So we are just reception crazy at St. Paul’s right now. Last night it was a funeral reception for a beloved parishioner. Next Sunday it’s a farewell reception for a beloved Deacon who has been called to another church.
Change. I just hate it. People who say they embrace change are fibbing, I’m convinced. For instance, every morning I descend to my garage office (a card table and camp chair) with a cup of coffee and my Virginia Slims purse pack and play in this order: Spider Solitaire, Free Cell, Candy Crush, Candy Crush Soda and Candy Crush Jelly. One game each unless it’s the weekend.
Once I’m out the door during the weekday it is mandatory to stop at Little Brothers Shell for a fountain Diet Coke. Rhonda, the clerk, and I have exactly the same exchange every morning. “How are you?” she asks without much enthusiasm. “Great,” I say. “How are you?” “Oh, I’m alright.” Rhonda is reserved. Or some might think morose.
This, of course, has nothing to do with Muffaletta Roll-Ups, a recipe I got from my good friend Scott Smith. It’s from The Carriage House Restaurant at The Myrtles Plantation in St. Francisville, Louisiana. Scott says it’s top secret which, of course, is why I’m spilling the beans to you. By the way, Scott runs the best tour company in the world.
It would be immodest of me to say that guests at the funeral reception raved over these. But they did. No matter the occasion, food is the common denominator. And like all great Southern recipes, the foundation of these roll-ups is cream cheese. ‘Nuff said.
1 3.5 ounce can pitted black olives, drained
1 5.75 jar green olives, drained
2 tablespoons pepperoncini peppers, drained
¼ teaspoon dried Italian seasoning
Mix together in a food processor, pulsing so that there are still small chunks.
8 ounces cream cheese, softened
4 10-inch tortillas
Spread cream cheese mixture on tortillas. Top evenly with the olive mixture and the following:
16 salami slices
½ pound thinly sliced ham
8 slices provolone cheese
Roll up VERY tightly, wrap each roll in plastic wrap and refrigerate for several hours or overnight. Cut into 1-inch-thick slices. 32 servings.