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December 1998 Issue
Appetizers for the Holidays!
by Philip R. Gantt
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Wrapped Pickles
This recipe was contributed by my daughter, Bridgett.
  • 3 large dill pickles
  • 8 oz. cream cheese
  • ½ lb. thinly sliced roast beef
Pat the pickles dry with paper towels. Spread cream cheese about ¼ inch thick over pickles. Wrap the creamed pickles with slices of the roast beef. Chill about 45 minutes and then slice 1/3 inch thick. Serve on a platter with decorations of your choice.
  • Yields: 12 servings
  • Preparation Time: 1 hour
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