Ham Canapes

Serves 10-12

1-1 1/2 cup finely chopped baked ham
1 Tbsp chopped fresh parsley
1-2 Tbsp finely diced red or white onion
1/2 stick butter at room temperature
small rye squares

Combine the ham, parsley, onion and soft butter with a fork in a mixing
bowl. Smear a bit of the mix on the rye squares, cut them into triangles,
and place them on an oven proof tray. Slide under a broiler and cook just
until the bread gets lightly toasted. Serve immediately.

HINTS:
Use this recipe as a base for experimenting. Add a bit of horseradish,
maybe some mustard, even a bit of finely chopped sweet pickle for
different flavor directions. These can be made up a day in advance,
tightly covered and refrigerated until it's time to cook and enjoy them
with drinks prior to dinner. Smear some of the mix on a large slice of rye
bread or even some sour dough. Broil them, and in the mean time, fry or
poach some eggs. Serve the cooked eggs on the toasted slice of bread for a
fun breakfast.

Source:
<http://www.rnews.com/food/Recipe_2004.cfm?ID=7437&rnews_story_type=37&floyd_ story_type=1&category=1&startrow=51>





http://groups.yahoo.com/group/Recipe_USA_Group/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/