1 French bread stick
Filling:
125g soft butter
1 cup grated matured cheese
1 can 100g cocktail prawns or shrimps, drained
2 tbspns. gherkin spread
1/2 tspn. salt
Pepper to taste
Method: Beat all ingredients together til well blended. Cut bread 3/4 way through into approx. 14 slices. Spread the filling between each slice and a little over the top crust of stick. Wrap in foil. Place on a rack over hot coals or bake at 200 degrees C for 15 mins til bread is heated through and crisp. Serve in a serviette lined basket.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.46.
Filling:
125g soft butter
1 cup grated matured cheese
1 can 100g cocktail prawns or shrimps, drained
2 tbspns. gherkin spread
1/2 tspn. salt
Pepper to taste
Method: Beat all ingredients together til well blended. Cut bread 3/4 way through into approx. 14 slices. Spread the filling between each slice and a little over the top crust of stick. Wrap in foil. Place on a rack over hot coals or bake at 200 degrees C for 15 mins til bread is heated through and crisp. Serve in a serviette lined basket.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.46.
