Saute whole chicken breasts in melted butter, garlic, salt and pepper.
Put in baking dish and sprinkle with lemon juice. Defrost creamed chipped beef.
Pour over chicken and add raw mushrooms.
Bake at 350\u00b0 for 30 minutes or until thoroughly heated.
Serve with spinach pasta.
This recipe may be fixed ahead of time and covered and left in refrigerator until ready to cook.
mall pieces. Soak dried beef pieces in very hot water
Cream melted butter and chipped beef in saucepan or fry pan. Frizzle lightly.
Blend in flour to chipped beef; add milk slowly, stirring constantly, until reaching desired consistency.
Serve on toast or waffles or over scrambled eggs.
In bowl, soak chipped beef in hot water until softened, then drain.
Melt butter in saucepan.
Add flour and stir until blended. Whisk in milk and stir over medium heat until thickened, about 2 minutes.
Add chipped beef and season to taste.
Serve over toast or biscuits.
Roughly chop the beef.
Melt butter in a heavy saucepan.
Stir in flour and cook briefly without browning. Stir in milk and bring to boiling, stirring constantly, until thickened.
Season with a few drops of Tabasco and some ground black pepper. Stir in chipped beef and heat thoroughly.
Serve over toast or baked potato. Serves 2 to 4.
On medium-high heat, mix margarine with flour to make a paste. Add milk to thin to preferred texture.
Reduce heat and add sliced chipped beef.
Simmer for 2 to 5 minutes on low.
Serve over toast.
Chop chipped beef fine.
Mix all ingredients together well.
Cover and chill.
Cut up the package of chipped beef into small pieces.
Add the 1 pkg of softened cream cheese.
Add 1 Tablespoon of Miracle Whip.
Add 1 Tablespoon of lemon juice,.
Add 1 whole bunch of finely chopped green onions.
Serve at room temperature for easy spreading on crackers.
Prepare potatoes as usual for baking in conventional oven. Bake at 425\u00b0 for 15 minutes, then pierce 2 to 3 times with a fork. Continue baking an additional 30 to 40 minutes, until done.
Soften cream cheese in microwave. Chop chipped beef into pieces and add to cream cheese. Add all remaining ingredients. Mix well. Chill 1 to 2 hours, form into a ball. Best if made a day early.
Serve and enjoy with your favorite crackers.
To make a medium white sauce, combine butter, flour, milk and salt in double boiler.
Stir with slotted spoon until flour, butter, milk and salt are stirred in and melted.
(Double recipe for more gravy.)
After white sauce has thickened, add chipped beef.
Pour over toast, corn bread or potatoes.
It's your choice.
In a skillet or saucepan, melt butter over medium heat. Drop beef into hot butter; saute for 5 minutes. Sprinkle sugar over beef, stirring constantly. Sprinkle on flour, stirring constantly. When flour is completely mixed in, gradually add the milk, stirring constantly.
Keep stirring the sauce until it thickens. Lightly butter toasted bread. Spoon beef over slices of bread and serve.
With a knife, spread softened cream cheese over pickles, covering well, then wrap a piece of chipped beef around pickles and cut into slices.
Stick a toothpick in each slice for an easy appetizer dish.
Tear beef into small pieces.
Melt butter or margarine in frying pan or saucepan.
Add beef.
Saute until beef is hot and turning brown.
Sprinkle flour and pepper over beef.
Stir to coat meat.
Add milk slowly while stirring.
Cook and stir constantly over low heat until mixture thickens and boils.
Serve over toast or mashed potatoes.
Makes 6 servings.
Saute onions gently in melted butter till golden, then add mushrooms and cook till tender.
Soak dried beef, rinse and cut into strips.
Add to sauteed vegetables, stirring frequently. Add flour and milk and cook util thickened.
Stir in sherry and serve over toast tips, English muffins, or as I do over homemade buttermilk biscuits. Serve hot with sweet or dill pickles. If you find that your chipped beef is too thick or not thick enough, you will need to adjust the amount of milk or add more flour. Enjoy!
Cut beef into strips.
Melt butter in skillet.
Add beef and onion.
Cook until onion is transparent.
Blend in flour; add milk and stir constantly until mixture is smooth and thickened.
Add sour cream, cheese, mushrooms and parsley and blend well.
No salt is necessary.
Serve over toast points.
Melt butter in skillet; add snipped beef.
Add flour and pepper (will be pasty).
Stir in milk; cook together until bubbly and gravy consistency.
Serve over toast (this is 1 serving). Double for 2 servings, etc.
Cook dried beef in butter until edges fizzle; blend in flour slowly.
Add milk; cook over medium heat, stirring constantly until thick.
Add Worcestershire sauce, if desired, and a dash of pepper.
Mix together, 3/4 pkg. of chipped beef, (chopped) with cream cheese, onion, garlic powder and accent. Make into a ball and roll in reserved 1/4 pkg. chipped beef. Refrigerate until about 1/2 hour before serving. Serve with crackers.
Mix the first four ingredients with one package of the shredded chipped beef.
Refrigerate until able to form in a mold.
Roll in other package of shredded chipped beef.