JOSEPHINAS

Thanksgiving weekend—done!  Most of the leftovers—gone!  A few days off from cooking—maybe!  Well, how about an evening of wine and cocktail snacks—for dinner?  The story is that this recipe showed up in mid-west 1950’s community and church cookbooks under “Dinner Appetizers” —little did they know what a great cocktail party snack had been created.  Ingredients are few, prep is minimal, quantity can be halved or doubled.  Enjoy the evening.

• 2 sticks room temperature butter
• 8 oz shredded cheese—originally Monterey Jack
• Crushed garlic, to taste
• ½ cup mayo
• Canned mid green chilies, undrained—1 or 2 4 oz cans
• 1 baguette, or similar loaf—sliced into 1/2’’ thick rounds

Mix all ingredients until well-combined.  Best if left to chill for at least an hour.  Line 2 baking sheets with foil and set oven to Broil.  Spread 1 large tblsp butter mixture on each round of baguette.  Broil 1 pan at a time until tops are brown and bread edges crisp—5-10 minutes each.  Watch carefully. 

The Kitchen Hive