Cheese Boats

2 lbs grated longhorn cheese
1 6oz. can tomato sauce
1 small can chopped black olives
1 small chopped onion
2 TBS vinegar
6 chopped hard boiled eggs (optional)
1 small can chopped green chilies
3 TBS oil
salt and pepper to taste

2-3 dozen small rolls, depending upon the size.
Foil, torn in squares for individually wrapping

Grate cheese in a large bowl. If you don't have longhorn cheese, mild cheddar, colby, or colbyjack cheese is fine. Add onion, green chilies and mix. Pour tomato sauce in a pool atop the cheese. Add vinegar & oil to the tomato sauce and mix well. Add chopped egg. Sprinkle salt and pepper over the egg before mixing together. Now you are ready to assemble the boats.

Pinch out some of the bread inside of french rolls or any other hard rolls.

Generously spoon filling into the rolls, but be sure roll comes together at the sides.

Aren't they pretty?

Wrap in foil.

Bake in oven at 500 degrees until hot and inside is melted, about 15 minutes. These freeze wonderfully and can be baked frozen. Add about 10 minutes to the bake time if frozen. It's wonderful to have these in the freezer to pull out individually or for the whole family. Can also be kept in the refrigerator for several days before baking.

This recipe came from my mom when we were living in Globe, Arizona. They were a popular item and everyone seemed to know what they were. Since moving, nobody I've met had ever heard of them. Must have been a local thing.

(Those pictured here were made by Sarabeth. She isn't a fan of olives, which is why you don't see any inside these cheese boats.)