OLIVE SPREAD (Sandwiches) 6 oz. cream cheese (room temperature) 1/2 c. mayonnaise 1/2 c. pecans, chopped fine 1 c. salad olives dash of pepper Put cream cheese and mayonnaise in bowl; mash with fork. Chop the olives. Add to cheese mixture. Add 2 tablespoons olive juice and the chopped pecans. Add dash of pepper; stir well. Will be mushy. Put in a pint jar and refrigerate for at least 24 hours. It will become thick. Serve on very thin toast or thinly sliced bread. Top with shredded lettuce; it's super! Cut sandwiches into small finger sizes for parties. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |