| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizer |
15 |
Servings |
INGREDIENTS
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1 |
cn |
(4-oz) mushrooms; drained and chopped |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
| 1 |
cn |
(4-oz) chopped almonds; -or- |
| 1 |
pk |
(6-oz) almonds; chopped |
| 1 |
ds |
Garlic salt |
| 1/2 |
tb |
Worcestershire sauce (up to) |
| 1 |
tb |
Horseradish |
| 1 1/2 |
|
Thin sliced white bread |
|
|
Butter; melted |
INSTRUCTIONS
Mix mushrooms, cream cheese, soup and seasonings together and set aside.
Cut crust off of bread and flatten each piece with a rolling pin, making
rolling procedure easier. Spread 1 teaspoon mushroom mixture on bread
slices, covering center of bread only, not to edges. This will prevent
mixture from running out of rolls while cooking. Roll each slice and fasten
with a wooden toothpick. Place in refrigerator overnight. Brush rolls with
melted butter and toast at 450 degrees until brown. Serve hot. Yield: 30
appetizers
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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