edium-high heat. Carefully add beef brisket and brown the meat
ry.
Put the ground beef in a bowl, and add
ash browns.
Brush the beef slices with 1/2 tbsp
arge bowl with the couscous, beef, egg white and chili flakes
Cream cheese and horseradish until smooth and creamy.
Spread mixture over each slice of dried beef.
Roll up then refrigerated for a couple hours.
When ready to serve, cut each roll diagonally, making each cut about 1 inch long For variations: mix minced pimento stuffed olives with basic mixture.
Mix minced green onions with basic mixture or crabmeat.
This recipe can be frozen and prepared days in advance.
sparagus and cheese. Wrap each beef roll with 1-2 slices of
FOR SAUCE:
Brown beef bones, shallots, garlic and carrots
ver medium heat. Cover the beef with the flour.
Put
Place the beef roast in a large slow
Rub halved garlic on beef.
Mix sun-dried tomatoes
ecure with toothpicks or thread, beef roll clamps.
Heat oil in
in large mixing bowl mix cream, juice, horseradish, salt and cayenne.
whip til stiff peaks form.
serve with asparagus rolled in slice of the roast beef.
Place slices of beef on a work surface,
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.
Make your favorite roll recipe.
Meanwhile, grate cheese and set aside.
Then, brown hamburger.
Add onion and saute 5 minutes. Add the remaining ingredients; stir together and simmer.
Roll dough into 2 rectangles, 1/4-inch thick.
Spread with cooled hamburger mixture and sprinkle with Mozzarella cheese.
Roll up and slice.
Let rise and then bake at 350\u00b0 for 20 to 25 minutes. They freeze well.
(Optional:
serve hot, topped with a sauce, cream of mushroom soup with peas added.)
large skillet, cook the beef, green pepper and onion over
Cut the dried beef real fine with parsley flakes.
Put 1/2 of the beef and parsley flakes with the cream cheese, then add mayonnaise, mustard, horseradish and Worcestershire sauce.
Mix well and make into a log roll.
Put remaining dried beef on waxed paper or Saran Wrap, and roll log roll in dried beef.
Put in refrigerator before serving.
Cut into 1/2 to 1-inch pieces.
Put between any kind of crackers.
Brown ground beef and onion in small amount of fat in skillet. Sprinkle with salt and pepper.
Break up with fork.
Combine biscuit mix and milk.
Stir to blend.
Roll out on floured board 1/4-inch thick.
Drain excess fat from meat mixture.
Spread meat mixture evenly over dough.
Roll up jelly roll fashion.
Moisten edges of dough and seal edges securely.
Brush top with butter. Bake at 450\u00b0 for 10 minutes.
Mix soup with 1/3 can of milk and peas.
Heat thoroughly.
Pour over and serve with beef roll, sliced.
Combine the first 6 ingredients.
Add beef; mix well.
Pat mixture into a 10 x 8-inch rectangle on waxed paper.
Combine cooked rice, cheese and green pepper.
Pat onto meat, leaving 1 inch margin around edge.
Roll jelly roll fashion, beginning with narrow side.
Seal side seam and ends.
Place roll, seam side down, in an 11 x 7 x 1 1/2-inch baking pan.
Bake at 350\u00b0 for 35 minutes. Let stand 5 minutes before serving.
Makes 4 or 5 servings.
Soften cream cheese; spread on dried beef.
Quarter whole sweet pickles and lay on one side of dried beef.
Roll up.
Put a toothpick through the roll and refrigerate for at least 1 hour.