Today is going to be a busy one so an easy, quick recipe follows!!! I got this from a hometown friend. I was visiting during her Christmas Open House last year and found this jewel on her extremely crowded table. She was gracious enough to share the recipe so this dish has found its way to the North!
I made these for a friend’s Super Bowl party and a couple of other special occasions and they’ve been a hit each time. Well, I guess they were a hit. They disappeared. Even the cold, unbaked ones! Shhh. Don’t tell anyone.Judy calls them “Devonshire Tidbits”. I’m thinking of renaming them…Frontier Bites? Plains Nuggets? Ranch Morsels? Farm Food? Meh. Catch ya later when I come up with something.
6 English muffins, split in half (I like the whole wheat muffins! and keep a sack of them in freezer for emergencies)
1 1/2 cup green onions, finely chopped
1 1/2 cup green & black olives, finely chopped
1 cup mayo (NOT Miracle Whip)
3 cups sharp cheddar cheese, shredded finely (next time I’m trying the low-fat cheese)
Prepare the olives, green onions. Be sure to chop them finely so they’ll stay on the muffin! Mix in mayo and cheese. Spread on each muffin half, about 1/4 cup thereabouts. Then cut each muffin half into 4 pie shaped pieces. You may freeze these and store them in a plastic bag. Or bake them right away in a 350° oven for 10-15 minutes or till bubbly. YUMMM! Best served hot out of the oven. But they can be nuked too. For maybe 5 seconds.