Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (8 oz) cream cheese; softened |
| 2 tablespoons | Evaporated Milk |
| 2 tablespoons | Finely shopped parsley |
| 1 teaspoon | Bottled horseradish |
| 1 teaspoon | Grated onion |
| ¼ cup | Chopped pecans (optional) |
| 10 slices | Boiled ham |
Workbasket Recipes: Sorry it's been a while. I'm sure you ALL know about real life. These recipes are from the November/December 1979 issue.
Mix in small bowl, cream cheese, evaporated milk, parsley, onion, horseradish and nuts if desired. Spread thin layer of mixture evenly over one side of boiled ham slices. With cheese side up, and beginning at shorter side, roll up each slice. Wrap in waxed paper and chill several hours, or until firm. With a sharp knife, cut rolls into ½ inch slices.
To hold slices together and make them easy to eat, put toothpick through each one. Keep chilled until ready to serve. Makes about 80 slices.
Posted to EAT-L Digest by Cecilia <elric01@...> on Sep 13, 1997