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Buddig Pinwheels Appetizer
•1 package (8 oz.) cream cheese, softened
•1 tablespoon grated onion
•1 teaspoon horseradish
•Dash Worcestershire sauce
•2 packages (2 oz. each) Buddig Sliced Beef or Ham

Combine cream cheese, onion, horseradish and Worcestershire until well blended. Separate sliced meat, laying two slices in a row, slightly overlapped. Spread with cream cheese mixture. Roll up and fasten with a wooden pick. Repeat with remaining meat and cream cheese. Refrigerate, covered, at least 2 hours. Just before serving, cut into 1-inch slices.

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Buddig Wrapped Mini Cheese Balls
•7 oz cheddar cheese spread
•4 oz cream cheese
•9 oz Old Wisconsin Summer Sausage
•2 oz Buddig Ham
•2 oz Buddig Turkey
•2 oz Buddig Beef
•30 ea skewers - small bamboo


  • Bring cheddar cheese spread and cream cheese to room temperature.

  • Remove skin from summer sausage, cut into 1/4" thick slices, then dice into small chunks.

  • Sauté sausage until lightly browned. Drain on paper towel-lined plate, let cool and discard rendered fat.

  • Mix cheddar cheese spread, cream cheese and summer sausage in a bowl.

  • On a cutting board, lay out sliced Buddig meats and scoop 1 oz of mixture onto meat. Fold meat over mixture to form a little ball or pillow. Skewer to seal, and serve.

  • Feel free to add cucumber slices, grape tomatoes or anything else you'd like to dress up your skewers!

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Cheesy Mexican Dip
•1 package (16 oz.) pasteurized process cheese spread, cut into 1-inch cubes
•1/2 cup picante sauce, mild or hot
•1 can (4 oz.) chopped mild chilies, drained
•1 package (2 oz.) Carl Buddig Beef, chopped
•Sliced small peppers, if desired
•Fresh cilantro, if desired
•Tortilla chips

Combine cheese, picante sauce and chilies in medium size heavy saucepan. Heat over low heat, stirring constantly, 8 to 10 minutes or until cheese is melted. Stir in chopped beef; heat through. Garnish with sliced peppers and cilantro, if desired. Serve warm with tortilla chips for dipping.

NUTRITIONAL INFORMATION: Calories per serving (1/4 cup cheese dip) 183; Calories from Fat 114; Total Fat 13g; Saturated Fat 8g; Trans Fat 0g; Cholesterol 45mg; Sodium 1070mg; Total Carbohydrate 8g; Dietary Fiber <1g; Protein 12g

PREP TIME: 10 minutes
COOK TIME: 8 to 10 minutes
Makes 2 cups (about 8 servings)

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Deli Cuts Kebabs with Barbecue Dip
•1 (12-ounce) package Deli Cuts Honey Ham
•12 grape tomatoes
•1 small ripe avocado, peeled, cut into 12 chunks (see note)
•1/4 cup bottled barbecue sauce
•2 tablespoons reduced-fat mayonnaise
•1/8 teaspoon chipotle chile powder, optional
•1 tablespoon minced chives or scallions (green parts only)

Make 6 stacks of meat, then cut each stack into 4 strips. Keep the strips intact. Working with one strip at a time, thread one end onto a bamboo or metal skewer. Add a grape tomato then push the other end onto the skewer over the tomato. Add one end of a second stack of strips. This time, insert an avocado chunk. Repeat so each skewer has 4 strips wrapped around a total of 2 tomatoes and 2 avocado chunks. Repeat with remaining Deli Cuts Honey Ham to yield 6 skewers. Arrange on a serving platter.

Combine barbecue sauce, mayonnaise and chile powder in small serving bowl. Sprinkle on chives. Place in center of platter. Serve the kebabs with barbecue dip on the side.

Note: Cut avocado into 6 wedges; cut each wedge widthwise in half to make 12 chunks. If desired, substitute 12 steamed sugar-snap peas for a lower-fat kebab.

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Deli Dogs in a Blanket
•12 oz cheddar cheese - in block form
•16 oz Buddig Ham or Deli Cuts Honey Ham
•32 oz prepared biscuit dough
•2 tbl butter - melted
•1 oz parmesan cheese - grated
•½ tsp parsley - dried
•½ tsp salt
•1 oz water


  • Preheat oven to 375 deg F.

  • Cut cheese into 1/2" by 1/2" by 3" sticks. You should have sixteen pieces.

  • On a cutting board, arrange 1 ounce of ham in such a way that you can roll the meat around the cheese, folding over the ends in to make something that looks like an egg roll.

