BACON WRAPPED BREADSTICKS
4 1/2-ounce
box sesame seed breadsticks
16-ounce package Coleman Natural Hickory Smoked Bacon
8-ounce container grated Parmesan
Preheat oven to 350F degrees.
Wrap breadsticks in bacon. Place on a rack over a cookie
sheet with an edge and bake for 30 minutes. Sprinkle with Parmesan cheese while hot. Allow to cool and crisp, and then serve.
Serves 14
SALMON SPREAD
8 ounce package cream cheese,
softened (fat-free, light or regular variety)
½ cup sour cream (fat-free, light or regular variety)
1teaspoon freshly squeezed lemon juice
½ teaspoon Worcestershire
sauce
1/8
cayenne pepper
1
teaspoon chopped fresh dill weed
½ teaspoon kosher or Hawaiian salt
¼ teaspoons freshly ground black pepper
2 tablespoons chopped green onion
12 ounces smoked salmon, chopped
- In
an electric mixer, beat the cream cheese with the paddle attachment until smooth. May also use an electric
hand mixer and bowl to blend.
- Add sour cream, lemon juice, Worcestershire sauce,
cayenne pepper, dill, salt, and black pepper. With mixer on medium, combine.
- Remove
paddle attachment and gently fold in green onion and salmon. Chill at least one hour before serving.
Place serving container on ice to keep chilled. Serve with crackers and/or crudities.
**If you are unable to find smoked salmon, you may use fresh or canned.
Simply add 1 teaspoon of liquid smoke.
