Recipe - Salmon Tortilla Appetizers

15 ounce Salmon, canned flaked
8 ounce Cream cheese softened
4 tablespoon Salsa mild or medium
2 tablespoon Fresh parsley
1 teaspoon Cilantro
One fourth teaspoon Ground cumin optional
8 Flour tortillas 8 inch

Drain salmon and remove any bones. In a small bowl combine salmon, cream
cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2
tablespoons mixture over each tortilla. Roll each tortilla up tightly and
wrap individually with plastic wrap. Refrigerate 23 hours; slice each
tortilla into bitesize pieces.

Yield: About 48 appetizers.

Recipe By : Jo Anne Merrill

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip