Central PA Bravest

CREAM CHESSE PICKELS BY STEVE ROTH OF 911 PHOTOGRAPHY

     

Thursday, April 14, 2011 Ingredients -

medium size dill pickles
cream cheese
dried chip beef (preferable slices not chipped)

dry pickle to remove excess juice, using a knife, spead cream cheese all over entire pickle with about 1/8 inch thick covering, then wrap the cheese covered pickle in the dried beef.
I place the wrapped pickles in freezer for half hour to harden some, then using a sharp knife, I cut the wrapped pickles in 1/2 to 3/4 inch slices, and serve them on a plate with toothpicks in each to make it look fancier, for the firehouse, screw that, just pick em up and toss in your mouth.

This is a great combination of tastes, the sour dill pickle, the sweet cream cheese and the salty dried beef....spells DELICIOUS!

Steve Roth
911Photography.com  

 
 

 Steve Roth of 911 Photography and his
      Wife