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In a mixing bowl, beat cream cheese with a wooden spoon until soft. Stir in scallions. Spread mixture in a thin layer on bread slices. Place salmon on two of the slices; top with endive. Cover with remaining slices of bread, pressing down gently. Refrigerate sandwiches until firm, then trim edges, forming rectangles. Cut lengthwise into quarters. Per serving: 154 calories; 9.4 g fat (4.2 g saturated fat; 55 percent calories from fat); 37 mg cholesterol; 558 mg sodium; 9.7 g carbohydrates. Posted to MC-Recipe Digest V1 #155 Date: Mon, 15 Jul 96 21:55:06 EDT From: "firstname.lastname@example.org"
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