Stuffed Dill Pickles

4 large dill pickles
3 ounces of cram cheese, room temperature
Cream
Worcestershire
Chopped pimento or chopped green onion or chopped black olives or anything else that strikes your fancy

Cut the ends off the pickles. remove the centers of the pickles with a vegetable peeler.

Us the cream to make the cream cheese the consistency you desire.

To the cream cheese mixture, add the Worcestershire sauce to taste. Blend in the flavoring bits that you've chosen.

Stuff the hollowed-out pickles with the cheese mixture.

Chill the stuffed pickles for 4 hours.

Cut into 1/2-inch slices and serve with buttered rye bread and your favorite autumn drink.