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| Nummers - I have no damn idea what these are called. http://forums.larryville.com/viewtopic.php?f=25&t=25523 |
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| Author: | motormouthe [ Thu Mar 15, 2007 2:43 pm ] |
| Post subject: | Nummers - I have no damn idea what these are called. |
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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| Author: | Gern_Blanston [ Thu Mar 15, 2007 6:08 pm ] |
| Post subject: | Re: Nummers - I have no damn idea what these are called. |
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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