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| | Holiday Sandwich Tree
1 can (4 1/2 ounces) of corned beef spread
1/4 cup of small curd creamed cottage cheese
2 teaspoons of chopped chives or freeze dried chives
1/2 teaspoon of prepared horseradish
3 drops of liquid hot pepper sauce
1 can (4 3/4 ounces) of chicken spread
2 tablespoons of finely chopped water chestnuts, celery or cucumber
a dash of ground ginger
1 load (16 ozs.) of thinly sliced white bread (17 slices)
2 tablespoons of mayonnaise
1/2 cup of finely chopped parsley
Make fillings first: in a small bowl combine corned beef spread, cottage cheese, chives, horseradish and hot pepper sauce.
In another bowl combine chicken spread, water chestnuts and ginger.
Trim crusts from bread slices. Keep bread slices under damp dish towel to keep them from drying out as you work.
Spread corned beef filling on four slices of bread, cover with four additional slices of bread. Repeat with chicken filling.
Cut each sandwich in quarters making four squares. Dip one corner of each square into mayonnaise and then into parsley.
Arrange sandwiches into tree shape on serving plate, beginning with 9 squares in bottom layer; 7 on the outside and 2 in middle, so that the parsleyed points project.
In shaping the remaining four layers, use 7 squares outside and 1 in the middle; 6 squares outside and 1 in the middle; 5 squares and 4 squares.
Top tree with remaining slice of bread cut into star shape. Use a star shaped cookie cutter if you have one. Points of star should also be dipped in mayonnaise and parsley; secure star on top with a toothpick.
Cover with foil or plastic film and refrigerate if not serving at once. If running short of time, arrange sandwiches in tree shape and sprinkle all over with chopped parsley. Makes 32 party size sandwiches
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