| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Appetizers, Spreads, Canapes |
8 |
Servings |
INGREDIENTS
| 2 |
|
8-oz loaves party rye bread |
|
|
Butter or margarine; to cover rye slices |
| 2 1/2 |
c |
Cheddar cheese; grated |
| 1 1/2 |
c |
Chopped ripe olives |
| 3/4 |
c |
Green onions; chopped |
|
4 |
dozen. |
INSTRUCTIONS
Butter each slice of the party rye, place on a cookie sheet and toast
lightly under broiler. Mix the rest of the ingredients in a bowl until well
blended. Spread the mixture on the toasted bread. Return to the broiler for
about 2 1/2 minutes. Broiler pan should be about 3 inches from heat. Makes
Recipe by: Carole Rock
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr
24, 1998
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