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Parmesan Canapés 1 cup of mayonnaise
1/2 cup of finely chopped onions
1 tablespoon of milk
1 cup of grated Parmesan cheese
Cocktail rye bread
Combine first 4 ingredients. Toast cocktail bread slices. Spread mixture on toasted bread. Broil 4 inches from heat 2-3 minutes or until golden and bubbly. Makes about 36. |
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Parmesan Canapés 2
1/2 cup of grated Parmesan cheese
1/2 cup of salad dressing or mayonnaise
2 tablespoons of snipped chives or parsley
8 to 10 slices of small round French bread
In small mixing bowl, combine Parmesan cheese and mayonnaise. Stir in snipped chives; set aside. Place French bread slices on the rack of an unheated broiler pan. Broil 3 to 4 inches from heat for about 1 minute or until toasted. Parmesan Onion Canapés 3
1 cup of Hellmann's mayonnaise
1 cup of grated Parmesan cheese
1/2 cup of finely chopped onion
1 tablespoon of milk
1 loaf Pepperidge Farm Dijon Mustard
rye bread
Mix the first 4 ingredients together. Cut bread into quarters and place on a baking sheet and toast one side under broiler. Take toasted bread and spread cheese mixture on un-toasted side. Place under broiler again for 3 minutes or until golden and bubbly (makes about 36). | 