  • Roll out six biscuit dough to four inch rounds and wrap the meat packages using a little of the water to seal the edges. Again, wrap to look like an egg roll.

  • Place wraps, seam side down, on a parchment lined baking sheet, brush butter over each wrap and season with mixture of parmesan, parsley and salt.

  • Place baking sheet in oven and bake until golden brown and delicious.

  • Remove from oven, let rest for 15 minutes, and serve.

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Heart-Healthy Deli Cuts California Sushi Rolls
•1 cup sushi (short-grain) rice
•2-1/2 tablespoons rice vinegar
•1 tablespoon sugar
•1 (12-ounce) package Deli Cuts Honey Ham
•2 large jalapeno chiles, cored, seeded, cut into thin length wise strips

To prepare sushi, place rice in a fine-mesh strainer. Rinse well under cold running water. Place rice in a medium pot with 1-1/2 cups water. Set aside to soak for 30 minutes. Bring rice to a boil. Reduce heat to low, cover and simmer for 20 minutes or until rice is tender and water absorbed. Spoon rice into glass bowl. In a small pot, simmer vinegar and sugar together for 30 seconds or until sugar dissolves. Pour over rice, stirring gently but well. Cool.

Separate Deli Cuts Honey Ham into stacks using 2 slices for each. Place a heaping tablespoon rice on ham. Pat rice down. Dampen hands; rice is sticky. Arrange a chile strip on one end of ham slice. Tightly roll up. Cut roll in half. Place seam-side down on serving platter. Repeat with remaining ingredients.

To prepare dipping sauce, combine soy sauce, rice vinegar, mirin and sesame oil in a bowl. Sprinkle on chives.

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Holiday Cheeseball
•1 package (8 oz.) cream cheese, softened
•2 cups (8 oz.) finely shredded Cheddar cheese
•1 can (2-1/4 oz.) sliced black olives, drained
•2 tablespoons EACH: minced green onion, minced red bell pepper
•1 teaspoon Worcestershire sauce
•1/8 teaspoon pepper
•1 package (2oz) Buddig Beef or Ham, chopped
•Assorted crackers

Beat cream and Cheddar cheeses in large bowl on medium speed of mixer until creamy. Mix in remaining ingredients until well combined. Form into ball. Wrap in plastic wrap. Chill at least 2 to 3 hours to allow flavors to blend. Serve with assorted crackers.

VARIATION: Make cheese mixture as directed, but DO NOT add Buddig Sliced Beef. Shape cheese mixture into a football. Wrap in plastic wrap and refrigerate. Just before serving, roll in chopped Buddig Sliced Beef until completely coated.

NUTRITIONAL INFORMATION: Calories per serving (2 tablespoons cheeseball) 157; Calories from Fat 125; Total Fat 14g; Saturated Fat 8g; Trans Fat 0g; Cholesterol 44mg; Sodium 283mg; Total Carbohydrate 1g; Dietary Fiber 0g; Protein 7g

PREP TIME: 10 minutes
CHILL TIME: 2 to 3 hours
Makes one 5-inch cheeseball (about 12 servings)

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Johnny Cakes
•1 box Jiffy Corn Bread Mix
•4 oz. Buddig Original Ham
•4 oz. Colby-Jack Cheese


  • Preheat oven according to instructions on corn muffin box.

  • Chop the Buddig Ham in 1/2" pieces

  • Prepare the corn bread batter according to instructions on the box.

  • Mix the Buddig Ham and ¾ of the Colby-Jack cheese into the batter.

  • Spray two mini-muffin tins with non-stick cooking spray and spoon batter into tins.

  • Top each section of batter with the remaining Colby jack cheese mixture.

  • Bake according to instructions on corn muffin box.

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Mexican Morning Muffins
•1 box (8-1/2 oz.) corn muffin mix
•1 can (7 oz.) Mexicorn*, drained
•2 teaspoons Mexican seasoning
•1/4 cup salsa, mild or medium
•1 egg
•Dash red pepper sauce
•1 package (2oz) Buddig Sliced Ham

Heat oven to 400°F. Combine muffin mix, corn, Buddig Ham and Mexican seasoning in large bowl. Stir in salsa, egg and red pepper sauce just until all ingredients are moistened. Fill paper lined 2-3/4-inch muffin cups about three-fourths full. Bake 18 to 20 minutes or until golden and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove and serve warm with butter, if desired.

NOTE: *If Mexicorn is not available, use 7 oz. can whole kernel corn, drained, and
1 tablespoon chopped green bell pepper.

