Cut the baguette into slices.
Heat the oil in frying pan, add the sliced bread and cook on both sides, till golden brown.
Rub toasted bread with a cut side of garlic to give a subtle garlic flavour.
Spread Rannoch Smokery Beetroot and Orange Chutney liberally on toast,
add a slice of avocado and top with half a slice of Rannoch Smokery Cold Smoked Beef and serve.
Soak onion in sherry or white wine.
Add softened cream cheese, mayonnaise or salad dressing, smoked beef and stuffed olives.
Mix well and chill.
Serve with crackers or potato chips.
In a medium-size mixing bowl, combine cream cheese, salad dressing, garlic powder, lemon juice and smoked beef. Mix well. Cover and refrigerate for at least one hour to let all of the flavors mix.
about two hours. (If using smoked beef brisket, since it is pre
Combine cream cheese and processed cheese in medium bowl; mix until well blended.
Chop beef in small pieces.
Stir beef and onion into cheese mixture.
Refridgerate 1 hour or overnight before serving.
Place carrots, onions, garlic, onion soup mix, spices and beef stock in a large soup pot; simmer until vegetables are done.
Add the pasta, tomatoes, garbanzo beans and wine; simmer until pasta is done.
Add smoked sausage and spinach; bring to boil, stirring occasionally until spinach is wilted and soup is hot. Salt and pepper to taste.
Take a sharp knife and cut through the smoked chipped beef loaf until it is in tiny pieces.
Place it in a bowl with the cream cheese and mix together.
Add enough horseradish to suit your own taste.
When everything is mixed together, store in refrigerator until ready to use.
Soften onion in sherry or water.
Add to cream cheese and mayonnaise.
Mix well.
Chop finely the smoked beef and olives. Add to cream cheese mixture.
Mix well.
Form into ball or log. Chill.
Serve with crackers.
Chop 2 packages of beef and the onion.
Mix all together; roll in the third package of beef last.
Makes 3 balls.
Serve with crackers of your choice.
Soften cheese and mix with 2 packages of fine-cut beef, onion, Accent and sauce.
Roll on remaining package of cut beef. Can be divided to make 2 balls.
Chill.
ntil melted.
Stir in beef,
peas and corn;
In a medium saucepan, cook chopped celery and onion in butter until onion is tender.
Blend in flour, salt and basil.
Stir in smoked beef.
Add milk all at once.
Cook and stir until thickened and bubbly.
Stir in the shredded cheese until melted.
Stir in parsley; heat through.
Makes 3 to 4 servings.
owl. Triple or quadruple the recipe and keep the rest in
moker is a sure fire recipe for disaster--the meet will
llow to cool.
Place beef in a glass, enamel, or
Blend cream cheese, smoked beef, Tabasco sauce, Worcestershire sauce and chopped onion together with blender.
Shape into ball. Mix parsley and pecans.
Press onto cheese ball.
Refrigerate. (Best when made night before.)
Serve at room temperature with \"party crackers\".
Cut olives and smoked beef into small pieces.
Mix all ingredients together.
Best if made the day before you plan to eat it.
xcess fat and discard. Slice beef across the grain.
Enjoy
Combine 2 packages of beef, onion, cream cheese, Accent and Worcestershire sauce in a bowl.
Mix well and form into a ball. Roll ball in the remaining package of beef that has been chopped. Serve at room temperature.
Makes 1 very large cheese ball or 2 small cheese balls.
Two-thirds of this recipe makes a good size ball for a tray of crackers.
Trim beef of any large extra fat. A little is good for flavor.
Place the roast in the middle of a large piece of aluminum foil.
Rub beef all over with all of the spices.
Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped.
DO NOT ADD ANY LIQUID TO THE CROCKPOT!
Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef).
Unwrap beef and serve with the \"smoker\" juices in the crock pot or with your favorite barbecue sauce.