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Old 07-20-2006, 08:36 AM   #11
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Either one will work, but I prefer the kind in the jar. I've never rinsed it though. I just don't add any other salt to the dish.

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Old 07-20-2006, 09:39 AM   #12
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dried beef, gosh, I have not thought of that in a loooooong time. My culinary challenged mother used to make a lot of dried beef gravy for the family. I don't think she rinsed it either, but I can see the wisdom of that. We then used the jars for orange juice glasses, an early version of recycling I guess.

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Old 07-20-2006, 10:58 AM   #13
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Red face Dried Beef Cheese Ball

I never would have thought of making gravy from the beef! We too had juice glasses growing up though, but they were from the Kraft "cheese" that came in the glasses. My sister and I would fight over who got one! I probably still have one or two in my own cupboard now.
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Old 07-20-2006, 11:26 AM   #14
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Does "dried beef gravy" = "SOS" ?

Because I love that stuff! We used the packaged "Carl Buddig" brand beef for it.
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Old 07-20-2006, 10:12 PM   #15
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Originally Posted by Constance
Either one will work, but I prefer the kind in the jar. I've never rinsed it though. I just don't add any other salt to the dish.
Me, too!! The dried beef in the jar does not seem to make the recipe too salty.
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Old 07-21-2006, 07:37 AM   #16
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Smile Dried Beef Cheese Ball

Well, I made the cheese ball last night, we'll have it before dinner today. I ended up using the Budding packaged beef. My daughter's boyfriend called his mother and she said that is what she uses, so since I had both, I used that. Now since I still have the stuff in the jar I guess I will be making another one. Also my recipe called for 3 TABLESPOONS of horseradish and that seemed excessive. His Mom told me she uses 3 tsp. at most, so I used 2! I guess we will see tonight, wish me luck. Out of town guests from CA will be sampling it. Pam
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Old 07-21-2006, 09:25 PM   #17
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Cheeseballs are so flexible that a little 'jiggling' of the ingredients won't affect it, I'm sure.

I used to serve that, also...and everyone enjoyed it.
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Old 07-21-2006, 09:34 PM   #18
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Originally Posted by crewsk
To answer the question about rinsing the dried beef that comes in the jar. The reason it needs to be rinsed is because it is very salty. I made the mistake once of using it without rinsing & I thought I was going to choke to death from all the salt.
My Ex used to mix that stuff with canned tomato soup and serve it over toast. It was a nostalgia food for her so any rational discussion of how good it was or was not could not occur. I couldn't gag it down. And, yes, the salt was overpowering.
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Old 07-22-2006, 02:14 AM   #19
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Originally Posted by Army Pam
Here is the recipe I am planning on using. I also read someplace that you need to rinse the beef before using it, what's that about?


8 ounces soft cheddar cheese

8 ounces cream cheese

4 ounces dried beef

3 tablespoons horseradish

chopped walnuts or pecans

assorted crackers
  1. Chop beef into small pieces.
  2. Mix cream cheese& cheddar with hands, add beef & mix again.
  3. Put horseradish in strainer, drain well& add to cheese mixture.
  4. Shape into 2 balls& refrigerate overnight.
  5. Put chopped walnuts into plastic bag.
  6. Add a ball& press.
  7. Refrigerate until serving.
Serve w/crackers
*eats cheeseballs right off of computer screen*
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Old 07-22-2006, 02:04 PM   #20
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Where do y'all shop? I've never seen dried beef in a jar. I thought it had always been in those little bags by Budig.

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