1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
2 eggs
1/2 cup milk
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup dry bread crumbs
2 teaspoons parsley flakes
1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
1 can (14.75 ounces) salmon, drained and bones removed
1 green onion, thinly sliced (use whole onion, white and green)
Preheat oven to 350 degrees. Grease mini-muffin pan. In a mixing bowl, beat 1/2 cup softened butter, cream cheese and flour until smooth. Shape by tablespoonfuls into balls; press onto the bottom and up the sides of muffin cups. In a bowl, combine eggs, milk, melted butter, and lemon juice; mix well. Stir in crumbs, parsley, sage, salt and pepper. Fold in salmon and onion; spoon mixture into dough shells. Bake for 30-35 minutes or until browned. Makes 2 dozen.
