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1 ~ 7 ounce can, salmon, drained and flaked  1 ~ 8 ounce package cream cheese, softened  1 tsp. lemon juice  3 T's finely chopped green onions ¼ cup finely chopped celery  ¼ cup finely chopped red or yellow pepper 1 T prepared horseradish ~ optional ¼ tsp. salt  ¼ tsp. hot pepper sauce  ¼ tsp. Worcestershire sauce  ½ cup chopped almonds  ¼ cup chopped fresh parsley or 1 T. dried parsley Serve with, 1 full bunch of celery, cleaned and cut into 3 inch pieces, or 2 boxes of your favorite crackers  In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, celery, peppers, horseradish, salt, hot pepper sauce and Worcestershire sauce. Mix well, form the mixture into a ball and wrap in plastic. Chill in the refrigerator 3 hours, or until firm.  On a large piece of wax paper, mix almonds and fresh parsley. Roll the chilled cheese ball in the almonds and parsley pressing the almonds onto the ball until thoroughly coated. Its ready to serve or keep chilled, wrapped in plastic.  Place the cheese ball in the center of a plate and place the celery or crackers around the ball. Spread cheese onto celery or crackers. Makes one ball, easily doubled. Serves 6  The Lighter Side; Substitute; Light or no fat cream cheese

 

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