Shrimp on rye canapes
40 Appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ( 4 1/2 oz.) cans broken shrimp, drained, rinsed, finely chopped | |
| ½ | cup | Mayonnaise or salad dressing |
| ⅓ | cup | Finely chopped onion |
| ¼ | cup | Finely chopped celery |
| 1 | tablespoon | Chopped fresh parsley |
| 2 | teaspoons | Lemon juice |
| ¼ | teaspoon | Salt |
| 1 | (16 oz.) loaf sliced snack rye bread | |
| Fresh dill weed or dried dill weed, if desired | ||
Directions
In small bowl, combine shrimp, mayonnaise, onion, celery, parsley, lemon juice and salt; mix well. Spread on rye bread slices. Garnish with fresh dill weed. Cover; refrigerate until serving time. Yield: About 40 appetizers. Typed in MMFormat by cjhartlin.msn@... Source: Pillsbury Party Book.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 17, 1999