3 (1 lb.) loaves Pepperidge Farm sandwich bread (square loaf)
1 lb. butter (4 sticks)
4 (5 oz.) jars Kraft Old English cheese spread
1 1/2 tsp. Worcestershire sauce
1 tsp. Tabasco
1 tsp. onion powder
Dash of cayenne pepper
Dill weed & cayenne pepper for topping

1. Cut crust off 2 and 1/2 loaves bread (3 slices at a time.
2. Beat butter, cheese spread, Worcestershire, Tabasco, onion powder and cayenne pepper with a rotary beater or process in a food processor until consistency of icing. Spread cheese mixture between each layer of bread. Quarter Each petit-four is 3 slices thick. Spread cheese all over sides and top of each quarter. Sprinkle dill weed and cayenne over top of each petit-four. Freeze petit-fours on cookie sheet. Transfer to plastic bags for convenience and return to freezer.

When ready to serve: Place 12 frozen petit-fours on a glass plate. Cover with wax paper (optional). Cook on high 3 minutes. Turn dish once. Serve hot from the microwave.

Makes 5 dozen.