Type what you have

Ingredients

• ✓ chipped beef
• cream cheese
• celery
• onion
• celery salt
• paprika

Instructions

1. 1 Mix cream cheese, chipped beef, celery, onion, and celery salt together in a bowl; form into a ball. Sprinkle paprika over cheese ball.

By Carolyn

Ingredients

• ✓ chipped beef
• rye bread
• sour cream
• mayonnaise
• beau monde seasoning
• celery salt
• dill weed

Instructions

1. 1 Using a bread knife, remove "crown" of bread. Hollow out the inside of loaf, and cut into bite-sized cubes for dipping.
2. 2 In a medium bowl, blend sour cream, mayonnaise, chipped beef, Beau Monde seasoning, celery salt, and dill weed. Mix thoroughly, cover, and chill for at least 1 hour.
3. 3 Spoon chilled dip into hollow bread loaf, and serve with cubed bread for dipping.

By Beth

Ingredients

• ✓ chipped beef
• butter
• cream cheese
• horseradish
• green bell pepper
• red bell pepper
• black pepper
• cheddar cheese

Instructions

1. 1 In a medium saucepan over medium heat, cook and stir the dried chipped beef in butter until evenly browned.
2. 2 In a medium bowl, whip the cream cheese, horseradish, green bell pepper, red bell pepper and pepper until well blended. Mix in 2/3 of the beef. Roll into a ball.
3. 3 Roll the ball in the remaining beef and the Cheddar cheese. Wrap in plastic and chill in the refrigerator at least 1 hour before serving.

By Sara

Ingredients

• ✓ chipped beef
• bacon
• chicken breast
• sour cream
• cream of mushroom soup
• paprika

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Line the bottom of a 9x13-inch baking dish with slices of chipped beef. Wrap bacon slices around chicken breasts and place on top of chipped beef.
3. 3 Mix together sour cream and condensed soup in a medium bowl until well combined. Pour over bacon-wrapped chicken breasts and sprinkle with paprika.
4. 4 Bake in the preheated oven for 2 hours. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Kathy H

Ingredients

• ✓ chipped beef
• sour cream
• mayonnaise
• parsley
• onion
• seasoned salt
• dill
• rye bread

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until well mixed. Chill dip in refrigerator for 24 hours.
3. 3 Cut the top off rye bread loaf. Scoop out bread with hands or a spoon: break into bite-size pieces.
4. 4 Add dip to hollowed-out bread "boat." Place bread "boat" on a serving tray: arrange bread pieces around it.

By Chef BFranks

Ingredients

• ✓ chipped beef
• beef tongue
• water
• black bean
• chourico
• bacon
• vegetable oil
• garlic
• onion
• jalapeno pepper
• tomato
• salt
• cayenne pepper
• orange

Instructions

1. 1 Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
2. 2 Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.
3. 3 When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
4. 4 Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.
5. 5 Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.
6. 6 To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.

By librarylady