Easy Ham Pinwheels

1 Cream cheese, softened (8 oz)
1 tb Onion, grated
1 tb Horseradish
1 tb Worcestershire sauce (white one)
15 Ham, slices

Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency. Separate meat slices. Lay out five slices slightly overlapping on an 18" piece of aluminum foil. Lay out two more rows to form a rectangle of meat. Spread with cheese mixture. Roll up as jelly roll using foil to bring up meat at beginning of roll. Use fingers to roll until complete. Chill. Just before serving, slice into one inch slices. Can be used with Corned Beef or Smoked Beef as well.

Dilled Brie with Smoked Salmon

1 lrg. round of Brie
1/2 lb. thinly sliced smoked salmon (approximately)
1 pkg. fresh dill weed

Score a large round of Brie around the edges to divide it into three layers. After scoring through the rind, separate the layers using Dental floss to cleanly cut through the round. In between each layer, places strips of smoked salmon to completely cover the round. Next roughly chop fresh dill, and cover the outside of the round with dill. Wrap the whole thing with plastic wrap and refrigerate for 24 hours to let the flavors mingle. To serve, slice the round into wedges to expose the lovely color of the layers of salmon, and add it to your cheese tray.

"Trash Bag" Taco Salad
Categories: Salads, Quantity
Yield: 45 servings

3 lb Ground beef
3 ea Envelopes taco seasoning mix
3 Heads lettuce, shredded
3 cup Shredded cheddar cheese
3 cup Chopped tomatoes
2 cup Chopped onion
3 can Chopped or sliced ripe Olives; drained (4-1/4 oz-each)
2 can Ranch or chili beans, drained
1 large Bag corn chips
1 Bottle (16 oz.) Catalina Salad dressing
1 Jar (12-oz) salsa

Brown beef, drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large bowl.