Hot Chipped Beef Appetizer Pie Recipes

CHIPPED BEEF DIP

Steps:

• Chop chipped beef into small pieces.
• In a medium bowl, combine softened cream cheese, chopped chipped beef and a teaspoon garlic powder. Stir until well combined.
• Refrigerate until ready to eat.

CHIPPED BEEF DIP RECIPE

Steps:

• Heat oven to 350.
• Cream together the softened cream cheese, sour cream, Worcestershire sauce and garlic powder.
• Stir in the diced chipped beef and sliced green onions.
• Spoon into a baking dish and smooth.
• Bake for 20-30 minutes or until dip is bubbly.
• Garnish with extra chipped beef and sliced onions, if desired.

HOT CHIPPED BEEF SPREAD

Steps:

• 1. Mix all ingredients well with electric mixer in the small bowl.Spread in sprayed Pyrex dish. Bake in a 325^ oven for 20 to 30 minutes.
• 2. Refrigerated Chipped Beef Spread 8 oz. softened cream cheese 1/4 cup mayonnaise 5 oz. jar dried beef, snipped fine with scissors 1/4 cup chopped olives. black or green 2 Tablespoons chopped up dried onions - soaked in 2 Tablespoon cooking sherry Combine all ingredients. Store in refrigerator in a covered container. Serve on rye bread, crackers of celery sticks.

FAVORITE FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

MINI APPETIZER GROUND BEEF PIES

Steps:

• 1. Grease a mini muffin pan and heat oven to 375 degrees.
• 2. Saute the onion, and ground beef until beef is fully cooked. Drain and add the bell peppers, garlic and black pepper, set aside.
• 3. Make the pastry by blending the biscuit mix and the cornmeal with the butter until it is like fine crumbs. Add water tablespoon at a time until an easy to handle dough. Press into your mini muffin pan, mine only made about 18.
• 4. Fill with the hamburger mixture.
• 5. Whip the egg and milk/cream mixture with a fork until it is combined. Spoon into your hamburger filled pies and then top it off with the grated cheese.
• 6. Cook for about 20 minutes until a toothpick inserted comes out clean.

CREAMY HOT BEEF DIP

Steps:

• In a small bowl, combine the first seven ingredients until blended; transfer to a 1-qt. baking dish. Bake, uncovered, at 375° for 30 minutes or until bubbly. Serve with vegetables.

SLOW-COOKER CREAMY BEEF DIP

Steps:

• In medium bowl, mix all ingredients except bread. Spoon into 2- to 3-quart slow cooker.
• Cover and cook on Low heat setting 1 to 2 hours, stirring occasionally, until mixture is melted and hot. Dip will hold on Low heat setting up to 2 hours. Serve with bread.

APPETIZER PIE

Steps:

• Blend cream cheese and milk.
• Stir in other ingredients except walnuts.
• Spoon in pie plate.
• Sprinkle with walnuts.
• Bake at 350 degrees for 15 minutes.
• Serve with crackers as a spread.

HOT CHIPPED BEEF APPETIZER PIE

Steps:

• 1. Blend cream cheese with milk. 2. Mix other ingredients except nuts with cheese/milk. Pat into 8" pie plate; cover with nuts. 3. Bake at 350F for 20 minutes (or microwave for 8 mins, covered). 4. Serve hot with crackers.