YIELDS 20 TO 24 WHOLE SANDWICHES
Ingredients:
• One 24-ounce loaf sliced white bread
• One 8-ounce package cream cheese, softened
• One 16-ounce jar pickled okra
• 1 cup finely chopped fresh parsley
Preparation:
Remove crusts from bread. With a rolling pin, roll slices very thin. Coat each slice with cream cheese and place an okra spear in center; roll up. Spread a light coat of cream cheese on each rolledup sandwich (I like to use my fingers to spread the cream cheese). Roll sandwich in finely chopped parsley. Cut in half, if desired.
This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'
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