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Tuna Balls

1 (7 oz.) can water pack Tuna, drained and flaked
1 (3 oz.) package Neufchatel cheese
2 Tbsp. finely chopped celery
2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/3 cup finely snipped parsley


Blend Tuna and cheese. Add celery, lemon, Worcestershire and salt; mix well. Allowing 2 teaspoons for each, form mix into small balls. Roll in parsley and chill well.


Makes about 30 balls. Serve with cocktail toothpicks.





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