Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency.
Separate Buddig meat slices.
Lay out five slices, slightly overlapping on an 18-inch piece of aluminum foil.
Lay out two more rows to form a rectangle of Buddig meat.
Spread with cheese mixture.
Roll up as jelly roll, using foil to bring up meat at beginning of roll.
Use fingers to roll until complete.
Chill.
Just before serving, slice into 1-inch slices.
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.
Cream the cream cheese.
Add Buddig beef.
Add seasoned salt. Add onion.
Mix and chill.
Serve with crackers.
/2 the package of Buddig Ham Slices in each jar
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 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.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Soften cream cheese. Drain pickles and cut each into pieces approximately 1/2-inch. Spread a thin layer of cream cheese over each Buddig thin sliced meat slices. Cut meat into strips approximately 1/2-inch wide.
Roll up each pickle piece in strip of cheese spread and meat. Secure with toothpick.
Serve chilled.
On flour tortilla, spread cream cheese thinly. Put a layer of Carl Buddig meat, then another layer of cream cheese. Roll and cut into slices.
Mix softened cream cheese with Buddig ham, chopped fine.
Add Worcestershire, Accent, seasoned salt and onions.
Roll in chopped pecans.
Wrap in Saran Wrap.
Refrigerate.
Take out of refrigerator 1 hour before serving.
Mix together all ingredients except lunchmeat and set aside.
Lay four slices of lunchmeat, slightly overlapping, in a row.
Underneath the first row, again slightly overlapping it, lay another row of 4 slices.
Repeat once more with another row (there are 12 slices in a pkg.).
They will make a square and all the slices will be overlapping another (3 rows of 4 slices each, each one overlappiing the previous row).
Gently spread 1/2 of the mixture onto the slices, the opposite direction that you overlapped the slices in (in my case ...
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Make 2 double pie crust recipes.
Line an oblong shallow