Chipped Beef Pickle Roll Ups Food

CHIPPED BEEF PICKLE ROLL UPS

Steps:

• 1. Lay out all the pickles on paper towels. This helps get the moisture off.
• 2. Take one piece of dried beef and coat with cream cheese. Remember to get the whipped type, this makes it much easier to spread. Then place another piece of dried beef just so the bottom of the coated piece is covered by the top of the uncoated piece of dried beef. Then coat the second piece of dried beef with cream cheese as well.
• 3. Place the pickle at one end and wrap away. Repeat for all pickles.
• 4. Let them set in a container in the refrigerator overnight.
• 5. Slice into bit size pieces.

DRIED BEEF ROLL-UPS

Steps:

• Cream cheese and horseradish until smooth and creamy.
• Spread mixture over each slice of dried beef.
• Roll up then refrigerated for a couple hours.
• When ready to serve, cut each roll diagonally, making each cut about 1 inch long For variations: mix minced pimento stuffed olives with basic mixture.
• Mix minced green onions with basic mixture or crabmeat.
• This recipe can be frozen and prepared days in advance.

TORTILLA ROLLUPS WITH BEEF

Steps:

• 1. Soften your cream cheese and add the ranch dressing mix. Chop your dried beef in a food processor until the slices are small pieces. Add to cream cheese mixture and mix well.
• 2. Warm each tortilla in microwave for about 10 seconds. Spread cream cheese filling over the tortilla all the way to the edges. Start at one end and roll the tortilla up tightly. Repeat with remaining tortilla shells.
• 3. Refrigerate for about an hour or so. Remove from refigerator and slice into 1/2 to 1 in slices. Serve on a pretty platter!

BUDDIG PINWHEELS

Steps:

• Mix together all ingredients except lunchmeat and set aside.
• Lay four slices of lunchmeat, slightly overlapping, in a row.
• Underneath the first row, again slightly overlapping it, lay another row of 4 slices.
• Repeat once more with another row (there are 12 slices in a pkg.).
• They will make a square and all the slices will be overlapping another (3 rows of 4 slices each, each one overlappiing the previous row).
• Gently spread 1/2 of the mixture onto the slices, the opposite direction that you overlapped the slices in (in my case it was right to left).
• This will prevent the slices from bunching up while you spread, as they are thin.
• Starting from the bottom, roll upward, making the roll snug, but not tight.
• When you get to the section where the slices overlap, use a thin amount of the mixture to glue it to the roll.
• Continue to the top of the roll, and"glue" it together so the roll is smooth.
• Gently wrap the roll in saran wrap and chill for at least 1 hour or until firm.
• Cut into slices about 1" thick.
• This makes one roll.
• Repeat with the other pkg of meat and mixture to make a second roll.