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5.
Roll-ups
Flavorful roll-ups may be served as hors d’oeuvres. Close lid and latch.
SHRIMP
1 cup cooked shrimp, chopped
1
⁄
4
cup mayonnaise
1
⁄
2
cup carrots, grated
1
⁄
2
tsp lemon juice
salt and pepper
24 bread slices
Combine ingredients. Trim
crusts from bread. Spread two
teaspoons of filling on bread.
Roll up and butter outside.
ASPARAGUS AND CHEESE
1
⁄
2
cup mayonnaise
1
⁄
4
cup parmesan cheese, grated
2 15-ounce cans asparagus
spears
24 bread slices
Combine mayonnaise and
cheese. Trim crusts from bread
and flatten with a rolling pin.
Spread one teaspoon filling on
bread. Place a spear of
asparagus on one end and roll
up. Butter outside.
CRAB RANGOON
1
⁄
2
cup cream cheese, softened
1 cup cooked crab meat,
shredded
4 tsp onion, minced
24 bread slices
Combine ingredients. Trim
crusts from bread. Spread two
teaspoons of filling on bread.
Roll up and butter outside.
BURRITO
1 lb cooked hamburger with
Mexican seasoning
1 cup refried beans
1 cup cheese, grated
1
⁄
3
cup salsa
16 7-inch flour tortillas
Add two tablespoons beef, one
tablespoon beans, one
tablespoon cheese and one
teaspoon salsa onto the center of
the tortilla. Fold bottom up just
enough to cover filling. Fold
sides toward center and roll-up to
seal.
HERB BUTTER
1
⁄
2
cup butter, softened
1 tsp chives, chopped
1 tsp parsley, chopped
1
⁄
2
tsp rosemary, chopped
salt and pepper.
CHEESE BUTTER
1
⁄
2
cup butter, softened
1
⁄
2
cup Cheddar cheese,
shredded
1
⁄
2
tsp prepared mustard
Use as a filling only in roll-ups
or sandwiches.