Lunch Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Olive nut sandwich

Yield: 4 Servings

Ingredients:

• 6 oz Cream cheese
• 1/2 c Mayonnaise
• 1/2 c Pecans chopped
• 1 c Salad olives
• 2 tb Olive juice
• 1 ds Pepper

Instructions:

Bread Lettuce Let cream cheese stand at room temperature until soft. Mash with a fork and add mayonnaise. Add chopped pecans olives olive juice and pepper. Stir well. This will be mushy. Refrigerate in pint jar for at least 24 -48 hours. It will then become thick. (Believe it or not.) You will have nearly a pint of delectable spread! It's best served on very thin toast or fresh thinly sliced bread will do. A little lettuce is a good touch and cutting into finger tip sizes completes the feeling of first class.

Web Standards & Support: