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    CORNED BEEF PIN WHEELS


    Source of Recipe


    Frazier Cook Book--Mrs. Sloan


    List of Ingredients


    • 1 pkg. Buddig corned beef
    • 1 8 oz. cream cheese (room temperature)
    • Tiny fresh kosher dill pickles


    Instructions


    1. Chop the corned beef or cut up with scissors (I just leave whole and form the rectangle from the squares). Form a 6X12 inch rectangle of beef on a piece of foil.
    2. Slice the cream cheese in 1/8 inch slices. Press the slices of cheese into the corned beef, completely covering it.
    3. Cut the ends off of 8 to 10 pickles (try to use the same size pickles). Place the pickles end-to-end along one of the long edges of the beef/cheese rectangle.
    4. Using the foil as a support, start at the edge with the pickles and roll up to the opposite edge, pressing tightly as you go.
    5. Refrigerate the roll 8 hours or overnight. Cut into 24 half-inch slices.
 

 

 

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