Olive Nut Sandwich Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Cream cheese,
1/2 cup: Mayonnaise,
1/2 cup: Pecans, chopped
1 cup: Salad olives,
2 tbsp: Olive juice,
1 dash: Pepper,
Bread,
Lettuce,
Directions:
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! Its 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.
Source from luhu.jp
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! Its 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.
Source from luhu.jp