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Devilish Sandwiches
(Yield: 5 dozen finger sandwiches)
1 (3-ounce) cream cheese, softened
1 (4 1/4 ounce) can deviled ham
1/2 (16-ounce) can whole berry cranberry sauce
2 loaves (1-pound 4-ounce size) whole wheat or white bread, crusts removed
In a small bowl, beat cream cheese until light and fluffy. Stir in deviled ham and cranberry sauce. Cover and chill overnight. Spread on bread next day.
Shrimp Spread
(Yield: 3 dozen finger sandwiches-Make ahead)
2 (6-ounce) cans shrimp, well drained and dice
1/2 cup butter or margarine, softened
1 (8-ounce) cream cheese, softened
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
2 tablespoons lemon juice
2 loaves whole wheat or white bread, crusts removed
Mix well and chill overnight. Spread on bread for sandwiches.
The Three E's To Entertaining Cookbook: 251.342.2299
(Yield: 5 dozen finger sandwiches)
1 (3-ounce) cream cheese, softened
1 (4 1/4 ounce) can deviled ham
1/2 (16-ounce) can whole berry cranberry sauce
2 loaves (1-pound 4-ounce size) whole wheat or white bread, crusts removed
In a small bowl, beat cream cheese until light and fluffy. Stir in deviled ham and cranberry sauce. Cover and chill overnight. Spread on bread next day.
Shrimp Spread
(Yield: 3 dozen finger sandwiches-Make ahead)
2 (6-ounce) cans shrimp, well drained and dice
1/2 cup butter or margarine, softened
1 (8-ounce) cream cheese, softened
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
2 tablespoons lemon juice
2 loaves whole wheat or white bread, crusts removed
Mix well and chill overnight. Spread on bread for sandwiches.
The Three E's To Entertaining Cookbook: 251.342.2299
