These are not too spicy, just enough to give them a little zip. This recipe is easily doubled: just use a 9x13 inch pan.

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chopped chile peppers in a well greased 9x9 inch square baking dish. Cover with cheese, then pour beaten eggs over all.
3. Bake in the preheated oven for 30 minutes or until firm. Remove from oven, and cool completely. Cut into 1/2x1 inch squares. Stick a toothpick into each square, and place on a large serving plate.

Serve this rich, creamy sausage dip warm with your favorite chips.

# Place Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
# In a large bowl, mix together sausage, tomatoes, green bell peppers, onions, green chile peppers, sour cream and cream cheese.
# Transfer mixture to a slow cooker. Cook on high heat approximately 1 hour, or until vegetables are soft. Reduce heat and simmer until serving

This Italian inspired appetizer is quick, tasty, and beautiful to the eye. Tomato slices are drizzled with olive oil, then sprinkled and broiled with parmesan cheese, oregano, and garlic.

1. Preheat your oven's broiler. Cover a broiler pan or baking sheet with aluminum foil, and coat with non-stick cooking spray.
2. Arrange tomato slices in a single layer on the prepared baking sheet. Drizzle each slice lightly with olive oil, spreading oil evenly with finger if necessary. Season with salt, pepper, garlic, monosodium glutamate (if using), and oregano. Sprinkle Parmesan cheese over the top.
3. Broil, 3 inches from the heat until cheese is browned and bubbly, 3 minutes.

Serve warm or cold with pita as a party appetizer, or put on French bread and run under the toaster oven for a great snack or light lunch

In a blender or food processor, blend the cottage cheese, beans, basil, tomatoes, garlic, salt, and pepper until smooth.

These little open faced cucumber sandwiches are always a hit, and I never leave a party without getting asked for the recipe several times! Allow the mayonnaise mixture to sit overnight in the refrigerator if you have the time -- it will taste even better.

1. In a medium bowl, thoroughly mix mayonnaise and dry Italian-style salad dressing mix.
2. Arrange the cocktail rye bread slices in a single layer on a serving platter.
3. Place mayonnaise mixture in a pastry bag and squeeze an approximately 1 inch dollop of the mixture onto each cocktail rye bread slice.
4. Top each cocktail rye bread slice with a cucumber slice.

An excellent garlic dip that is easy to make with just a few ingredients. Serve warm with Italian bread, lettuce leaves, green pepper, celery, broccoli or cauliflower.

In a saucepan over medium heat, combine the olive oil and butter. Season with black pepper. Heat until butter melts, then add garlic. Cook until garlic has softened but not browned. Remove from heat, and stir in cream. Serve warm.

This is the best 'bar food' around. So tasty, so filling, so good. It is a great way to get rid of those corned beef and cabbage dinner leftovers

1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
3. Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.

Dip fresh hot bread into this easily prepared olive oil mixture.

1. In a medium bowl, mix together olive oil, coarsely ground black pepper, basil, coarse sea salt and red pepper. Cover and refrigerate the mixture. Allow it to sit approximately 1 hour before serving.

Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian mea

In a medium bowl, stir onion and ketchup until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.

Spread cream cheese on your favorite crackers and top with this zesty relish. Red bell peppers and sweet onion are simmered in white wine vinegar and red pepper flakes.

1. In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

I think this is also known as 'Jezebel Sauce.' Good on meats!

1. In a large bowl, thoroughly blend peach preserves, orange marmalade, apple preserves, pineapple preserves, ground dry mustard and prepared horseradish. Transfer the mixture to sterile containers, and chill in the refrigerator until serving.

Spicy and low-carb, this savory stuffed celery makes a great appetizer. This recipe was originally submitted to ThanksgivingRecipe.com. Serve with black and green olives, and red pepper rings to garnish.

1. Arrange celery pieces on a serving platter.
2. In a medium-sized mixing bowl, combine cream cheese, blue cheese, Worcestershire sauce, hot pepper sauce, lemon juice and black pepper. Blend well. Stuff each piece of celery with the cheese mixture.

