Yield: 15 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (8-oz) cream cheese; softened |
| 1 can | (4-oz) mushrooms; drained and chopped |
| 1 can | (10.75-oz) cream of mushroom soup |
| 1 can | (4-oz) chopped almonds; -or- |
| 1 pack | (6-oz) almonds; chopped |
| 1 dash | Garlic salt |
| ½ tablespoon | Worcestershire sauce (up to) |
| 1 tablespoon | Horseradish |
| 1½ \N | Thin sliced white bread |
| \N \N | Butter; melted |
Mix mushrooms, cream cheese, soup and seasonings together and set aside.
Cut crust off of bread and flatten each piece with a rolling pin, making rolling procedure easier. Spread 1 teaspoon mushroom mixture on bread slices, covering center of bread only, not to edges. This will prevent mixture from running out of rolls while cooking. Roll each slice and fasten with a wooden toothpick. Place in refrigerator overnight. Brush rolls with melted butter and toast at 450 degrees until brown. Serve hot. Yield: 30 appetizers
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .