Cook broccoli according to package directions.
Drain, reserving 1/3 cup liquid, adding water if necessary.
Stir granules into the liquid.
In a blender, combine broccoli, reserved liquid and sour cream.
Cover and blend till smooth, stopping to scrape down sides of container as necessary.
Pour broccoli mixture into a saucepan.
Stir in worcestershire sauce and garlic powder.
Heat through.
Transfer to a fondue pot and place over the burner.
Serve with veggies, crackers, and breadsticks.
layer onions, beef, onions, drizzle with oil, refrigerate overnight.
heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
for horseradish sauce, mix all ingredients, refrigerate.
for garlic butter, mix all ingredients, refrigerate.
for bernaise sauce: combine vinegar, water and pepper in double boiler.
add egg yolks, stir constantly.
slowly add butter, stirring as it thickens.
add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.
Mix and melt in saucepan.
Serve in crock-pot or fondue pot with corn chips or Doritos.
Keep warm.
ith paper towels. using one fondue pot for every six people
In a saucepan, heat milk and cream cheese over medium heat.
stir until smooth.
Stir in beef, onions and mustard heat through.
Move to a fondue pot or slow cooker; keep warm.
Serve with bread cubes.
Mix ingredients and stir until smooth.
Serve in fondue bowl over heat.
mins.
Add ground beef, brown well, 4-5 mins
Brown beef in butter.
Sprinkle a little garlic powder on beef.
Add 1 1/2 cups of the bouillon and let simmer until meat is tender, about an hour.
Add onion and mushrooms and cook about 10 minutes.
Add about a teaspoon of flour to remaining bouillon and stir
well.
Mix with meat mixture.
Cook about 5 minutes.
Add 1 cup sour cream.
Serve over rice.
Cut one loaf French bread into bite-size pieces.
Heat milk in crock-pot on high.
Add cream cheese; stir until cheese is melted. Add mustard, onion and dry beef.
Cook 5 minutes.
Chop chipped beef fine.
Mix all ingredients together well.
Cover and chill.
Slice corned beef into small strips.
Mix all dip ingredients. Cut center out of the bread.
Break bread into small pieces for dipping.
Put dip into the hole in bread loaf.
Bread should be shaped like a bowl.
Arrange on plate with bread bowl in center and pieces around the edge.
gain using scissors, cut the beef, forming ribbons,then cut the
Beat cream cheese with fork until smooth and creamy.
Add chipped beef and mustard; beat well.
Fold in sour cream.
Makes 2 1/3 cups dip.
Mix the ingredients well and chill.
Use 1 loaf unsliced bread, preferably not white.
I like a round pumpernickel.
Remove bread from inside the loaf, leaving a 1-inch border around the outside.
Spoon dip into center of loaf and serve with small pieces of torn rolls around outside of loaf on a platter.
Good with rye rolls.
Soak beef in cold water for 30 minutes.
Drain.
Chop finely. Add all other ingredients and refrigerate.
Cut out center of Vienna bread and line with aluminum foil.
Fill with dip and sprinkle with parsley.
Cut top off bread.
Remove center and cut into cubes.
Fill center of bread with mixture of mayonnaise, sour cream, onion, Beau Monde and ham or beef.
Dip pieces of bread into dip and place around outside of loaf.
Put dried beef through food processor or finely chopped (food processor is best,dont forget to rinse well).
Add all ingredients into a mixer& mix well.
Serve onced chilled with bread, bread bowls are great for this dip.
.
Combine chopped corned beef, sauerkraut, mayonnaise, 1/2 cup
Mix all ingredients and spread on a glass pie plate.
Bake at 350\u00b0 for 15 minutes.
Serve with Triscuits or other crackers. Spread or dip crackers.
Brown ground beef; drain.
Mix remaining ingredients in a crock-pot.
Add beef.
Simmer 1 to 2 hours.
Serve with tortilla chips.