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.
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.
Stir cream cheese just until it gets relatively easy to stir. Add Worcestershire sauce and blend.
Dump in dried beef and stir until blended.
Add onion and stir.
Cover tightly and refrigerate.
Serve with Waverly Wafers, Ritz crackers or any other slightly sweet, buttery tasting crackers.
Recipe may be doubled or tripled.
Also may be made several days in advance and kept refrigerated, just keep tightly wrapped.
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.
Cream cheese and horseradish until smooth and creamy.
Spread mixture over each slice of dried beef.
Roll up then refrigerated for a couple hours.
When ready to serve, cut each roll diagonally, making each cut about 1 inch long For variations: mix minced pimento stuffed olives with basic mixture.
Mix minced green onions with basic mixture or crabmeat.
This recipe can be frozen and prepared days in advance.
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.
Soften cream cheese.
Cut dried beef in small pieces.
Chop onions fine and mix with cream cheese and 2/3 of the dried beef together with other ingredients.
Roll into a ball or log with hands.
Roll ball in remaining dried beef.
Refrigerate and set out 30 minutes before serving.
Rinse and chop finely the dried beef.
Combine 1/4 cup dried beef with cream cheese, sour cream, grated Parmesan cheese and horseradish.
Blend thoroughly.
Refrigerate mixture for 15 minutes.
Form into ball and roll into remaining beef; chill. Serve with crackers.
Let cream cheese soften at room temperature.
Shred beef with food processor.
Add onion, Accent and Worcestershire sauce to cream cheese.
Add 2/3 of the dried beef.
Shape into 2 or 3 balls and roll in the other 1/3 of the shredded dried beef.
Line Pyrex baking dish with slices of dried beef.
Wrap each piece of chicken in a strip of bacon and place on top of the dried beef.
Mix soup and sour cream; pour over chicken.
Cover tightly and bake at 350\u00b0 for 3 hours.
Let cream cheese come to room temperature.
Shred dried beef into small pieces or put through grater.
Mix all ingredients, leaving enough dried beef out to roll in after you form ball. Chill overnight.
Serve with crackers.
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.
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.
Arrange dried beef in a shallow pan.
Wrap a strip of bacon around each chicken breast.
Arrange over beef.
Spread the soup and sour cream mixture over the chicken.
Cover with foil.
Bake at 300\u00b0 for two hours.
Increase heat to 350\u00b0 and bake, uncovered, for 20 to 30 minutes.
Cut dried beef into small pieces.
Mix dried beef, sour cream, soup mix and mayo together with spoon.
Refrigerate (over night is recommended).
Serve with mini-bagels, crackers, or torn French bread pieces.
In large casserole dish, place a layer of dried beef slices, slightly overlapping each other.
Wrap a slice of bacon around each chicken breast and place on top of dried beef.
In a saucepan, heat together the cream cheese, sour cream, and undiluted mushroom soup.
Heat through until cream cheese is partially melted.
Pour sauce over chicken.
Sprinkle each breast with paprika.
Cover and bake for 2 hours at 350.
When serving, spoon soup mixture over each chicken breast and serve extra soup mixture in gravy boat or pitcher.
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.
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.