Festive Cheese Ball

2 8-ounce package cream cheese

2 cups grated sharp cheese

2 tablespoons finely chopped green onions

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

1 cup finely chopped nuts

Soften cream cheese. Add remaining ingredients except nuts; mix until well blended. Dividing mixture in half, spoon into 2 small bowls lined with wax paper. Refrigerate for several hours. Lift out wax paper with cheese mixture from each bowl, and mold cheese into ball, using wax paper to protect hands. Roll each ball in chopped nuts. Refrigerate. Remove about 15 minutes before serving and serve with a variety of crackers. Makes 2 small balls.

Mischell Shapiro

Sandwich Rolls

1 large loaf sliced white sandwich bread

(You may need 2 smallerish 'large' loaves)

l can (6 1/2 ounces) tuna fish, drained

1/4 cup minced celery

2 green onions, minced

1 tablespoon dill pickle relish

1/4 cup mayonnaise

Butter, softened

Mayonnaise mixed with some dill and chopped parsley with a little cilantro to dip sandwich-roll ends

Trim crust from bread to make 4x4 inch slices. Mix tuna, celery, green onions, pickle relish, and 1/4 cup mayonnaise till well blended. Flatten bread slices with rolling pin. Spread with butter, then thin layer of filling. Roll each slice into a tight roll. Dip ends in mayonnaise/dill mixture and then in chopped parsley/cilantro mixture; place seam down on a tray. Cover sandwiches with plastic wrap or store in a covered container and refrigerate until ready to serve. Makes 25 sandwich rolls.

Mischell Shapiro