6 bologna slices (not very thin)
12 olives
2 boiled potatoes
2-3 tablespoon mayo
salt and pepper
lettuce

Roll the bologna slices to form cornucupias. Anchor each with a toothpick and attach an olive to each end of the toothpick. Fill each cornucupia with small cubes of potato which have been mixed with the mayo, salt and pepper. Cut the lettuce noodle fashion and place on a round platter. Place the cornucupias on the platter with the tips in the center.