- 1 loaf thin sliced bread
- 2 cucumbers
- 1 cup mayonnaise
- 4 tablespoons Dill Weed
- 1 jar capers
Take thin sliced bread and trim crust. Cut them with round cutter. Spread butter on bread rounds. Cover butter with mayonnaise and dill weed mixed. Place thin slice of cucumber on top. Cover with dab of dill and mayonnaise mixture and place caper on top.
CHIPPED BEEF AND DILLED GREEN BEAN HORS D’OEUVRES
- 1 can S & W dilled green beans
- 2 packages thin sliced corn beef
- 1 container Kraft Horseradish and cream cheese
Spread horseradish and cream cheese on beef. Roll around dilled bean and secure with toothpick.
OLIVE BREAD RING
- 1 13³⁄₄ oz. package hot roll mix
- ³⁄₄ cups warm buttermilk
- 1 egg
- 2 tablespoons granulated sugar
- ³⁄₄ cup shredded Swiss cheese
- ³⁄₄ cup chopped walnuts
- ³⁄₄ cup thinly sliced pimento-stuffed olives
Sprinkle yeast from roll mix over buttermilk. Thoroughly blend in egg with fork. Set aside, cool to room temperature. Mix together roll mix and sugar; stir in cheese, walnuts and olives. Add liquid ingredients and stir until dough clings together. Turn onto lightly floured bread board and knead 5 or 6 times. Place in buttered bowl, cover and let stand in warm place until doubled, about 1¹⁄₂ hours. On lightly floured board, knead 8 or 10 times. Shape into roll about 16 to 18 inches long and place in well buttered bundt pan. Be sure to seal ends together. Cover and let stand in warm place until doubled, about 45 min. It will not fill the pan. Bake in pre-heated oven at 325 degrees for about 35 to 40 minutes. Turn onto wire rack to cool. Serve with bacon-cheddar spread.