This recipe is my brother-in-law's creation. The kids love them! Beef and potatoes make for a hearty filling to these deep-fried family favorites. Dip them in your favorite Asian-style sauces

1. Place potatoes in a medium saucepan with enough water to cover. Bring to a boil. Cook until tender, about 15 minutes. Remove from heat and drain.
2. Place ground beef in a large saucepan over medium high heat. Cook until evenly brown; drain.
3. Place potatoes, eggs, cabbage, soy sauce, salt and pepper into the saucepan with the ground beef. Over medium heat, cook and stir until eggs are cooked and cabbage is tender, about 10 minutes. Transfer the mixture to a medium bowl.
4. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
5. Place approximately 1 tablespoon of the ground beef and potato mixture in the center of each egg roll wrapper. Roll wrappers around the mixture and fold edges inward to seal.
6. Fry egg rolls in the hot oil until golden brown. Drain on paper towels.

This recipe has been a hit at EVERY party and it's so easy to make! I'm not sure how I got the recipe but it's ono (means 'delicious' in Hawaiian)!! I've received so many requests for the recipe, I've decided to add it. Even people who don't like Spam, love it!! I've gotten wonderful recipes from you all it's about time to share the goodies! Aloha and enjoy!

1. In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
2. On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time. Place a tablespoon of the meat mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water. Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
3. Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C). Fry wontons for a few minutes on each side, or until golden. Remove to paper towels to absorb excess grease. Enjoy the grinds!

A mixture of hamburger, mild sausage and Worcestershire sauce with processed cheese melted on top. Makes a delicious snack or quick meal. Serve it on toasted slices of your favorite bread

1. Place ground beef and sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
2. Drain the meat and mix in Worcestershire sauce. Spread processed cheese over meat, allowing it to melt. Serve warm on slices of bread.

These rye slices topped with sausage and cheese are so easy and so delicious that they are sure to please. In fact, my husband loves them so much that I sometimes make them on regular-sized rye bread for dinner.

1. In a large skillet, cook sausage over a medium heat until it is browned and cooked through. Stir onion, garlic powder, black pepper, and process cheese into the skillet. Stir until the cheese is melted and the ingredients are well combined.
2. Spread 1 tablespoon of mixture onto each slice of cocktail rye. Serve warm.

After the filled ham has been chilled thoroughly, it is sliced into bite-size portions.

1. In a small bowl, mix together the cream cheese, pickles, mustard, and chives.
2. Spoon 1/5 of the mixture onto each ham slice, then roll ham slices up carefully. Wrap each roll in aluminum foil, and refrigerate for 2 hours minimum.
3. When you are ready to serve, unwrap the ham 'roulettes', and slice. Serve chilled.

A tray of these mouth-watering ham roll appetizers is sure to put a smile on everyone's face at your next party."
Original recipe yield: 25 ham bites

Lay the ham slices on a flat surface and spread with cream cheese. Place one green onion on each ham slice. Roll the ham slices tightly. Cut into bite sized pieces and serve.

Cheddar cheese is blended with the usual cream cheese for these attractive little ham spirals, giving them an extra splash of flavor and color. You'll get plenty of requests for the recipe.

1. In a medium microwave safe bowl, mix cream cheese and Cheddar cheese. Microwave on high heat approximately 45 seconds, stirring frequently until melted and smooth.
2. Lay ham slices flat, and spread with cheese mixture. Place one green onion parallel to one edge of each ham slice. Tightly roll the ham slices into thin logs around the green onions.
3. Slice the logs into 1/4 to 1/3 inch wide rings. Arrange rings flat on a large serving platter. Cover and chill until serving.

Ham roll ups are an easy and elegant appetizer that may be prepared in advance and chilled. Imported Danish ham tastes best. Use frilly toothpicks to make the roll ups look extra special

In a medium bowl, blend the cream cheese, horseradish, onion and sour cream. Spread the mixture onto the ham slices. Tightly roll the slices and secure with toothpicks.

A delicious croquette recipe, made with ham, onions, & cheese. It is so good & tastes just like I remember my mom's

1. Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
2. Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture.
3. Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.

Filled tortilla rolls, sliced into mini-sandwiches make wonderful party food. Its an herbal, cheesy, veggie, hammy delight!

