Find Recipes Instantly! (Type the Recipe name or any Ingredient) Beef Ball 3 (8 ounce) jars dried chipped beef 2 tablespoons butter 2 (8 ounce) packages cream cheese, softened 1 tablespoon horseradish 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1/4 teaspoon ground black pepper 1/4 cup shredded Cheddar cheese Directions 1 In a medium saucepan over medium heat, cook and stir the dried chipped beef in butter until evenly browned. 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 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. Makes 4 cups Dried Beef Ball 5 ounces dried beef, chopped 2 (8 ounce) packages cream cheese, softened 6 green onions, chopped 1 tablespoon Worcestershire sauce 1/2 teaspoon seasoned salt Directions 1 Reserve about a half cup of chopped dried beef. 2 In a separate medium bowl, combine the remaining beef, cream cheese, green onions, Worcestershire sauce and seasoned salt. Mix well and roll into a ball. 3 Roll the ball in the reserved beef, coating the entire outside of the ball. Makes 10 servings EZ Party Cheese Ball 1 (8 ounce) jar dried beef 1/4 cup Italian-style salad dressing 2 (8 ounce) packages cream cheese, softened Directions 1 Process dried beef, Italian-style dressing and cream cheese in a food processor until well blended. Transfer to a medium bowl. Chill until firm enough to form into a ball, about 2 hours. Makes 16 servings Sauerkraut Sausage Balls 1 pound spicy ground pork sausage 1 onion, diced 1 (2 ounce) package dried beef, shredded 1 (16 ounce) can sauerkraut, drained and minced 1 teaspoon prepared mustard 1 tablespoon dried parsley 1 (8 ounce) package cream cheese, softened 1 teaspoon garlic salt 2 quarts oil for frying 1 1/2 cups all-purpose flour 1 1/4 cups milk 1 egg, lightly beaten 2 cups seasoned bread crumbs Directions 1 Place spicy ground pork sausage, onion and dried beef in a large, deep skillet. Cook over medium high heat until sausage is evenly brown and onions are soft, about 10 minutes. Drain and transfer to a large bowl. 2 Mix sauerkraut, prepared mustard, parsley, cream cheese and garlic salt with the sausage mixture. Cover and chill in the refrigerator approximately 2 hours. 3 Heat oil in deep-fryer to 375 degrees F (190 degrees C). 4 Place flour in a small bowl. Blend milk and egg together in another small bowl. Place seasoned bread crumbs in a medium bowl. 5 Roll the chilled sausage mixture into 1 inch balls. Dredge sausage balls one at a time in flour, the egg and milk mixture and the bread crumbs. 6 In small batches deep fry sausage balls in the preheated oil until golden brown, about 3 minutes. Drain on paper towels and serve warm, or freeze for later use. Makes 30 - 40 balls Ham Balls l lb. ground ham 1 1/2 lbs. ground lean pork 2 eggs 1 cup milk 1 cup cracker crumbs Mix together & form into 20 balls. 1/2 cup vinegar 1/2 cup water 1 1/2 cups brown sugar, packed 1 T. ground mustard Mix together & pour over meatballs. Bake in a large oven-proof casserole dish for 2 hours at 325 degrees. Serve with sour cream sauce. Sour Cream Sauce: 1 cup sour cream 1 cup Cool Whip 3 T. horseradish Mix together and serve as dipping sauce. Ultimate Cheese Ball 3 (8 ounce) packages cream cheese, softened 1 bunch green onions, finely chopped 1 (8 ounce) jar dried beef, chopped 1 cup chopped pecans Directions 1 In a medium bowl, mix the cream cheese, green onions and dried beef. Form the mixture into a ball. Sprinkle with pecans. Chill in the refrigerator approximately 2 hours before serving. Makes 6 cups Braunschweiger Ball 2 (8 ounce) packages braunschweiger liverwurst, cubed 1/2 cup chili sauce 2 teaspoons prepared horseradish 6 drops hot pepper sauce 1 (8 ounce) package cream cheese, softened 2 tablespoons mayonnaise 1 cup pimento-stuffed green olives, sliced Directions 1 Using an electric mixer or food processor, beat or process braunschweiger, chili sauce, horseradish and hot pepper sauce until well mixed. Cover and refrigerate until mixture firms up, for approximately 1 hour. 2 In a medium-sized mixing bowl, mash cream cheese with mayonnaise until smooth and spreadable. Turn liverwurst mixture out onto a sheet of foil and mold it into a ball. Using a small spatula, frost with cream cheese mixture. Decorate with sliced stuffed green olives. Makes 20 servings