PARMESAN
STICKS
Many H. O'Connell
1/2 lb. butter or margarine, softened to room
temperature
1 cup freshly chopped parsley
1 cup parmesan cheese
1 loaf frozen, very thinly sliced white
bread, crusts removed Additional parmesan cheese
Cream butter,
parsley and cheese. Spread on frozen bread slices. Using scissors or knife, cut
slices into six narrow strips each. Sprinkle with extra cheese. Place on
ungreased cookie sheets. Bake at 200 to 225 degrees for 45 to 60 minutes or
until crisp and brown. Cool. Store in plastic bags. Will keep 2 or 3 weeks or
can be frozen longer.
CRAB
YUMMIES
Many H. O'Connell
1 stick butter or oleo
1 jar old English cheese spread
1 1/2 tsp. mayonnaise
1/2 tsp. garlic salt
1/2 tsp. seasoned salt
1 can crabmeat (7 oz.) or frozen crabmeat
Soften butter and
cheese. Add salts and mayonnaise, and
mix all ingredients together. Spread mixture on English muffins. Use 8 muffins cut in quarters. Bake on cookie
sheet at 375 degrees for 6 to 8 minutes or till bubbly.
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