On Nov 30, 12:38*am, sf > wrote:
> On Mon, 29 Nov 2010 19:49:18 -0600, Melba's Jammin'
>
> > wrote:
> > Kind of reminded me of the woman who asked about making the pickle
> > appetizer that involves something akin to Buddig brand corned beef and
> > seasoned cream cheese. *You smear a couple slices of the corned beef
> > with some of the cream cheese then wrap it around a dill pickle. *Chill
> > and slice into 1/3" "coins." *The lady wanted to know how you smear the
> > cream cheese on the skinny slices of corned beef *and wrap it around
> > those pickle slices without making a mess.
>
> Well, how *do* you? *I'd buy whipped cream cheese. *My grandmother
> used to make roll ups of dried beef and cream cheese & horseradish
> mixture back in the days before you could buy whipped cream cheese out
> in the middle of nowhere. *I still don't know how she did it.
>
I assume she got the cream cheese warm. I sometimes warm cream cheese
to make it easy to mix with heavy cream (or half&half) with a tiny bit
of pressed garlic/shallot/onion for potato chip dip.

--Bryan