Salmon Balls

Salmon Balls

From the kitchen of Florence Poe

2 cans red salmon

2 (8 oz.) pkgs. cream cheese

2 Tbsp. lemon juice

1 1/2 Tbsp. grated onion

2 tsp. celery seeds

2 tsp. prepared horseradish

1/2 tsp. salt

1 c. chopped pecans, optional

black pepper to taste

fresh parsley

Drain the salmon and remove the skin and bones.

Flake with a fork. Combine the cream cheese, lemon juice, onion, celery seeds, horseradish, salt, and pepper. Mix well and stir in the salmon. Spoon the mixture into a well-oiled 5 cup mold. Chill several hours or overnight. Unmold onto a serving platter. Garnish with pecans, parsley, or your own variations. Serve with assorted crackers. Makes 14-16 appetizer-size servings.

Note: This can also be made into two balls, or used as a spread on canapes or tea sandwiches. This is popular at parties or gatherings, such as New Year’s Eve.

Skillet Hoppin’ John

A traditional recipe for New Year’s Day in the South

1 c. sliced celery

1 med. onion

2 cloves garlic, minced

1 Tbsp. oil, bacon drippings or 1 Tbsp. butter

4 c. water

2 (10 1/oz.) cans chicken broth (or 2 1/2 c.)

16 oz. black-eyed peas (fresh or frozen, thawed)

1/2 lb. cooked ham, cubed

1/4 tsp. dry crushed red pepper

3 bay leaves

3 c. cooked long-grain rice

Saute the first three ingredients in a large Dutch oven in hot oil, bacon drippings, or butter until tender. Add water and next five ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until peas are tender. Remove and discard bay leaf. Serve over rice.

◊◊◊

Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].