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Deli Meat Roll-Ups with Cream Cheese and Horseradish Filling

Makes about 24 rollups

These meat rollups take me way back in time. My mother used to make these every New Year's Eve to add to the party buffet, as well as other times when she entertained, and I still make them today. They are quick and easy to prepare and can be made the day before serving. Use any kind of deli luncheon meat you prefer. My favorites are lebanon bologna and roast beef, but salami, corned beef or pastrami are equally good. My mother often used dried beef, which was very popular back in the day. It was good, but too salty for my taste. The chives are something I added for a touch of color and mild onion flavor, but they were not part of Mom's original recipe.

Ingredients

  • 4 ounces cream cheese, softened (can use reduced fat)
  • 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, very thinly sliced, but not shaved

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 one hour, so the cream cheese can chill. Slice the rolls crosswise on the diagonal into bite-size portions, about 3/4-inch each. Let come to room temperature before serving.

Notes: 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. If preferred, you can use grated fresh horseradish.

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