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Smoked Fish Yule Tree

none

1 pound smoked whitefish or other smoked fi
2 packages cream cheese; softened (8 ounces
-- each)
2 tablespoons lemon juice
1 1/3 tablespoons worcestershire sauce
4 drops liquid hot pepper sauce
1 can whole pimentos; (4 ounces)
1 styrofoam cone; 9 inches high
1 styrofoam square; 6x6x1 inch
plastic film
1/4 cup chopped parsley
assorted crackers

Remove skin and bones from fish. Flake the fish. Combine cheese and seasonings and whip until smooth and fluffy. Stir in the fish. Cut pimento into small stars. Place cone in the center of the styrofoam square and draw a circle around the base of the cone. Cut out circle and round off the corners of the square. Cover cone and base with plastic film. Insert cone in the base. Spread fish mixture over cone and base to resemble Christmas tree. Sprinkle fish mixture with parsley and decorate with pimento stars. Chill. Serve with assorted crackers. Makes approximately 3-1/2 cups dip. Recipe By: Ted Dahlen "Smoke Seafood" Posted to the BBQ-List by Bill Mathews on 04 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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