Cold Cut Ribbons - cooking recipe

Ingredients

16 oz. cream cheese, softened
3/4 c. onion, minced
1 Tbsp. mustard
5 (4 oz.) pkg. any square cold cut or luncheon meat
4 (6 oz.) pkg. American cheese slices
15 miniature sweet gherkin pickles, sliced in half lengthwise

Preparation

Prepare spread by combining cream cheese, onion and mustard. Lightly spread cream cheese on slice of meat.
Top with cheese slice, more cream cheese and another slice of meat.
Repeat process until stack includes 3 layers of meat and cheese, with cream cheese in between.
Freeze cold cut stack uncut for approximately 1 hour.
When firm, cut into 1 x 2-inch ribbon strips.
Center a pickle slice on each cold cut ribbon.
Skewer with cellophane tipped toothpick and serve.
Makes 30 ribbons.