| DEVILED HAM CANAPÉ |
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Makes 3 dozen1 can (4-1/2 ounces) deviled ham 1/4 cup dairy sour cream 1/2 teaspoon dill weed 1/4 cup finely chopped cucumber pickle 1-1/2 teaspoons CRISCO Shortening, melted 1-1/2 teaspoons lemon juice 1/4 teaspoon onion salt 36 toast rounds (1-3/4 inch) Sliced pimiento-stuffed green olives Mix deviled ham, sour cream,dill weed, and pickle. Chill thoroughly. Combine melted Crisco, lemon juice, and onion salt. Brush toast rounds with Crisco mixture, then spread with ham mixture. Garnish each with an olive slice. |
