4 tbsp. soft butter
4 oz. softened cream cheese
1/2 tsp. Worcestershire sauce
2 hard-boiled eggs, shelled
3 slices white bread
3 slices whole wheat bread

Blend butter, cream cheese, and Worcestershire until smooth in a medium bowl. Put half of mixture into another bowl;.

Halve eggs and remove yolks. Press yolks through a sieve and blend into mixture in one bowl. Cover and set aside (whites also) for decorating later.

Trim crusts from bread: Cut out 12 rounds with a 1 1/2 inch cutter from 3 slices. Cut 12 diamond or triangle shapes from the other 3 slices. Spread each piece with plain cheese mixture.

Fill a cake decorating tube or bag fitted with star tip with egg-yolk/cheese mixture. Pipe edging around each canape.

Garnish each canape with 1 or more of the following: small whole shrimp, slivers of smoked salmon, rolled up, bits of king crab or lobster, sliced olives, capers, cut pickle, diced pimento, cocktail onions or diced egg whites.

Easily fixed ahead and frozen. To freeze: Place in single layer on cookie sheet with waxed paper on it. Cover tightly and freeze. When solidly frozen, pack one or two layers deep in boxes with plastic wrap under, between, and on top of layers. Wrap boxes in foil. Quickly replace in freeze. NOTE: Do not keep in freezer much over 2 weeks.

When ready to use: Remove canapes from freezer 1 hour before serving. Arrange in single layers on trays and let stand at room temperature.