1 (7 3/4 oz.) can pink salmon
1 (8 oz.) pkg. cream cheese, softened
1 1/4 c. (5 oz.) shredded mild cheddar cheese
2 tbsp. minced onion
1 tbsp. dried parsley flakes
1 tbsp. lemon juice
1-2 tsp. liquid smoke
3/4 tsp. celery salt
1/2 tsp. garlic powder
1/2 c. finely chopped pecans

Drain salmon; remove skin and bones. Flake salmon with a fork; stir in remaining ingredients, except pecans. Chill until slightly firm. Shape mixture into a ball and roll in pecans. Chill several hours or overnight. Yield: 1 cheese ball.