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 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.
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.
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.
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.
Arrange dried beef in shallow baking dish.
Wrap bacon strips around each chicken breast.
Arrange over beef.
Spread soup with chicken.
Cover with aluminum foil.
Bake at 300\u00b0 for 2 hours. Increase heat to 350\u00b0.
Bake, uncovered, for 20 to 30 minutes longer, basting several times.
Yields 6 servings.
No seasoning is needed other than pepper.
Chop beef very fine, I use my mini chopper.
Combine Mayo and Sour Cream.
Add dried beef and Beau Monde and mix well.
Refrigerate over night for best flavors.
Serve in hollowed out bread bowl with party rye or pumpernickle bread or bagel chips.
Cooking time is for overnight refrigeration.
trip of bacon.
Cut dried beef in half and into ribbons
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.
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 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 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.
Cut up and frizzle dried beef in 1/2 stick of oleo. Cook noodles and drain. Grate 1/2 of the cheese and mix all of the ingredients together.
Put in baking dish. Top with the remaining cheese and onion rings.
Bake at 375\u00b0 for 45 minutes.
Makes quite a large serving.
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.
Rinse and drain dried beef slices; chop beef and spread on bottom of baking dish. Wrap each chicken breast in one half piece bacon. Place chicken over beef; blend soup and sour cream until smooth; pour over chicken. Bake at 300\u00b0 for 2 hours covered, and 350\u00b0 for 30 minutes more, uncovered.
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.
Melt butter in skillet and stir in flour to make a roux.
Add milk gradually until you reach desired thickness.
Add dried beef, olives, salt (watch salt because beef is already salty) and pepper.
Stir in egg slices carefully.
Serve over hot biscuits or thick toast.