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FareShare Gazette Recipes -- October 1998 - O's

 

FareShare Chat Recipes.
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Recipes Included On This Page

Olive and Cream Cheese Sandwiches
Onion Cake

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                     *  Exported from  MasterCook  *
                    Olive and Cream Cheese Sandwiches
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Cream Cheese
                Nuts                             Sandwiches
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        cream cheese
     3/4  cup           pecans -- chopped fine
   1      cup           olives -- chopped
                        Garlic juice to taste
                        Mayonnaise to taste
Soften cream cheese and add remaining  ingredients and mix thoroughly. 
Use mayonnaise to desired consistency.
(Just make the whole thing in a food processor starting with garlic, 
pecans then olives, then cheese. You usually don't need mayo for the 
spread but a thin layer on the bread is good. 
Posted on FareShare 10-8-98 by  Gayle/ddmmom 
This makes at least one loaf of Pepperidge farm thin sliced bread.
Can use regular bread in quarters. Also great for picnics.
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                     *  Exported from  MasterCook  *
                                Onion Cake
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Onions
                Side Dishes                      
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        onions -- finely chopped
   3      tablespoons   butter
     1/2  cup           sour cream
   1      tablespoon    flour
     1/2  tablespoon    salt
   3      large         eggs -- beaten
   8      oz            tube refrigerated crescent rolls
In a skillet, cook onions in butter until tender. Cool.  
In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the
onions; set aside. Separate crescent roll dough into four       
rectangles. Pat dough into the bottom and 1" up sides of a greased 9"      
square baking pan, stretching as needed. Pinch edges together to seal. Pour
onion mixture over dough. Bake at 375 degrees for 30 minutes or until the 
topping is set and crust is golden. Cool slightly before cutting into small
squares. Serve warm.  
Posted on FareShare 10-98
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