4 large dill pickles
3 ounces of cream cheese
Cream
Worcestershire sauce
Chopped pimento
Cut the ends off the pickles and remove the centers with an apple corer or a potato peeler.
Soften the cheese with a bit of cream. Season the cream with the Worcestershire sauce to taste. Mix in some chopped pimento, again to taste.
Stuff the pickles with the cheese mixture (not an easy job, so the softer the cheese the better).
Refrigerate the pickles for 4 hours.
Cut the stuffed pickles into 1/2-inch slices.
Serve as a side at a picnic or garden cook-out.
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