| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Mayonnaise |
| 1 |
cn |
(small) shrimp (I add a few cooked fresh prawns for texture |
| 1 |
bn |
Green onions, sliced, including some of the green tops |
|
|
Dried or fresh dill to taste |
| 1 |
c |
Shredded monterey jack or other mild white cheese |
INSTRUCTIONS
Mix all ingredients together. Spread thickly on toasted English muffin
halves and broil until puffed, brown and bubbly. Serve open-faced,
garnished with a sprig of dill.
I don't know how many sandwiches this makes (it's actually an adaptation of
an hors d'oeuvre recipe), but it makes a lot.
Serve with a simple but piquant green salad (the sandwiches are rich) and a
lemon tart. Posted to FOODWINE Digest 14 Apr 97 by Nancy Brandt
<Nancy.Brandt@UCOP.EDU> on Apr 14, 1997
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