| 6 oz. Ulrich’s Genuine Sliced Dried Beef | 6 green onions w/stems finely cut |
| 2 8-oz. pkgs. cream cheese, softened | 1 ½ tsp. Worcestershire sauce |
| 2 Tbsp. milk | ¼ tsp. garlic salt |
| 2 tbs. mayonnaise |
Mix all ingredients well. Form into two balls. Roll balls in finely cut dried beef.
Ulrich’s Genuine Sliced Dried Beef
Softened cream cheese
Whole dill pickles
Gently blot pickles. Spread cream cheese over one side of each beef slice. Place whole pickle at one end and roll up. Chill. Cut crosswise ½- to 1-inch thick. Arrange on plate to serve.
| ½ c. butter or margarine | Firm pumpernickel bread, finely crumbled |
| 1 c. shredded Edam or Gouda cheese | Finely minced parsley |
| 1/8 tsp. paprika |
Cream the butter or margarine; combine with shredded cheese and paprika. Shape into small balls. Roll half in pumpernickel crumbs and half in finely minced parsley. Chill. Makes 24 truffles.
| 2 egg whites | Dry bread or crackers, finely crumbled |
| 2 Tbsp. water | Butter or margarine |
| 8 slices Edam or Gouda cheese (1/3 inch thick) |
Beat egg whites with water. Dip cheese slices into egg whites, then into crumbs. Let stand 10 minutes. Melt butter or margarine in skillet. Sauté cheese slices until golden brown on both sides. Cut as desired to serve.
For the dough:
| 2 c. flour | ½ c. shortening |
| ½ tsp. salt | 1 beaten egg |
| 2 tsp. baking powder | ½ c. milk (more if needed) |
Sift all dry ingredients together; cut in shortening. In separate bowl, mix enough milk with beaten egg to make ¾ cup. Add to first mixture. Blend/kneed 8-10 times on floured board. Divide dough into 2 parts. Roll each half of dough to ½-inch thickness. Make 15 rounds of dough from each half using medium-sized cookie cutter.
For the filling:
| 1 lb. lean pork sausage | 2 Tbsp. cream |
| ½ lb. hamburger | Salt and pepper |
| ¼ c. dry bread crumbs |
Blend all filling ingredients. Form 30 small rolls (in the shape of link sausages). Place on pastry round and seal all edges. Place filled pastries on a baking sheet with raised edges. Bake at 350° F for 40 minutes. Serve hot. These may be refrigerated or frozen after baking to be reheated before serving.
| 1 2-lb. ball of Edam cheese (room temperature) | 1 tsp. Worcestershire sauce |
| 1/3 c. beer (possibly a little milk also) | Dash of Tabasco sauce |
| 2 Tbsp. softened butter | ½ c. chopped pecans |
Cut a diameter slice (2-3 inches) from top of Edam ball; set aside. DO NOT remove red wax from cheese. Scoop out cheese ball, leaving shell for the bowl. Shred cheese and add remaining ingredients. Blend until smooth, adding additional beer or a little milk if desired. Stuff shell with cheese mixture and replace the top. Serve at room temperature.
| 2 c. shredded Edam or Gouda Cheese | ½ tsp. dill weed |
| 3 Tbsp. flour | ½ c. chopped, cooked shrimp |
| 1 tsp. baking powder | 2 eggs, beaten |
| 1 Tbsp. finely minced onion | Oil (to deep fry) |
Blend cheese, flour, baking powder, onion and dill weed. Add beaten eggs and mix until even, then fold in shrimp. Heat oil to 375° F. Fry teaspoons of batter in the oil until both sides are golden (approx. 3 minutes). Drain on absorbent paper and serve hot. Makes approx. 36.
| 2 c. flour | 1 c. shredded Edam or Gouda cheese |
| 1 tsp. salt | 1 egg white |
| 2/3 c. chilled shortening | Nutmeg |
| 2 Tbsp. chilled butter or margarine | Salt |
| 4 Tbsp. water |
Blend flour and salt together. Cut in shortening and butter until the mix is fine crumbs. Slowly add water to form a pie dough-like mixture. Add in cheese. Roll out dough to approx. ¼-inch thickness. Brush with egg white. Sprinkle with nutmeg and salt. Cut into 5x1/2-inch strips. Twist strips (hold each end and twist in opposite directions). Place them on ungreased baking sheet, pressing ends down. Bake at 425° F until crisp and golden (roughly 10 minutes). Makes approx. 3 ½ dozen.
| 1 ½ c. grated Gouda cheese (divided in half) | ¼ tsp. salt |
| 1 egg yolk | 3 c. flour |
| 1-3/4 sticks softened butter or margarine | 1 tsp. Worcestershire sauce |
Mix ¾ cup of the cheese with all other ingredients until well blended. Wrap in waxed paper; chill for 2 hours. Roll dough out to ¼ -inch thickness. Cut into 3x1/4-inch strips. Coat the strips with remaining cheese and put on a buttered cookie sheet. Bake for 15 minutes at 400° F. Makes 50-60 cheesy sticks.
1 lb. bacon
3 cans whole water chestnuts
Sauce:
¾ c. ketchup
1 tsp. Worcestershire sauce
¾ c. brown sugar
Cut 1 lb. package of bacon into thirds. Wrap one piece of bacon around one water chestnut and secure with a toothpick. Place all wrapped water chestnuts in 9x9-inch baking dish. Mix sauce ingredients and pour over dish, covering each water chestnut. Bake at 350° F for 45 minutes.
| 2 (8 oz.) pkgs. cream cheese (room temperature) | Salt and pepper to taste |
| ½ can cream of mushroom soup | 1 ½ tsp. sugar |
| Touch of garlic | ¼ lb. Ulrich’s Genuine Sliced Dried Beef |
| Touch of onion salt |
Mix cream cheese with soup. Add spices and sugar. Shred or cut dried beef and stir in. Refrigerate and serve with chips.
| 1 c. grated cheddar cheese | ½ c. mayonnaise |
| 1 (8oz.) package of cream cheese (softened) | 10 strips fried and crumbled bacon |
| 3 chopped green onions |
Mix all ingredients together and place in baking dish. Bake at 350° F until hot (bubbling). Serve warm with vegetables, crackers or chips.
