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| 6 dill pickles -- very large
1/2 cup cream cheese 1/4 cup ham -- diced fine 1 tbs. mustard |
Cut off both ends of pickles and hollow them out.
Have a good time, but try not to break them. Combine cheese, ham,
and mustard and stuff it into the hollow pickles. Refrigerate overnight
and cut into 1/2 inch slices.
Serves 6 |
Ange
Cameo Design Recipes, http://www.cameodesigns.com/recipes
Visit the Cameo
Designs' Main Page, Click Here