1 lb. cheese (we use mild cheddar)
1 can pitted olives.
grind each up; mix. Dice onion--about 3/4 onion per lb-smaller onion.
mix with mayo to consistency to spread.
Broil on open face hamburger buns. Until buns brown, & its heated althrough--not to close to burner.
(Karen has used English muffins & Miracle whip).
Can be eaten as cold sandwich, before or after broiling.
Back in the days, a meat grinder was used to grind the bologna and cheese. A cheese grater works just as well.
When the Magnusson siblings got together last weekend, David made this Magnusson family favorite. A family friend who was at our luncheon requested the recipe. Here it is!
1 comment:
Thanks, Kathleen! We made the burger buns for Sunday dinner last week! Anna loved them, and the sandwich mix is great hot or cold, as you said. I was also delighted to see the scone recipe. I grew up eating scones just like that. My mom used to make them for special occasions. She passed away when I was in my early twenties, and some of her recipes were either lost or not written down, so I'm thrilled to have this one, which is very similar, if not identical, to the scones I remember!
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