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Maine Sardine Christmas Pate

appetizers, spreads

8 sprigs parsley
2 tablespoon lemon juice
8 oz cream cheese; cubed
2 can (4 1/2 oz) maine sardines in oil; drained
1 green onion; cut up
1 radish roses

In covered blender jar, blend parsley at low speed until finely chopped but not minced; set aside. Blend remaining ingredients except radishes at high speed until smooth. Stop blender, push ingredients toward blades with a spatula as necessary; chill. Form into a ball; roll in parsley to coat. Arrange a garland of radish roses around the base. Serve with crackers or toast fingers. Makes about 1/2 cup. Formatted for Mastercook by Mardi Desjardins March 10, 1998 Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971 Posted to MC-Recipe Digest by Mardi on Mar 10, 1998

Yield: 1 servings

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