1/2 c. dairy sour cream
1/2 c. mayonnaise
1/4 tsp. dry mustard
24 slices cold boiled ham
6 slices American cheese, each cutinto 4 lengthwise strips
24 stuffed olives
Combine dairy sour cream, mayonnaise and mustard. Lay ham slice fat. Spread with some of the sour cream mixture. Lay strip of American cheese on one end of ham slice. Roll jelly roll fashion. Fasten with toothpick topped with olive. Makes 24 rolls.
1 lb package deli ham (the long rectangle shape)
1 package cream cheese. softened
1/2 package ranch dressing mix
Mix the softened cream cheese with the ranch dressing mix. Taste. If it's not enough flavor, add more ranch mix, some garlic powder, or original "Ms. Dash". Take one slice of ham. Pat it dry. Spread some cream cheese mixture on the ham. Starting at one narrow end, roll up the ham all the way accross. Once all the ham is rolled, chill it. After about 30 minutes, cut the rolls into slices. They should look like creamy little pinwheels.
8 6 inch flour tortillas
1 1/2 cups cooked and cubed chicken
2 oz shredded cheese
3/4 cup thick and chunky salsa
Mix chicken, cheese and salsa. Warm tortillas until pliable in 400 F
oven or 5 seconds each in microwave. Dampen one side of tortilla with
water and place wet side down. Spoon on chicken mixture. Fold to hold
in filling. Spray baking dish with nonstick cooking spray. Lay
chimichangas, seam side down on baking dish. Bake for 15 minutes.
1 1/4 cups crushed tortilla chips
1 1-ounce package Lawry's Taco Spices and Seasonings
1 pound boneless chicken breasts
OR
24 chicken drumettes
Salsa, optional
Sour cream, optional
In large plastic bag, combine chips and Taco Spices and Seasoning; shake. Dampen chicken with water, shake off excess. Put chicken in bag and shake to coat with chips. Arrange in greased shallow baking pan. Bake, uncovered, in preheated 350ºF oven 40 to 45 minutes. Serve with salsa and sour cream, if desired.
Makes 4 servings or 24 appetizers
