#2745 - Beef Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. bag shredded sharp cheddar cheese (room temperature)
1/2 TBSP horseradish
1/8 tsp. garlic salt
1/2 tsp. Tabasco sauce
4oz. dried beef (chopped)

In a bowl add cream cheese, horseradish, garlic salt and Tabasco sauce--stir to mix. Add the shredded cheddar cheese--stir until mixed. Chill the mixture for 1 hour. Remove from refrigerator, form the mixture into a ball. Place a piece of wax paper on your counter and spread the chopped dried beef over the wax paper. Roll the cheese ball all over the dried beef so that the outside of the cheese ball is covered with dried beef. Place on a serving dish and serve with good quality crackers.

#1714 - Dried Beef Chicken Casserole

(by Shirley McNevich)

1/4lb. dried beef (in sandwich meat section of grocery store) broken into bite sized pieces
4 boneless/skinless chicken breasts
1 cup Breakstone's sour cream
1 - 10.75oz. can Campbell's golden mushroom soup

In a buttered glass baking dish, spread the dried beef pieces on the bottom of the dish. Salt and pepper the chicken breasts (to your taste) and place the chicken pieces on top of the dried beef. In a bowl add sour cream and golden mushroom soup--stir. Pour the soup mixture all over the chicken breasts. Bake at 350 degrees for 1 hour or until chicken is tender.

#1511 - Beef Cheese Ball

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP mayo
1 tsp. French's yellow mustard
1 TBSP grated onion
6oz. minced dried beef (mince dried beef in your blender)

In a mixer add cream cheese, mayo, mustard and grated onions--beat until smooth. Remove bowl from mixer--add 1/2 of the minced dried beef--stir until mixed. Form the mixture into one large ball. Place a piece of wax paper on your counter and sprinkle the other 1/2 of the minced dried beef all over the wax paper. Roll the cheese ball over the beef until all beef is on the cheese ball. Serve with good quality crackers.

#1478 - Dried Beef and Potato Casserole

(by Shirley McNevich)

6 red potatoes (peeled, boiled until tender with 1 tsp. salt, and drained)
1/4lb. dried beef
1 small onion (chopped)
1/4 tsp. pepper
2 TBSP Parkay margarine
2 TBSP flour
2 cups milk
1 cup shredded sharp cheddar cheese
2 slices buttered bread

Cook potatoes and set aside. In a skillet over medium heat add Parkay and the chopped onions--stir until butter is melted and onions are carmelized. Cut dried beef into bite sized pieces and add to the melted butter--stir and brown the beef. When beef is browned add flour--stir. Add milk and pepper--stir and cook until thick. Add shredded cheese--stir and cook until cheese melts. Slice the potatoes, then alternate layers of sliced potatoes and beef mixture into a greased 2qt. casserole dish. Cut the buttered bread into bite sized pieces and spread them over the top of the beef mixture. Bake at 350 degrees for 30-40 minutes or until hot.

#882 - Creamed Dried Beef

(by Shirley McNevich)

1 - 3oz. can sliced mushrooms (diced into smaller pieces)
1/4 cup butter
1/4 cup flour
1/4 tsp. pepper
@1 2/3 cups milk
1 - 5oz. package dried beef
4 slices bread (toasted)

Drain the mushrooms but save the liquid. Chop the mushrooms into smaller pieces--set aside. In a saucepan over low heat add butter--melt. Remove saucepan from heat--add pepper, flour--stir until thick. Pour reserved mushroom liquid into a measuring cup--add enough milk to the measuring cup to make 2 cups--add milk mixture to flour mixture in saucepan--stir. Return saucepan to stove over medium heat--stir and bring to a boil. Once boiling, reduce heat to low and simmer for 1 minute. Cut the dried beef into bite sized pieces--add chopped mushrooms and beef to the milk/flour mixture--stir and heat until hot enough to serve. Serve over toast.