Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Chop onions and beef, saving 1/4 cup beef for top of cheese ball.
Combine all ingredients except the 1/4 cup beef and shape into ball.
A double recipe makes a better size ball.
Place cheeses in small mixing bowl; let stand at room temperature until softened.
Cream cheeses together.
Mix all remaining ingredients, except for dried beef, into cheese mixture until smooth.
Put on waxed paper and form into a ball.
Refrigerate for 30 minutes.
Spread dried beef out on waxed paper, and roll the cheese ball in it.
Soften cheese with everything, except beef.
Put beef in blender.
Add half of beef to cheese mixture.
Roll cheese ball in remaining beef.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Cream all ingredients together, saving enough chipped beef to roll cheese ball in.
Shape into 1 large or 2 small cheese balls. Chill until firm and roll in the reserved chip beef.
Serve with crackers.
Leave out enough beef to roll cheese ball in.
Mix all ingredients together. Form into ball and roll in remaining dried beef. Serve on your favorite crackers.
Grate dried beef.
Mix all ingredients together.
Roll cheese ball in extra grated dried beef.
Chop beef in blender.
Save out 1/4 cup to roll ball in.
Chop onions and mix with beef, cheese and salt.
Form ball and roll in beef.
Store in refrigerator.
Better the longer you store it. Serve on Ritz crackers.
Mix cream cheese, chipped beef, celery, onion, and celery salt together in a bowl; form into a ball. Sprinkle paprika over cheese ball.
Mix all ingredients together, shape into a ball.
Refrigerate until ready to serve.
Mix and form into ball.
Reserve some dried beef for outside of cheese ball.
Chop dried beef in blender; reserve 1/2 to roll cheese ball in.
Combine other half with other ingredients to form cheese mixture.
Shape into a ball and roll in reserved dried beef.
Place cream cheese in a large bowl.
Chop corned beef and green
In medium bowl, mix cream cheese, mayonnaise, Worcestershire sauce and beef until combined well; refrigerate. When chilled, shape into a ball or log. Roll in parsley flakes and press a few cherries into top for decoration. Serve with crackers. Makes 1 cheese ball or log.
Chop dried beef in blender several slices at a time.
Soften cream cheese (microwave 20 to 30 seconds).
Add onion, 1/2 chopped beef, Worcestershire sauce and Accent; mix well.
Roll cheese ball in remaining beef.
Chill until firm.
Mix the cream cheese with two packages of Buddig beef.
Add the Worcestershire sauce, Accent and onion and mix well.
Roll the cheese ball in the remaining package of Buddig beef. Refrigerate.
Serve with crackers.
Combine ingredients.
Form round ball.
Wrap with corned beef. Let sit overnight.
Let cream cheese soften at room temperature. Chop onions and cut up dried beef into small pieces. Combine all ingredients using about 3/4 of the beef. Roll ball in remaining beef for outside coating. Refrigerate. Serve with assorted crackers.
Chop beef and onion in blender.
Mix cream cheese, onion, Accent and Worcestershire sauce and some of chipped beef.
Save some to roll cheese ball in.