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.
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.
Mix horseradish and cream cheese with a fork until of spreading consistency.
Spread thin layer of mixture on round slices of dried beef.
Roll, cut in half and secure with toothpick.
Mix cream cheese and horseradish together.
Spread a thin layer of the mixture on the sliced dried beef.
Roll into a log. Cut into bite size pieces.
Yields about 70 bite size pieces.
Arrange dried beef in a single flat piece.
Spread cream cheese on top and roll like a jelly roll.
Fasten the roll with toothpicks.
Place in foil and refrigerate overnight.
Cut the roll into mini rolls (individual servings).
Arrange on party serving tray.
Soften cream cheese; spread on dried beef.
Quarter whole sweet pickles and lay on one side of dried beef.
Roll up.
Put a toothpick through the roll and refrigerate for at least 1 hour.
Mix all ingredients, except beef, until creamy.
Fold beef into a rectangular shape.
Roll cream mixture up in beef.
They will be funnel shaped.
Arrange on plate with green olives.
Mix first 4 ingredients together until smooth.
Then fold dried beef in half and lightly spread cream cheese mixture on and roll beef slices up.
Take one slice of dried beef and lay flat on surface.
Place one of the quarters of the dill pickle in the center.
Then, with a knife, cut a small portion of the cream cheese and place this also in the center with the pickle.
Roll up.
Place in airtight container or serve.
Combine and cream the mayo, cream cheese, garlic powder, onions and horseradish.
Spread mixture on dried beef slices and roll up.
Chill and serve.
Spread slices of dried beef with cream cheese.
Wrap around a small dill pickle.
Chill and slice.
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.
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.
Mix ingredients.
Spread on slices of dried beef.
Roll up and fasten with toothpick.
Chill.
Mix with a little dried beef the remaining ingredients. Spread mixture on middle of dried beef; roll and refrigerate overnight or 24 hours.
ash browns.
Brush the beef slices with 1/2 tbsp
large skillet, cook the beef, green pepper and onion over
mall wooden picks.
Brown roll-ups slowly in hot oil in
Leave all ingredients out for 2 hours to soften.
Lay the pickles out on a paper towel; pat to dry.
Lay dried beef out flat and spread softened cream cheese on meat.
Place pickle on edge of meat and roll the meat around pickle (jelly roll style).
Repeat steps and re-roll the pickle with a 2nd piece of meat. Refrigerate the rolls for approximately 1 hour before slicing.
Spread slice of dried beef with mixture.
Roll up.
Cut in half.
Put a toothpick in if needed to hold together.