# Spread each tortilla lightly with cream cheese. Arrange two ham slices across the middle of each tortilla. Add a layer of fresh basil, then a layer of tomatoes. Do not place ingredients too close to tortilla edges. Add lettuce; use enough leaf lettuce to cover across the center of each tortilla, with some of the frilly leaf edge hanging over.
# Starting at one end, tightly roll up each tortilla. Stick toothpicks in four evenly spaced spots of tortilla roll. Place tortilla rolls in a dish, cover, and refrigerate for 2 hours to chill.
# Slice each roll into four evenly sized sandwiches, and serve as soon as possible

These deep fried fritters are amazing! They may sound a little different, but they are remarkably easy to make and will take you way down South. Serve with cayenne butter (melted butter with some cayenne added), or with cayenne aioli (mayonnaise with fresh garlic and cayenne pepper in it). Try garnishing with thinly sliced green onions. Enjoy

1. In a large heavy pot, preheat the vegetable oil to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
2. Shuck, wash and dry the corn. Using a sharp knife, shave the ears of corn into a medium sized bowl. Using a cheese grater, scrape any remaining corn and juice into the bowl with the kernels. Discard the scraped cobs.
3. In a mixing bowl, whisk together the eggs and milk. Combine the corn, ham, cayenne pepper, red onion, salt, flour and baking powder with the egg and milk mixture. Whisk until a firm batter has formed.
4. Slowly drop rounded tablespoonfuls of the batter into the hot oil one at a time. The drops should form a loose layer on the top of the oil. Fry until the drops of batter are dark golden brown. Remove the beignets from the oil and place them on a towel. Check that they are cooked all the way through. If the centers are doughy, lower the heat of the oil and fry the beignets again for 2 or 3 minutes. Repeat this step until all the batter has been used.

Here's a spread that is always a tremendous hit at parties. The flavors of the braunschweiger and spreadable ham are the main attractions in this topping for breads and crackers. The chilled mold may be frosted with softened cream cheese, then sprinkled with parsley for added attractiveness.

1. In a medium bowl, blend the braunschweiger liverwurst, ham spread, dry mustard, pepper, thyme, hot sauce and beer.
2. In small bowl, soften the gelatin in the water.
3. Bring the beef broth to a boil in a small saucepan. Mix in the gelatin, allowing it to dissolve. Remove from heat and cool 5 minutes.
4. Blend the gelatinized beef broth with the braunschweiger liverwurst mixture. Transfer the mixture to a 4 cup mold and chill a minimum of 2 hours.
5. Transfer the chilled mixture to a platter, and sprinkle with parsley before serving.

This is a variation of regular fresh salsa with the addition of a habanero pepper. This salsa is not for lightweights

1. Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
2. Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.
3. Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.

1. Mix SPLENDA® Granular, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.
2. Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.
3. Preheat oven to 350 degrees F. Lightly oil cookie sheets.
4. Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.
5. Bake 10-12 minutes or until bottoms are lightly browned.

This is a German recipe for the holidays. It is very nice when you have had your fill with sweet, sugary cookies to have a hearty, bacon cookie! Or two :

1. Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.
2. Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.
3. Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.
4. Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.
5. Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire wrack until cooled completely.

These simple, but heavenly, almond butter cookies are traditional Puerto Rican Christmas cookies -- they are as common and popular as chocolate chip cookies are in the States. They make wonderful Christmas gifts that everyone will enjoy

1. Place oven rack in middle position of the oven. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and nutmeg; set aside. In a large bowl, beat butter, shortening and extracts with an electric mixer until smooth. Gradually add sugar to butter mixture and cream until mixture is light. Blend in flour mixture. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.
3. Spoon dough by teaspoons and form into balls. Place on an ungreased baking sheet. Gently press each ball with palm of hand to form cookie.
4. Cut each cherry into 8 pieces. Garnish with a cherry piece placed in the center of each cookie.
5. Bake 20 minutes or until golden. Cool cookies on a wire rack.

These are as authentic Russian as you can get without traveling to Russia. I received the recipe from my Russian language teacher in high school and have been making them ever since. The kids like them too! They take a little time to roll out - but then doesn't anything 'authentic' take a little time?

1. In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
2. Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
3. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
4. Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
5. Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
6. In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.

This fast, easy dip can be served as a main dish or as an appetizer. Depending on the ingredients, it can be mild to medium. This really needs to be served warm, as it has a layer of cheese that gets firm when cool. It reheats well, but is best when fresh. Serve with plain tortilla chips.

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well, stir in chili powder and continue cooking 5 minutes.
3. In a 8x8 inch baking dish, spread the refried beans. Layer beans with ground beef and chili powder mixture. Top with layers of onion, green chile peppers, picante sauce, Muenster cheese and Monterey Jack cheese.
4. Bake in the preheated oven 35 to 45 minutes, until cheese is melted and lightly browned. Top with sour cream before serving.

