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Oyster Rolls
1 (8-oz.) pkg. cream cheese, softened
1 tin smoked oysters, chopped
Zest from one lemon
Lemon pepper, to taste
Minced fresh parsley
Roll cream chease into a rectangle on a piece of foil; refrigerate for at least 2 hours. Top with oysters. Sprinkle with lemon zest and lemon pepper. Roll up like a jellyroll and roll in parsley. Cover with Saran Wrap and refrigerate. This may be made a day ahead if wrapped very tightly. Serve with crackers. Yields 8 - 10 servings.
GRADES:
Mike: C
Chris: B-
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