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.

NUTRITIONAL INFORMATION: Calories per serving (one 1-inch piece) 23; Calories from Fat 19; Total Fat 2g; Saturated Fat 1g; Trans Fat 0g; Cholesterol 8mg; Sodium 55mg; Total Carbohydrate <1g; Dietary Fiber 0g; Protein 1g

PREP TIME: 20 minutes
CHILL TIME: 2 hours
Makes approximately 3-1/2 dozen pinwheels

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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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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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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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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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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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