Ingredients
- 1 cup crushed buttery crackers (Ritz, Town club, etc.)
- 3 Tbsps. butter or margarine, melted
- 2 pkgs. (8 oz.) cream cheese, softened
- 3 eggs
- 3/4 cup sour cream, divided
- 1 can (7 3/4 oz.) salmon, drained and flaked
- 1 tsp. fresh lemon juice
- 1/2 tsp. onion powder OR 2 Tbsp. grated onion
- 1/8 tsp. freshly ground black pepper
- Crackers or melba toast
Directions
Combine cracker crumbs and melted butter or margarine and mix thoroughly; press onto bottom of nine-inch springfrom pan. Bake at 350 degrees F. for 10 minutes. Remove from oven and set aside.
In medium bowl of electric mixer, combine softened cream cheese, eggs and 1/4 cup of the sour cream; beat until well blended. Add prepared salmon, lemon juice, onion powder or grated onion and pepper. Mix well and pour mixture over prepared crust. Bake at 325 degrees F. 45 to 50 minutes, until middle is set. Remove from oven and run sharp knife around side of pan. Spread top evenly with remaining half-cup of sour cream. Serve with crackers or melba toast. Makes ample amount for 12 people.
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Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
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