[recipe] Savory Rye Snacks

[Guest guest]

I was reading through some digests where

some of you were talking about all-day-eating.

That is so cool, and I hear it is a very healthy

way to naturally keep the metabolism working

properly.

Anyway, it brought to mind this recipe I enjoy

making for snacks. You can cook them in the

toaster oven, so they cook up just fine on those

hot summer days when we don't want to run our

regular ovens. A few of these and little salad or

veggie sticks & dip and that's a nice mini-meal for

me.

 

Savory Rye Snacks

 

1 cup sliced green onions

1 cup mayonaise

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 can (4 oz) mushroom stems and pieces, drained

1/2 cup chopped ripe olives

1/2 cup chopped stuffed olives

1 loaf ( 1 lb) cocktail rye bread

 

In a bowl, combine the green onions, mayo, cheeses,

mushrooms and olives. Spread on bread slices and

place on ungreased baking sheets. Bake at 350 for 8 to

10 minutes, or until bubbly.

Yield: about 4 dozen

 

~ PT ~

 

The people never give up their liberties, but under some delusion.

~ Edmund Burke, statesman and writer (1729-1797)

[Guest guest]

omg this sounds good. and evil too <evil grin> gonna do this one during football

season.

thanks,

Chanda

-

~ PT ~

Tuesday, August 08, 2006 7:06 PM

[recipe] Savory Rye Snacks

 

 

I was reading through some digests where

some of you were talking about all-day-eating.

That is so cool, and I hear it is a very healthy

way to naturally keep the metabolism working

properly.

Anyway, it brought to mind this recipe I enjoy

making for snacks. You can cook them in the

toaster oven, so they cook up just fine on those

hot summer days when we don't want to run our

regular ovens. A few of these and little salad or

veggie sticks & dip and that's a nice mini-meal for

me.

 

Savory Rye Snacks

 

1 cup sliced green onions

1 cup mayonaise

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 can (4 oz) mushroom stems and pieces, drained

1/2 cup chopped ripe olives

1/2 cup chopped stuffed olives

1 loaf ( 1 lb) cocktail rye bread

 

In a bowl, combine the green onions, mayo, cheeses,

mushrooms and olives. Spread on bread slices and

place on ungreased baking sheets. Bake at 350 for 8 to

10 minutes, or until bubbly.

Yield: about 4 dozen

 

~ PT ~

 

The people never give up their liberties, but under some delusion.

~ Edmund Burke, statesman and writer (1729-1797)

 

 

 

 

 

 

 

 

 

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