| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers |
25 |
Servings |
INGREDIENTS
| 3/4 |
c |
Unsalted butter, softened |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Fresh dill, cut fine or |
| 1 |
ts |
Dried dill |
|
|
Black pepper |
|
|
Fresh spinanch leaves |
|
|
W/heavy stem or spine gone |
| 2 |
|
Loaves fresh, white thin- sliced sandwich bread |
INSTRUCTIONS
In a small bowl mix butter, lemon juice and dill. Sprinkle generously with
fresh black pepper. Remove crusts from thin-sliced bread. Spread one side
of a slice of bread with lemon-butter mixture. Place two fresh spinanch
leaves in center of bread with leaf points extending out a little on each
side of bread. Carefully roll bread slice to form a log. Hold it in place
with a toothpick. Place on a baking pan. Repeat with the other bread
slices and gently push together in the pan so they will retain their shape.
Cover tightly and refrigerate for a few hours until needed.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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