Chop dried beef in blender; reserve 1/2 to roll cheese ball in.
Combine other half with other ingredients to form cheese mixture.
Shape into a ball and roll in reserved dried beef.
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.
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.
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.
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.
Grate Cheddar cheese.
Mix softened cheeses and onion together.
Form into ball.
Heat chopped beef in water and drain. Roll cheese ball in chopped beef.
Mix all ingredients together, except 1 package of chopped beef.
Shape into a ball and roll ball around in chopped beef.
Combine cream cheese, 1 package of finely chopped dried beef and the other ingredients.
Mix well. Form into ball.
Roll ball in remaining chopped beef. Chill. Serve with crackers.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Mix cream cheese, chipped beef, celery, onion, and celery salt together in a bowl; form into a ball. Sprinkle paprika over cheese ball.
Set aside 1 package of chopped beef.
Cream together remaining ingredients.
Shape into a ball.
Cover the cheese ball with the remaining chopped beef.
Serve with carrot sticks, celery sticks and crackers.
Refrigerate any leftovers.
Soften cream cheese.
Mix 1/2 package of chopped beef (cut up well) with remaining ingredients and blend well.
Form into a ball and put remaining chopped beef on outside of cheese ball. Refrigerate to form.
Serve with crackers (Ritz).
Use 1/2 of ingredients for average size ball.
Cream (room temperature) cream cheese.
Add chopped beef, green onions (chopped) and desired amount of olives, chopped.
Shape into ball and roll into nuts.
Place on serving dish with crackers.
Tear beef into small pieces; save out enough to cover outside of cheese ball (about 1/2 cup).
Mix everything together.
Roll cheese ball into leftover chopped beef, then place other pieces into empty spots.
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.
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.
Mix all ingredients and shape into ball.
Roll in chopped beef.
Chill before serving.
Chop dried beef in blender several slices at a time.
Soften cream cheese (microwave 20 to 30 seconds).
Add onion, 1/2 chopped beef, Worcestershire sauce and Accent; mix well.
Roll cheese ball in remaining beef.
Chill until firm.
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 all ingredients together, shape into a ball.
Refrigerate until ready to serve.