Salmon Pate
Honey Butter Spread
Shrimp Pate

Salmon Pate

1 small onion, minced
1 (1 lb.) can red salmon, skinned & boned
1 (8 oz.) pkg. cream cheese, softened
3 Tbsp lemon juice
1 Tbsp horseradish
2 tsp dried dill
1/4 cup parsley leaves, firmly packed
1/4 tsp liquid smoke
1 tsp Worcestershire sauce
Dash of Tabasco
Salt & pepper to taste
Optional: Scallions, sliced;
black olives, sliced;
mushrooms, sauteed, chopped

Prepare in food processor. Mince onions, add remaining ingredients and mix
until smooth. Stir in scallions, black olives or mushrooms if desired.
Refrigerate several hours. Serve on toast, crackers, pita bread or sliced raw
vegetables. (Can be prepared with an electric mixer.)


Honey Butter Spread

submitted by rosskat

from NY, USA

1/2 cup (1 stick) butter or margarine softened
1/4 cup honey or to taste
1/4 tsp cinnamon or to taste

Mix all until smooth. Place in ramekin. great for breads, biscuits, etc.

Shrimp Pate

1 lb shrimp, cooked, finely chopped
13 oz cream cheese, softened
1/4 cup mayonnaise
3/4 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp lemon juice
6 green onions, finely chopped
2 Tbsp chopped fresh parsley
1/8 tsp garlic powder
salt and freshly ground pepper -- to taste

In a large bowl blend cream cheese, mayonnaise, Worcestershire sauce, mustard,
and lemon juice until smooth. Add green onions, parsley, and garlic powder.
Season with salt and pepper. Mix well. Cover bowl and refrigerate several hours.
Serve with assorted crackers.


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