2 c Salmon (drained) 1 pk Cream cheese (8 oz.) 1 tb Chopped onion 1/2 ts Salt 1 tb Lemon juice 1 ts Horseradish mustard Mix together and form into ball on wax paper. Chill in refrigerator for 4 hours. Crush 1/2 cup of pecans and 3 tablespoons of parsley flakes. Roll ball in mixture.
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