Ham Roll ups
1/2 pound deli ham
American cheese slices
Sweet pickles, dill pickles, green onions, red peppers
Place a slice of cheese on each slice of ham. Place choice of pickle, onion or pepper in center, roll up. Slice into bite size pieces. Secure with toothpick if necessary.
Ham & Asparagus Roll-Ups
Source: adapted from cooksrecipes.com
Asparagus spears
1 (8 oz) package cream cheese softened
1 tsp horseradish
1 tsp Dijon-style mustard
1/2 tsp Worcestershire sauce
Deli ham, thinly sliced
1. Cook asparagus until crisp-tender (simmer in boiling water 4-5 minutes)
2. Mix together cream cheese, horseradish, mustard and Worcestershire sauce.
3. On each slice of ham spread a thin layer of cheese mixture. Place one spear of asparagus (more if very thin) at one end of ham slice, and roll up, jelly roll-style. Serve as is or slice into bite-sized pieces. Chill.
Smoked Salmon Rolls
Source: Fannie Farmer Cookbook
3 oz cream cheese, softened
2 T lemon juice
1 T capers, drained (I chop slightly)
2 tsp minced onion (I use red onion)
1 tsp minced parsley
2 T mayonnaise
8 slices smoked salmon
Beat the cream cheese, lemon juice, capers, onion, parsley and mayonnaise until smooth and well blended. Spread some of the mixture on each slice of smoked salmon. Roll up, cover and refrigerate. Cut into bite size pieces before serving.
Cindy's note - I sometimes wrap the salmon/cream cheese around an asparagus spear that has been cooked to crisp-tender and cooled.
Deli Meat Roll-ups
Source: teriskitchen.com
4 ounces softened cream cheese
2 teaspoons cream-style prepared horseradish (more or less to taste)
1 teaspoon chopped fresh or freeze-dried chives (optional)
1/4 pound luncheon meat, thinly sliced (roast beef, lebanon bologna, corned beef, etc.)
Cindy's optional add-ins: baby spinach leaves, roasted red pepper, dried well
Place cream cheese in a medium bowl. Stir well to soften. Add the horseradish and chives. Combine well. Place meat on flat surface. Spread thinly on one side with cream cheese mixture. Roll tightly. Cover and refrigerate until use, at least 1 hour so the cream cheese can chill. Slice into 1/2-inch thick pieces. Let come to room temperature before serving. Makes about 24
Note: Beware. The heat from the horseradish will intensify the longer it sets. Taste during preparation and keep it on the mild side unless you like it really hot.