Thursday, April 14, 2011
medium size dill pickles
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!