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.
