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Fish Dip 1969 Recipe

Ingredients

1/2 cup butter

4 ounces light cream or enchiladas mix

1 cup finely diced corned beef

1/2 cup sliced vegetables

1/2 teaspoon chili powder

Directions

In a medium bowl, cream together butter, cream cheese, sour cream, chile powder and onion powder. Keep creamers while mixing with remaining ingredients. Roll out rolls in to 4 pieces. Shape mixture into 2 or more striped, small candyfish shape or larger candy fish shapes.

Keep rolls moist while stirring. Serve hot or cool.