Olive Nut Sandwich

      6 oz Cream cheese
    1/2 c  Mayonnaise
    1/2 c  Pecans,chopped
      1 c  Salad olives
      2 tb Olive juice
      1 ds Pepper
           Bread
           Lettuce

Let cream cheese stand at room temperature until soft. Mash with a fork and add mayonnaise. Add chopped pecans, olives, olive juice and pepper. Stir well. This will be mushy. Refrigerate in pint jar for at least 24 -48 hours. It will then become thick. (Believe it or not.) You will have nearly a pint of delectable spread! It's best served on very thin toast or fresh, thinly sliced bread will do. A little lettuce is a good touch, and cutting into finger tip sizes completes the feeling of first class.


Yield: 4 Servings