Tuesday, May 7, 2013

Pickle Rolls

Gotta have these at Christmastime. (Or any other time.) Here's the recipe, if you don't already have it.

2 big jars of baby dill pickles
a lot of cream cheese, softened
garlic salt
4 packages of corned beef (don't use ham; they aren't half as good with ham)

Spread cream cheese on a slice of corned beef. Lightly sprinkle garlic salt over the cream cheese. (Careful, it comes out fast, and you don't want too much.) Layer another slice of corned beef over the first one, and spread cream cheese on it. Dry off your pickle with a paper towel, and roll it up in the layered corned beef. Repeat. Refrigerate your pickle rolls for a few hours, then slice and serve.

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