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Cheese Petit Fours
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4 jars Kraft Old English cheese spread
4 sticks butter (NOT margarine)
3 loaves VERY THIN white Pepperidge
Farm bread
1 tsp. Tabasco
1 1/2 tsp. Lea & Perrin's
1 tsp. onion powder
Dill weed seed
Cayenne pepper
Cut crust off bread, 3 slices at a time. Beat all ingredients except cayenne pepper and dill weed seed until consistency of thick icing. Spread between slices, spread thin on top slice. Cut into 4 squares. Sprinkle mixture on top and sides. Sprinkle with cayenne and dill (for less spicy, use paprika instead of cayenne). Place on cookie sheet and freeze. Bake frozen 15-20 minutes at 350 degrees. Store in plastic bag while frozen if not using immediately. Do not microwave.
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