When I was a student worker, while attending college, I
worked for the university’s food service during which time I had the
opportunity to sit in on a few chef training workshops. This is an easy appetizer that I have refined
in the many years that I have been making it. It is kind of messy to make these but they are worth it!
Pickle Roll-ups
1 lb. Pastrami, Corned Beef, or Ham, cut in 1/8” thick slices
1 to 2 (8 oz.) boxes of cream cheese
Dill pickle wedges, cut in 4 smaller wedges
Lay all the slices of Pastrami or Corned Beef on a flat work surface. Cut the dill pickle wedges in 4 smaller wedges and dry thoroughly with paper toweling. Microwave the cream cheese until it is of spreading consistency. Using a rubber scraper, carefully spread the meat slices with a thin layer of cream cheese. Place a pickle wedge on the edge of each meat slice and roll tightly. Chill the rolls for a couple of hours and then slice in 1 inch pieces to serve with crackers. The not so pretty end pieces make a great snack for the chef and her helpers.
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The second appetizer is quick and easy to whip up if you
have unexpected guests drop by. The
original recipe had pimento stuffed olives, ripe olives, and pecans as
ingredients to add to the cream cheese.
Add any or all of them if you like.
Pimento Olive Spread
2 (8 oz.) boxes of cream cheese
3 Tbsp. Miracle Whip
1/2 C. chopped pimento stuffed olives
Soften the cream cheese and add the Miracle Whip. Stir in the chopped pimento stuffed olives. I like to serve this spread with pretzels or crackers.
