Ham And Egg Towers
|Hard-cooked eggs||6 , shelled and chopped|
|Diced celery||1⁄2 Cup (8 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Prepared mustard||1⁄2 Teaspoon|
|Ground cooked ham||1 Cup (16 tbs)|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounces Each)|
|Light cream/Table cream||6 Tablespoon|
|Round white bread slice||12|
|Chopped parsley||1⁄2 Cup (8 tbs)|
1 Mix chopped eggs, celery, mayonnaise or salad dressing, mustard and salt in a medium-size bowl.
2 Blend ground ham, half of one package of the cream cheese, and 1 tablespoon of the cream until smooth in a small bowl. Place remaining cream cheese and cream in a medium-size bowl; set aside .
3 Spread egg-salad mixture on 6 slices of the bread and ham on 4 slices. Stack slices, alternating egg with ham, in 2 piles of 5 each; top with remaining bread slices.
4 Blend cream cheese and cream in bowl until smooth; spread over each sandwich stack to frost completely. Pat parsley on tops and sides to cover. Chill several hours.
5 When ready to serve, cut each stack into quarters with a very sharp knife. Garnish with dill-pickle wheels and serve with radish roses, if you wish. To make dill-pickle wheels, shave thin strips from medium-size dill pickles with a vegetable parer. Roll strips, then bunch 3 together; wrap another strip around all to hold them in place.