Toastmaster 288MEX Roll-ups, Herb Butter, Cheese Butter, Shrimp, Asparagus And Cheese, Burrito

HERB BUTTER	CHEESE BUTTER
1⁄2 cup butter, softened	1⁄2	cup butter, softened
1 tsp chives, chopped	1⁄2	cup Cheddar cheese,
1 tsp parsley, chopped	shredded
1⁄2 tsp rosemary, chopped	1⁄2	tsp prepared mustard
salt and pepper.	Use as a filling only in roll-ups
	or sandwiches.

Roll-ups

Flavorful roll-ups may be served as hors d’oeuvres. Close lid and latch.

SHRIMP

1 cup cooked shrimp, chopped

1⁄4 cup mayonnaise

1⁄2 cup carrots, grated

1⁄2 tsp lemon juice salt and pepper 24 bread slices Combine ingredients. Trim crusts from bread. Spread two teaspoons of filling on bread. Roll up and butter outside.

ASPARAGUS AND CHEESE

1⁄2 cup mayonnaise

1⁄4 cup parmesan cheese, grated

2 15-ounce cans asparagus spears

24 bread slices

Combine mayonnaise and cheese. Trim crusts from bread and flatten with a rolling pin. Spread one teaspoon filling on bread. Place a spear of asparagus on one end and roll up. Butter outside.

CRAB RANGOON

1⁄2 cup cream cheese, softened

1 cup cooked crab meat, shredded

4 tsp onion, minced

24 bread slices

Combine ingredients. Trim crusts from bread. Spread two teaspoons of filling on bread. Roll up and butter outside.

BURRITO

1 lb cooked hamburger with Mexican seasoning

1 cup refried beans

1 cup cheese, grated

1⁄3 cup salsa

16 7-inch flour tortillas

Add two tablespoons beef, one tablespoon beans, one tablespoon cheese and one teaspoon salsa onto the center of the tortilla. Fold bottom up just enough to cover filling. Fold sides toward center and roll-up to seal.

5.