| Olive nut sandwich |
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Category: Appetizers
Yield: 4 servings |
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6 oz |
Cream cheese |
1/2 cup |
Mayonnaise |
1/2 cup |
Pecans, chopped |
1 cup |
Salad olives |
2 tbsp |
Olive juice |
1 dash |
Pepper
Bread
Lettuce |
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| Procedures |
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- Let cream cheese stand at room temperature until soft.
- Mash with a fork and add mayonnaise.
- Add chopped pecans, olives, olive juice and pepper.
- Stir well.
- This will be mushy.
- Refrigerate in pint jar for at least 24 -48 hours.
- It will then become thick.
- (believe it or not).
- You will have nearly a pint of delectable spread! it"s best
served on very thin toast or fresh, thinly sliced bread will do.
- A little lettuce is a good touch, and cutting into finger tip
sizes completes the feeling of first class.
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