cool before removing rim. Spread top with remaining sour cream.
Serve with crackers or French bread.
Continue to:
Related Recipes:
Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition
|
|
|
|
 |
|