Appetizer Ring Mold

HAM SPREAD
1 lb. ground cooked ham (about 3 cups)
3 Tbsp. prepared yellow mustard
1/2 cup mayonnaise
2 tsp. horseradish
1/2 tsp. Worcestershire sauce
Dash Tabasco sauce

COTTAGE CHEESE SPREAD
1 1/2 lb. cottage cheese, well drained (small curd)
1 tsp. dry sage
1 Tbsp. grated onion(I use a little more and use green onions with the tops for color)
3/4 tsp. salt
2 Tbsp. chopped parsley

SHRIMP SPREAD
1 1/2 lb. shelled, cooked shrimp, or 3 cans (7-1/2 oz.)of shrimp, drained
3 Tbsp. lemon juice
3 Tbsp. grated onion
1/2 tsp. curry powder
3/4 cup mayonnaise
1/2 tsp. salt

Combine all ingredients for Ham Spread; mix well and chill. Combine ingredients for Cottage Cheese Spread; mix well. Grind shrimp in food chopper; add other ingredients and blend.

To prepare 9-inch ring mold, cut a square of cheesecloth that will overlap the mold; moisten it and lay loosely in mold. (If desired, aluminum foil could be used to line mold - be sure that edges sxtend beyond the mold.)
Pack fillings carefully into mold, using a spatula and alternating the fillings so that there will be six sections in all, two each of the three fillings. Cover mold with plastic wrap and chill overnight or for several hours in the refrigerator. To serve, turn out on a large flat platter, garnish with parsley and olives. Provide plenty of crisp crackers and spreaders.
Note: of course, these spreads may be served in individual bowls and skip the molding process