Picnic Finger Foods

HAM ROLL-UPS
ź lb. Cream cheese, softened
˝ c. finely chopped celery
1 Tbsp. finely chopped green onion
3 Tbsp. Finely chopped green pepper
˝ Tbsp. Horseradish
9 slices Black Forest ham

-Combine cream cheese, celery, green onion, green pepper and horseradish. Spread mixture evenly over ham slices. Roll up tightly in jelly-role style. Chill well.

-Slice into 1-inch pieces and skewer with a toothpick to secure. Then serve Makes about 36 appetizers.

ROLLED LETTUCE HORS D'OEUVRE
Combine softened cream cheese with a few drops of hot pepper sauce and horseradish to taste. Add a small amount of mayonnaise, using just enough to create a smooth spreading consistency. Cut lettuce leaves into 1-1/2 by 3-inch strips. Top lettuce leaves with about ž tablespoon of cream cheese mixture and roll. Then chill in the refrigerator.

SMOKED SALMON ROLLS
Spread softened cream cheese on thinly sliced smoked salmon. Wrap around a piece of celery. Chill.

HAM AND ASPARAGUS ROLLS
Marinate asparagus tips in French or Italian dressing. Roll in thin slices of Black Forest ham, which have been spread with a thin layer of mayonnaise, if desired. Secure with toothpick and chill until serving.

HAM PATE EN CROUTE

˝ c. butter or margarine, softened
2-c. ground cooked (smoked or boiled) ham
1 Tbsp. Grated onion
1 tsp. Crushed garlic
3 Tbsp. Heavy cream
2 tsp. Strong prepared mustard
1 tsp. Dry mustard
2 Tbsp. Chopped parsley
2 Tbsp. Chopped chives
ź tsp. Black pepper
2 tsp. Worcestershire sauce
1 loaf French bread (about 6 inches long and 3 inches diameter)

-Put butters in the small bowl of an electric mixer and beat at high speed until very light and fluffy. While mixer is running, gradually add ground ham, a little at a time. Beat thoroughly after each addition and scrape side of bowl with a rubber spatula as necessary.

-When ham-butter mixture is thoroughly combined, add onion, garlic, heavy cream, prepared mustard and dry mustard, parsley, snipped chives, pepper and Worcestershire sauce. Beat again, scraping side of bowl as necessary, until mixture is combined and almost smooth.

-Remove bowl from mixer and scrape off beaters. Cover bowl tightly with plastic wrap and place in the refrigerator until it is firm enough to spread. This should take several hours. (If desired, this much can be completed 1 day in advance)

-Using a large bread knife cut the ends off the loaf of French bread; reserve. Using a long slender knife cut out and remove soft insides of bread, leaving a shell that is about ź inch thick. (Soft insides can be dried and used later for bread crumbs)

-Stand bread upright on one end. Using a spoon, gently push ham mixture into hollow crust, packing it firmly and filling it completely. Replace ends of bread and wrap in aluminum foil; refrigerate for several hours or until bread is cold and can be sliced easily.

-Bread can be stuffed with ham mixture up to 24 hours before you plan to serve it. To serve: Cut bread into slices about 1/3 inch thick. Makes 1 loaf, 18 slices.

Tip: Don't let the ham pate mixture get too firm before stuffing in loaf. It should be soft enough to mold itself into the contours of the loaf. If in doubt, it is better to stuff the loaf with too less a mixture than too firm.

CRUSTY CHEESLETS
1 Knorr Vegetable Soup Mix
1 thin loaf French bread (22")
1 package (8oz) cream cheese, softened
1 c. dry curd cottage cheese, unsalted
ź c. fresh parsley

-Hollow out bread, cutting in sections if necessary. Process the two cheeses, Knorr Vegetable Soup Mix and parsley in blender or food processor. Fill hollowed-out bread with this mixture. Wrap and chill for 2 hours. Cut in slices and garnish with parsley, if desired.