"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

My Best Hors d'oeuvres Recipe

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This recipe for My Best Hors d'oeuvres, by , is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. Foti (Wyoming 2nd Grade Teacher)
Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 small red onion
1 brick of white sharp cheddar (Cracker Barrel)
1 can small black pitted olives
2 TBL mayo (or more)
salt and pepper to taste
1 1/2 pkgs of English Muffins

Directions:
Directions:
I use my cuisinart to make this recipe. First shred the cheese,and put in a large bowl. Chop the onion fine and add to mixture. Drain and chop the olive, add to the mixture. Add salt and pepper to taste. Mix all of the above with mayo (like you would to make tuna)...there really is no amount. You don't want it dripping in it, but you don't want the mixture dry. Open the English Muffins and spread the mixture on top. Next cut each half into 6 triangles. I put them in the freezer to harden. Once that is done, I store them in a ziploc bag in the freezer. You can make these a month in advance if you want. Place the hors d'oeuvres on a cookie sheet and bake at 375 for about 20 min, or until lightly brown.

Personal Notes:
Personal Notes:
I got this recipe at a party about 15 years ago. Even if you don't like some of the ingredients in these, I know once you try them it won't matter.

 

 

 

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