Cold-cut ribbons

 
                              Cold-Cut Ribbons
 
 Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Appetizers                       Hors d'Oeuvres
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      8 oz pkgs     cream cheese -- softened
      3/4  cup           minced onion
    1      tablespoon    prepared mustard
    5      4 oz pkgs     any square cold cut or lunch meat
    4      6 oz pkgs     American cheese slices
   15      miniature     sweet gherkin pickles -- halved lengthwise
 
 Prepare the spread by combining the cream cheese, onion and mustard.
 Lightly spread the cream cheese mixture on one slice of meat, top with a
 slice of American cheese, then more cream cheese and another slice of meat.
 Repeat the process until the stacks include 3 layers of meat and 2 layers of
 American cheese with cream cheese in between.
 
 Freeze the cold-cut stacks uncut for about 1 hour.  When the stacks are
 firm, cut them into 1" x 2" ribbon strips.  Center a pickle slice on each
 cold-cut ribbon.  Skewer through the center with a cellophane-tipped
 toothpick and serve.  Makes about 30.
 
 Special Hints:  For variety, combine several kinds of meats and sliced
 cheeses in one 4x4 stack.  Cut the stacks into different shapes, such as
 triangles or rounds.
 
 Do-Ahead Note:  Prepare the cold-cut stacks a day in advance.  Freeze them
 ungarnished in foil.  Remove the stacks from the freezer and thaw at room
 temperature.  Cut into ribbons, add the garnish and refrigerate or serve.
 
 From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
 Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
 MC formatted by cranew@foothill.net
 
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