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Zesty Beef Wrapups




Source of Recipe


Internet


List of Ingredients




2 medium-size carrots, peeled
Half an 8-ounce brick light cream cheese (Neufchatel), softened
2 Tbs drained bottled white horseradish
2 packages (2 1/2 ounces each) sliced lean smoked beef (12-14 slices each)
24 sprigs watercress or radish sprouts


Recipe



Trim narrow end off carrots so a 6-inch piece remains. Make 5 or 6 V-shaped cuts lengthwise around each carrot. (This will serve to give carrot rounds a "flower" appearance.) Cut each in twelve 1/2-inch-thick rounds. Boil 5 minutes or until crisp-tender. Drain; immerse in cold water and drain again. With kitchen scissors, cut 12 wooden toothpicks in half. Insert cut ends into sides of carrot rounds.
Mix cream cheese and horseradish in a small bowl.
Place 1 slice beef on work surface. Put 1 teaspoon cream cheese misture in center. Fold 2 opposite corners like an envelope. (If using round cold cuts, fold 4 opposite sides together, slightly overlapping at center.) Secure with carrot toothpick.
To serve, tuck a sprig of watercress around toothpick.