Recipe information
Yield
15 canapes
Ingredients
1 cup mayonnaise
1/2 cup freshly grated Parmesan
One 4-ounce can mushroom pieces and stems, drained
One 2.8-ounce can french-fried onion rings
One 12-ounce loaf of Pepperidge Farm party rye or pumpernickel
Preparation
In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel. Place the canapés on a baking sheet and broil until the topping is bubbly.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
