On Mon, 23 Jun 2008 20:33:17 GMT, "l, not -l" > wrote:

>
>On 23-Jun-2008, Ken > wrote:
>
>> I'd prefer to get a recipe here from someone who has tried it. I've been
>> disappointed with several web site recipes I've tried.
>>
>> Also, where do they keep the dried beef in the supermarkets these days? I
>> haven't seen it for years. Used to be near the sausage and packaged lunch
>> meats. Maybe I just didn't notice carefully enough.
>>
>> TIA
>>
>> Ken
>
>I use the one from the Armour website, one of the makers of Dried Beef that
>is used to make Creamed Chipped Beef, with two modifications I'll describe
>at the end.
>
>
>* Exported from MasterCook *
>
> Creamed Chipped Beef
>
>Recipe By :
>Serving Size : 0 Preparation Time :0:00
>Categories :
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 2 Tbsp. butter
> 2 Tbsp. all-purpose flour
> 1 1/2 cups milk
> 1 jar ARMOUR® STAR SLICED DRIED BEEF -- (2.25 oz.) rinsed,
> chopped
> 1/2 tsp. prepared yellow mustard
> 8 slices white bread -- toasted
>
>Melt butter in saucepan. Add flour and cook 1 minute. Add milk all at once.
>Cook and stir until thickened and bubbly. Add beef and mustard and heat
>through.
>
>S(Internet Address):
> "http://www.armour-star.com/recipes.asp?recipe_id=221"
> - - - - - - - - - - - - - - - - - - -
>
>Per Serving (excluding unknown items): 1019 Calories; 43g Fat (37.7%
>calories from fat); 30g Protein; 128g Carbohydrate; 5g Dietary Fiber; 114mg
>Cholesterol; 1490mg Sodium. Exchanges: 7 Grain(Starch); 1 1/2 Non-Fat Milk;
>8 1/2 Fat.
>
>Serving Ideas : Serve over toast
>
>NOTES : Makes 1 1/2 cups
>
>Nutr. Assoc. : 0 0 0 0 0 0
>
>MODIFICATIONS to recipe:
>I leave out the mustard and I not only rinse the beef, I give it a good
>30-45 minute cold-water soak (changing water halfway through) to pull out
>some of the salt.

I prefer dry mustard. I'll also toss in a tiny pinch of cayenne.

- Mark