Co | spencers aia

Ditisnall

een |

Hors D’Oeuuvres
HAM-CHEESE CUBES — no name, but good intentions

2 tbsps prepared horse-radish 6 thin slices boiled ham
2 tbsps mayonnaise 1/2 tsp worcestershire sauce
1-1/2 tsp seasoned salt 1-1/8 tsp pepper

1 8 oz pkg cream cheese

Beat all ingredients except ham together until creamy and of spreading consistency.
Place one ham slice on a piece of waxed paper. With a spatula, spread some of the
mixture over it. Place another slice of ham on top and spread with more of the
mixture. Repeat this process, ending with a ham slice on top.

Wrap securely in waxed paper and place in freezer for 2 hours or more. About an
hour before time to serve, remove from freezer and cut lengthwise and crosswise into
1/2” cubes. Pierce each cube with a colored toothpick. Place on serving tray, garnish
and serve.

Yield: 80 or more cubes

SAUSAGE PINWHEELS — no name, but good intentions

1/2 lb pork sausage 2 tbsps margarine
Few drops hot pepper sauce or milk or water (according to package
cayenne instructions)

2 cups biscuit mix

Let sausage warm to room temperature - then blend in pepper sauce. Add butter to
biscuit mix & work in with a fork until crumbly. Add milk (or water). Roll dough about
12 x 18” on floured surface. Spread sausage over dough. Koll as for jelly roll. Seal
edges by moistening with water & pressing firmly.

Wrap in saran wrap and store in refrigerator until ready to cook. Or, wrap airtight and
freeze. When ready to cook, cut into 1/3” slices and arrange on ungreased baking
sheets. Bake at 375 about 15 minutes.

Makes 3 - 4 dozen pastries.

OLIVE FILLED CHEESE BALLS

— no name, but good intentions

1/2 lb softened sharp cheddar 1/2 cup flour
cheese, cubed 25 large pitted ripe or stuffed green
2 tbsps soft butter olives, well-drained

dash of cayenne

Preheat oven to 400°. Put cheese & butter in blender & run on high until smooth. Add
flour & cayenne & run on slow until blended. Push cheese mixture out onto a sheet of
waxed paper. Wrap about 1 tbsp of mixture around each olive, completely covering it.

Bake for 15 minutes. Serve hot.
Yield: 25 balls.

NOTE: These can be frozen and then baked for about twenty minutes. Freeze
without baking.

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