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6 slices white or wheat whole bread
2 tbsp butter or margarine, melted
10 medium mushrooms, very finely chopped(about 1 3/4 cups)
1 tbsp butter or margarine
1/2 tsp garlic salt
2 tbsp cut-up pimiento, drained
Heat oven to 400 degrees. Cut each bread slice into four 1 1/2 inch circles; brush one side of bread circles with 2 tablespoons
melted butter. Place buttered sides down on ungreased baking sheet. Bake bread circles until bottoms are light brown, about
5 minutes
Cook and stir mushrooms in 1 tablespoon butter over low heat until mushrooms are brown about 5 minutes. Stir in garlic
salt. Spread about 1/2 tsp mushroom mixture on unbuttered side of each bread circle. Cover and refrigerate up to 24 hours.
15 minutes before serving, heat oven to 350 degrees. garnish each round with small piece pimento. bake
about 4 minutes.
Makes 24 rounds
Mango Chutney
2 pounds mangoes(mature but not ripe), peeled and coarsely chopped
4 1/2 cups packed brown sugar
3 cups golden raisins
2 cups vinegar(5-6% acidity)
2 lemons, finely chopped
2 cloves garlic, finely chopped
2 teasppons salt
8 ounces crystallized ginger, finely chopped
Prepare pint jars for bottling. Mix all ingredients; heat to boiling. Reduce
heat;simmer uncovered until mixture is thickened, 1- to 1 1/2 hours.
Immediately ladle into hot jars. fill to within 1/4 inch of tops of jars; seal. Process
in boiling water bath 10 minutes.
About 3 Pints
AVOCADO SANDWICHES
1 medium avocado, pared and pitted
1 package(3 ounces) cream cheese, softened
1 tsp anchovy paste
1 tsp lemon juice
1 tsp onion juice
1 jar(2 ounces) brokens pimento-stuffed olives, chopped
21 slices day-old white sandwich bread
Mash avocado. Stir in cream cheese , anchovy paste, lemon juice, onion juice, and olives. Trim crusts from bread; spread
avocado mixture over bread. Cut each bread slice into 4 fingers or squares. Cover and refrigerate no longer than 2 hours
Makes about 7 dozen sandwiches
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