| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
New Orleans |
Creole, Cheese, Appetizer |
16 |
Servings |
INGREDIENTS
| 1 |
lb |
Cream cheese; room temp |
| 1/4 |
c |
Milk |
| 5 |
oz |
Chipped beef |
| 1/4 |
c |
Onion; minced |
| 2 |
tb |
Green bell pepper; finely chopped |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Pecans; finely chopped |
| 2 |
lb |
Crackers |
INSTRUCTIONS
Preheat oven to 350°. In a large bowl, blend cream cheese and milk. Stir in
chipped beef, onion, green pepper, pepper and sour cream. Mix well. Pour
into a small baking dish and sprinkle pecans on top. Bake, uncovered, for
20 minutes in a 350 F oven. Serve hot with chips or crackers.
Serving Ideas : Hors d'Oeuvre
Recipe by: Chachie's New Orleans Cooking
Posted to recipelu-digest by Nesb2@aol.com on Feb 24, 1998
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