"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Olive Tea Sandwiches Recipe

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This recipe for Olive Tea Sandwiches, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Cobb
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (7.5-ounce) jar pimiento-stuffed olives, drained and chopped
1/2 small onion, diced
2 hard-cooked eggs, chopped
1 cup toasted pecans, chopped
1 cup mayonnaise
36 thin white bread slices

Directions:
Directions:
Stir together first 5 ingredients. Cover and chill 1 hour.

Spread olive mixture on one side of 18 bread slices; top with remaining bread slices. Trim crusts from sandwiches; cut each into triangles, or cut with decorative cookie cutters.

Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
These are very good. This recipe makes a LOT of sandwiches - you may want to make just half recipe if serving other items. I used Pepperidge Farm Very Thin White Bread Slices.

 

 

 

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