Corned Beef Ribbons - cooking recipe

Ingredients

4 (4 1/2 oz.) cans corned beef spread
1/4 c. finely chopped dill pickle
6 tsp. bottled horseradish
6 to 8 Tbsp. dairy sour cream
36 slices thin sliced white bread

Preparation

Mix corned beef spread, pickle, horseradish and sour cream in medium size bowl.
Spread evenly on 24 slices of bread, leaving remaining 12 slices unspread.
Make 12 sticks of 2 spread slices (spread side up) and 1 unspread slice each.
Wrap in plastic bags or wax paper.
Refrigerator overnight or until serving time.