KELLY’S CHEESE BREAD SANDWICHES

April 21, 2010

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Bread

1/2 pound butter
2 jars Old English cheese spread
1/2 teaspoon tabasco sauce
1/2 teaspoon onion powder
1 Dash cayenne
3/4 teaspoon Worchestershire sauce
1 teaspoon Beaumonde seasoning
1 teaspoon dill weed
1 loaf Pepperidge Farm sandwich bread

Melt butter slightly in microwave. You don’t want the butter too hot. Add cheese. Put in food processor and add other ingredients. Mix until smooth.

Cut crusts off bread – 27 slices. Make 9 stacks of 3 slices each.

Spread mixture in between and on top of bread. Cut in squares or diagonally in two. Frost all sides, but not the bottom. Freeze on cookie sheet. Store in plastic bags.

To serve: Bake frozen at 350 degrees for 20 minutes.

Description:
“Cheese”


Per Serving (excluding unknown items): 204 Calories; 23g Fat (99.0% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 4 1/2 Fat.

NOTES: Excellent

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