1/2    (8 Oz.) Pkg. Neufchatel
Cheese Softened
1/2 ts Grated Lime Rind
1/4 ts Onion Powder
1 1/2 lb Jicama, Unpeeled
1/2 ts Worcestershire Sauce
1 tb Ground Black Pepper
2 oz Smoked Salmon Cut Into
36 Thin Strips.
3 Lime Wedges

Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small
Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set
Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch)
Sqares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard
Remaining Jicama. Rub The Longest Side Of Each Triangle With A Lime Wedge.
Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining Triangles.
Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle. Top With A
Salmon Strip.
(Fat 0.8. Chol. 3.)