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The Chuck Wagon

Enjoy a new a delicious recipe every three months. Come back October 15, 2010 for another taste tempting morsel!
The cook always liked to have a little something ready to feed the cowboys when they first got back to camp. Just to take the edge off all that hunger until dinner was ready. Here is a really really quick and easy munchie to try.


Pastrami and Pepper Roll-Ups
40 appetizers

1/2 pound sliced pastrami (from deli)
1/3 cup chive and onion cream cheese spread
1/2 cup roasted red bell peppers (from a jar), drained and cut into 3/4 inch wide strips

Spread each pastrami slice with cream cheese spread. Top each with roasted pepper piece at one edge. Starting at roasted pepper edge, roll up each tightly. Refrigerate at least 2 hours or until firm.

To serve, cut each roll into 1 inch thick pieces. Secure with cocktail toothpicks.




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Taos, New Mexico 87571
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