This recipe is from the July 1999 Quick Cooking Magazine.

1 6oz. can jumbo pitted ripe olives
3 oz. cream cheese, softened
1/2 t. dry minced onions
1/4 t. prepared horseradish
1/8 t. salt
dash of pepper
dash of garlic powder
1 medium carrot cut into 1/4" slices
12 small ripe olives, pitted
12 frilly toothpicks
2 ounces of sliced pimientos

1. Cut a slit from the top to bottom of 12 jumbo olives; set aside.

2. In a mixing bowl, combine the next six ingredients; mix well. Pipe mixture into jumbo olives. Set aside.

3. Cut a small triangle out of each carrot slice; press triangles into small olives for a beak. On each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch. place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned. Carefully insert a toothpick through the top of head into body and carrot base. Wrap a pimiento around neck for scarf.

Good luck!