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.
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.
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.
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.
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.
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.
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.
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.
Chop dried beef and divide in half.
Chop scallion tops fine. Mix dried beef (2 ounces), cream cheese (softened), scallion tops and garlic powder with a spoon.
Take a piece of wax paper, spread remaining dried beef.
Mold mixture into a ball and roll in the dried beef.
Serve with crackers.
Rinse the dried beef before chopping to reduce the salt.
Chop dried beef in small pieces.
Do the same with the green onions.
In mixing bowl mix cream cheese and chopped onions and 1/2 of the dried beef, accent and garlic salt.
Mix well and shape into ball.
Cover the ball with the rest of the dried beef.
Serve with triscuts or any other crackers or party bread.
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.
In small bowl, combine dried beef, cream cheese, horseradish and dry mustard (using half of finely ground dried beef, saving other half for rolling).
Mix well.
Shape into 50 (3/4-inch) balls.
Roll each ball in dried beef.
Cover and refrigerate 2 hours.
To serve insert one pretzel stick into each ball.
Balls can be made ahead and frozen until needed.
Allow to thaw completely before inserting pretzel stick.
Chop dried beef into small pieces and blend with all other ingredients.
Serve with bagels cut in small pieces for dipping or a round loaf of sourdough bread.
Put dried beef into blender or food processor and make crumbly. Reserve 1/2 cup to roll the finished balls in.
Mix everything else together by hand and form 2 balls.
After rolling balls in crumbled dried beef, refrigerate overnight.
Serve as a spread for crackers.
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.
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 baking dish with butter.
Clean chicken good. Cover bottom of dish with dried beef.
Next, lay chicken breasts over dried beef.
Pour the uncooked soup over chicken.
You may need to spread it out.
Cover dish with foil.
Bake for 2 hours at 325\u00b0.
Mix all ingredients. (Hint: Can pour boiling water over dried beef, let stand a minute then drain. This tones down the salt in the dried beef.) Let set in fridge for at least an hour. Cube rye bread and dip in mixture.
In a mini food processer, finely chop dried beef. Mix all other ingredients with the chopped dried beef and mix until combined. Form into ball and roll in nuts if desired. Serve with crackers.