1 lb. butter
1 tsp. Tabasco
1 tsp. onion powder
1/2 tsp. dill weed
4 (5 oz.) jars Kraft Old English cheese
1 tsp. seasoning (Beau Monde)
1/2 tsp. Lea & Perrins sauce
2 loaves thin sliced bread

Soften butter and cheese. Beat with mixer until fluffy. Add Tabasco, onion powder, dill weed, Beau Monde seasoning and Lea & Perrins sauce and mix well. Remove crusts from bread. (Dry cut off crusts and put through food processor and save in freezer for homemade crumbs.) Spread 3 slices with mixture and stack. Spread slices and sides and cut into 4 or 6 pieces. Spread cut sides. Place on wax paper and freeze. Then place in plastic bags to store in freezer. When ready to use, place on well-greased cookie sheet and bake at 325°F until edges are lightly browned.

Makes about 60 pieces.