10 sm. soft dinner rolls, each about 3 inches in diameter
Ham salad or tuna-carrot salad (recipes follow)
21 pitted ripe olives or seedless grapes
2 sm. celery sticks

Split each roll in half horizontally; fill rolls with your choice of ham or tuna salad. Arrange filled rolls in an "S" shape on a serving tray. Spear olives on wooden picks; push 2 olives into either side of each roll for legs (or simply set olives alongside rolls). Push remaining olive, cut in half, into front roll for eyes.

For antennae, push celery sticks into front roll. You may assemble the sandwich up to 1 hour ahead, then cover with a damp cloth and hold at room temperature until serving time.

HAM SALAD:

In a bowl, blend 2 cups ground cooked ham, 1/2 cup mayonnaise, 1/3 cup sweet pickle relish, 1 teaspoon mustard and 1 teaspoon Worcestershire. Mix well.

TUNA-CARROT SALAD:

In a bowl, combine 1 (9.25 oz.) can solid-pack tuna, drained and flaked, 1/2 cup chopped sweet pickles, 1/2 cup mayonnaise, and 3/4 cup coarsely shredded peeled carrot. Stir gently to blend.