Cold Appetizer

1. Prepare the spread for the appetizer. If you're using store-bought cream cheese, preparation is limited to removing it from the refrigerator and bringing it to room temperature. For a special touch, chop fresh herbs, or dice colorful vegetables, and blend these into the softened cream choose or other spread you are using.

2. Set your first slice on a work surface. Sliced ham is often used in pickle roll-ups, but you can also use thin, flat foods such as sliced roast beef or pastrami. For vegetarian roll-ups, consider sliced deli cheese, a leaf of lettuce or a sandwich wrapper.

3. Apply softened cream cheese or another spread across the surface of the ham or ham alternative. Alternatives to plain or flavored cream cheeses include mustard or horseradish sauce for cold cuts, and hummus or red pepper spread to complement cheese, lettuce and sandwich wraps.

4. Set a pickle spear at the bottom of the ham slice or ham alternative.The spear should ideally be as long as the ham slice is wide, so trim the pickle's ends if needed.

5. Tuck the ham or alternative up and over the pickle. Continue rolling the ham tightly, jelly-roll style. Turn the roll-up so that it is seam-side down.

6. Cut the roll-up in halves or quarters. If desired, secure each section with a toothpick.

7. Continue making roll-ups with the remaining ham or ham alternative, spread and pickles. If you are making the roll-ups ahead of time, cover them with plastic and chill them in the refrigerator.

Hot Entree

1. Heat oven to 350 degrees Fahrenheit.

2. Pound steaks as thinly as possible with a mallet.

3. Spread the steak with mustard or horseradish sauce.

4. Set a pickle spear across the bottom of the steak. Set a strip of uncooked bacon or salt pork on top of the pickle spear.

5. Tuck the steak up and over the pickle and bacon or salt pork and continue rolling, jelly-roll style. Secure each end of the rolled steak with toothpicks or cooking twine.

6. Put oil in a skillet and turn the burner to medium-high. Roll each steak roll-up in flour, season with salt and pepper, then brown in the skillet.

7. Set all of the browned pickle roll-ups in a baking pan, then pour in a can of broth or the equivalent amount of water. Cover the baking pan with its lid or a sheet of aluminum foil.

8. Bake the pickle roll-ups for about 90 minutes. Remove the toothpicks or cooking twine, top the roll-ups with sour cream or pan drippings, and serve.