2 pkg. wafer thin corned beef slices (3 oz.)
1 pkg. cream cheese (8 oz.)
1/4 tsp. Worcestershire sauce
1/4 tsp. horseradish (optional)
7 slender dill pickles
7 green onions

Beat cream cheese, Worcestershire sauce and horseradish until creamy. Spread mixture on one slice of beef. Top with second slice and spread again. Starting at one edge, roll up a dill pickle or green onion in beef. Repeat with rest of meat and pickles or onions. Cut off any excess pickle or onion. Wrap rolls securely in wax paper and refrigerate. This recipe should be made several hours or a day before needed, for firmness. When ready to eat, slice into 3/4 to 1 inch pieces and arrange on plate with crackers.