Blue Moon Sandwiches Recipes

BLUE MOON SANDWICHES

Blue Moon Sandwiches image

Recipe is from the Blue Moon Inn which closed in the 1960's. This dish was often served at wedding receptions at the Inn.

Provided by Daily Inspiration S

Time 15m

Number Of Ingredients 6

Ingredients

2 c sharp cheddar cheese, grated
1/3 c chili sauce (heinz or equivalent)
3/4 c mayonnaise
1/2 c pimento stuffed olives, chopped
1/2 c pecans, chopped
1 tsp worchestershire sauce

Steps:

1. Mix all ingredients and chill.
2. Trim crusts from white or whole wheat bread and spread with mixture. Cut into three strips for sandwiches. Can also be molded and served with crackers or melba toast rounds.

BLUE MOON SANDWICHES

Blue Moon Sandwiches image

Recipe from the Blue Moon Inn which closed in the 1960's. It says that it was often served at wedding receptions held there at the Inn.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 15m

Yield 18 finger sandwiches

Number Of Ingredients 6

Ingredients

2 cups sharp cheddar cheese, grated
1/3 cup chili sauce
3/4 cup mayonnaise
1/2 cup pimento stuffed olive, chopped
1/2 cup pecans, chopped
1 teaspoon Worcestershire sauce

Steps:

Mix all ingredients and chill. Trim crusts from white or whole wheat bread and spread with mixture. Cut into three strips for sandwiches. Can also be molded and served with crackers or melba toast rounds.

BLUE MOON INN CHEESE SPREAD

Blue Moon Inn Cheese Spread image

Make and share this Blue Moon Inn Cheese Spread recipe from Food.com.

Provided by KathyP53

Categories Spreads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup pecans
3/4 cup mayonnaise
1/2 cup pimiento-stuffed Spanish olives, chopped
1/3 cup bottled chili sauce
1 teaspoon Worcestershire sauce
1 (10 ounce) package sharp cheddar cheese, finely shredded

Steps:

Preheat oven to 350 degrees.
Bake pecans in a single layer in a shallow pan for 8-10 minutes or until they are fragrant. Cool 5 minutes; finely chop pecans.
Stir together mayonnaise and next 3 ingredients until well blended. Stir in cheese and pecans.
Garnish, if desired, with sliced pimiento-stuffed olives.

Nutrition Facts : Calories 289.8, Fat 25.4, SaturatedFat 9.2, Cholesterol 43, Sodium 762.9, Carbohydrate 7.3, Fiber 1, Sugar 2.1, Protein 9.8

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