INGREDIENTS
1
jarsliced pimientos
1
Carrot, cut into 1/4 inch slices, medium
1 dash
Garlic powder
1/2 tsp
Onion flakes, dried
1 5 3/4 ounce can
jumbo pitted ripe olives
1/4 tsp
Horseradish, prepared
12
Ripe olives, small pitted
1 dash
Pepper
1/8 tsp
Salt
1 3 ounce package
Cream cheese
12
Toothpicks, with cellophane frilled tops