DELI MEATS WITH CREAM CHEESE AND HORSERADISH FILLING

MAKES ABOUT 24 PIECES

These are definitely from my past. Mom used to make these every New Year's Eve to add to the party buffet. They are easy to make and can be made the day before serving. Use any kind of deli luncheon meat you prefer. My favorites are lebanon bologna, roast beef and dried beef, but there are many I haven't even tried that would work as well, such as lean corned beef or pastrami.

INGREDIENTS

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

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.

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.

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