| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizer | 4 | Servings | |
INGREDIENTS
| 3 | cn | (2.5-oz) deviled ham |
| 1 | pk | (8-oz) cream cheese |
| 1 | Egg yolk; beaten | |
| 1 | tb | Grated onion |
| 1/2 | ts | Pepper |
| 1/2 | ts | Horseradish |
| 1/4 | ts | Tabasco |
| 1/4 | ts | Salt |
| 1/2 | ts | Baking powder |
INSTRUCTIONS
Make bread rounds by cutting bread with a glass or biscuit cutter. Toast on one side. Spread ham on untoasted side of bread rounds. Mix remaining ingredients and spread on ham topping. Bake at 375 degrees until slightly brown. These may also be prepared ahead of time and frozen until ready to bake. MRS JOHN ESTES (LINDA) TEMPE, AZ From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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