| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Appetizer | 24 | Servings |
INGREDIENTS
| 1 | Loaf very thin Pepperidge Farm bread | |
| 2 | Jars (5-oz) Old English cheese spread | |
| 1/4 | lb | Oleo or butter |
| 1/2 | ts | Tabasco |
| 1/2 | ts | Onion powder |
| 3/4 | ts | Worcestershire sauce |
| Cayenne pepper | ||
| 3/4 | ts | Dill weed |
INSTRUCTIONS
Cut crusts off of 27 slices of bread. Mix remaining ingredients for spread. (I use mixer to cream butter and cheese.) Spread 3 slices of bread with cheese mixture and stack. Cut into 9 squares and spread all sides. (I don't spread on bottom.) Repeat with rest of the bread. Bake at 350 degrees for 15 minutes. May be frozen before baking. For finger sandwiches, spread and stack 2 slices of bread, then cut in thirds. FROM NINA WEISBERGER From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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