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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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