Maine sardine christmas pate

Yield: 1 Servings

Measure Ingredient
8 \N Sprigs parsley
2 tablespoons Lemon juice
8 ounces Cream cheese; cubed
2 cans (4 1/2 oz) Maine sardines in oil; drained
1 \N Green onion; cut up
\N \N Radish roses

In covered blender jar, blend parsley at low speed until finely chopped but not minced; set aside. Blend remaining ingredients except radishes at high speed until smooth. Stop blender, push ingredients toward blades with a spatula as necessary; chill. Form into a ball; roll in parsley to coat.

Arrange a garland of radish roses around the base. Serve with crackers or toast fingers. Makes about ½ cup.

Formatted for Mastercook by Mardi Desjardins March 10, 1998 Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971 Posted to MC-Recipe Digest by Mardi <amdesjar@...> on Mar 10, 1998

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