Dill Shrimp on Crackers

1/2 lb small cooked shrimp
4 tbsp butter
1 smal clove garlic, minced or pressed
1/4 tsp dill weed
English water crackers

rinse shrimp and pat dry. finely chop. unsing an electic mixer, beat butter until creamy; add garlic and dill. gradually add shrimp, beating until well blended. cover and refrigerate until well chilled at least 3 hours. transport in a cooler and set bowl inside a bowl of ice. serve crackers on the side. makes about 1 1/3 cRoast Beef and Spinch Pinwheels

1 small package cream cheese, softened (3 oz)
1 tbsp prepared horseradish
1/4 tsp pepper
1 tbsp milk
1 large (14 inch) or 2 med (6 to 8 inch) flour tortillas, room temperature
1/3 to 1/2 lab very thinly sliced roast beef
2 med tomatoes, very thinly sliced
6 to 8 spinach leaves

In a small bowl, beat cream cheese till light and fluffy. stir in horseradish, pepper and enough milk so cheese will spread easily.

lightly moisten both sides of tortilla with water. lay flat and spread with cheese mixture. evenly layer beef, tomatoes, and spinach on top. roll up. wrap in a damp paper towel, then in plastic wrap. refrigerate for up to 4 hours. transport in a cooler. to serve, cut into 2 to 3 inch pieces. makes 4 servings.

This can easily be adjusted for large numbers.