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SMOKED SALMON CANAPES

Category:    Appetizers
Yield:36 servings
 
    1/2    (8 Oz.) Pkg. Neufchatel           1/2 ts Worcestershire Sauce
           Cheese Softened                     1 tb Ground Black Pepper
    1/2 ts Grated Lime Rind                    2 oz Smoked Salmon Cut Into
    1/4 ts Onion Powder                             36 Thin Strips.
  1 1/2 lb Jicama, Unpeeled                         3 Lime Wedges
 
  Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small
  Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set
  Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch)
  Sqares.  Cut Each Square in Half Diagonally To Make 36 Triangles. Discard
  Remaining Jicama.  Rub The Longest Side Of Each Triangle With A Lime Wedge.
  Dip Side Of Triangle in Pepper.  Repeat Procedure With Remaining Triangles.
  Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle.  Top With A
  Salmon Strip.
   (Fat 0.8.  Chol. 3.)
 

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