24 slices white bread, crusts removed
1 c butter, melted
2 pkgs (8 ounces) cream cheese, softened
1/2 c mayo
3 T sour cream
3 T prepared horseradish
3 cans (6 ounces each) small shrimp, rinsed and drained
16 green onions, sliced
Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature muffin cups. Bake at 325 for 14 minutes or until golden brown. Remove from pans to wire racks to cool. In a large mixing bowl, beat the cream cheese, mayo, sour cream, and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups. Refrigerate leftovers. Yield: 8 dozen
