Ingredients
1/8 kilo each bologna salami 1 small can viena sausage, diced
sweet ham. diced coaesely 1/2 tsp. iodized salt
1/2 can peeled pimiento, diced 1/2 tsp. ground pepper
2 hard-boiled eggs, chopped 1/2 crushed pineapple
1/4 cup sweet pickle relish 1 cup butter
10 hot dog buns
Cream the butter until light and fluffy.
Add the rest of the ingredients excerpt buns. Blend well. Set aside.
Slice off ends of buns.
Remove the middle part of each bun without breaking the outer crust.
Coarsely flake the soft brad that was removed from buns.
Mix the bread with the creamed mixture.
Pack firmly into the the buns, about 3/4 cup each.
Close buns with sliced ends.
Wrap each firmly in full.
Wrap in plastic.
Freeze for 2 days. make 24 servings.
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