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