Place soup (undiluted) in small, heavy-bottomed saucepan. Heat over low heat until hot.
Stir while heating.
Cut across the roll of dried beef 3 or 4 times.
Add beef to soup.
Stir over low heat.
Toast bread and place on two plates.
Spoon cheese-beef mixture over toast.
Cook dried beef in butter until edges frizzle.
Push meat to one side; blend flour into butter.
Add milk all at once.
Cook, stirring constantly, until thick and bubbly, gradually incorporating dried beef.
Add worcestershire and dash of pepper. Spoon over buttered toast.
Serve 2.
Put shredded beef in pan, sprinkle with flour, add butter, and slightly brown.
Add milk and stir until thick.
Serve on toast or waffles.
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.
In a large skillet, melt margarine on medium heat; saute dried beef 5 minutes.
Sprinkle pepper and flour on mixture, stirring with spoon or spatula until pasty.
Pour pint of milk, stirring constantly.
Keep adding milk until desired consistency is achieved.
Serve over toast.
Serves 4 to 6.
Pound chicken breasts to flatten them. In a 2-quart casserole dish, line bottom with dried beef. Place chicken breasts on top of dried beef. Place layer of dried beef on top of chicken breasts. Mix together sour cream and cream of chicken soup. Spread over all ingredients. Bake at 350\u00b0 for 45 to 50 minutes.
Shred beef into small pieces.
Melt butter in skillet over medium heat.
Saute onion until tender.
Sprinkle in flour, stirring constantly until smooth.
Gradually stir in milk and cook 5 to 8 minutes more, until sauce is thick.
Add beef, then pepper and salt to taste.
Add parsley and remove from heat.
Serve on toast or waffles.
Serves 4.
Grease bottom of casserole dish.
Lay dried beef on bottom. Put chicken pieces on top of beef.
Mix soup and sour cream and pour on top.
Cover.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Place dried beef on the bottom of shallow baking pan.
Cut breast in half and wrap each piece in bacon.
Place wrapped chicken pieces in pan on top of dried beef.
Mix sour cream and soup.
Pour over chicken.
Cover and bake at 300\u00b0
for 2 1/2 hours.
Uncover and bake 1/2 hour longer.
Serves 8.
Mix together cream cheese, worcestershire sauce, green onions, salt, accent and 1/2 of the dried beef.
Shape into a ball and put remaining dried beef on outside of the ball.
Chill. Serve with crackers.
Cut the dried beef real fine with parsley flakes.
Put 1/2 of the beef and parsley flakes with the cream cheese, then add mayonnaise, mustard, horseradish and Worcestershire sauce.
Mix well and make into a log roll.
Put remaining dried beef on waxed paper or Saran Wrap, and roll log roll in dried beef.
Put in refrigerator before serving.
Cut into 1/2 to 1-inch pieces.
Put between any kind of crackers.
Wrap each chicken breast in one piece of bacon.
Put dried beef on bottom and sides of baking dish.
Lay chicken on top.
Mix soup and sour cream.
(You can add a touch of milk, if desired.) Pour over chicken.
Bake 1 hour at 350\u00b0.
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.
Wrap chicken breasts in bacon slices.
Place slices of dried beef on top of each chicken breast.
Mix soup and sour cream.
Pour over top.
Bake at 325\u00b0 for 2 hours.
Serve with Stove Top stuffing.
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.
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.
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.
In a bowl, combine cream cheese and dried beef. Mix well.
Add mayonnaise and mix again.
You can refrigerate it for at least 15 minutes (better if longer).
**Note: Do not add salt, the dried beef is very salty.
Chop beef fine.
Mix cream cheese, milk and sour cream together until smooth.
Add the chopped dried beef and green pepper.
Bake at 350\u00b0 for 15 minutes.
Great on crackers, especially Melba toast or rye thins!
Rinse and cut dried, sliced beef into bite size pieces.
Set aside.
Prepare white sauce, as follows:
Melt butter in saucepan. Stir in flour; cook, stirring constantly, until paste cooks and bubbles a bit, but don't let it brown (about 2 minutes).
Add hot milk, continuing to stir as sauce thickens.
Bring to a boil.
May salt and pepper to taste.
Lower heat and stir in beef pieces. Pour over toast points.
Makes 4 servings.