Chipped Beef Logs Recipes

BEEF LOGS

Steps:

• Mix all ingredients well and refrigerate for 72 hours.
• Knead 5 minutes each day.
• Day 3-Make into 4 logs place on cooling rack and place cooling rack on cookie sheet.
• Bake@ 160 for 9 hours (yes, 9), turning after 4 hours.
• When done, blot with paper towels.
• Great served with cheese and crackers.

CREAMED CHIPPED BEEF ON TOAST

Steps:

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

CHIPPED BEEF CHEESE BALL

Steps:

• Place beef in a food processor; pulse until finely chopped. In a large bowl, beat cream cheese until smooth. Stir in 2/3 cup beef and the onion and Worcestershire sauce. Refrigerate, covered, at least 1 hour., Place remaining beef in a small shallow bowl. Shape cheese mixture into a ball; roll in beef to coat evenly. Wrap; refrigerate at least 1 hour. Serve with crackers and vegetables.

CHIPPED BEEF LOGS

Steps:

• In a medium mixing bowl, blend cream cheese, horseradish and milk together with an electric mixer until smooth. Spread a thin layer on beef slices roll into logs. Refrigerate before serving. Cut each log into 3 to 4 serving slices. From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.