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Italian Tray 2

(No Ingredients) (CONTINUED FROM PART ONE) Salami, Polish ham, or other cold cuts can be cut into halves or triangles. If you want to go fancy, soften cream cheese, fill and roll up a slice of meat. Secure with a toothpick and green olive. Cherry tomatoes can be left whole and beautiful or you can cut off the very top of them and scoop out the insides. Then fill with tuna or deviled ham salad mix. For the added zing, use a little bit of horseradish in the tuna or ham. Dust the tops with parsley. Olives, black and green, and green onions complete the tray. (You might want to top the whole tray off with little pieces of ice here and there to keep it all fresh and delicious.) YIELD: Depends on cold cuts and vegetables in the Italian Tray. Deidre Anne Penrod, Prodigy Food & Wine Board

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<h1>Italian Tray 2</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />(No Ingredients) (CONTINUED FROM PART ONE) Salami, Polish ham, or other cold cuts can be cut into halves or triangles. If you want to go fancy, soften cream cheese, fill and roll up a slice of meat. Secure with a toothpick and green olive. Cherry tomatoes can be left whole and beautiful or you can cut off the very top of them and scoop out the insides. Then fill with tuna or deviled ham salad mix. For the added zing, use a little bit of horseradish in the tuna or ham. Dust the tops with parsley. Olives, black and green, and green onions complete the tray. (You might want to top the whole tray off with little pieces of ice here and there to keep it all fresh and delicious.) YIELD: Depends on cold cuts and vegetables in the Italian Tray. Deidre Anne Penrod, Prodigy Food & Wine Board <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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