PER SERVING (1 muffin) CALORIES 120; Calories from Fat 36; TOTAL FAT 4g; Sat Fat 1g; Trans Fat 0g;
CHOL 44mg; SODIUM 444mg; CARB 16g; FIBER 1g; PROTEIN 4g.

PREP TIME: 10 minutes 8 muffins
COOK TIME: 18 to 20 minutes, plus 10 minutes standing time

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Reuben Egg Rolls
•16 oz Buddig Original Corned Beef
•8 egg roll wrappers
•1 cup sauerkraut - well drained and packed down
•2 oz Thousand Island salad dressing
•2 slices bacon
•1 tbsp flour
•1 oz water
•8 oz cheddar cheese spread (such as Merkt's or Kaukauna)
•6 oz brown ale or 1 cup Dijon mustard - or spicy brown mustard


  • Set oven to 425° F.

  • Cook bacon in a hot pan until crispy, chop and set aside for dipping sauce. Drain excess fat from pan.

  • Thoroughly drain sauerkraut and add to pan, sauté briefly until pan drippings are well absorbed by sauerkraut. Remove from heat and cool.

  • Make slurry of flour and water in a small bowl.

  • Lay out one egg roll skin with a corner pointed toward you. Brush a little flour slurry around the edges of the skin.

  • Layer 2 oz. of Buddig Corned Beef in center of egg roll skin.

  • Spread 1-2 tsp. of Thousand Island dressing across center of corned beef, add 1/8 cup of sauerkraut mixture on top of mustard and fold the bottom corner up over the mixture. Fold the left and right corners toward the center and continue to roll.

  • Place egg rolls onto well-oiled sheet pan seam-side down and bake in oven for 15–20 minutes, or until golden brown.

  • Place cheese spread in microwave safe bowl, place in microwave to soften.

  • Add ½ cup brown ale and bacon to softened cheese, mix thoroughly.

  • Serve, or...

  • Serve with Dijon or brown mustard as dipping sauce.

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Reuben in the Round
•18 three-inch diameter round rye, wheat or white dinner rolls
•3 packages (2 oz. each) Buddig Sliced Corned Beef, chopped
•3/4 cup (3 oz.) shredded Swiss cheese
•6 tablespoons sauerkraut, well drained
•6 tablespoons mayonnaise
•3 tablespoons chili sauce

Heat oven to 350°F. Cut a thin slice from top of each roll. Hollow out rolls, leaving a 1/4-inch shell. Combine chopped corned beef, cheese, sauerkraut, mayonnaise and chili sauce; mix well. Spoon into hollowed out rolls. Place on a baking sheet. Bake 8 to 10 minutes or until cheese is melted and filling is hot. Serve warm.

NUTRITIONAL INFORMATION: Calories per serving (1 sandwich) 151; Calories from Fat 61; Total Fat 7g; Saturated Fat 2g;Trans Fat 0g; Cholesterol 13mg; Sodium 474mg; Total Carbohydrate 16g; Dietary Fiber 1g; Protein 6g

PREP TIME: 20 minutes
COOK TIME: 8 to 10 minutes
Makes 18 small sandwiches

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Southwestern Skins
•6 Idaho potatoes, each about 4-inches long
•Vegetable oil
•2 packages (2 oz. each) Buddig Sliced Beef, chopped
•2 cups (8 oz.) shredded Nacho or Mexican flavored cheese
•3/4 cup chopped red bell pepper
•1/4 cup chopped green onion
•Sour cream, if desired
•Fresh cilantro, if desired

Heat oven to 400°F. Rub outside of potatoes with vegetable oil; pierce each in several places with the tip of a knife. Bake 50 to 60 minutes or until tender when pierced with a knife. Let cool at least 45 minutes. Halve lengthwise. Scoop out most of the flesh*, leaving a half-inch of pulp attached to skin. Combine chopped beef, cheese, red pepper and onion. Fill each shell with approximately 1/3 cup meat mixture. Place on baking sheet. Bake in a 400°F oven 10 to 12 minutes or until cheese is melted and filling is hot. Garnish each with sour cream and cilantro, if desired. Serve hot.

NOTE: *Save flesh for use in potato pancakes, soup or mashed potatoes.

NUTRITIONAL INFORMATION: Calories per serving (1 filled potato skin) 166; Calories from Fat 61; Total Fat 7g; Saturated Fat 4g; Cholesterol 23mg;
Sodium 276mg; Total Carbohydrate 19g; Dietary Fiber 2g; Protein 8g

PREP TIME: 50 to 60 minutes, plus 45 minutes cooling
COOK TIME: 10 to 12 minutes
Makes 12 potato skins

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