Mix the cream cheese with two packages of Buddig beef.
Add the Worcestershire sauce, Accent and onion and mix well.
Roll the cheese ball in the remaining package of Buddig beef. Refrigerate.
Serve with crackers.
Mix and form a ball (can be divided for 2 smaller balls). Take the extra pack that is left and roll the ball or balls until covered with the remaining beef. This is great served on crackers.
Cream the cream cheese.
Add Buddig beef.
Add seasoned salt. Add onion.
Mix and chill.
Serve with crackers.
Leave cream cheese out of fridge to soften about 20 minutes.
Finely chop green onions and Buddig Beef.
Mix onions, beef, Worchester, and softened cream cheese thouroughly.
Form into ball.
Roll ball in walnuts.
Serve with Ritz Crackers.
Mix all ingredients except parsley or nuts.
Form into a ball.
(I usually put it in plastic wrap, roll into a ball and refrigerate until more solid).
Roll in nuts or parsley if desired.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Mix cream cheese with 1 Tbsp milk.
Chop onions; include greens.
Chop beef fine.
Add to cheese along with garlic juice and Worcestershire sauce.
Mix well.
Form into ball and chill. Serve with crackers.
Mix with hands.
Roll into ball or roll.
Blend all together.
Reserve 1/2 of beef to roll cheese ball in.
Refrigerate overnight.
Sprinkle a little seasoned salt over cream cheese.
Mix all ingredients together well and shape into a ball or log.
Roll in chopped pecans and refrigerate until ready to serve.
Shred beef or ham in food processor.
Mix cream cheese, onion, Accent and Worcestershire sauce well.
Add beef (reserve small amount) and mix well.
Shape into 2 cheese balls and roll in remaining beef to coat.
Wrap in wax paper and aluminum foil and refrigerate.
Mix all ingredients together until well mixed.
Form into cheese ball.
Chop onions and beef, saving 1/4 cup beef for top of cheese ball.
Combine all ingredients except the 1/4 cup beef and shape into ball.
A double recipe makes a better size ball.
Place cheeses in small mixing bowl; let stand at room temperature until softened.
Cream cheeses together.
Mix all remaining ingredients, except for dried beef, into cheese mixture until smooth.
Put on waxed paper and form into a ball.
Refrigerate for 30 minutes.
Spread dried beef out on waxed paper, and roll the cheese ball in it.
Soften cheese with everything, except beef.
Put beef in blender.
Add half of beef to cheese mixture.
Roll cheese ball in remaining beef.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Cream all ingredients together, saving enough chipped beef to roll cheese ball in.
Shape into 1 large or 2 small cheese balls. Chill until firm and roll in the reserved chip beef.
Serve with crackers.
Grate dried beef.
Mix all ingredients together.
Roll cheese ball in extra grated dried beef.
Mix cream cheese, chipped beef, celery, onion, and celery salt together in a bowl; form into a ball. Sprinkle paprika over cheese ball.
Leave out enough beef to roll cheese ball in.
Mix all ingredients together. Form into ball and roll in remaining dried beef. Serve on your favorite crackers.