3 loaves Pepperidge Farm sandwich bread
1 lb. butter
4 jars Old English cheese spread
1 1/2 tsp. Worcestershire sauce
1 tsp. Tabasco
1 tsp. onion powder
Dash of cayenne powder
Dill weed for topping

Cut crust from 2 1/2 loaves of bread (3 slices at a time). Beat butter, cheese spread, Worcestershire, Tabasco, onion powder, and cayenne with rotary beater until consistency of icing. Spread cheese mixture between each layer of bread and quarter (1/4). Coat each side and top with cheese spread. Sprinkle dill weed on top.

Each petit four will be 3 slices thick. Freeze on cookie sheet in freezer until frozen firm. Then place in plastic bag for convenience. Leave frozen until ready to serve.

When ready to serve, place petit fours on cookie sheet and place in preheated 350 degree oven for 15 to 20 minutes.