Yield: 10 Servings
|½ cup||Pimiento cream cheese|
|½ teaspoon||Chili sauce|
|⅛ cup||Finely chopped; cooked shrimp|
|½ teaspoon||Freshly squeezed lemon juice|
|5 teaspoons||Soft butter or margarine|
Combine pimiento cream cheese, chili sauce, shrimp, and lemon juice. Trim crusts and cut each slice of bread into two 2-inch diamonds with a cookie cutter. Spread each diamond with ½ teaspoon butter or margarine, then with 1 tablespoon shrimp mixture. Yield: 20 openface sandwiches.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .