Ham Appetillas

11/19/2011

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Ham Appetillas (Tortilla Roll-ups)

1 pkg Azteca super sized tortillas

2 (8oz) packages cream cheese, softened

1/3 cup mayonnaise

2 Tbsp chopped green onion

¼ cup chopped black olives

2 (2 ½ oz) pkgs sliced, pressed, cooked ham

Remove tortillas from refrigerator. Let stand at room temperature while preparing filling. Combine cream cheese, mayonnaise, onions and olives. Spread a thin layer of cheese mixture on each tortilla. Arrange four ham slices over cheese.

Tightly roll up each tortilla; wrap individual rolls in plastic wrap. Refrigerate for 3 hours or overnight.

To serve, cut into ¾” diagonal slices.

Makes 64 pieces.
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Herb Marinated Olives

11/13/2011

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½ cup olive oil

1/3 cup red wine or sherry vinegar

1 tsp dried thyme

1 tsp dried rosemary

½ tsp dried oregano

2 garlic cloves, peeled and cut in slivers

1 dried red pepper pod*

1 (8 oz) jar kalamata olives, drained

1 (7 oz) jar green pimiento-stuffed olives, drained

In a mixing bowl, whisk together the oil, vinegar, thyme, rosemary, oregano, garlic and pepper pod. Let stand at room temperature for 30 minutes.

Place the olives in a large, heavy-duty zip-top bag. Pour the marinade over the olives and seal the bag. Marinate in the refrigerator at least 8 hours or overnight and up to 5 days, turning the bag occasionally. Serve with cocktail forks at room temperature.

Yield 20 appetizer servings.

*To dry red pepper pods, string the washed pods through the steam with a needle and double thickness of thread. Hang in a warm,
dry, well-ventilated place away from direct sunlight. When completely dry and ready to use, just snip the amount needed from the string at the
stem.
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