Deviled Ham Canapes
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| 1 can | (4 1/2 oz.) deviled ham |
| 1/4 cup | sour cream |
| 3 Tbsp | chopped dill pickle |
| 1/4 cup | butter |
| 2 tsp | lemon juice |
| | melba toast |
| | pimientostuffed olives (for garnish) |
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| Mix deviled ham, sour cream, and chopped pickle. Refrigerate several hours. |
| Cream the butter with the lemon juice until fluffy. Spread butter mixture on |
| Melba toast. Top with deviled ham spread and garnish with slices of |
| pimiento-stuffed olives. Makes about 3/4 cup spread. |
| Source: "The American Family Cookbook" |
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| (ID: 80561) Mirror: rec.food.recipes: Sat, Aug 31, 2002 |