"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Olive Pecan Cream Sandwiches, by Kristi Koenig, is from The Chapman Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-8 oz. pkg. cream cheese,softtened 1/2 cup real mayonnaise 1/2 cup finely chopped pecans 1 cup chopped green olives 1 loaf of cocktail rye mini bread
Beat cream cheese and mayo until smooth. Stir in chopped pecans and green olives. Mix all well. Cover and refrigerate overnite. Remove from frig and let set 1/2 hour before using. Spread over bread slices.
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