Wed 11 Jun, 2003 06:00 pm
Wasabi-Cream Cheese Pickle Beef Roll-Ups
An original recipe by BumbleBeeBoogie.
8 kosher-style dill pickles, patted dry
1 (8 ounce) package cream cheese, softened
1 tablespoon Wasabi mustard (Japanese-style hot mustard)
2 green onions, white part, thinly sliced
2.5 ounces thin-sliced beef or corned beef luncheon meat
Cream together the softened cream cheese and the Wasabi mustard, starting with small bits of mustard and tasting after each addition for "heat" tolerance. When an acceptable amount of "heat" is achieved from the Wasabi, add the thinly sliced green onions and blend. The cream cheese mixture may be stored, covered, in the refrigerator until ready to use.
Spread or pat the cream cheese mixture around each pickle. Wrap 2 slices of meat around each cheese-coated pickle. Wrap each roll tightly in plastic wrap and refrigerate the rolls at least three hours or overnight. Slice into one-inch thick slices before serving.