| Dried Beef & Avocado | Serves | 4 |
| Cover beef w cold water. Bring to a boil and drain. Heat butter. Add beef and sauté 4 min or until beef is lightly browned and softened. Add frozen creamed onions, 1.25 c water, white wine and Wor. Bring to boil. Reduce heat. Add avocado & almonds. Cook over low heat 3 min longer. Serve over toasted English muffins. |
| Dried Beef | 7.5 | oz dried |
| Butter | 2 | T |
| Onion | 2 | 10 oz pkgs creamed |
| Wine, White | 0.5 | c |
| Worcestershire Sauce | 1 | T |
| Avocado | 1 | peeled & sliced |
| Nuts, Almonds, slivered | 0.25 | c toasted |
| Dried Beef Rarebit | Serves | 4 |
| Sauté beef in butter. Blend in flour, mustard and paprika. Stir and cook till smooth. Add Worchester and milk. Boil 1 min. Blend in cheese. Serve over toasted English muffins or Cheese Puffs. |
| Dried Beef | 4 | oz dried |
| Butter | 0.25 | c |
| Mustard | 1 | T |
| Paprika | 0.5 | tsp |
| Worcestershire Sauce | 0.5 | tsp |
| Milk | 2 | c |
| Cheese, Cheddar | 1 | c shredded |
| Dried Beef, Symphony | Serves | 4 |
| Melt butter and add sour cream. Add artichoke hearts and wine. Add beef and cheese. Stir and serve over toasted English muffins w more cheese on top |
| Butter | 2 | T |
| Sour Cream | 1 | pt |
| Artichoke Hearts | 1 | lb can, thinly sliced |
| Wine, White | 0.5 | c |
| Dried Beef | 0.5 | lb, dried |
| Cheese, Parmesan | 1 | T |
| Eggplant & Meatball Parmigiana | Serves |
| See Ground Meat |
| Fondue | Serves | 4 |
| Cut meat into bite sized pieces and let stand at room temp a few min to prevent spattering. Use two forks per person (to prevent hot fork from burning mouth). Heat oil about 2" deep in fondue pot. Heat to 425 degrees or gently boiling. Dip meat into oil to cook, then into sauce (Use one or more of these sauces: Duxelles, Onion, Mustard, Pungent Peach, Bordelaise, Red Devil, Curry, Béarnaise). Can also be made w chicken breast, chicken livers, and veal kidney. |
| Beef | 2 | lb tenderloin |
| Vegetable Oil |