| 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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