Ham Stacks Food

HAM 'N' CHEESE BISCUIT STACKS

Steps:

• Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks., Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers., Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each toothpick; insert into stacks. Serve immediately.

HAM STACKS

Steps:

• Beat horseradish, mayonnaise, Worcestershire sauce, seasoning salt, pepper and cream cheese together until creamy and easy to spread.
• Place one ham slice on a piece of wax paper.
• With a spatula or broad knife, spread some of the mixture over the slice of ham. Place another slice of ham on top and spread with more of the creamed mixture. Repeat ending with a ham slice on top.
• Wrap tightly in wax paper and place in freezer for 90 minutes or more.
• A few hours before serving, remove and cut lengthwise and crosswise into small cubes.
• Pierce each cube with a toothpick.

HAM TORTILLA STACK

Steps:

• Beat cream cheese, mayo and salad dressing together till smooth, stir in green pepper, onion and olives.
• On a plate, place 1 tortilla, spread with about 1/2 Cup of cheese mixture and 1/7th of the ham.
• Repeat six times and top with last tortilla.
• Cover and chill 2 hours or over night, cut into wedges to serve.

HORSERADISH HAM CUBES

Steps:

• In a small bowl, beat the cream cheese, horseradish, Worcestershire sauce, seasoned salt and pepper. , Set aside 2 ham slices; spread about 2 tablespoons cream cheese mixture over each remaining slice. Make two stacks, using four ham slices for each; top each stack with reserved slices. Wrap each stack in plastic wrap; chill for 4 hours. Cut each stack into 1-in. cubes.