Partially cook celery, onion, peas or corn and carrots. Drain.
Put part of each vegetable in casserole, then pour some of your homemade dried beef gravy (or frozen creamed chipped beef, thawed) over it and continue with layers.
Sprinkle Cheddar cheese on top.
Bake for 1/2 hour at 325\u00b0.
Serves 4 to 6.
br>Set aside.
The dried beef comes rolled inside of a
Melt butter in skillet and stir in flour to make a roux.
Add milk gradually until you reach desired thickness.
Add dried beef, olives, salt (watch salt because beef is already salty) and pepper.
Stir in egg slices carefully.
Serve over hot biscuits or thick toast.
Put oleo and dried beef in pan.
Cook a few minutes.
Mix the flour with 1/2 cup of the milk.
Pour 2 1/2 cups milk in the pan with the oleo and dried beef.
Heat until boiling or hot.
Add milk and flour.
Stir until thick, turn down low and continue to cook until done.
Melt butter in pan.
Add dried beef and brown on medium to medium-high heat.
Sprinkle on flour and brown.
Turn heat to low and add milk.
Cook and stir until thick.
Add pepper to taste.
Make white sauce:
Melt margarine.
Add flour.
Stir together to make paste.
Slowly whisk in milk until smooth and desired consistency.
Add salt and pepper to taste.
Tear apart dried beef and add to white sauce.
Serve over toast.
Brown dried beef and flour in shortening.
Add onion, tomatoes and water.
Cook until a gravy is made.
Add salt and pepper. Cook macaroni in 2 quarts of boiling water to which salt and pepper have been added.
Drain.
Add to gravy mixture.
Use steel cutting blade, shred one jar dried beef using speed 10.
Remove from bowl; set aside.
Add remaining jar dried beef, shred, then add cream cheese, Parmesan cheese, milk and horseradish.
Process at speed 4 until well mixed.
Place mixture on Saran Wrap, form into ball and roll in reserved dried beef. Serve with crackers.
Tear dried beef into medium size pieces.
Melt margarine in skillet.
Add beef; cook until edges curl.
Stir in flour.
Add milk slowly, stirring until smooth and thickened.
Serve over toast or biscuits.
Soak the minced onion in the sherry.
Meanwhile, stir together the cream cheese, green olives, mayonnaise, and chopped dried beef.
Add the onions and sherry mixture. Stir well.
Serve on Rye Krisp crackers.
Best of made 6 to 8 hours ahead of time.
In large casserole dish, place a layer of dried beef slices, slightly overlapping each other.
Wrap a slice of bacon around each chicken breast and place on top of dried beef.
In a saucepan, heat together the cream cheese, sour cream, and undiluted mushroom soup.
Heat through until cream cheese is partially melted.
Pour sauce over chicken.
Sprinkle each breast with paprika.
Cover and bake for 2 hours at 350.
When serving, spoon soup mixture over each chicken breast and serve extra soup mixture in gravy boat or pitcher.
Chop beef very fine, I use my mini chopper.
Combine Mayo and Sour Cream.
Add dried beef and Beau Monde and mix well.
Refrigerate over night for best flavors.
Serve in hollowed out bread bowl with party rye or pumpernickle bread or bagel chips.
Cooking time is for overnight refrigeration.
Chop dried beef.
Melt butter in saucepan over low heat. Blend flour, salt and pepper.
Add milk, stirring constantly.
Add dried beef and cook until thickened.
Chop dried beef.
(I put mine in a chopper) Save about 1/4 of a cup on the side.
Mix cream cheese, beef, onions, salt, and sauce.
Mix well and chill for an hour.
Take mixture and form a ball and roll in remaining chopped beef.
Then serve or chill till desired.
Stir cream cheese just until it gets relatively easy to stir. Add Worcestershire sauce and blend.
Dump in dried beef and stir until blended.
Add onion and stir.
Cover tightly and refrigerate.
Serve with Waverly Wafers, Ritz crackers or any other slightly sweet, buttery tasting crackers.
Recipe may be doubled or tripled.
Also may be made several days in advance and kept refrigerated, just keep tightly wrapped.
hop the green onion, dried beef and corned beef real fine.
Mix
Place dried beef circle on bottom of baking dish (ungreased). Place one chicken breast on each mound and cover with sour cream and mushroom soup that has been mixed together.
Bake at 275\u00b0 for 3 hours.
I use 2 circles of dried beef and this recipe seems to appeal to hearty appetites.
Role one piece of bacon around each chicken breast and secure with a toothpick.
Line large casserole dish with dried beef.
Place chicken on top of dried beef.
Mix soup and sour cream.
Spoon over chicken.
Bake uncovered at 250 degrees for 3 hours.
Cut dried beef into pieces.
Add sour cream, mayo, dash of Worcestershire sauce and dash of Bon Appetit.
If unable to find Bon Appetit, you may use any other herb seasoning.
Mix all ingredients thoroughly.
Best if made the day before it is served. Hollow out round Italian bread.
Cut the center into cubes.
Place dip into center of bread.
Circle cubes around the bread.
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.