| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
English |
Casserole |
8 |
Servings |
INGREDIENTS
| 4 |
|
Jars (5-oz) Kraft Sharp and Old English Cheese |
| 1 |
lb |
Margarine |
| 1 |
ts |
Onion powder |
| 1 1/2 |
ts |
Dill seed |
| 1 |
ts |
Tabasco sauce |
| 1 |
tb |
Brau monda |
| 1 |
ds |
Red pepper |
| 2 |
sm |
Loaves white bread -or- |
| 1 |
lg |
Loaf sandwich bread |
INSTRUCTIONS
Soften margarine; cream adding one jar of cheese at a time. Add remaining
ingredients and mix well. Remove crusts from bread; cut each slice in half.
Spread cheese mixture on each piece. Stack 3 pieces of cheese-spread bread
together and put cheese mixture on sides, top and bottom so that all the
bread is covered. These cheese "petit fours" may be frozen at this point
until ready to bake or they may be baked immediately on an ungreased cookie
sheet at 350 degrees until they brown lightly (10 to 15 minutes).
Note: Put toothpicks through the center of the squares to keep them from
slipping while baking. Serves 8 to 10.
This recipe is great for a ladies' luncheon (2 per plate plus a good
salad). You can do all the work well in advance...and just put them in the
oven the day of the party.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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