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Print this Recipe    Onion Corn Rolls

Onion and Corn Rolls
Makes about 40 small rolls

1 can reduced cream
1 pkt onion soup mix
1 tsp lemon juice or cider vinegar
1/2 cup grated tasty cheese
1/2 cup well drained canned whole kernel corn
20 slices thinly sliced bread, crusts removed

Mix cream, onion soup mix, and lemon juice or cider vinegar. Stir
in cheese and whole kernel corn.

Spread about 1 Tbs over each slice of bread. Roll up and secure
with a toothpick. Place on an oven tray, toothpick side down.
Brush each roll lightly with melted butter. Bake in pre-heated
oven 200 C for 15-20 minutes or until golden brown. Remove toothpicks
and cut each roll in half before serving.

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