I found this in an old recipe book of my grandmother’s, dated 1923. It
has become one of my favorites…..
1 8 ounce package of cream cheese, softened
1/3 cup chopped pecans
1/2 cup chopped pimento-stuffed green olives
Combine all ingredients and stir until well-blended. Use as a sandwich filling, or fill the centers of raw mushroom caps. Can also be used as canapés with cutout shapes of bread and filling spread on top. Great Christmas snack because of the red and green colors!
Another version of this:
80 large pecans
3 ounces cream cheese, softened
1/2 cup finely chopped pimiento stuffed Spanish olives
1 tablespoon chopped fresh chives
1/4 teaspoon pepper
Preheat oven to 350 degrees.
Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together cream cheese , chopped olives, chives and pepper.
Spread onto 1 side of 40 pecans; top with remaining pecans, forming a sandwich.