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This recipe for APPETIZER CHEESECAKE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Wednesday, May 24, 2006


1 1/2 c crushed rye crackers (48 squares)
1/4 c (one-half stick) butter, melted
1 c (4 ounces) shredded cheddar cheese
1/2 c finely chopped pimiento stuffed olives
1/2 c finely chopped green pepper
1/4 c finely chopped onion
2 tbsp chopped chives (optional)
1/4 tsp celery salt
1/4 tsp dry mustard
2 c dairy sour cream
Pimiento-stuffed olives
Parsley sprigs
Sliced hard cooked egg yolk for garnish
Sliced pimiento stuffed olives for garnish

Line baking pan, 11 x 7 x 1 1/2 inches with foil, allowing foil to extend over sides of pan for easy removal. In a small bowl blend crumbs and butter thoroughly; press half of mixture firmly on bottom of pan. In a bowl blend cheddar cheese, 1/2 c olives, green pepper, onion, chives, celery seed and mustard; fold in sour cream;
spread carefully over cracker mixture. Top with remaining crumbs and chill.

To serve: Remove cheesecake from pan by lifting out foil; place on serving tray and trim away foil. Surround with olives and parsley. Garnish top with egg yolk and sliced olives. Cut cheesecake into small bite-size squares. Serve with wooden picks.

Number Of Servings:
Number Of Servings:
Makes 12 to 16 servings




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