6 lg. pickles
8 oz. cream cheese
Worcestershire sauce

Cut ends from pickles, clean out inside soft part of pickle, stand on end on paper towel to drain. Add Worcestershire sauce to taste and mix into cheese. Roll cheese between palms of hands to form a roll. Stuff pickle, wrap individually in foil and chill several hours or overnight. Stick toothpick in pickles every 1/4. Slice pickle between picks.