*  Exported from  MasterCook  *

                             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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