| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizer |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
Pimiento cream cheese |
| 1/2 |
ts |
Chili sauce |
| 1/8 |
c |
Finely chopped; cooked shrimp |
| 1/2 |
ts |
Freshly squeezed lemon juice |
| 5 |
sl |
Bread |
| 5 |
ts |
Soft butter or margarine |
| 10 |
|
Strips pimiento |
INSTRUCTIONS
Combine pimiento cream cheese, chili sauce, shrimp, and lemon juice. Trim
crusts and cut each slice of bread into two 2-inch diamonds with a cookie
cutter. Spread each diamond with 1/2 teaspoon butter or margarine, then
with 1 tablespoon shrimp mixture. Yield: 20 openface sandwiches.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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