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 Post subject: Nummers - I have no damn idea what these are called.
PostPosted: Thu Mar 15, 2007 2:43 pm 
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Joined: Thu Aug 31, 2006 7:15 pm
Posts: 368
Take pastrami - you can use the very-cheap-read-through-a-newspaper-thin Budig pastrami. Spread the pastrami with softened cream cheese and roll up. Slice into about 2 in pieces. Place on a toothpick with 1 green olive and a small cube of cheddar cheese. Nice tasty little hors d'ouerve. Makes me want a martini now.


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 Post subject: Re: Nummers - I have no damn idea what these are called.
PostPosted: Thu Mar 15, 2007 6:08 pm 
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Joined: Fri Aug 18, 2006 2:36 pm
Posts: 4328
Location: Lawrence, KS
motormouthe wrote:
Take pastrami - you can use the very-cheap-read-through-a-newspaper-thin Budig pastrami. Spread the pastrami with softened cream cheese and roll up. Slice into about 2 in pieces. Place on a toothpick with 1 green olive and a small cube of cheddar cheese. Nice tasty little hors d'ouerve. Makes me want a martini now.


That does sound good and reminds me of the Budig ham with cream cheese and a dill pickle spear in the middle appetizer.


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