15 min prep

1/2 lb turkey pastrami, sliced 1/4-inch thick
2 ounces cream cheese, softened
1 teaspoon beaver hot cream-style horseradish sauce
1 garlic clove, minced
kosher salt
freshly cracked black pepper
8 leaves curly green leaf lettuce
toothpicks

Mix the cream cheese, horseradish, garlic, salt and pepper together until well blended.
Lay the pastrami slices on a flat surface and spread a small amount of the cheese mixture on each pastrami slice. Cut the pastrami slices into approximately 1" by 3" strips or similar depending on the size you purchase from your delicatessen so that when rolled they will be bite size pieces.
Cut a small piece of green leaf curly lettuce to fit one side of the small end of each pastrami piece; place it on the cream cheese mixture so that when rolled a small portion of the curly leaf lettuce is extended over the pastrami.
Roll up the pastrami strip from the opposite end of the lettuce and secure with a toothpick. You should have a roll of pastrami with the leaf lettuce extended. Place on a serving plate and sprinkle with freshly cracked pepper and serve.

Ham & Turkey Roll-Ups

12-ounces cream cheese, softened
1/2 cup shredded carrot
1/2 cup shredded zucchini
4 teaspoons dill weed
1/2 pound thinly sliced fully cooked ham
1/2 pound thinly sliced cooked turkey

In bowl, combine cream cheese, carrot, zucchini and dill. Spread about 2 tablespoons on each slice of ham and turkey. roll up tightly; wrap in plastic wrap. Refrigerate for several hours or overnight. Slice into 1 1/2-inch pieces.

Aparagus Beef Bundles

Servings: 25

1 pound medium rare deli roast beef, thinly sliced
25 thin asparagus spears, cut into 3-inch lenths
3/4 cup cream cheese
1 1/2 tablespoons horseradish
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped

Drop asparagus spears into boiling water for 2 minutes. Do not overcook. Cool in ice water bath.
Combine cream cheese, parsley, chives and horseradish.
Lay thinly sliced beef on waxed paper. Spread each slice with cream cheese mixture. Place one asparagus spear on each slice so tip is exposed.
Roll each slice and tie with chive sprig. Cover and chill before serving.
Tip : These appetizers can be prepared the day before and refrigerated until ready to serve.

Wrapped Onion Appetizers

15 min prep
12 servings

2 (2 1/2 ounce) packages deli roast beef, very thinly sliced
1 (8 ounce) package cream cheese, softened
3 bunches green onions

Wash and dry onions; cut off roots and trim green tops to about 5-6 inches.
Thinly spread cream cheese on one half of one slice of beef.
Lay one onion on the cheese-covered half of the meat so that white end of the onion lines up with the middle of the meat (where the cheese ends) and the side of the onion lines up with the edge of the meat.
Fold the plain half of the meat up over the onion, matching up the edges of the meat.
Starting with the onion end, roll up beef and cheese tightly around onion (most of the green top will stick out).
Repeat until the rest of the ingredients are used up.
Refrigerate until cheese is firm and serve cold.

Cold Cut Roll-Ups

1/4 lb sliced ham
1/4 lb sliced turkey
1/4 lb sliced roast beef
1/4 lb sliced salami

Filling
8 ounces cream cheese
1 tablespoon prepared horseradish
1/4 teaspoon ground mustard
2 dashes Worcestershire sauce
fresh cracked black pepper

Combine filling ingredients.
Spread the filling on an assortment of freshly sliced cold cuts.
Ask the deli attendant to slice them more thickly than you might get them for sandwiches.
Roll the cold cuts, starting with the longest side.
Chill rolls until firm and then slice into bite-sized pieces with a very sharp knife.
Serve with toothpicks.