When I was small we would always stop and get hot dogs smothered in a flavorful meat sauce on the way to Gram's. Dad worked and experimented, and finally came up with a sauce that tasted just as good. Be sure to spread the hot dog rolls with mustard and top them off with chopped onion.

1. Heat vegetable oil in a large, deep skillet over medium high heat. Place ground beef, ground pork, frankfurters, and sweet onion in the skillet. Cook until meat is evenly brown and onion is soft. Drain and lower heat.
2. Mix in garlic, browning sauce, ground black pepper, salt, tomato soup, water, paprika, chili powder, cinnamon and dry bread crumbs. Slowly simmer until thick, about 25 minutes.

An easy, delicious recipe made with ingredients you always have around the house! A definite winner! Wonderful served with rice

1. In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
2. In a large skillet over medium heat, gently brown the meatballs and set aside.
3. In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

This is a flavorful and spicy layered appetizer dish that you can serve with tortilla chips. It reheats wonderfully, if there's any left over! And that's a big "if

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, brown beef. Drain well. Stir in beans, taco sauce, chili powder and cumin. Heat until warm.
3. Spread the meat and bean mixture into a 9x13-inch casserole. Spread sour cream over the beef and bean mixture, then sprinkle onions, tomatoes, olives and peppers. Top with cheese.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

I've been making these for years and they are always a hit at parties! Definitely some work and definitely messy, but worth it

1. Lay tortillas flat and spread each with equal amounts of jalapeno cream cheese, pimento cheese spread, and salsa. Layer each tortilla with two pieces dried beef, and sprinkle with green onions. Tightly roll. Cut into bite-sized pieces and secure with toothpicks. Cover and chill in the refrigerator at least 12 hours before serving.

This recipe is not difficult to make, even though it has quite a number of ingredients. It's a great party appetizer. This recipe can be found in my cookbook "From Uncle Bill's Kitchen".

1. In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.
2. Soak bread slices in water for 3 minutes. Remove from water, and squeeze out excess moisture. Crumble into a large bowl. Mix in eggs and Worcestershire sauce. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper. Add ground beef, and work in with your hands until well mixed.
3. Roll mixture into balls the size of walnuts.
4. Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes. To check for doneness, cut one in half to see if cooked through; it should be cooked in the center. Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain. Insert a toothpick into each meatball for serving and dipping. Serve hot or cold with dipping sauce.

This easy cheese ball is good for any occasion. The mixture may be formed into any shape (e.g., a log, a snowman). Serve with buttery, round crackers."

In a medium bowl, mix the cream cheese, green onions and dried beef. Form the mixture into a ball. Sprinkle with pecans. Chill in the refrigerator approximately 2 hours before serving.

I always ate these in school, and kids actually love them.

1. Preheat oven to 350 degrees F (175 degrees C).
2. Take 1 slice of bread and spread 1 teaspoon of butter on one side. Turn the bread over and place a slice of cheese on the bread. Place a frankfurter diagonally on the cheese. Fold bread corner to corner around the frankfurter. Insert a toothpick to hold together. Repeat steps for the remaining frankfurters.
3. Bake in a preheated oven for 20 to 30 minutes or until golden brown.

Yummy Japanese croquettes combine ground beef with mashed potatoes and onions; formed into patties, then coated with panko and deep fried to a golden brown. Absolutely mouth-watering! They make a delicious snack! I prefer to make them in smaller bite-size pieces so it's easier to pick up with fingers. Serve with Tonkatsu sauce available at Japanese stores or major supermarkets.

1. Add potatoes to a large pot of salted water, and bring to a boil; cook until tender, about 15 minutes. Drain, pour potatoes into a large bowl. Stir in butter, and mash with a fork or potato masher. Set aside.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions, and cook until soft. Stir in beef and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well.
3. Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
4. Shape potato and beef mixture into 10 similar-size balls, and flatten into patties. Dredge patties in flour. Then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil, and fry until golden brown on each side.

This makes a great snack or appetizer anytime. Serve with your favorite crackers.

In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.

If you're a braunschweiger fan, BOY will you LOVE this one

# Using an electric mixer or food processor, beat or process braunschweiger, chili sauce, horseradish and hot pepper sauce until well mixed. Cover and refrigerate until mixture firms up, for approximately 1 hour.
# In a medium-sized mixing bowl, mash cream cheese with mayonnaise until smooth and spreadable. Turn liverwurst mixture out onto a sheet of foil and mold it into a ball. Using a small spatula, frost with cream cheese mixture. Decorate with sliced stuffed green olives